Checked version. OK\/ FINAL<\/p>\n
RI's milk consumption among the lowest in the world<\/p>\n
Nutritionists tell us that drinking fresh liquid white milk
\neach day can help prevent diseases such as osteoporosis,
\nhypertension and colon cancer.<\/p>\n
Making it a habit to drink fresh liquid white milk each day,
\ncertainly can be a long-term health investment. But not for most
\nIndonesians. The awareness of the importance of milk on their
\nhealth is still very low, as indicated by the low level of liquid
\nwhite milk consumption in the country.<\/p>\n
According to a survey carried out by global research company
\nCanadean, liquid white milk consumption in Indonesia is still far
\nbelow those of other Asian countries despite its large
\npopulation.<\/p>\n
In absolute terms, white milk consumption in Indonesia only
\n345 million liters in 2004, only slightly above the 99 million
\nliters in Vietnam, with a third of the population. But compared
\nto Asian countries with a large population base such as India and
\nChina, Indonesia is far behind.<\/p>\n
\"Extensive research has shown beyond doubt that drinking fresh
\nliquid white milk every day can help prevent diseases such as
\nosteoporosis, hypertension and colon cancer. In Indonesia,
\nhowever, this habit has not really caught on and most Indonesians
\nstop drinking milk when they enter adulthood,\" Samudera
\nPrawirawidjaya, a director of Ultrajaya, said.<\/p>\n
Interestingly, Indonesia's milk drinking pattern goes against
\nthe global norm where fresh liquid white milk is the preferred
\nchoice. The liquid white milk accounted for less than 17.9
\npercent of Indonesia's total white milk consumption here.<\/p>\n
In developed countries, practically all the milk consumed is
\nfresh, white liquid milk, reflecting consumers' overwhelming
\npreference for a product that retains its natural nutrients and
\ntaste.<\/p>\n
Even in countries that have only recently become milk
\nconsuming nations, such as Thailand, more than 88 percent of the
\nwhite milk consumed is fresh milk. Obviously, all over the world,
\nfresh milk is considered the best form of milk with all the
\nnutritional value so important to health.<\/p>\n
One of the reasons for low fresh liquid white milk consumption
\nin Indonesia is a lack of information explaining that not all
\nmilk on the market had the same nutritional quality.<\/p>\n
According to Dr. Ali Khomsan, one of Indonesia's leading
\nnutritionists, fresh milk retains all its natural vitamins,
\nminerals, proteins and enzymes. \"However, fresh liquid white milk
\ncan easily be contaminated by bacteria and therefore must be
\nprocessed before consumption. There are, however, different forms
\nof milk processing and this, in turn, affects the quality of the
\nmilk,\" he said.<\/p>\n
Dr. Ali pointed out that from a nutritionist's perspective,
\nall food products lose part of their nutritional value when
\nprocessed. The longer the processing time and the higher the
\nprocessing temperature, the greater the nutritional loss.<\/p>\n
\"Fresh milk is no exception,\" said Dr Ali. \"And consumers
\nshould choose processed milk that retains the highest level of
\nits original nutritional value,\" he said.<\/p>\n
As the country's leading fresh milk manufacturer, Ultrajaya
\nhas established a long-term program to improve the people's
\nawareness on the importance of milk to their health.<\/p>\n
Recently the company launched a campaign addressing twin
\nissues on low consumer awareness and low consumption on fresh
\nmilk in Indonesia.<\/p>\n
Ultrajaya plans to tell consumers that they should not make
\ncompromises when it comes to their health. A cornerstone of the
\ncampaign is to educate consumers about the different methods of
\ntreating milk, including UHT milk, which is produced by heating
\nmilk to 140 degrees C for just four seconds. This simple, but
\nadvanced process kills all the dangerous bacteria in the milk and
\nwhen packaged in a sterile, aseptic package, the milk needs no
\npreservatives or refrigeration until the package is opened.<\/p>\n
This technology -- called aseptic technology -- has been rated
\nas \"the most important innovation in food science technology over
\nthe last 50 years\" by the U.S. Institute of Food Technologists.
\nBy comparison, other methods of treating milk involve long
\nprocessing times, and temperatures as high as 180 degrees C.<\/p>\n
\"As the market leader and the pioneer of UHT technology in
\nIndonesia, we do our best to provide consumers with the best
\nproducts,\" said Prawirawidjaya. \"With the use of UHT technology,
\nUltra Milk is as good as fresh liquid milk straight from the cow
\nbecause there is virtually no loss of nutrients and the taste and
\nappearance remains totally natural.<\/p>\n
According to Prawirawidjaya, a common misperception that would
\nbe addressed through the Ultra Milk campaign concerned the issue
\nof preservatives in UHT milk.<\/p>\n
\"Many people think that it is not possible to keep milk
\nwithout using preservatives. This perception shows a lack of
\ninformation about UHT, which is considered one of the most
\nsignificant food processing technologies in recent years. In
\nfact, with UHT technology -- as long as the seal is unopened --
\nUltra Milk can be stored at room temperature for 10 months
\nwithout the use of preservatives. This brings an enormous level
\nof convenience and benefits to consumers,\" he said.<\/p>",
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