CHAPTER-VII IMPORTANT USES OF MILK

Transcription

1 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 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

2 fractures and the development of osteoporosis. By consuming three cups of milk or milk products daily, these risks can be minimized 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 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

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

4 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

5 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 Fat Gm Carbohydrate. Gm Energy K Cal Calcium Mg Phosphorous Mg Iron Mg NA Thiamine Mg Riboflavin Mg Vitamin C Mg Vitamin B MCG Source: HTTP/ W.W.W.BAWARCHI. COM/HEALTH/MILK1.HTML

6 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- notfat (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 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

7 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 carbondi-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

8 Specific gravity: The milk normally varies in specific gravity between to Boiling point of both cow and buffalo milk ranges from deg C to 101 deg C with an average of deg C. The freezing point of milk ranges from deg C to 0.5 deg C 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

9 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

10 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 4 0 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

11 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

12 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 byproduct 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

13 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

14 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

15 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

16 Chart

17 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 Rate Variation of Milk Collection Table : 7.2 Variation in the rates of milk in KDCMPU Category Number of respondent Yes Percentage % Number of respondent No Percentage % 1 A B C Total

18 Table : 7.3 Variation in the rates of milk collection in CDCMPU Category Number of respondent Yes Percentage % Number of respondent No Percentage % 1 A B C Total 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 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

19 7.7.2 Varying Sales Price Table : 7.4 Sales Price in KDCMPU Category Low Price Normal Price High Price Total Percentage % 1 A B C Total Percentage Table : 7.5 Varying Sales Price in CDCMPU Category Low Price Normal Price High Price Total Percentage % 1 A B C Total Percentage

20 Table 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 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 Job preference in both Districts Table : 7.6 Job preference of the people in Kanyakumari District Job Category Number of Respondents Percentage % 1 Cattle rearing Business Mason Painting Rubber Tapping Government job Total

21 Table : 7.7 Job preference of the people in Coimbatore District Job Category Number of Respondents Percentage % 1 Cattle rearing Business Mason Painting Rubber Tapping Government job Total From Table 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 7.7 in Coimbatore district 34 % of the respondents prefer cattle rearing and 40 % of the respondents are interested in business

22 7.7.9 Demand for Aavin Milk Table : 7.8 The Demand for Aavin Milk and by products in Kanyakumari Category of Workers Low Demand High Demand Very high Demand 1 A B C Total Percentage (%) Table : 7.9 The Demand for Aavin Milk and by products in Coimbatore Category of Workers Low Demand High Demand Very high Demand 1 A B C Total Percentage (%)

23 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 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 Daily wage rates Table : 7.10 Daily wage rate to different categories of workers in Kanyakumari District Category of Job Daily Wages 1 Mason Painter Rubber Taper Carpenter Cattle rearing Electrician

24 Table : 7.11 Daily wages in Coimbatore District Category of Job Daily Wages (Rs.) 1 Mason Painter Carpenter Cattle rearing Electrician 200 From table 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 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 MPC 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

25 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 Collection of milk from producers at varying rates. Table : 7.12 Varying rates in three types of societies in Kanyakumari District Category of Workers Karungal MPCS Kotturkonam HMPCS Kuzhichal MPCS Grand Total Yes No Yes No Yes No Yes No 1 A B C Total Percentage %

26 Table : 7.13 Varying rates in three types of societies in Coimbatore District Category of Workers Othakkal Alanthurai Singanalloor Grand Mandapam MPCS HMPS Total WMPCS Yes No Yes No Yes No Yes No 1 A B C Total Percentage % 100 In Table 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 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

27 7.8.2 Procurement in large quantity Table : 7.14 Procurement in large quantity from producer in Kanyakumari District Category of Workers Karungal MPCS Kotturkonam HMPCS Kuzhichal MPCS Grand Total Yes No Yes No Yes No Yes No 1 A B C Total Percentage % 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

28 7.8.3 Selling small quantity to the society Table : 7.15 Selling small quantity to societies in Kanyakumari District Category Karungal Kotturkonam Kuzhichal Grand of MPCS HMPCS WMPCS Total Workers Yes No Yes No Yes No Yes No 1 A B C Total Percentage % Table 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

29 7.8.4 Procurement from the producers at high price Table : 7.16 Pay high price to the producers for procurement in Kanyakumari MPCS Category of Workers Karungal MPCS Kotturkonam HMPCS Kuzhichal WMPCS Grand Total Yes No Yes No Yes No Yes No 1 A B C Total Percentage % Table : 7.17 Pay high price to the producers for procurement in Coimbatore MPCS Category of Workers Alanthurai MPCS Singanalloor HMPCS Othakkal Mandapam WMPCS Grand Total Yes No Yes No Yes No Yes No 1 A B C Total Percentage %

30 Table 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 Selling to the consumers at a high price Table : 7.18 Selling of milk to the consumers at high price in Kanyakumari District MPCS Category Karungal Kotturkonam Kuzhichal Grand of MPCS HMPCS WMPCS Total Workers Yes No Yes No Yes No Yes No 1 A B C Percentage %

31 Table : 7.19 Selling of milk to the consumers at high price in Coimbatore District Category of Workers Othakkal Alanthurai Singanalloor Grand Mandapam MPCS HMPCS Total WMPCS Yes No Yes No Yes No Yes No 1 A B C Total Percentage % Table 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

32 7.8.6 Number of employees working Table : 7.20 Number of employees working in K.K.District Category of Karungal MPCS Kotturkonam HMPCS Kuzhichal WMPCS Grand Total Workers Actual Required Actual Required Actual Required Actual Required 1 A B C Total Percentage %

33 Table : 7.21 Number of employees working in Coimbatore District Category of Workers Othkkal Singanalloor Alanthurai MPCS Mandapam Grand Total HMPCS WMPCS Actual Required Actual Required Actual Required Actual Required 1 A B C Total Table 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

34 7.8.7 Local demand of milk. Table : 7.22 Local demand of the milk in Kanyakumari District MPCS Category of Workers Karungal MPCS Kotturkonam HMPCS Kuzhichal WMPCS Grand Total Yes No Yes No Yes No Yes No 1 A B C Total Percentage % Table : 7.23 Local demand of the milk in Kanyakumari District MPCS Category of Workers Alanthurai MPCS Singanalloor HMPCS Othakkal Mandampam WMPCS Grand Total Yes No Yes No Yes No Yes No 1 A B C Total Percentage %

35 Table 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 Local supply is very low Table : 7.24 Local supply of milk in Kanyakumari District MPCS Category Karungal Kotturkonam Kuzhichal Grand of MPCS HMPCS WMPCS Total Workers Yes No Yes No Yes No Yes No 1 A B C Total Percentage %

36 Table : 7.25 Local supply of milk in Coimbatore MPCS Category of Workers Othakkal Alanthurai Singanalloor Grand Mandampam MPCS HMPCS Total WMPCS Yes No Yes No Yes No Yes No 1 A B C Total 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

37 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 MPC 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

38 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