chapter-vii important uses of milk -...

- 130 -

CHAPTER-VII

IMPORTANT USES OF MILK

7.1 INTRODUCTION

Milk and milk products are important for a healthy diet. The Dietary

Guidelines for Americans and My pyramid recommended 3 cups of fat free or low

fat dairy products daily to the children of age 2 to 8. Taking three cups of milk or

milk products daily provides many health benefits. They are essential nutrients for

healthy bones, and also help in achieving and maintaining healthy weight and

controls blood pressure in people with hypertension.

7.2 ESSENTIAL NUTRIENTS

Milk and milk products provide a combination of essential nutrients that

include: Calcium and Vitamin D.

These nutrients are important because bones, teeth, body tissues, nervous

system, heart and muscles depend on them to stay healthy. It is best to get these

needed nutrients from foods rather than supplements.

7.2.1 Bone Health

Nutrients found in the milk group are needed throughout the life to ensure

strong bones and to preserve them as one grows older. Without the nutrients from

dairy products, health concerns can develop such as increased risk of bone

- 131 -

fractures and the development of osteoporosis. By consuming three cups of milk

or milk products daily, these risks can be minimized.

7.2.2 Achieve and Maintain a Healthy weight

New research shows that having three cups of fat free or low-fat milk or

milk products daily will help one achieve or maintain a healthy weight.

Calcium plays a role in regulating one’s metabolism. When one meets

perfect nutrient intake, the body works more efficiently at burning calories. Milk

and milk products teamed with a low calorie diet support weight loss.

7.2.3 Controlled Blood pressure in people with Hypertension

High blood pressure is a major risk factor for heart disease and stroke. If

one has high blood pressure, eating a low fat diet like dairy products along with

fruits and vegetables will reduce the blood pressure.

7.3 BENEFITS OF MILK

Milk is considered as a complete diet and it contains most of the proximate

principles of a well balanced diet. Cow’s milk is used throughout the world for

feeding infants and as a supplement to the diets of the children and adults. The

other milch animals are buffalo, goat, sheep and camels. This nutrient packed

drink is given to patients even during critical stages. Various milk products such as

- 132 -

curd, buttermilk, ghee, cheese, khova, and the like are used commonly in food

preparations.

7.3.1 Nutritive value of milk

Calories and protein

Cow’s milk provides 67 kcl and buffalo milk provides 117 kcl of energy

per 100 ml. The protein content of cow and buffalo milk is about 3.2 gm and 4.25

gm per 100 ml respectively. The milk proteins mainly consist of casein

(about80%) and whey (about 20%). The proteins of milk are of a high biological

value. In cows milk casein combined with calcium exists in colloidal form and this

is known as caseinogens. Fermentation of milk or the addition of rennet leads to

precipitation of insoluble calcium. There is a higher proportion of calcium and

casein in animal milk and hence the curds are harder and more difficult to digest

than human milk.

Fat

Cow’s milk contains practically half the fat content of buffalo milk. Fat in

the form of glycosides in emulsified form and can be separated by allowing milk

to boil for some time longer. The fat rises to the surface as cream. In diaries, the

fat is separated by centrifugation. Two thirds of fat in milk is saturated and one

thirds is unsaturated. The fat of cow milk is a poor source of essential fatty acids.

- 133 -

Carbohydrates

The main kind of sugar present in milk is lactose. It is less sweet than Cane

sugar. The lactose contents of Cow and buffalo milk vary from 4.5 to 4.9%. The

intestinal enzyme, lactase digests lactose. Cell situated at the tip of intestinal milk

produces lactase. These cells get damaged early during diarrhea especially in

younger children. This result in lactose intolerance resulting in acidic diarrhea

usually associated with redness of anal region. Lactase deficient patients may

tolerate milk with cereals or cooked as custard butter than liquid milk.

Vitamins

Milk has got valuable amounts of Vitamins A, but a poor source of vitamin

C and E. It also contain vitamin B12 which is absent in vegetarian food items.

Minerals

The important minerals of milk are calcium, Phosphorus, sodium, and

potassium. It is a poor source of iron. An infant’s diet must be supplemented with

iron rich food at an early age to prevent anaemia.

Water

Milk contains about 85% water. It thus supplies both food and fluid.

- 134 -

7.4 COMPOSITION OF MILK

The composition of milk in different species varies. Within a species,

genital factors and environmental conditions such as the climate and location

influences the composition. Average composition of milk particularly buffalo

milk, cow milk, goat milk and human milk are explained in Table No 7.1

Table No 7.1

Nutritive value of various milk

Nutrients Buffalo’s

Milk

Cow Milk Goat Milk Human Milk

Protein Gm 4.3 3.2 3.3 1.1

Fat Gm 6.5 4.1 4.5 3.4

Carbohydrate. Gm 5 4.4 4.6 7.4

Energy K Cal 117 67 72 65

Calcium Mg 210 120 170 28

Phosphorous Mg 130 90 120 11

Iron Mg 0.2 0.2 0.3 NA

Thiamine Mg 0.04 0.05 0.05 0.02

Riboflavin Mg 0.10 0.19 0.04 0.02

Vitamin C Mg 1 2 1 3

Vitamin B MCG 0.14 0.14 0.05 0.02

Source: HTTP/ W.W.W.BAWARCHI. COM/HEALTH/MILK1.HTML.

- 135 -

7.4.1 Constituents Of Milk

Milk contains several substances, which could be classified under two

major heads, namely, liquids and solids. Water in milk forms the liquid base in

which all the solids are dissolved. Milk solids such as fat, proteins, lactose and

minerals all taken together are termed as total solids (TS) in milk. These solids are

further grouped into two categories namely Fat and Solids-Not-Fat (SNF).

The fat consists of true fat and substance associated with fat that is lecithin,

carotene, cholesterol, glycosides and vitamins like A,B, E and K. The solids- not-

fat (SNF) can be grouped as lactose, proteins like casein, lacto albumin and lacto

globulin, minerals like phosphates, citrates and chlorides of sodium, calcium,

magnesium with traces of Fe, Cu an 12 and constituents of importance’s like

vitamins, B1, B2 and dissolved gases, enzymes and micro organisms.

7.4.2 Properties of Milk

The properties of milk can be classified into two groups as chemical and

physical properties.

Acidity: The acidity of the normal milk ranges between 0.13 % to 0.21%. When

milk is kept under atmospheric conditions for some time, an increase of acidity in

milk is noticed. The microorganisms, which gain entry into milk after it leaves the

udder of the animal converts lactose into lactic acid. If the growth of

microorganism is not checked then the production of lactic acid continues and

- 136 -

when sufficient amount of lactic acid is produced milk gets curdled under

atmospheric conditions.

PH of Milk: Normal fresh milk has a pH of 6.5 to 6.7 which indicates that the

milk is slightly acidic. Milk above pH 7, which is alkaline, will have abnormal

odour, taste and poor heat stability, which can be the reason for animals suffering

from udder diseases. The pH values less than 6.6 indicates bacterial deterioration.

Buffering action of Milk: This property of milk is considered important from the

curdling and also from heat stability point of view. The constituents like carbon-

di-oxide, protein phosphates, citrates and a number of minor constituents are

responsible for the buffering capacity of milk.

7.5 PHYSICAL PROPERTIES

Taste and odour: Milk tastes lightly sweet and has a mild aromatic flavour and

aroma. The sweet taste comes from the flavour and aroma principally from milk

sugar and butter fat.

Colour: Milk contains several pigments, which impart colour. Cow milk is always

yellow in colour due to the presence of carotene whereas buffalo milk is white due

to the absence of carotene. When milk fat is removed from the milk then skimmed

milk shows greenish tint, which is due to the presence of riboflavin or lacto

chrome.

- 137 -

Specific gravity: The milk normally varies in specific gravity between 1.028 to

1.034. Boiling point of both cow and buffalo milk ranges from 100.2 deg C to 101

deg C with an average of 100.5 deg C. The freezing point of milk ranges from

0.535 deg C to 0.5 deg C.

7.5.1 Special Milk

In order to augment the supply of milk and in certain cases as appetizing

drinks for children, special milks have been introduced. Milk like toned milk and

double toned milks have, therefore found acceptance among the low earning

groups in big cities.

1. Toned Milk:

Toned milk means the product prepared by a mixture of cow milk, buffalo

milk or both with fresh skim or by admixture of cow, buffalo milk or both with

non fat milk solids or milk powder and water or by partial extraction or addition of

fat from or to milk. It shall be ensured that the product remain homogenous and

deposition of solids take place on standing.

The legal standards define that it shall contain not more than 3% of milk fat

and 8.5% of milk SNF.

2. Doubled Toned Milk:

The requirement are as mentioned in the toned milk except for fat which

should be not less than 1.5% of milk fat and 90% SNF. This is basically aimed at

- 138 -

the economically poor section of the society, who cannot even buy toned milk. By

this, the price of milk can be brought down substantially

3. Standardized Milk:

The fat and the SNF contents in Standardized milk is adjusted to a certain

pre-determined level. The standardization can be done by partial skimming of the

fat in the milk with a cream separator, or by admixture with fresh or reconstituted

skimmed milk in proper proportions. By legal standards it should contain a

minimum of 4.5% fat and 8.5% SNF throughout the country. Standardized milk is

pasteurized before being marketed.

4. Recombined Milk:

In order to keep up the commitments in the non-peak season where milk

production drops, dairies use the recombined milk. This refers to the product

obtained when butter oil, skim milk powder and water are combined in correct

proportion and homogenized to yield fluid milk. It should contain minimum 3%

fat and 8.5% SNF.

5. Reconstituted Milk:

This is the milk prepared by dissolving milk powder in water

approximately in the proportion of 1 part of powder to 7-8 parts water. Usually

spray-dried powder is used, since, it instantly dissolves in water and produces less

sediment.

- 139 -

6. Chocolate Milk:

Chocolate milk is made from a variety of chocolate products. Coca with fat

contents ranging from 8% to 23% are used for the purpose. It can also be used as

a syrup for flavouring milk drinks. The syrup can be made by using coca 9%, salt

0.5%, stabilizer 0.25% and vanilla to taste (0.1%). The syrup is pasteurized and

stored at 40 C.

7. Vitamin D Milk:

Calcification of bones will not be proper in the absence of vitamin D,

resulting in Rickets in children or Oesteomalacia. This is prevented by using

vitamin D milk.

8. Iodised Milk:

Iodine is essential for preventing goiter and hence some of the milk dealers

fortify milk with iodine.

9. Soft curd milk:

Milk having a curd tension of 30gms or over forms hard cud in the

stomach, thus causing constipation and vomiting in infants. Casein accounts for

80% of the total hardness of the curd. Calcium and Magnesium contents also

affect the hardness to a certain extent. Soft curd milk can be prepared by heating,

homogenizing or using enzymatic preparation using rennin and pepsin and by

passing acidified milk through the use of ion exchange columns.

- 140 -

10. Homogenized Milk:

Milk is treated to ensure the break up of the fat to an extant that after 48

hours of storage, no visible cream separation occurs on the milk. The process of

making a stable emulation of milk fat and milk serum by mechanical treatment is

termed homogenization, suggesting that the mixture is homogeneous.

11. Humanized Milk:

When whole cow or buffalo milk is so modified in its chemical

composition that it resembles human milk, it is called humanized milk.

12. Flavoured Milk:

Flavoured milk is recognized as beverage product containing milk to

which flavours of chocolate, fruit flavours like strawberry, cherry, raspberry,

pineapple, apple, orange and banana or syrups and possible colouring materials are

added. The milk product is usually skimmed or partially skimmed milk with a

reduced fat content. The product may be pasteurized at a milk bar.

13. Synthetic Milk:

Synthetic milk is a product obtained from non diary sources. It is similar to

milk when prepared from vegetable sources. Soya milk and groundnut milk, are

common examples of synthetic milk.

- 141 -

14. Natural Butter Milk:

This is an after product of churning cream for butter making. Ripened

cream, which has undergone a clean, lactic fermentation, is usually preferred.

Also included, under Indian conditions, is country buttermilk obtained as a by-

product of churning whole milk curd for production of country butter.

15. Cultured Butter Milk:

This is obtained by inoculation and incubation of pasteurized skim milk

with lactic starter.

7.6 MILK PRODUCTS

Apart from milk, which is regarded as an excellent food in terms of its

nutritional values due to its constituents such as carbohydrates, fat proteins and

minerals, milk also can be converted into a number of milk products such as ice

cream, butter oil, cheese, condensed milk, dried milk and Indian dairy products

such as kheer, khoa, pancer, ghee and lassie.

Cream:

Cream may be defined as that portion of the milk which is rich in milk fat.

Cream excluding sterilized cream is the product of cow or buffalo milk or a

combination thereof which contain not less than 25% milk fat. Cream can be

classified broadly as

A) Market cream: Is for direct consumption.

- 142 -

B) Manufacturing Cream: Is used for manufacture of other dairy

products such as sweets, ice creams and the like.

Various types of creams are classified based on the milk fat percentage.

They are, table cream which has 20% to 25% fat also called light cream and coffee

cream; 30% to 40% milk fat as whipping cream and heavy cream; and 65% to

85% milk fat is known as plastic cream.

Butter:

Butter is a product derived by churning of cream. It will contain not less

than 80% by weight of milk fat, not more than 1.5% by weight of curd and not

more than 3% by weight of common salt. Certain flavours are used as a

flavouring agent. Calcium Hydroxide, Sodium bi carbonate, sodium

polyphosphates may also be added but not exceeding the weight of butter as a

whole by more than 0.2%.

Butter Oil:

It refers to a fat concentrate obtained mainly from butter or cream by

removal of practically all the water and SNF. It is a convenient method for

conversion of butter or cream into butter oil for preservation of fat in the absence

of refrigerated storage.

- 143 -

Ice Cream:

It is a frozen dairy product made by suitable blending and processing of

cream and other milk products, together with sugar and flavour, with or without

stabilizer or colour and with the incorporation of air during the freezing process.

Cheese:

It is a product made from the curd obtained from milk by coagulation the

casein with the help of rennet or similar enzymes in the presence of lactic acid

produced by adding adventitious microorganisms. Further, part of the moisture is

removed by cutting, cooking and/ or pressing, which is shaped in a mould and then

ripened by holding it for some time under suitable temperatures and humidity.

Wax used for covering the outer surface should not contain anything

harmful to the health. In the case of coloured wax only permitted food colours

may be used. Hard cheese shall contain not more than 43% moisture and not less

than 42% milk fat of the dry matter. Hard cheese may contain 0.1% of ascorbic

acid or its sodium, potassium or calcium salts, or 0.1% of niacin.

Twenty distinct classes/ types of cheese are in the world today, although

they are given over a thousand different names. They are classified according to:

geographical considerations, type of milk; method of manufacture, general

appearance, physical properties, chemical analysis and microbiological properties.

- 144 -

Condensed Milk:

Condensed milk is obtained by making the water in the milk evaporate, or

fully or partly skimmed milk, with or without the addition of sugar. The term

‘condensed’ milk’, is commonly used when referring to ‘full-cream sweetened

condensed milk’, while the terms ‘evaporated milk’ is commonly used when

referring to ‘full cream unsweetened condensed milk’, Skimmed milk products are

known as ‘sweetened condensed milk’ and ‘unsweetened condensed skim milk’

respectively. The ratio of concentration of milk solids is about 1:2.5 for full-cream

products and 1:3 for sweetened condensed skim milk.

Dried Milk:

This is obtained by the removal of water from milk by heat or other suitable

means, to produce a solid containing 5% or less moisture. Whole milk, defatted

milk or skimmed milk may be used for drying.

Indian Dairy Products:

Various Indian Dairy Products can be classified basically as under:

a) Concentrated whole milk products: kheer/ Basundi, khoa/ Mava,

Robri and Kulfi.

b) Coagulated milk products: Dahi, Srikhand, Paneer and Chhana.

c) Butter fat products: Makkham, Ghee, Lassie and Ghee Residue.

- 145 -

Chart No. 7.1

- 146 -

7.7 OPINIONS OF EMPLOYEES IN KDCMPU AND CDCMPU

The employees’ opinions were collected by the researcher from the

employees of KDCMPU and CDCMPU under the census method of data

collection. The opinions of the employees are given below.

7.7.1 Rate Variation of Milk Collection

Table No. : 7.2

Variation in the rates of milk in KDCMPU

S.

No. Category

Number of

respondent

Yes

Percentage

%

Number of

respondent

No

Percentage

%

1 A - - 9 8

2 B 5 5 30 28

3 C 25 24 37 35

Total 30 29 76 71

Sources: Primary data

- 147 -

Table No. : 7.3

Variation in the rates of milk collection in CDCMPU

S.

No. Category

Number of

respondent

Yes

Percentage

%

Number of

respondent

No

Percentage

%

1 A - - 17 4

2 B 25 5 285 63

3 C 5 1 120 27

Total 30 6 422 94


Table 7.2 clearly shows that in Kanyakumari District 71 percent of the

respondents say that there is no variation in rate for collection of milk from the

societies.

In Table No. 7.3 in Coimbatore district 94 per cent of the respondents say

that there is no variation of rate for collection of milk from the societies.

- 148 -

7.7.2 Varying Sales Price

Table No. : 7.4

Sales Price in KDCMPU

S.

No. Category

Low

Price

Normal

Price

High

Price Total

Percentage

%

1 A - 7 2 9 8

2 B 6 20 9 35 34

3 C 8 40 14 62 58

Total 14 67 25 106

Percentage 13 63 24 100


Table No. : 7.5

Varying Sales Price in CDCMPU

S.

No.

Category

Low

Price

Normal

Price

High

Price

Total

Percentage

%

1 A - 15 2 17 4

2 B 30 270 10 310 69

3 C 23 86 16 125 27

Total 53 371 28 452

Percentage 12 82 6 100


- 149 -

Table No. clearly shows that in Kanyakumari district the sales price is

normal, according to 63% of the respondents specified. Meanwhile 24% of the

respondents say that the prices are high.

In Table No. 7.5, 82% of the respondents say that the sales prices in

CDCMPU is normal and 12 per cent of the respondents say that the price is low.

7.7.3 Job preference in both Districts

Table No. : 7.6

Job preference of the people in Kanyakumari District

S.

No.

Job Category Number of

Respondents

Percentage

%

1 Cattle rearing 3 3

2 Business 15 14

3 Mason 5 5

4 Painting 12 11

5 Rubber Tapping 13 12

6 Government job 58 55

Total 106 100


- 150 -

Table No. : 7.7

Job preference of the people in Coimbatore District

S.

No.

Job Category Number of

Respondents

Percentage

%

1 Cattle rearing 150 34

2 Business 182 40

3 Mason 50 11

4 Painting 25 5

5 Rubber Tapping - -

6 Government job 45 10

Total 452 100


From Table No. 7.6 in Kanyakumari District it is clear that 55 % of the

respondents prefer government job. But only 3 % of the respondents go for cattle

rearing.

In Table No. 7.7 in Coimbatore district 34 % of the respondents prefer

cattle rearing and 40 % of the respondents are interested in business.

- 151 -

7.7.9 Demand for Aavin Milk

Table No. : 7.8

The Demand for Aavin Milk and by products in Kanyakumari

S.

No.

Category of

Workers Low Demand High Demand Very high

Demand

1 A - 2 7

2 B - 5 30

3 C 4 16 42

Total 4 23 79

Percentage (%) 4 22 74


Table No. : 7.9

The Demand for Aavin Milk and by products in Coimbatore

S.

No.

Category of

Workers Low Demand High Demand Very high

Demand

1 A 2 15 -

2 B 42 221 47

3 C 21 98 6

Total 65 334 53

Percentage (%) 14 73 13


- 152 -

From table no 7.8 it is understood that the demand for Aavin Milk and its

by products are very high in Kanyakumari district.

In Table No. 7.9 Coimbatore District 73% of workers say that there is a

high demand and 13% of the workers say that there is a very high demand for milk

and milk product. In K.K.District 74% workers say that there is very high demand.

7.7.9 Daily wage rates

Table No. : 7.10

Daily wage rate to different categories of workers in Kanyakumari District

S. No. Category of Job Daily Wages

1 Mason 275

2 Painter 300

3 Rubber Taper 250

4 Carpenter 300

5 Cattle rearing 200

6 Electrician 350


- 153 -

Table No. : 7.11

Daily wages in Coimbatore District

S. No. Category of Job Daily Wages (Rs.)

1 Mason 150

2 Painter 175

3 Carpenter 175

4 Cattle rearing 100

5 Electrician 200


From table No.7.10 it is clear that in Kanyakumari District the daily wages

of the workers is very high. For cattle rearing, a minimum of Rs.200 is spent for a

day per person.

Table No. 7.11 states that in Coimbatore district daily wages of the workers

are low. For cattle rearing Rs. 100 is spent for a day per person. It is 100% lesser

than that of Kanyakumari District.

In KDCMPU, 71% of the respondents accepted that there is no variation of

rate in milk collection from the MPCS and in CDCMPU, 94% of the respondents

say that there is no variation of rate in milk collection from the MPCS. In

KDCMPU sales rate is normal, it is said by 63% of the respondents. In CDCMPU,

82% of the respondents say that only normal rate is collected.

- 154 -

In Kanyakumari District 55% of respondents prefer government job and

only 3% of the respondents prefer cattle rearing. But in Coimbatore district 40% of

the respondents prefer business and 34% of the respondents take to cattle rearing.

In Kanyakumari district the daily wages for cattle rearing is very high,

when compared with Coimbatore district. The wage rates are as high as 100% in

Kanyakumari District.

The demand for Aavin milk and by products are very high in Kanyakumari

district. 74% of the respondents accepted this. But in Coimbatore district 73%

respondents state that there is a high demand and 13% say that there is very high

demand for milk and its by product.

7.8 OPINIONS OF EMPLOYEES’ IN MPCS

The opinions of employees in three types of MPCS in Kanyakumari and

Coimbatore is given below.

7.8.1 Collection of milk from producers at varying rates.

Table No. : 7.12

Varying rates in three types of societies in Kanyakumari District

S.

No.

Category

of

Workers

Karungal

MPCS

Kotturkonam

HMPCS

Kuzhichal

MPCS

Grand

Total

Yes No Yes No Yes No Yes No

1 A - 1 1 - 1 - 2 1

2 B 2 1 1 - 1 - 4 1

3 C 6 3 5 1 2 1 13 5

Total 8 5 7 1 4 1 19 7

Percentage % 73 27


- 155 -

Table No. : 7.13

Varying rates in three types of societies in Coimbatore District

S.

No.

Category

of

Workers

Alanthurai

MPCS

Singanalloor

HMPS

Othakkal

Mandapam

WMPCS

Grand

Total


1 A - 1 - 1 - 1 - 3

2 B - 3 - 1 - 1 - 5

3 C - 6 - 1 - 1 - 8

Total - 10 - 3 - 3 - 16

Percentage % 100


In Table No. 7.12 it is clearly stated that 73% of respondents accept that

procurement rate varies at the time of purchase of milk since demand of milk is

very high. But in the case of Coimbatore according to Table No. 7.13 there is no

chance for variation in the rate for the procurement. Every producer gets the same

price according to the quality of milk.

Without the knowledge of the society some venders collect milk from the

producer in large quantity.

- 156 -

7.8.2 Procurement in large quantity

Table No. : 7.14

Procurement in large quantity from producer in Kanyakumari District

S.

No.

Category

of

Workers

Karungal

MPCS

Kotturkonam

HMPCS

Kuzhichal

MPCS

Grand

Total


1 A 1 - - 1 - 1 1 2

2 B 3 - 1 - 1 - 5 -

3 C 5 4 4 2 2 1 11 7

Total 9 4 5 3 3 2 17 9

Percentage % 65 35


From the above table it is clear that in Kanyakumari District, Vendors

collect a large quantity of milk from the producers without knowledge of the

society which has been accepted by 65% of the respondents. But in Coimbatore

district the producers sell the milk directly to the society. So all entries are

recorded.

- 157 -

7.8.3 Selling small quantity to the society

Table No. : 7.15

Selling small quantity to societies in Kanyakumari District

S.

No.

Category

of

Workers

Karungal

MPCS

Kotturkonam

HMPCS

Kuzhichal

WMPCS

Grand

Total


1 A 1 - 1 - 1 - 3 -

2 B 3 - 1 - 1 - 5 -

3 C 5 4 5 1 - 3 10 8

Total 9 4 7 1 2 3 18 8

Percentage % 69 31


Table No.7.15 says that 69% of the respondents accept that only small

quantity of milk is supplied to the society in Kanyakumari District. But in case of

Coimbatore 100% of respondent says that the total quantity of milk is sold to the

MCMP societies.

- 158 -

7.8.4 Procurement from the producers at high price

Table No. : 7.16

Pay high price to the producers for procurement in Kanyakumari MPCS

S.

No.

Category

of

Workers

Karungal

MPCS

Kotturkonam

HMPCS

Kuzhichal

WMPCS

Grand

Total


1 A - 1 1 - 1 - 2 1

2 B 2 1 1 - 1 - 4 1

3 C 5 4 4 2 2 1 11 7

Total 7 6 6 2 2 1 17 9

Percentage % 65 35


Table No. : 7.17

Pay high price to the producers for procurement in Coimbatore MPCS

S.

No.

Category

of

Workers

Alanthurai

MPCS

Singanalloor

HMPCS

Othakkal

Mandapam

WMPCS

Grand

Total


1 A - 1 - 1 - 1 - 3

2 B 1 2 - 1 - 1 1 4

3 C 1 5 - 1 - 1 1 7

Total 2 8 - 3 - 3 2 14

Percentage % 13 87


- 159 -

Table No. 7.16, that 65% of employees say that high price in paid to the

producers for getting milk in Kanyakumari District. But in Coimbatore district

85% of the employees say there is no chance for paying high price to the

producers.

7.8.5 Selling to the consumers at a high price

Table No. : 7.18

Selling of milk to the consumers at high price in Kanyakumari District MPCS

S.

No.

Category

of

Workers

Karungal

MPCS

Kotturkonam

HMPCS

Kuzhichal

WMPCS

Grand

Total


1 A 1 - 1 - - 1 2 1

2 B 3 - 1 - - 1 4 1

3 C 6 3 5 1 2 1 13 5

Percentage % 19 7


- 160 -

Table No. : 7.19

Selling of milk to the consumers at high price in Coimbatore District

S.

No.

Category

of

Workers

Alanthurai

MPCS

Singanalloor

HMPCS

Othakkal

Mandapam

WMPCS

Grand

Total


1 A - 1 - 1 - 1 - 3

2 B - 3 - 1 - 1 - 5

3 C 1 5 - 1 1 - 2 6

Total 1 9 - 3 1 2 2 14

Percentage % 12 88


Table No. 7.19 states that 73% of the respondents say that the selling price

of milk to the consumer is high, But in Coimbatore district 88% of the respondents

say that there is no chance for price hike.

- 161 -

7.8.6 Number of employees working

Table No. : 7.20

Number of employees working in K.K.District

S.

No.

Category

of

Workers

Karungal MPCS

Kotturkonam

HMPCS

Kuzhichal

WMPCS

Grand Total

Actual Required Actual Required Actual Required Actual Required

1 A 1 1 1 1 1 1 3 3

2 B 3 3 1 1 1 1 5 5

3 C 9 2 6 2 3 1 18 5

Total 13 6 8 4 5 3 26 13

Percentage % 100 50


- 162 -

Table No. : 7.21

Number of employees working in Coimbatore District

S.

No.

Category

of

Workers

Alanthurai MPCS

Singanalloor

HMPCS

Othkkal

Mandapam

WMPCS

Grand Total

Actual Required Actual Required Actual Required Actual Required

1 A 1 1 1 1 1 1 3 3

2 B 3 3 1 1 1 1 5 5

3 C 6 6 1 1 1 1 8 8

Total 10 10 3 3 3 3 16 16


Table No. 7.20 clearly shows that Kanyakumari District MPCS has 50% of

excess employees but in Coimbatore district only adequate number of employees

are available in the societies.

- 163 -

7.8.7 Local demand of milk.

Table No. : 7.22

Local demand of the milk in Kanyakumari District MPCS

S.

No.

Category

of

Workers

Karungal

MPCS

Kotturkonam

HMPCS

Kuzhichal

WMPCS

Grand

Total


1 A 1 - 1 - 1 - 3 -

2 B 3 - 1 - 1 - 5 -

3 C 8 1 5 1 2 1 15 3

Total 12 1 7 1 4 1 23 3

Percentage % 88 12


Table No. : 7.23

Local demand of the milk in Kanyakumari District MPCS

S.

No.

Category

of

Workers

Alanthurai

MPCS

Singanalloor

HMPCS

Othakkal

Mandampam

WMPCS

Grand

Total


1 A - 1 - 1 - 1 - 3

2 B - 3 - 1 - 1 - 5

3 C 2 4 - 1 - 1 2 6

Total 2 8 - 3 - 3 2 14

Percentage % 13 87


- 164 -

Table No. 7 clearly says that Kanyakumari District local demand of milk is

very high, 88% of the respondents accept that. But in Coimbatore local demand is

very low and 13% of the respondents accept that.

7.8.8 Local supply is very low

Table No. : 7.24

Local supply of milk in Kanyakumari District MPCS

S.

No.

Category

of

Workers

Karungal

MPCS

Kotturkonam

HMPCS

Kuzhichal

WMPCS

Grand

Total


1 A 1 - 1 - 1 - 3 -

2 B 3 - 1 - 1 - 5 -

3 C 8 1 5 1 2 1 16 2

Total 12 1 7 1 4 1 24 2

Percentage % 92 8


- 165 -

Table No. : 7.25

Local supply of milk in Coimbatore MPCS

S.

No.

Category

of

Workers

Alanthurai

MPCS

Singanalloor

HMPCS

Othakkal

Mandampam

WMPCS

Grand

Total


1 A - 1 - 1 - 1 - 3

2 B - 3 - 1 - 1 - 5

3 C 1 5 - 1 - 1 1 7

Total 2 8 - 3 - 3 1 15

Percentage % 6 94


Local supply of milk in Kanyakumari District MPCS is very low 92% of

the respondents accept that. But in Coimbatore district MPCS local milk supply is

high because 94% of the respondents say that supply is not low.

- 166 -

In the three types of MPCS in Kanyakumari District 73% of respondents

accepted that procurement rate varies at the time of purchasing milk. But in three

types of MPCS in Coimbatore district 100% of respondents say there is no chance

for varying rate for procurement of milk.

In Kanyakumari District vendors collect a large quantity of milk without

the knowledge of the society. It is accepted by 65% of the respondents. But in

Coimbatore district the producers sell the milk directly to the MPCS. So there is

no chance for the vendors to interfere.

In Kanyakumari district milk vendors sell small quantity of milk to the

society. It is accepted by 69% of the respondents. But in Coimbatore district milk

is sold by the society directly.

In Kanyakumari district 65% of respondents accepted that high price is paid

to the producers for getting milk. But in Coimbatore district 85% of respondents

say that there is no chance for high price to the producers due to competition and

availability of milk.

Selling of milk to the consumer is also at high price, it is accepted by 73%

of respondents in Kanyakumari district. But in Coimbatore district. 88% of the

respondents say that the rate is normal and there is no chance for hiking the price

of milk.

- 167 -

In Kanyakumari district, MPCS has 50% of excess employees. But in

Coimbatore only adequate employees are available in the societies.

In Kanyakumari District the local demand of the milk is very high, 88% of

the respondents accept that. But in Coimbatore district local demand is very low

which is stated by 87% of the respondents.

Local supply of milk in Kanyakumari District is very low, 92% of the

respondents agree with that. But in Coimbatore district the local supply of milk is

high and 94% of respondents agree to it.

chapter-vii important uses of milk -...

Documents