PDA highlights advantages of packaged milk

Milk is highly vulnerable to contamination and quality degradation that can occur during collection, transportation, storage and retailing at shops. However, the packaged milk value chain eliminates these risks through quality checks that are conducted at various levels. The aseptic processing technology, including the UHT process, eliminates bacteria and other impurities without the loss of essential nutrients.
This was stated by the Pakistan Dairy Association (PDA) Chairman Anjum Saleem at an event organized by the Association to highlight the advantages of using packaged milk and how the PDA members were trying to ensure the supply of pure milk to consumers.
He asserted that packaged milk does not need chemical treatment because of its 6-layer packaging that protects the milk from light, air and oxygen as milk goes bad/sour when it is exposed to light, air and oxygen that let microorganism form in it. He said it is our responsibility to feed our children with safe and healthy milk. He said all processors conduct 25 to 32 tests on milk after its collection from farms and if a doubt about its quality arises at any stage, the whole batch is discarded.
UHT process kills all the bacteria and milk is packed under aseptic conditions in aseptic packaging. No preservatives are added because the packaged milk is sealed to protect against air and light. Tetra Pak Dairy Category Marketing Manager Sarmad Abbasi told the reporters that their unique six-layered packaging ensures that there is no ingress of any contaminants into the package, making it completely safe to consume. He added that packaged milk can be consumed directly from the package without boiling or heating because it goes through the UHT process.
The audience was briefed that milk packed in cartons is homogenized, in which all the natural cream is mixed into the milk itself. That is why upon boiling packaged milk, cream does not 'come on top' like it does in 'loose' milk.
Engro Foods Regulatory and Scientific Affairs Manager Dr Muhammad Nasir said that packaged milk, once opened, is like any other natural product gets susceptible to bacteria, heat and moisture. Therefore it should be refrigerated and consumed like any other perishable food product is consumed. He said that nutrients are destroyed when milk is boiled at home for several minutes; the heat can never get high enough to kill all the harmful bacteria. On the hand, the UHT milk passes through heating (from 135-140°C) and cooling stages in few seconds then it is immediately put into a sterile six-layer carton.