Through a notification dated 6th December 2016, the FSSAI has proposed amendments in the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 related to DAIRY PRODUCTS AND ANALOGUES. The FSSAI has asked for comments and suggestions from stakeholders within 30 days from the above mentioned date. Once notified in the Official Gazette the amendments would be known as Food Safety and Standards (Food Products Standards and Food Additives) …….Amendment Regulations, 2016.
This article contains a gist of the proposed amendment regulations and important highlights:
The FSSAI has not only included new definitions in the regulations but has also stated how some of these names of the milk products may be used in food standards. New definitions include
- ‘boiling, boiled’
- Composite milk products like fruit ice-creams, shrikhand and flavoured fermented milk.
- Dairy terms like heat treatment, pasteurised and pasteurisation, sterilization, Ultra high temperatures (UHT).
- Reconstituted or recombined milk and milk products.
- The FSSAI has also proposed that Milk and milk products may be enriched with essential nutrients such as vitamins, minerals, etc., as specified in these regulations including labelling requirements.
- Pre-packaged milk, milk products and composite milk products must be labelled in accordance with regulations, except to the extent otherwise expressly provided in these regulations.
- For the use of probiotics in dairy products, the Indian Council Medical Research Guidelines for Evaluation must be followed.
- Composition of Milk of the different classes like buffalo, cow, goat, sheep, camel etc. is given in tabular form and the composition must conform to the requirements for milk fat and milk solids-not-fat as mentioned according to milk produced in different states of India.
- Toned, double toned and skimmed milk may be fortified with Vitamin A or D or both. The level of Vitamin A per litre of these milks must be about 770IU and that of Vitamin D550IU.
- While the regulations state that milk must not contain any additives but an exception has been made for sterilised milk which can contain emulsifiers and acidity regulators as permitted in Appendix A of the regulations.
- Standards for Contaminants, Toxins and residues, Hygiene standards and labelling requirements must be as specified in the respective regulations applicable to these standards.
Additional Labelling requirements
The FSSAI proposes that the following details shall be declared on the label of pre-packaged milk. If the milk is not pre-packaged and offered for sale to the consumer, these declarations must be given on the container from which milk is offered for sale to the consumer:
Label must contain
- Class of milk
- The heat treatment the Milk and Milk Products has been subjected to.
- If the milk from any milch animal, mixed milk or skimmed milk is offered for sale to the consumer without any heat treatment, the name of the milk shall be declared on the label of pre-packaged milk and the term RAW must precede the class of milk on the container from which it is offered for sale in case it is not pre-packaged.
- When vitamins are added to milk, the package shall also bear the declaration “Fortified with…………… [name of the specific vitamin(s)]
- There is no requirement to list ingredients in the descending order of usage since the proportion of ingredients used may require change on a daily basis Where ‘reconstituted’ or ‘recombined’ milk is declared in the list of ingredients, their components need not be declared separately. The ingredients ratio shall be mentioned.
Standards for flavoured milk
- Flavoured milk means the product prepared from milk, concentrated and dried milk, cream, butter and butter oil with addition of sugar. Non-dairy ingredients include nuts (whole or fragmented) cocoa solids, chocolate, coffee, fruits and vegetables as well as juices, purees, pulps, preparations and preserves derived therefrom, cereals, honey, spices, condiments and salt
- It can include other edible flavour, stabilisers and edible food colours.
- It may be subjected to heat treatment.
- It may contain potable water.
- Flavoured Milk shall have the same minimum percentage of milk fat and milk solids-not-fat as that of the milk.
- Only those additives classes indicated in the specified table may be used for the product categories specified.
Standard for Evaporated or Concentrated Milk
Raw materials will consist of Milk and milk powders, cream and cream powders, milk fat products. Some of these products are allowed to have protein adjustment.
- Milk retentate means the product obtained by concentrating milk protein by ultrafiltration of milk, partly skimmed milk, or skimmed milk;
- Milk permeate means the product obtained by removing milk proteins and milk fat from milk, partly skimmed milk, or skimmed milk by ultrafiltration
Permitted ingredients are
- Potable water
- Sodium chloride
Composition
- The composition of the milk in this category has been given in tabular form and the minimum and maximum parameters have been stated for milk fat, milk solids, milk protein in milk solids for each category of milk in this section.
- Stabilizers, emulsifiers, thickeners are justified for use technologically but acidity regulators are not justified for evaporated milk, evaporated partly skimmed milk, evaporated milk and evaporated high fat milk.
Special labelling requirements
In case of evaporated milk
EVAPORATED MILK
This package contains the equivalent of (x)…..litres of toned milk having……… per cent milk fat
In case of evaporated partly skimmed milk
EVAPORATED PARTLY SKIMMED MILK
This package contains the equivalent of (x)……… litres of partly skimmed milk having……… per cent milk fat
In case of evaporated skimmed milk
EVAPORATED SKIMMED MILK
This package contains the equivalent of (x)……… litres of skimmed milk having……… per cent milk fat.
In case of evaporated high fat milk
EVAPORATED HIGH FAT MILK
This package contains the equivalent of (x)……… litres of milk having……… per cent milk fat.
In the case of evaporated milk which have been sterilised by Ultra High Temperature treatment, the following declaration shall be made on the label:
This has been sterilised by UHT Process
Standard for Sweetened Condensed Milk
This product is obtained by partial removal of water from milk with the addition of sugar or a combination of sucrose with other sugars, or by any other process which leads to a product. The fat or protein content of the milk may be adjusted, only to comply with the compositional requirements by addition or withdrawal of milk constituents in such a way as not to alter the whey protein to casein ratio of the milk being adjusted.
Raw materials consist of milk and milk powders, cream and cream powders, milk fat products.
Milk products allowed for protein adjustment purposes are
- Milk retentate
- Milk permeate
- Lactose
Permitted ingredients
- potable water;
- sugar (In this product, sugar is generally considered to be sucrose, but a combination of sucrose with other sugars, consistent with GMP may be used
- Sodium chloride
Composition
The composition of the milk in this category has been given in tabular form and the minimum and maximum parameters have been stated for milk fat, milk solids, milk protein in milk solids for each category of milk in this section.
Stabilizers and emulsifiers are justified for use technologically for all products in this category.
Special Labelling Requirements
In the case of sweetened condensed milk:
SWEETENED CONDENSED MILK
This package contains the equivalent of (x)…..litres of toned milk with added sugar.
In case of sweetened condensed partly skimmed milk
SWEETENED CONDENSED PARTLY SKIMMED MILK
This package contains the equivalent of (x)……… litres of partly skimmed milk having……… per cent milk fat with added sugar
In case of sweetened condensed skimmed milk
SWEETENED CONDENSED SKIMMED MILK
This package contains the equivalent of (x)……… litres of skimmed milk with added sugar
In case of sweetened condensed high fat milk
SWEETENED CONDENSED HIGH FAT MILK
This package contains the equivalent of (x)……… litres of milk having……… per cent milk fat with added sugar
Sweetened condensed milks which are not suitable for infant feeding shall not contain any instruction of modifying them for infant feeding and so all must be labelled
NOT TO BE USED FOR INFANTS BELOW SIX MONTHS
Standard for Khoya
Khoya by whatever name it is sold such as Khoa or Mawa or any other region specific popular name means the product obtained by partial removal of water from any variant of milk with or without added milk solids by heating under controlled conditions.
Raw materials are milk and milk powders, cream and cream powder and milk fat products.
Composition
The composition of khoya will be as follows
Parameters khoya
Total solids % (m/m), 55
Milk fat, % (m/m), minimum dry weight basis 37
Total ash% (m/m), maximum 6
Titratable acidity as (%lactic acid), maximum 0.9 %
- Khoya must not contain any starch or sugars
- The extracted fat from khoya shall meet the standards for Reichert Meissl value, Polenske value and Butyro-refractometer reading as prescribed for ghee.
- Stabilizers and emulsifiers are justified for use technologically for all products in this category.
- Additives like acidity regulators and preservatives are technologically justified for use in khoya.
- Labelling requirements are as per regulations
Standard for Cream and Malai
FSSAI has given the descriptions for the various forms of creams like cream, reconstituted cream, recombined cream, prepared creams, packaged liquid cream, whipping cream, cream packed under pressure, whipped cream, fermented cream, acidified cream and malai.
Raw Material used will be all creams, prepared creams and malai and milk which may have been subjected to mechanical and physical treatments prior to cream processing.
For creams made by reconstitution or recombination raw materials include butter, milk fat products, milk powders, cream powders, and potable water.
Permitted ingredients may be used for the purposes and product categories specified, and only within the limitations specified.
The product shall be free from any ingredient foreign to milk except otherwise provided in this standard. Only in those products stabilizers or thickeners, or both may be added if justified. Permitted food additives have been given in tabular form according to the additives functions and the category of products. (See regulation)
Products derived exclusively from milk or whey and containing 35% (m/m) or more of milk protein of any type (including casein and whey protein products and concentrates and any combinations thereof) and milk powders. These products can be used in the same function as thickeners and stabilizers, provided they are added only in amounts functionally necessary not exceeding 20 g/kg, taking into account any use of the stabilizers and thickeners permitted as per the Food Safety and Standards (Food Products Standards and Food Additives), Regulation, 2011.
Additionally, for use in fermented cream
Starter cultures of harmless micro-organisms.
Additionally, for use in fermented cream and acidified cream, only
- Non-animal rennet and other safe and suitable coagulating enzymes to improve texture without achieving enzymatic coagulation.
- Sodium chloride
Composition
The product shall contain minimum 20 percent (m/m) milk fat Acidity of the finished products, other than fermented and acidified creams, should not be more than 0.15 % (as lactic acid).
Labelling
- Names will be displayed according to the various categories of creams. In case of non-pre-packaged the container from which the product is sold will contain the relevant information.
- Labels on packages of fermented creams may include reference to the starter culture used for fermentation.
- The heat treatment, as per the General Standards for Milk and Milk Products, to which product has been subjected to, shall be declared on the label.
- If the product conforms to the description in sub- item (c) of item 2, the name of the product shall be ‘Malai’.
Standard for Milk Fat Products
This Standard applies to milk fats including anhydrous milk fat, anhydrous butter oil, butter oil and ghee and are fatty products derived exclusively from milk or products obtained from milk, or both, by means of processes which result in almost total removal of water and milk solids- not- fat. Ghee has especially developed flavour and physical structure as a result of its method of manufacturing.
Raw Materials are milk and products obtained from milk. The raw material used shall be free from added flavour, colour or preservative.
The standards have been given in tabular form and the standards for Ghee have been mentioned according to the Butyro- refractometer reading and Reichert Meissl value of ghee produced in a State or Union territory (see regulation). Food additives permitted are antioxidants for all products and Antioxidant synergist is not permitted in Ghee but allowed in all other products in this category.
Standard for Butter
Butter means the fatty product principally in the form of an emulsion of the type water-in-oil derived exclusively from milk or milk fat products, or both, which have been suitably pasteurised to ensure microbial safety.
Raw materials are derived from milk and milk fat based products
Permitted ingredients are
– Sodium chloride and food grade salt (only in table butter)
– Starter cultures of harmless lactic acid and flavour producing bacteria
– Potable water
Compositional specifications have been given in tabular form and include various
parameters for table butter and white butter
Permitted additives are acidity regulators for both categories and colour only for table butter.
Labelling
The name of the product shall be “Pasteurized Table butter” or “Pasteurised White butter”, as appropriate.
Standard for Milk Powders and Cream Powder
These standards are for milk powders and cream powder as these are milk products which can be obtained by partial removal of water from milk or cream. The fat or protein content, or both of the milk or cream may be adjusted, only to comply with the compositional requirements by addition or withdrawal of milk constituents in such a way as not to alter the whey protein to casein ratio of the milk or cream being adjusted. The product shall be free from whey and whey preparations.
Raw materials include milk and cream
Products for protein adjustment
– Milk retentate
– Milk permeate
Composition – compositional specifications have been given in tabular form. Food additives like stabilizers, emulsifiers and antioxidants are permitted in all products with the exception of antioxidants in skimmed milk powder.
Labelling
In the case of [whole] milk powder:
[WHOLE] MILK POWDER
This package contains the equivalent of (x)…..litres of toned milk
In the case of partly skimmed powder
PARTLY SKIMMED MILK POWDER
This package contains the equivalent of (x)……… litres of partly skimmed milk having……… per cent milk fat. This package contains the equivalent of (x)……… litres of partly skimmed milk having……… per cent milk fat
In case of skimmed milk powder
SKIMMED MILK POWDER
This package contains the equivalent of (x)……… litres of skimmed milk
In case of cream powder
CREAM POWDER
This package contains the equivalent of (x)……… litres of cream having……… per cent milk fat]
In the case of milk powders [or cream powder] which contains lecithin, the following declaration shall be made on the label
[Insert product name here (MILK POWDER or CREAM POWDER)] IN THIS PACKAGE CONTAINS LECITHIN
Standard for Dairy Whitener
This Standard applies to Dairy Whitener prepared by spray drying of cow milk, buffalo milk or a mixture thereof containing carbohydrates such as sucrose, dextrose and maltodextrin. The fat or protein content, or both, of the milk may be adjusted by addition or withdrawal of milk constituents in such a way as not to alter the Whey Protein to Casein ratio of milk.
Composition
- The product shall be white or light cream in colour, uniform in composition and free from lumps except those that break up readily under slight pressure and shall be reasonably free from scorched particles. The product shall be free from extraneous matters and added colours. Compositional specifications have been given in tabular form.
- The flavour of the product before or after reconstitution shall be pleasant and sweet. It shall be free from off flavours. It is recommended that the flavour and taste may be judged on the basis of their sensory characteristics.
Standard for Whey Powder
- Whey powders are milk products obtained by drying Whey or Acid Whey.
- Whey is the fluid milk product obtained during the manufacture of cheese, casein or similar products by separation from the curd after coagulation of milk or of products obtained from milk, or both. Coagulation is obtained through the action of, principally, rennet (non-animal) type enzymes.
- Acid whey is the fluid milk product obtained during the manufacture of cheese, casein or similar products by separation from the curd after coagulation of milk and of products obtained from milk. Coagulation is obtained, principally, by acidification.
Raw materials are derived from whey or acid whey
Ingredients include seed lactose in the manufacture of pre-crystallized Whey Powder
Compositional specifications have been given in tabular form
Standard for Fermented Milk Products
This Standard applies to fermented milks, including, heat-treated fermented milks, concentrated fermented milks and composite milk products based on these products
- Fermented Milk is a milk product obtained by fermentation of milk, which may have been manufactured using other permitted raw material, by the action of suitable microorganisms and resulting in lowering of pH with or without coagulation (iso-electric precipitation). Fermented milk may be heat treated after fermentation. The raw material used shall be subjected to a heat treatment as defined in the General Standard for Milk and Milk Products.
Certain fermented milks are characterised by specific starter culture(s) used for fermentation as follows:
Dahi Lactic acid bacteria
Yoghurt Symbiotic cultures of Streptococcus thermophiles and Lactobacillus delbrueckiisub sp. bulgaricus
Alternate Culture Cultures of Streptococcus thermophiles and Lactobacillus species
Yoghurt Acidophilus milk Lactobacillus acidophilus
Other harmless microorganisms than those constituting the specific starter cultures specified above may be added.
- Flavoured fermented milk are composite milk products, as defined in the General Standard for Milk and Milk Products obtained from fermented milks and which contain a maximum of 50% (m/m) of permitted non-dairy ingredients and flavours. The non-dairy ingredients can be mixed in prior to or after fermentation
- Flavoured dahi shall only be sold in pre-packaged form
- Dahi to which only sugar has been added need not be sold in pre-packaged form.
- Drinks based on fermented milk are composite milk products, as defined in the General Standard for Milk and Milk Products, obtained by mixing fermented milks with potable water with or without the addition of whey, other milk and milk products, other permitted non-dairy ingredients and flavours.
- Drinks Based on Fermented Milk contain a minimum of 40% (m/m) fermented milk. Other microorganisms than those constituting the specific starter cultures may be added. Drinks based on fermented milk include products such as lassi, chhaach, buttermilk, etc.
- Concentrated Fermented Milk is a fermented milk, the protein of which has been increased prior to or after fermentation.
Permitted ingredients
- starter cultures of harmless microorganisms
- other suitable and harmless microorganisms
- salt
- sugar (only in Flavoured Fermented Milks, Drinks based on Fermented Milks, Yoghurt, Dahi and Shrikhand)
- nutritive sweeteners other than sugar (only in Flavoured Fermented Milks, Drinks based on Fermented Milks, Yoghurt and pre-packaged Dahi)
- non-dairy ingredients such as fruits and vegetables and their products thereof such as juices, purees, pulps, preparations and preserves derived therefrom, cereals, honey, chocolate, nuts, coffee, spices, condiments and other harmless natural flavouring foods (only in Flavoured Fermented Milks, Drinks based on Fermented Milks and Shrikhand) milk and milk products (only in Drinks based on Fermented Milks)
- starch, only in following:
– fermented milks heat-treated after fermentation;
– flavoured fermented milk;
– drinks based on fermented milk
These may be added in amounts as per GMP and taking into account any use of the stabilizers or thickeners. Starch may be added either before or after adding the non-dairy ingredients.
Composition
- The starter microorganisms shall be viable, active and abundant in the product upto the date of minimum durability. The sum of microorganisms constituting the starter culture shall not be less than 107cfu/g. The labelled microorganisms, when specific microorganisms other than those specified in shall not be less than 106cfu/g. If the product is heat treated after fermentation these requirements for viable microorganisms do not apply.
- Fermented milks shall have a minimum milk protein content of 2.9 % (m/m) and minimum titrable acidity of 0.6% (m/m as lactic acid) unless otherwise specified. In case of Flavoured Fermented Milks and Drinks based on Fermented Milks, these specifications apply to the Fermented Milk Part unless otherwise specified.
- Plain Dahi shall have the same minimum percentage of milk fat and milk solids-not-fat as that of the milk, as provided for in the Standard for Milk, from which it is prepared. Where plain Dahi is sold or offered for sale without any indication of class of milk, the Standards prescribed for Dahi prepared from buffalo milk shall apply.
Compositional specifications for individual products have been given separately. Food additives like thickeners, emulsifiers, stabilizers and colours as per individual product justification.
Labelling requirements have been specified for each individual product like chakka, shrikhand, dahi etc.
Standard for Ice Cream, Kulfi, Chocolate Ice Cream, Softy Ice-Cream, Milk Ice, Milk Lolly and Dried Ice Cream Mix
The products have been individually described
Raw materials include milk and milk products
Permitted ingredients are
- sugar and other nutritive sweeteners (e.g. sugar, jaggery, dextrose, fructose, liquid glucose, dried liquid glucose, high maltose corn syrup, honey etc.);
- potable water;
- starch, provided it is added only in amounts functionally necessary as governed by GMP
- other non-dairy ingredients – fruit and fruit products, eggs and egg products, coffee, cocoa, chocolate, condiments, spices, ginger and nuts; bakery products such as cake or cookies as a separate layer or coating.
Compositional specifications and labelling requirements have been given as per individual product requirement.
Standard for Frozen Desserts or Confections with Added Vegetable Oil/ Fat or Vegetable Protein, or both
The products have been defined, raw materials used include
Milk and milk products
Vegetable oils and fats
Vegetable protein products
Permitted ingredients
- sugar and other nutritive sweeteners (e.g. sugar, jaggery, dextrose, fructose, liquid glucose, dried liquid glucose, high maltose corn syrup, honey etc.)
- potable water;
- starch according to GMP
- other non-dairy ingredients – fruit and fruit products, eggs and egg products, coffee, cocoa, chocolate, condiments.
Food additives permitted are stabilizers, emulsifiers, thickeners, acidity regulators, colours, flavourings, humectants and sweeteners
Compositional specifications have been given as per individual products
Besides others specific labelling requirement to consider is;
Every package of Frozen Desert or Frozen Confection shall bear the following label, namely
Contains ………………. Milk Fat* Edible Vegetable Oil* and Vegetable Fat* and
Vegetable Protein Product
Standard for Chhana and Paneer
The products have been defined individually
Raw materials permitted are milk, milk solids, Lactic acid and Citric acid
Food additives permitted are acidifying agents and preservatives
Compositional specifications have been given for chhana and paneer separately.
In case of low fat channa and paneer the specific labelling requirements is that it must be labelled as
LOW FAT PANEER or LOW FAT CHHANA
To read more on this, please visit: fssai.gov.in
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