Milk that spoils before reaching consumers represents more than wasted food. It also means lost income and wasted resources used in production. Protecting milk throughout its journey from farm to family offers Bangladesh a practical way to strengthen food safety and reduce food loss.
World Food Day, observed on 16 October, carried the theme "Innovate today. Nourish tomorrow." in 2026. The Food and Agriculture Organization of the United Nations (FAO) highlights how innovation, traditional knowledge and inclusive approaches can improve access to safe and nutritious food. For the dairy sector, this includes preserving milk already produced and ensuring it reaches consumers in good condition.
Milk is highly perishable, and its quality depends on several factors: animal health, hygienic milking, clean collection vessels, timely cooling and careful transportation.
At retail points, leaving milk uncovered or repeatedly handling it with unclean utensils can increase contamination risks. Colour and smell alone cannot reliably establish whether milk is safe to consume, making hygiene throughout the supply chain essential.
These precautions help protect a food that provides important nutrients, including protein and calcium. Protein supports growth and the maintenance of body tissues, while calcium helps maintain healthy bones and teeth. As part of a balanced diet, milk can contribute to nutritional needs alongside vegetables, fruits, pulses and other foods.
Nutritionist Professor Akhtarun Nahar, identified as a former chief nutrition officer at Birdem Hospital in a statement published by The Business Standard on 31 May, 2023, said, "Milk is a very necessary food for people of all ages, including children and adolescents."
Preserving milk's nutritional value while making it easier to store and distribute requires appropriate processing and protection against contamination.
One method is ultra-high-temperature (UHT) processing, which heats milk to a very high temperature for a few seconds. FAO guidance describes UHT treatment as normally involving temperatures between 135°C and 150°C, combined with appropriate holding times to achieve commercial sterility.
Following heat treatment, milk is filled into sterilised packaging under aseptic conditions to prevent recontamination. Both stages are essential: heat treatment controls microorganisms, while aseptic filling and sealed packaging protect the treated milk from contamination.
When properly processed, packaged and stored according to the product label, unopened UHT milk can remain shelf-stable for several months without refrigeration. This extended shelf life can be achieved without adding preservatives. Once opened, the milk requires refrigeration and should be consumed within the period specified on the label.
UHT milk retains key nutrients, including protein and calcium. Consumers can consult the nutrition label for product-specific information, including details of any added vitamins or minerals.
Protecting milk from farm to family requires more than a single technology. Good hygiene, careful handling, appropriate processing and reliable packaging all contribute to reducing losses and maintaining quality.
Strengthening each stage of Bangladesh's dairy supply chain can help more of the milk produced reach households safely, making better use of food and the resources needed to produce it.