EVALUATING THE NUTRITIONAL AND ECONOMIC DIFFERENCES BETWEEN NATURAL AND BRANDED MILK

Lakshya Raj, *Simran Singh Rathore, Babita, Abhishek Bhardwaj, Dr. Amandeep Singh

This study compares natural milk and branded milk by looking at both their nutritional content and cost. Natural milk is usually taken straight from the farm with little processing, while branded milk goes through more treatments like pasteurization (heating to kill bacteria), homogenization (evenly mixing the fat), and sometimes adding extra vitamins or minerals. The research analyzes important nutrients such as protein, fat, vitamins, and minerals to see if there are any significant differences between the two types. It also compares how much each type of milk costs, including the price per liter, and how the cost affects consumers and the dairy industry. The study finds that branded milk is often more expensive because of the added processes, packaging, and branding. However, branded milk also has a longer shelf life and is considered more reliable in terms of nutrition, with some brands adding extra nutrients like vitamin D or calcium. On the other hand, natural milk is perceived as fresher and may contain higher levels of certain nutrients, but it may not last as long and can vary in quality. Overall, this research helps consumers understand the pros and cons of both types of milk. It also provides important information for making informed decisions about what to buy, taking into account both nutrition and cost. The study is valuable for individuals seeking to make healthier food choices and for those interested in the economic aspects of the dairy industry.