Toned milk is a method, developed in India, of treating buffalo milk by adding skim milk, powdered skim milk and water to buffalo milk. This process decreases the fat content, increases the quantity of available milk, and 'tones up' the non-fat solids level to the original amount. The cost of milk is reduced, making it more widely available and not a luxury purchase.[1][2]

Toned milk is often used in areas where milk production is extremely low or demand is very high compared to the available capacity. In these cases, untreated milk tends to be high in fat, and mechanical removal of the milk-fat would be cost-prohibitive.[2]

Buffalo milk has a fat content of about 7-8%, and contains calcium and a non-fat solids content of 9-10%.[2] By reducing the fat content to 3% through the toning process, the available milk quantity is nearly tripled.[1]

Double-toned milk

Double-toned milk is a similar product, where the fat content of the milk is reduced to 1.5% and the non-fat solids content increased to 9%. This product is produced by UNICEF for free distribution to homeless youth and low-income families.[2] Unlike single toned milk, double-toned milk is always pasteurized.[3]

Standard milk

The Food Safety and Standards Authority of India (FSSAI) has also defined Standard Milk—milk which has a minimum fat percentage of 4.5—higher than cow's milk or toned buffalo milk's 3.5% but lower than full cream buffalo milk (6.5%).[4] This makes the milk balanced in fat/cream content.

References

  1. 1 2 "Buffalo Milk". Dairy For All. Retrieved 2013-06-11.
  2. 1 2 3 4 Dara Nusserwanji Khurody. "Augmenting Milk Supply Through Toned Milk" (PDF). MONO. World Health Organization. pp. 695–700. Archived from the original (PDF) on July 16, 2007. Retrieved 2013-06-11.
  3. ↑ B Srilakshmi (2003). Food Science 3ed. New Age International. p. 115. ISBN 978-81-224-1481-3. Retrieved 11 June 2013.
  4. ↑ FSSAI Notifies Revised Standards for Milk and Milk Products

Further reading

  • Ruth Heredia (1 January 1997). The Amul India Story. Tata McGraw-Hill Education. p. 73. ISBN 978-0-07-463160-7. Retrieved 11 June 2013.


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