Toned milk

Toned milkis a method, developed inIndia,of treatingbuffalomilkby addingskim milk,powdered skim milkand 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.

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.

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

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 byUNICEFfor free distribution to homeless youth and low-income families.Unlike single toned milk, double-toned milk is alwayspasteurized.

Standard milk

TheFood Safety and Standards Authority of India(FSSAI) has also definedStandard 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%).This makes the milk balanced in fat/cream content.

Further reading

• Ruth Heredia (1 January 1997).The Amul India Story.Tata McGraw-Hill Education. p. 73.ISBN978-0-07-463160-7.Retrieved11 June2013.