Monica Pradhan

The nutritional significance of milk and milk products is always held in high esteem. Since times immemorial, it has been considered a pious offering, a befitting food for God. Today, dairy products are an integral part of the daily diet globally. Milk is the closest natural food substitute to human milk for an infant and hence is considered as a complete food for neonates.
As we celebrate the 21st “World Milk Day” on June 1st, 2021, there is a need to increase awareness of the nourishing aspects of dairy products. The ongoing COVID-19 pandemic has been a witness to an unprecedented emphasis on health. Building immunity against the coronavirus is recognised as an important strategic approach to combat it. Nutrition has been identified as an important pillar in the preventive and curative intervention by the UN Nepal under its COVID-19 Nepal: Preparedness and Response Plan (NPRP). Milk and milk products have a profound potential to nourish and boost wellness among all age groups including sick and recuperating patients as well. Therefore, a consolidated effort is needed to increase its awareness, availability, accessibility, affordability and consumption.

Nutritive
Milk contains vital nutrients that help sustain basic metabolic activities in the body. These include protein (mainly as casein and whey protein), carbohydrate (chiefly as lactose) and fat, all of which contribute to energy requirements. Milk protein is characterised by high digestibility and the presence of nutritionally essential amino acids in fairly high amounts. Minerals like calcium, phosphorus, zinc, potassium, magnesium and sulphur are found in milk. Milk is rich in calcium which supports the strengthening of the body skeleton and muscle action including heart muscle. Milk is a source of Vitamin A, Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B6, Vitamin B12 and Vitamin E, all of which contributes to growth, development and immune functions.
Milk product chiefly Processed milk, Yoghurt, Butter, Ghee, Cheese, Ice-cream, Milk powder are widely available in the Nepalese market.
Butter, a highly concentrated fast food, is a rich source of energy and an excellent source of Vitamin A. Ghee is a rich source of essential fatty acids like Linoleic acid (LA) and alpha-Linolenic acid (ALA) that cannot be produced by the human body and hence have to be consumed. Both of these support a healthy cardiovascular system and have many health benefits. Ghee is a rich source of Vitamin E, Vitamin A and antioxidants and also facilitates the bioavailability and absorption of minerals and vitamins. Cream, a milk product rich in fat, is widely used in the bakery and fast food industry globally. Shelf-stable cream in retails packs has huge market prospects.
Yoghurt holds special significance in the Nepalese culture since prehistoric times. Probiotic yoghurt has already created a niche market here. Probiotics boost the natural microflora of our body providing relief from constipation, diarrhoea, inflammatory bowel, ulcerative colitis and tumour among many of its other benefits.
Cheese is a rich source of protein, fat, calcium, phosphorus, sulphur, iron and Vitamin A. Whey, obtained as a by-product of cheese manufacture, contains lactalbumin and lactoglobulin proteins that are rich in essential amino acids which boost immune functions. It is often used to make supplementary protein powder aimed at sportspersons. Flavoured milk drinks are slowly gaining popularity in Nepal as a healthier option to aerated cold drinks.
Milk fermentation results in the production of gut-friendly bacteria, synthesis of vitamins and break down of complex nutrients in milk thereby enhancing digestibility. The history of sour milk dates back to 5000 BC in Mesopotamia, where nomads were acclaimed for their health and longevity. Momchilovtsi, in Bulgaria, popularly known as "Longevity Village" is home to centenarians. Interestingly, wide consumption of fermented milk products is found here. Lactobacillus bulgaricus, a bacterium in commercial yoghurt culture, is named after this country itself.
Russian-born biologist Ilya Ilyich Mechnikov, considered a founder of immunology, is known to have conducted his research on longevity in Momchilovtsi. In 1904, he related ageing with harmful intestinal bacteria and suggested that consuming yoghurt or any other sour-milk products would help combat this and foster beneficial bacteria in the body.

Milk Products In Pandemic
The onset of pandemic and restriction on mobility has led to a progressive decline in the demand for milk products. At a time when the general population needs nutritious and immunity-boosting food, dairy industries have been compelled to control milk collection and production. The financial situation of the dairy business is grim. The pandemic has led to a stockpile of high-value shelf-stable milk products like milk powder, butter, cheese in Nepalese dairies. Similarly, the shutdown of the tourism industry has impacted sales of milk products including Cheese and Butter.
This pandemic has highlighted the need for more shelf-stable nutritious products as stockpiling of foods products is necessary to brace the restrictions in mobility. Pasteurised standardised milk, with a shelf life of few days, is widely consumed in urban areas. Similarly, Sterilised milk is commonly known as “Long Life Milk” is also available in the Nepalese market. Sterilised milk can be stored at room temperature for up to a few months. Pasteurised milk, however, retains more nutrients as compared to Sterilised milk which is processed at higher temperatures.

Way Forward
Amidst the uncertainty of the COVID- 19 era, general health conditions would depend on the trajectory of severity and duration of this pandemic. At this juncture, where nutrition and immunity are recognised as an important tool to empower wellness, intervention on increasing accessibility of milk products is a much-needed initiative. Similarly, it’s important to disseminate its benefits to the common people. Consolidated efforts are needed to help the needy access milk products at subsidised rates or through relief packages. The inclusion of milk products can be endorsed in diets for Corona patients.
on the already vulnerable sector is alarming. It is, therefore, the responsibility of all stakeholders in the milk chain including farmers, cooperatives, dairies civil society, developmental partners and government to collectively work towards building a resilient system that can ensure a smooth milk chain. Consumption of milk product needs to be further endorsed. This would contribute to the better health of citizens and help reduce the challenges of the already overburdened health system in Nepal.

(The author is a food technologist. Email: monicakpg@yahoo.com)