RI's milk consumption among the lowest in the world<\/p>\n
Nutritionists tell us that drinking fresh liquid white
\nmilk each 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
\nday, certainly can be a long-term health investment. But not for
\nmost Indonesians. The awareness of the importance of milk on
\ntheir health is still very low, as indicated by the low level of
\nliquid white milk consumption in the country.<\/p>\n
According to a survey carried out by global research
\ncompany Canadean, liquid white milk consumption in Indonesia is
\nstill far below those of other Asian countries despite its large
\npopulation.<\/p>\n
In absolute terms, white milk consumption in Indonesia
\nreached only 345 million liters in 2004, only slightly above the
\n99 million liters in Vietnam, with a third of the population. But
\ncompared to Asian countries with a large population base such as
\nIndia and China, Indonesia is far behind.<\/p>\n
\"Extensive research has shown beyond doubt that drinking
\nfresh liquid white milk every day can help prevent diseases such
\nas osteoporosis, 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
\nagainst the global norm where fresh liquid white milk is the
\npreferred choice. The liquid white milk accounted for less than
\n17.9 percent of Indonesia's total white milk consumption here.<\/p>\n
In developed countries, practically all the milk consumed
\nis fresh, 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
\nconsumption in Indonesia is a lack of information explaining that
\nnot all milk 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
\nvalue when processed. The longer the processing time and the
\nhigher the processing temperature, the greater the nutritional
\nloss.<\/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.
\nAs the country's leading fresh milk manufacturer,
\nUltrajaya has established a long-term program to improve the
\npeople's awareness on the importance of milk to their health.
\nRecently 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
\nmake compromises when it comes to their health. A cornerstone of
\nthe campaign is to educate consumers about the different methods
\nof treating milk, including UHT milk, which is produced by
\nheating milk to 1400 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.
\nThis technology -- called aseptic technology -- has been
\nrated as \"the most important innovation in food science
\ntechnology over the last 50 years\" by the U.S. Institute of Food
\nTechnologists. By comparison, other methods of treating milk
\ninvolve long processing times, and temperatures as high as 1800
\nC.<\/p>\n
As the market leader and the pioneer of UHT technology
\nin Indonesia, 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
\nwould be addressed through the Ultra Milk campaign concerned the
\nissue of 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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"sponsor": "Okusi Associates",
"sponsor_url": "https:\/\/okusiassociates.com"
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