Through a notification dated 26 June 2018, the FSSAI has clarified the standardization of milk using species-specific milk components. The Food Safety and Standards (food product Standards and Food Additives) Thirteenth Amendment Regulation specifying standards for milk and milk products was notified in the Gazette of India dated 12 October 2017.
Sub-regulation 2.1.2 (2) (b) of these regulations specifies the minimum requirements of Milk Fat and Milk Solids-not-Fat (SNF) for different species/classes of milk.
FSSAI has received representations from several stakeholders requesting the Food Authority to include the process of standardization of cow milk using species-specific components for adjustments of fat and SNF. This request has been made because there are practical difficulties in achieving the desired composition of Fat and SNF and also product consistency.
The current regulations permit standardization to the specified Fat and Solid-not-fat content only in respect of full cream milk, toned milk, double toned milk, skimmed milk and standardized milk and do not mention the species anywhere so it is generalized for all species. FSSAI has clarified through this direction that if the
- milk and milk components used in the processing and standardization of these products are from the milk of the same species, the name of the product may be preceded with the name of the species
- alternatively, the following declaration may be made in conjunction with the name of the product
“Made from milk” (the blank is to be filled with the name of the species)
About Milk Composition
In India, the price of milk is determined by its fat and/or SNF content. Village-based dairy cooperative societies often reject milk which has a low SNF content or it is priced very low. There are several reasons for variations in the composition of milk of species including same species but different breeds. The potential fat content of milk from an individual cow depends on its genetics. The environment can also influence the composition of milk and percentage of fat and SNF. Other factors that affect milk composition are the level of nutrition provided to animals and the feeding practices.