The FSSAI has revised the standards for milk and milk products to widen the scope of existing standards in the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011. The standards will redefine dairy products, both conventional and non-conventional in a more comprehensible manner and bring them at par with international practices. FSSAI has also introduced new standards for camel milk, dairy whitener, edible lactose, flavoured dahi, fermented milk drinks like lassi and revised the standards for cow milk, which will be uniform throughout the country. The revised standards have provision for adding micronutrients, probiotics, prebiotics and enzymes in dairy products.
This regulation Food Safety and Standards (Food Products Standards and Food Additives) Amendment Regulations, 2017 as well as the Food Safety and Standards (Prohibition and Restrictions on Sales) Amendment Regulation 2017 regarding restrictions on sale of cream will come into force on the date of their publication in the Official Gazette. However, FBOs will comply with the provisions for revised standards of milk and milk products by 1 July, 2018.
In the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011, from Chapter 1, the FSSAI has omitted the definitions for boiled milk, double toned milk, flavoured milk, full cream milk, mixed milk, milk products, pasteurisation, recombined milk, skimmed milk, sterilisation, standard milk and toned milk.
In Chapter 2 relating to “DAIRY PRODUCTS AND ANALOGUES”, under General Standards for Milk and Milk Products (2.1.1) All the omitted definitions as well as extensive new definitions on milk and milk products have been given. This chapter now also outlines
Application of Dairy terms
FSSAI has laid down guidelines for how terms will be used as per the definitions given in the regulations for example
Milk will be used only for actual “Milk” defined as “means the normal mammary secretion derived from complete milking of healthy milch animal, without either addition thereto or extraction therefrom, unless otherwise provided in these regulations and it shall be free from colostrum.
In the same way guidelines have been outlined in detail about
- Use of the names of milk products in food standards
- Use of terms for reconstituted and recombined milk and milk products
- Use of dairy terms for composite milk products
- Use of dairy terms for other foods
Addition of Essential Nutrients: Milk and milk products may be enriched/ fortified with essential nutrients such as vitamins, minerals, etc., as specified in these regulations including labelling requirements.
Labelling of pre-packaged foods: Pre-packaged milk, milk products and composite milk products shall be labelled in accordance with these regulations except where labelling is specifically otherwise indicated
Use of probiotics and prebiotics: For the use of probiotics and prebiotics in dairy products, the provisions specified in the Food Safety and Standards (Health Supplements, Nutraceuticals, Food for Special Dietary Use, Food for Special Medical Purpose, Functional Food and Novel food) Regulations, 2016 shall apply.
Use of enzymes: Safe and suitable enzymes may be used as processing aids in milk and milk products as specified in individual standards for milk and milk products under these regulations.
Standard for Milk
This Standard applies to “Species identified milk”, “Mixed Milk” and “Full Cream Milk, Standardised Milk, Toned Milk, Double Toned Milk, or Skimmed Milk” as defined in the regulations
Essential Composition and Quality Factors
Raw Material- Raw material used shall be as per the respective definitions in item 1 of this sub-regulation.
Composition. – The milk of different classes shall conform to the requirements for milk fat and milk solids-not-fat, independently, according to Class of Milk, Locality or State or Area, with Minimum Milk fat and Minimum Milk Solids- not-fat (SNF). (These have been given in tabular form in the regulations.)
Food Additives
Milk shall not contain any food additives:
- Except for some dairy products which may contain carry over food additives specified in the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011:
- Provided further that in sterilised milk, the specific food additives permitted in Appendix ‘A’ of these regulations may be used and only within the limits specified.
Contaminants, Toxins and Residues
- The products shall comply with the Food Safety and Standards (Contaminants, toxins and Residues) Regulations, 2011.
- The total urea content in milk shall not be more than 700 ppm.
Labelling
- The following details shall be declared on the label of pre-packaged milk or otherwise if the milk is not pre-packaged and is offered for sale to the consumer, such declaration shall be given on the container from which milk is offered for sale to the consumer:
(i) the class of milk as per column 2 of table under sub-item (b) of item 2 of sub-regulation 2.1.2;
(ii) the heat treatment, as per the item (1) of sub-regulation 2.1.2, to which product 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; or otherwise if the milk is not pre-packaged, the name of the milk shall be declared and mentioned on the container from which milk shall be offered for sale to the consumer and shall be preceded with the term ‘Raw’.
- In addition to the labelling requirements mentioned above, the provisions of the Food Safety and Standards (Packaging and Labelling) Regulations, 2011, shall apply to pre-packaged milk
- Provided that the list of ingredients may not be declared in descending order of usage since the proportion of ingredients used may require change on a daily basis
- Provided further that where ‘reconstituted’ or ‘recombined’ milk is declared in the list of ingredients, their components need not be declared separately.
Standard for Flavoured Milk
This Standard applies to Flavoured Milk as defined in the regulations. Flavoured milk shall be subjected to heat treatment as provided in General Standards for Milk and Milk Products. Where flavoured milk is dried or concentrated, the dried or concentrated product on addition of prescribed amount of water shall give a product conforming to the requirements of flavoured milk.
Essential Composition and Quality Factors
Raw Material
- Milk
- Concentrated and dried milk
- Milk fat, cream, butter and butter oil
- Potable water for use in reconstitution or recombination
Permitted ingredients
- Sugar or other nutritive sweeteners or both;
- Other non-dairy ingredients like nuts (whole, fragmented or ground), cocoa solids, chocolate, coffee, fruits and vegetables and products thereof including juices, purees, pulps, preparations and preserves derived therefrom, cereals, and cereal products and cereal based extracts, honey, spices, condiments, salt, and other natural flavouring foods and flavours;
- Potable water.
Composition
Flavoured Milk 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.
Labelling:
- The name of the product shall be ‘Flavoured Milk’.
- The following details shall be always declared on the label of pre-packaged product or otherwise if the product is not pre-packaged, in respect of the product offered for sale
- the class of milk as per General Standard for Milk and Milk Products from which it is prepared
- the heat treatment, as per the General Standard for Milk and Milk Products, to which product has been subjected to
- In addition to the labelling requirements mentioned above, the provisions of the Food Safety and Standards (Packaging and Labelling) Regulations, 2011, shall apply to pre-packaged products.
Standard for Evaporated or Concentrated Milk
Evaporated Milk means the product obtained by partial removal of water from milk by heat or any other process which leads to a product of the same composition and characteristics. The fat and protein content of the milk may be adjusted, only to comply with the compositional requirements as given in the regulation 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.
Essential Composition and Quality Factors
Raw materials
- Milk and milk powders, cream and cream powders, milk fat products;
- The following milk products are allowed for protein adjustment purposes, only in product covered by these regulations
- “Milk retentate” means the product obtained by concentrating milk protein by ultrafiltration of milk, partly skimmed milk, or skimmed milk;
Permitted ingredients.-
- Potable water
- Sodium chloride
Composition
The product shall conform to the compositional specifications provided in the table below
Parameter | Evaporated
milk |
Evaporated
partly skimmed milk |
Evaporated
skimmed milk |
Evaporated
high fat milk |
Milk fat, %,
(m/m) |
7.5
(minimum) |
More than 1
and Less than 7.5 |
1.0
(maximum) |
15.0
(minimum) |
Milk solids,
minimum, %, (m/m) |
25.0 |
20.0 |
20.0 |
26.5 |
Milk protein* in
milk solids-not fat, minimum, %, (m/m) |
34.0 |
34.0 |
34.0 |
34.0 |
Labelling
According to the definitions in item 1 and composition in sub-item (c) of item 2, the name of the food shall be
- evaporated milk, or
- evaporated partly skimmed milk, or
- evaporated skimmed milk, or
- evaporated high fat milk, and as appropriate
Provided that the “evaporated partly skimmed milk” may be designated “evaporated semi-skimmed milk” when the content of milk fat is between 4.0 – 4.5 % (m/m) and minimum milk solids is 24% (m/m).
Standard for Sweetened Condensed Milk
Sweetened Condensed Milk is the product 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 of the same composition and characteristics. The fat or protein content or both of the milk may be adjusted, only to comply with the compositional requirements given in the regulation 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.
Essential Composition and Quality Factors
Raw materials
- Milk and milk powders, cream and cream powders, milk fat products;
- Lactose (for seeding purposes);
- The following milk products are allowed for protein adjustment purposes.-– Milk retentate: Milk retentate is the product obtained by concentrating milk protein by processes like ultrafiltration of milk, partly skimmed milk, or skimmed milk.
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 Good Manufacturing Practice, may be used)
- Sodium chloride.
Composition
The product shall conform to the compositional specifications provided in the table below
Parameter | Sweetened
condensed milk |
Sweetened
condensed partly skimmed milk |
Sweetened
condensed skimmed milk |
Sweetened
condensed high fat milk |
Milk fat, %, (m/m) | 8.0
(minimum) |
More than 1.0
Less than 8.0 |
1.0
(maximum) |
16.0
(minimum) |
Milk solids, minimum, %,
(m/m) |
28.0 |
24.0 |
24.0 |
– |
Milk solid not fat, minimum,
%, (m/m) |
– |
20.0 |
– |
14.0 |
Milk protein* in milk solids not-fat,
minimum, %, (m/m) |
34.0 |
34.0 |
34.0 |
34.0 |
Labelling
The name of the food shall be
- Sweetened condensed milk, or
- Sweetened condensed partly skimmed milk, or
- Sweetened condensed skimmed milk, or
- Sweetened condensed high fat milk, as appropriate:
Provided that the “Sweetened condensed partly skimmed milk” may be designated “Sweetened condensed semi-skimmed milk”, if the content of milk fat is between 4.0 – 4.5 % (m/m) and minimum milk solids is 28 % (m/m);
Sweetened condensed milks which are not suitable for infant feeding shall not contain any instruction of modifying them for infant feeding.
Standard for Khoa
Khoa 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.
Essential Composition and Quality Factors
Raw materials- Milk and milk powders, cream and cream powder and milk fat products.
Composition
The product shall conform to the compositional specifications provided in the table below
Parameter | Khoa |
Total solids, minimum, %, (m/m) | 55.0 |
Milk fat, minimum, %, (m/m), dry matter basis | 30.0 |
Total ash, maximum, %, (m/m) | 6.0 |
Titratable acidity (as % lactic acid), maximum, % | 0.9 |
- It shall be free from added starch and added sugar.
- The extracted fat from Khoa shall meet the standards for Reichert Meissl value, Polenske value and Butyro-refractometer reading as prescribed for ghee.
Labelling
The name of the food shall be ‘Khoa’ or ‘Mawa’ or any other region specific popular name.
Standard for Cream and Malai
This Standard applies to Cream and Malai as defined in this regulation and refers to
Cream, Reconstituted cream, Recombined Cream, “Prepared creams” “pre-packaged liquid cream, “whipping cream” “cream packed under pressure” “whipped cream” “fermented/cultured/sour cream” “acidified cream” “Malai”
Essential Composition and Quality Factors
Raw Material
- All creams, prepared creams and malai
- Milk, which may have been subjected to mechanical and physical treatments prior to cream processing
Additionally, for creams made by reconstitution or recombination- Butter, milk fat products, milk powders, cream powders, and potable water. The milk product should
conform to the relevant Food Safety Standards or Regulations;
Additionally, product that remains after the removal of milk fat by churning milk and cream to manufacture butter and milk fat products (often referred to as buttermilk) and that may have been concentrated or dried.
Permitted ingredients
- Only those ingredients listed below 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. For use in products only for which stabilizers or thickeners, or both, are justified.
- Products derived exclusively from milk or whey and containing 35.0% (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 20.0 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, only- 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 10.0 per cent (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).
Food Additives
- For products covered under this standard, specific food additives permitted in Appendix ‘A’ of these regulations may be used and only within the limits specified:
- Provided that stabilizers, acidity regulators, thickeners and emulsifiers may be used when needed to ensure product stability and integrity of the emulsion, taking into consideration the fat content and durability of the product. With regard to the durability, special consideration should be given to the level of heat treatment applied since some minimally pasteurized products do not require the use of certain additives.
Labelling
- The name of the food shall be as specified in standards in this regulation as appropriate.
- However, “pre-packaged liquid cream” may be designated as “cream” and “cream packed under pressure” may be designated by another descriptive term that refers to its nature or intended use or as “Whipped Cream”.
- The term “prepared cream” should not apply as a designation.
- The type of cream and the fat content in cream shall be always indicated on the label or in case of non-pre-packaged product; such declaration to be given on the container from which product will be offered for sale to the consumer.
- Creams which have been manufactured by the recombination or reconstitution of dairy ingredients shall be qualified with the term “Recombined” or “Reconstituted” as appropriate.
- If the product conforms to the description of malai as given in the standards the name of the product shall be ‘Malai’.
Cream may be labelled according to milk fat content (m/m) along with product name as specified
- Low fat cream: Minimum 10 per cent and less than 40 per cent
- Medium fat cream: Minimum 40 per cent and less than 60 per cent
- High fat cream: Minimum 60 percent
- Labels on packages of fermented creams may include reference to the starter culture used for fermentation.
- The heat treatment (refer General Standards for Milk and Milk Products), to which the product has been subjected to, shall be declared on the label.
A standard for Milk Fat Products
This Standard applies Milk fat, ghee, butter oil, anhydrous milk fat and anhydrous butter oil 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 specially developed flavor and physical structure as a result of its method of manufacturing.
Essential Composition and Quality Factors
Raw Material- Milk and products obtained from milk. The raw material used shall be free from added flavor, color or preservative.
Composition.- The standards of quality of milk fat, butter oil, anhydrous milk fat, anhydrous butter oil, and ghee shall conform to the following requirements:
Parameter | Milk Fat, Butter Oil | Anhydrous Milk Fat, Anhydrous
Butter Oil |
Ghee |
Moisture, maximum, %, (m/m) | 0.4 | 0.1 | 0.5 |
Milk fat, minimum, %, (m/m) | 99.6 | 99.8 | 99.5 |
Butyro-refractometer Reading at 400C | 40.0 to 44.0 | 40.0 to 44.0 | As per
table for Ghee |
Reichert Meissl Value, minimum | 28.0 | 28.0 | |
Polenske Value | 1.0-2.0 | 1.0-2.0 | – |
FFA as Oleic Acid, maximum, % | 0.4 | 0.3 | 3.0 |
Peroxide Value (Milli-equivalent of
Oxygen/Kg fat), maximum |
0.6 |
0.3 |
– |
Baudouin Test | Negative | Negative | Negative |
Additionally, the Butyro- refractometer reading and Reichert Meissl value of ghee will be different for different States or Union territories which are given in Tabular form in the regulation on pages 90 -92.
Labeling
The name of the food shall be:
- Milk fat or Butter Oil
- Anhydrous Milk fat or Anhydrous Butter Oil
- Ghee
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 products, or both,
Butter may be of following types
- Table butter (Table butter shall be made from pasteurised cream)
- White butter/ Cooking butter
Essential composition and quality factors
Raw materials – Milk and/or milk fat based products obtained from milk.
Permitted ingredients
- Sodium chloride and food grade salt (only in table butter)
- Starter cultures of harmless lactic acid and flavour producing bacteria
- Potable water
Composition
The product shall conform to the compositional specifications provided in the table below
Parameter |
Table butter |
White butter/ Cooking butter |
Moisture, maximum, %, (m/m) | 16.0 | – |
Milk fat, minimum, %, (m/m) | 80.0 | 76.0 |
Milk solids-not-fat, maximum, %, (m/m) | 2.0 | – |
Common salt, maximum, %,
(m/m) |
3.0 | – |
Note: Where butter is sold or offered for sale without any indication as to whether it is table butter or white butter, the Standards of table butter shall apply.
The extracted fat from butter shall meet the standards for Reichert Meissl value and Butyro-refractometer reading as prescribed for ghee.
Labelling
- The name of the product shall be “Pasteurized Table butter” or “White butter/ Cooking Butter”, as appropriate, in conformance to the composition specified in regulations.
- Additionally, in case of white/cooking butter, the name should be preceded by the term ‘Pasteurised’ if the product has been prepared from pasteurised cream.
NOTE
In all these products the following requirement will be applicable. Where different it has been mentioned in the specified standards for each product.
Food Additives
For products covered under this standard, specific food additives specified in Appendix ‘A’ of these regulations may be used and only within the limits specified.
Contaminants, Toxins and Residues
The products shall comply with the limits for contaminants, toxins and residues stipulated under the Food Safety and Standards (Contaminants, toxins and Residues) Regulations, 2011.
Hygiene
- The product shall be prepared and handled in accordance with the requirements specified in Schedule 4, as applicable, of the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011 and such other guidelines as specified from time to time under the provisions of the Food Safety and Standard Act, 2006
- The products covered under this standard shall conform to the microbiological requirements specified in Appendix ‘B’ of these regulations.
Labelling
In addition to specific labelling requirements mentioned against each product, the provisions of the Food Safety and Standards (Packaging and Labelling) Regulations, 2011 shall apply to pre-packaged products.
Method of Sampling and Analysis
The methods of sampling and analysis mentioned in the manuals as specified by the Food Safety and Standards Authority of India from time to time shall be applicable.
Standard for Milk Powders and Cream Powder
Milk powders and cream powder 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 in regulations 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. Product shall be free from added whey and whey preparations.
Essential Composition and Quality Factors
Raw materials
- Milk and cream
- The following milk products are allowed for protein adjustment purposes-
Milk retentate: Milk retentate is the product obtained by concentrating milk protein by ultrafiltration of milk, partly skimmed milk, or skimmed milk;
Composition
The product shall conform to the compositional specifications provided in the table below
Parameter | Whole Milk
Powder |
Partly Skimmed
Milk Powder |
Skimmed
Milk Powder |
Cream
Powder |
Moisture*, maximum, %, (m/m) | 5.0 | 5.0 | 5.0 | 5.0 |
Milk fat, %, (m/m) | Minimum 26.0 and less than
42.0 |
More than 1.5 and less than 26.0 | 1.5
(maximum) |
42.0
(minimum) |
Milk protein** in milk solids-not-fat, minimum, %, (m/m) | 34.0 | 34.0 | 34.0 | 34.0 |
Titrable acidity, maximum (ml 0.1 NaOH for 10 g – solids-not-fat) | 18.0 | 18.0 | 18.0 | – |
Insolubility Index, maximum, ml | 2.0 | 2.0 | 2.0 | – |
Total ash, maximum, % (m/m), on moisture and fat free basis | 9.3 | 9.3 | 9.3 | – |
Scorched particles, maximum | Disc B | Disc B | Disc B | Disc B |
The moisture content does not include water of crystallization of the lactose; the milk solids-not-fat content includes water of crystallization of the lactose.
** Protein content is 6.38 multiplied by the total nitrogen determined.
Labeling
The name of the food shall be:
- whole milk powder, or
- partly skimmed milk powder, or
- skimmed milk powder, or
- cream powder, as appropriate:
Provided that the “partly skimmed milk powder” may be designated “semi-skimmed milk powder” if the content of milk fat does not exceed 16% (m/m) and is not less than 14% (m/m).
Wherever the word “milk” appears on the label of a package of skimmed milk powder as the description or part of the description of the contents, it shall be immediately preceded or followed by the word “skimmed or partly skimmed”, as the case may be.
There shall not be placed on any package containing the product covered under this Standard any comment on, explanation of, or reference to either the statement of equivalence, contained in the prescribed declaration or on the word “skimmed” [or “unsuitable for babies”] except instructions as to dilution as follows:
“To make a fluid not below the composition of (here insert type of milk – toned milk or skimmed milk as the case may be) with the contents of this package, add (here insert the number of parts) of water by volume to one part by volume of this product”
Standard for Dairy Whitener
Dairy Whitener is a milk product prepared through an appropriate processing of cow milk, buffalo milk or milk of any other species as defined under this regulation or a mixture thereof, and contains added carbohydrates such as sucrose, dextrose and maltodextrin, singly or in combination. 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.
Essential Composition and Quality Factors
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
- free from extraneous matters and added colours
- free from off flavours
The flavour of the product before or after reconstitution shall be pleasant and sweet. It is recommended that the flavour and taste may be judged on the basis of their sensory characteristics.
The product shall conform to the compositional specifications provided in the table below:
Sr.No | Characteristics | Requirements | |||
Skimmed Milk Dairy Whitener | Low Fat
Dairy Whitener |
Medium Fat
Dairy Whitener |
High Fat
Dairy Whitener |
||
1. | Moisture, maximum, %, (m/m) | 4.0 | 4.0 | 4.0 | 4.0 |
2. | Milk Fat, %, (m/m) | 1.5
(maximum) |
More than 1.5 and less than 10.0 | Minimum10.0
and less than 20.0 |
20.0
minimum |
3. | Milk protein** (in
solids-not-fat), minimum, %, (m/m) |
34.0 | 34.0 | 34.0 | 34.0 |
4. | Insolubility Index, ml,
maximum |
1.5 | 1.5 | 1.5 | 1.5 |
5. | Total ash (on moisture,
added sugar and fat free basis), maximum, %, (m/m) |
9.3 | 9.3 | 9.3 | 9.3 |
6. | Acid Insoluble ash,
maximum, %, (m/m) |
0.1 | 0.1 | 0.1 | 0.1 |
7. | ***Added sugar (as
sucrose), maximum, %, (m/m) |
18.0 | 18.0 | 18.0 | 18.0 |
8. | Acid Insoluble ash,
maximum, %, (m/m) |
0.1 | 0.1 | 0.1 | 0.1 |
9. | ***Added sugar (as
sucrose), maximum, %, (m/m) |
18.0 | 18.0 | 18.0 | 18.0 |
** Protein content is 6.38 multiplied by the total nitrogen determined
*** Added sugar up to a level of 24% shall be permissible up to two years from the date of final notification.
Labelling
The name of the food shall be
- Skimmed Milk Dairy Whitener, or
- Low Fat Dairy Whitener, or
- Medium Fat Dairy Whitener, or
- High Fat Dairy Whitener, as appropriate
A 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, suitable enzymes of non-animal origin.
- Acid whey is the fluid milk product obtained during the manufacture of cheese, casein, paneer, channa or similar products by separation from the curd after coagulation of milk and of products obtained from milk. Coagulation is obtained, principally, by acidification and heating.
Essential Composition and Quality Factors
Raw materials – Whey or Acid whey, as appropriate.
Ingredients – Seed lactose in the manufacture of pre-crystallized Whey Powder
Composition
The product shall conform to the compositional specifications provided in the table below
Parameter | Whey Powder | Acid Whey Powder |
Moisture( i ), maximum, %, (m/m) | 5.0 | 4.5 |
Milk fat, maximum, %, (m/m) | 2.0 | 2.0 |
Milk protein( ii ), minimum, %, (m/m) | 10.0 | 7.0 |
Lactose content( iii ), as anhydrous lactose, minimum, %, (m/m) | 61.0 | 61.0 |
pH (in 10% solution) | more than 5.1( iv ) | 5.1( v ) (maximum) |
Total ash, maximum, %, (m/m) (on dry basis) | 9.5 | 15.0 |
Note(s):
(i) The water content does not include water of crystallization of the lactose.
(ii) Protein content is 6.38 multiplied by the total nitrogen determined.
(iii) Although the powders may contain both anhydrous lactose and lactose monohydrates, the lactose content is expressed as anhydrous lactose. 100 parts of lactose monohydrate contain 95 parts of anhydrous lactose.
(iv) Or titratable acidity (calculated as lactic acid) <0.35%.
(v) Or titratable acidity (calculated as lactic acid) ≥ 0.35%.
In accordance with the provisions of the regulations, whey powders may be modified in composition to meet the desired end-product composition, for instance, neutralization or demineralization. However, compositional modifications beyond the minimum or maximum specified above for milk protein and water are not permitted.
Labeling
The name of the food shall be:
- Whey Powder, or
- Acid Whey Powder, as appropriate
A standard for Fermented Milk Products
This Standard applies to fermented milk, including, heat-treated fermented milk, concentrated fermented milk and composite milk products based on these products in conformity with the definitions given in the regulations.
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 (Curd) | Lactic acid bacteria |
Yoghurt | Symbiotic cultures of Streptococcus thermophilus and Lactobacillus delbrueckii sub sp. bulgaricus |
Alternate Culture
Yoghurt |
Cultures of Streptococcus thermophilus and Lactobacillus species |
Acidophilus
milk |
Lactobacillus acidophilus. |
Other harmless microorganisms than those constituting the specific starter cultures specified above may also be added.
Descriptions have been provided for
- Flavoured fermented milk
- Drinks based on fermented milk
- Concentrated Fermented Milk Chakka and Shrikhand
Essential Composition and Quality Factors
Raw materials
- milk
- concentrated milk and dried milk
- cream, butter, butter oil and anhydrous milk fat
- potable water for use in reconstitution or recombination or drinks based on fermented milks
(b) Permitted ingredients.-
- starter cultures of harmless microorganisms, including those specified in regulations
- 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 and cereal products, coconut and coconut products, honey, chocolate, nuts, coffee, spices, condiments, culinary herbs 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)
- Prebiotics and Probiotics
- Starch (only in fermented milks heat treated after fermentation, flavoured fermented milks and drinks based on fermented milks) Provided that it is added only in amounts functionally necessary as governed by Good Manufacturing Practice, taking into account any use of the stabilizers or thickeners as specified in Appendix ‘A’ of these regulations. 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 up to the date of minimum durability. The sum of microorganisms constituting the starter culture defined in sub-item (a) of item 1 shall not be less than 107cfu/g. The labelled microorganisms, when specific microorganisms other than those specified in sub-item (a) of item 1are added and a content claim is made on label, 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 0.45% (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 mixed milk shall apply
- Yoghurt (including Flavoured Yoghurt) and Flavoured Dahi, Chakka and Shrikhand shall all conform to the compositional specifications as have been given in tabular form on pages 102 and 103 of the regulation.
Essential manufacturing characteristic
Whey removal after fermentation is not permitted in the manufacture of fermented milks, except for concentrated fermented milk.
Labelling
Name of the food.-
- The name of the products shall be ‘Fermented Milk’
- Provided that the name ‘Fermented Milk’ may be replaced with designations Dahi, Curd and Yoghurt if the product complies with the relevant provisions of this Standard.
The designation ‘Yoghurt or Dahi’ may be used in connection with the term “frozen” Provided that
- the product submitted to freezing complies with the requirements in this Standard
- the specific starter cultures can be reactivated in the specified numbers by thawing
- the frozen product is named as such and is sold for direct consumption only.
- Yoghurt or Dahi containing non-dairy ingredients may be designated as ‘Sweetened or Flavoured Yoghurt or Dahi’, as appropriate. Yoghurt or Dahi containing fruits may be designated as ‘Fruit Yoghurt or Dahi’, as appropriate.
The name of the drinks products shall be ‘Drinks based on Fermented Milk’ or may be designated with other recognized specific names like lassi, chhaas etc. When flavoured, the designation shall include the name of the principal flavouring substance(s) or flavour(s) added.
- The name of the products covered by chakka shall be ‘Chakka’.
- The name of the products covered by shrikhand item ‘Shrikhand’.
- Products obtained from fermented milk(s) heat treated after fermentation shall be named “Heat Treated__________”, the blank being replaced by the term “Fermented Milk” or another permitted designation or name as appropriate.
- The designation of Flavoured Fermented Milks shall include the name of the principal flavouring substance(s) or flavour(s) added.
- Fermented milks to which only nutritive carbohydrate sweeteners have been added, may be labelled as “sweetened ______”, the blank being replaced by the term “Fermented Milk” or another permitted designation or name as appropriate.
- The type of dahi, yoghurt, chakka or shrikhand shall be always declared on the label or otherwise if the product is not pre-packaged such declaration to be given on the container from which product will be offered to the
consumer.
- When cultures of Bifidobacterium bifidum and Lactobacillus acidophilus and other cultures of suitable lactic acid producing harmless bacteria are added, a declaration to this effect shall be made on the label or otherwise if the product is not pre-packaged.
Standard for Ice Cream, Kulfi, Chocolate Ice Cream, Softy Ice-Cream, Milk Ice, Milk Lolly and Dried Ice Cream Mix
This Standard applies to Ice Cream and Kulfi and their variants, milk ice and milk lolly, and dried ice-cream mix in conformity with the definitions given in the regulation
Description has been given for the following
- Ice-Cream, Kulfi, Chocolate Ice Cream or Softy Ice-Cream
- Milk Ice or Milk Lolly
- Dried Ice-Cream Mix
Essential Composition and Quality Factors
Raw Material – Milk and milk products
Permitted ingredients
- sugar and other nutritive sweeteners (e.g. 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 Good Manufacturing Practice, taking into account any use of the stabilizers or thickeners as specified in Appendix ‘A’ of these regulations.
- other non-dairy ingredients – fruit and fruit products, eggs and egg products, coffee, cocoa, chocolate, confectionary, condiments, spices, ginger and nuts; bakery products such as cake or cookies.
Compositional specifications have been provided in the tabular form separately for each category
- Ice cream, Kulfi, Chocolate Ice cream and Softy Ice Cream
- Milk Ice or Milk Lolly
- Dried Ice Cream Mix
Labelling.-
Name of the Food
The name of the product shall be
- ‘Ice Cream’, ‘Kulfi’, ‘Chocolate Ice Cream’ or ‘Softy Ice Cream’.
- ‘Milk Ice’ or ‘Milk Lolly’.
- ‘Dried Ice Cream Mix’.
- The type of ice cream, kulfi, chocolate ice cream or softy ice cream shall always be indicated on the label of the product.
- For softy ice cream offered for sale directly from the freezer without pre-packaging, the type of product shall be displayed in a manner and at a place that is clearly visible to the consumer.
- Every package of ice cream, kulfi, chocolate ice cream and softy ice cream containing starch shall have a declaration on its label as specified in sub- regulation 2.7.1 (2) of Food Safety and Standards (Packaging and Labelling) Regulations, 2011.
Standard for Frozen Desserts or Confections with Added Vegetable Oil/ Fat or Vegetable Protein, or both
This Standard applies to Frozen Desserts or Confections. The regulations have defined the terms to which these standards apply.
- Frozen Dessert or Frozen Confection
- Dried Frozen Dessert Mix or Dried Frozen Confection Mix
Essential Composition and Quality Factors
Raw Material
- Milk and/or milk products
- Vegetable oils or fats
- Vegetable protein products
Permitted ingredients
- sugar and other nutritive sweeteners (e.g. 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 Good Manufacturing Practice, taking into account any use of the stabilizers or thickeners as specified in Appendix ‘A’ of these regulations
- other non-dairy ingredients – fruit and fruit products, eggs and egg products, coffee, cocoa, chocolate, confectionary, condiments, spices, ginger and nuts; bakery products such as cake or cookies.
Composition
Compositional specifications for Frozen Dessert or Frozen Confection
Parameter | Frozen Dessert
or Frozen Confection |
Medium fat Frozen
Dessert or Frozen Confection |
Low fat Frozen
Dessert or Frozen Confection |
Total Solids, minimum, %,(m/m) | 36.0 | 30.0 | 26.0 |
Weight, minimum, (g/l) | 525.0 | 475.0 | 475.0 |
Total Fat, %, (m/m) | 10
(minimum) |
More than 2.5 and less than 10.0 | 2.5
(maximum) |
Protein*, minimum, % (m/m) | 3.5 | 3.5 | 3.0 |
* Protein content is 6.25 multiplied by the total nitrogen determined
Note
- In case where coating, base or layer of non-dairy ingredients forms a separate part of the product, only the Frozen Dessert or Frozen Confection portion shall conform to the respective composition.
- When any type of Frozen Dessert or Frozen Confection is offered for sale in contravention of the requirements as stated, the Standards prescribed for these types of Frozen Desserts or Frozen Confections as per this item shall apply.
Dried Frozen Dessert Mix or Dried Frozen Confection Mix
The product on addition of water shall give a product conforming to the composition, except the ‘weight’, as specified in the regulation. The moisture content of the dried product shall not be more than 4.0 % (m/m).
Labelling
Name of the foods shall be
‘Frozen Dessert or Frozen Confection’.
‘Dried Frozen Dessert or Dried Frozen Confection’
- The type of Frozen Dessert or Frozen Confection shall be indicated on the label of the product.
- For soft consistency products offered for sale directly from the freezer without any pre-packaging, the type of product shall be displayed in a manner and at a place that is clearly visible to the consumer.
- 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” (*strike out whatever is not applicable)
Standard for Chhana and Paneer
Chhana or Paneer means the product obtained from any variant of milk**, with or without added milk solids, by precipitation with permitted acidulants and heating.
Essential Composition and Quality Factors
Raw materials
- Milk
- Milk solids
Permitted ingredients
- Acidulants such as lactic acid, citric acid, malic acid, vinegar, glucono delta lactone, sour whey
- spices and condiments (for flavoured paneer only)
- salt (for flavoured paneer only).
Composition
The product shall conform to the compositional specifications provided in the table below:
Parameter | Channa or Paneer | Low fat Chhana or Paneer |
Moisture, maximum, %,(m/m) | 65.0 (for Chhana)
60.0 (for Panner) |
65.0 (for Chhana)
60.0 (for Panner |
Milk fat, %, (m/m), dry matter
basis |
50.0
(minimum) |
15.0
(maximum) |
Labelling
The name of the product shall be ‘Chhana’, ‘Paneer’, ‘Low Fat Chhana’ or ‘Low Fat Paneer’ depending upon the composition
Low Fat Channa and Low Fat Paneer shall be sold in sealed package only and shall bear the following label declaration:
“LOW FAT PANEER or LOW FAT CHHANA”
Standard for Cheese and Cheese Products
This Standard applies to Cheese, Processed Cheese and Processed Cheese Spreads as defined in the regulation. The regulations have described in detail the methods of making cheese.
- ‘Ripened Cheese’ means cheese which is not ready for consumption shortly after manufacture but which must be held for some time at such temperature and under such other conditions as will result in necessary biochemical and physical changes characterizing the cheese in question.
- ‘Mould Ripened Cheese’ means ripened cheese in which the ripening has been accomplished primarily by the development of characteristic mould growth through the interior and/ or on the surface of the cheese.
- ‘Unripened Cheese including fresh cheese’ means cheese which is ready for consumption shortly after manufacture.
These standards are applicable to all types of cheese defined individually in the regulations and includes cheddar cheese, Danbo cheese, ‘Edam Cheese, ‘Gouda Cheese, Havarti Cheese, ‘Tilsiter, Cottage Cheese, ‘Cream Cheese’ (Rahmfrischkase), ‘Coulommiers Cheese, ‘Camembert Cheese, Brie cheese, Saint Paulin, Samsoe, Emmental, ‘Provolone, Extra Hard Grating Cheese.
- “Cheese Products” are the products prepared from cheese(s) with other milk products and may contain permitted non-dairy ingredients.
- ‘Processed Cheese’ means the product obtained by grinding, mixing, melting and emulsifying one or more varieties of cheeses with the aid of heat and emulsifying agents and may contain cream, butter, butter oil and other milk products. It may also contain non-dairy ingredients not exceeding one sixth of the weight of the total solids of the final product on dry matter basis.
- ‘Processed Cheese’ Spread means the product obtained by grinding, mixing, melting and emulsifying one or more varieties of cheese with emulsifying agents with the aid of heat and may contain cream, butter oil and other dairy products. It may also contain natural carbohydrate sweetening agents and other non-dairy ingredients not exceeding one sixth of the weight of total solids of the final product on dry weight basis.
Essential Composition and Quality Factors
Raw materials
Milk and products obtained from milk.
Permitted ingredients
- Starter cultures of harmless lactic acid, and flavour producing bacteria and cultures of other harmless microorganisms
- Safe and suitable enzymes (non-animal origin) Sodium chloride
- Potable water
- Non-dairy ingredients: Vinegar or acetic acid, spices, condiments and other vegetable seasoning and foods, other than sugars, properly cooked or prepared for flavouring and characterization of the product (In Cheese Products only
- Natural carbohydrate sweetening agents: Sucrose, dextrose, corn syrup, corn syrup solids, honey, maltose, malt syrup and hydrolysed lactose (In Processed Cheese Spreads only).
The compositional specifications have been given in tabular form on pages 113 and 114 of the regulations.
Labelling
- The name of the food product shall be “Cheese”. However, the word “Cheese” may be omitted in the designation of an individual cheese variety
- Every package of Cheese (hard), surface treated with Natamycin, shall bear the following label
SURFACE TREATED WITH NATAMYCIN
- Every package of Cheese(s), if coated or packed in food grade waxes polyfilm or wrapping of cloth, shall bear the following label
REMOVE THE OUTER PACKING BEFORE CONSUMPTION
Standard for Edible Casein Products
- Edible Casein products mean the products obtained by separating, washing and drying the coagulum of skimmed milk or of other products obtained from milk;
- Edible Acid Casein means the product obtained by separating, washing and drying the acid precipitated coagulum of skimmed milk or of other products obtained from milk;
- Edible Rennet Casein means the product obtained after washing and drying the coagulum remaining after separating the whey from the skimmed milk or of other products obtained from milk, or both, which has been coagulated by non-animal rennet or by other coagulating enzymes;
- Edible Caseinate means the dry product obtained by reaction of edible casein or casein curd coagulum with food grade neutralising agents followed by drying.
Essential Composition and Quality Factors
Raw Material – Skimmed milk and other suitable products obtained from milk.
Ingredients
- edible acids
- starter cultures of harmless lactic acid producing bacteria
- non-animal rennet or other safe and suitable coagulating enzymes
- potable water
- neutralizing agents
Composition
The product shall conform to the compositional specifications provided in the table bon page 116.
Labelling
- The name of the product shall be Edible Acid Casein or Edible Rennet Casein or Edible Caseinate.
- Edible Caseinate shall also be qualified by the name of the cation in the neutralizing agent used.
Foods for infant nutrition
Infant Milk Substitutes
Infant Milk Food means the product prepared by spray drying of the milk of cow or buffalo or a mixture thereof. The milk may be modified by the partialremoval/ substitution of different milk solids; carbohydrates, such as sucrose, dextrose and dextrins/maltodextrin, maltose and lactose; salts like phosphates and citrates; vitamins A, D, E, B Group, Vitamin C and other vitamins; and minerals like iron, copper, zinc and iodine. The regulations have given detailed information about the source of Mineral Salts and Vitamin Compounds that may be used in infant milk substitutes.
The product shall be
- free of lumps and shall be uniform in appearance
- free from starch and added antioxidants
- free from dirt, extraneous matter, preservatives and added colour and flavour and from any material which is harmful to human health
- not have rancid taste or musty odour
- not contain food additives
Standards have been given on page 118 and 119 of the regulation
Infant formula
Infant formula means the product prepared by spray drying of the milk of cow or buffalo or mixture thereof. The milk may be modified by partial removal/substitution of milk fat with vegetable oils rich in polyunsaturated fatty acids and/or by different milk solids; carbohydrates such as sucrose, dextrose and dextrins/ maltodextrin, maltose and lactose; salts such as phosphates and citrates; vitamins A, D, E, B and C group and other vitamins; minerals such as iron, copper, zinc and iodine and others.
- Vegetables oils rich in polyunsaturated fatty acids shall be added to partially substitute milk fat to an extent that the product shall contain a minimum of 12 per cent by weight of milk fat and a minimum of linoleate content of 1.398 g per 100 g of the product.
- It may contain algal and fungal oil as sources of Docosahexaenoic Acid (DHA) and Arachidonic Acid (ARA) from Crypthecodinium cohnii, Morterella alpine, Schizochytrium sp., and Ulkenia sp. At the level of maximum 0.5 per cent. DHA of total fatty acids and ratio of ARA: DHA as 1:1 minimum: Provided that DHA content shall not be less than 0.2 per cent. of total fatty acids, if a claim related to the addition of DHA is made.
- The products shall also contain a minimum of 0.70 I.U. of vitamin E per 100 kcal.
- It may contain in addition to the vitamins and minerals listed in the regulations along with their levels on page 120 of the regulations. Other nutrients may be added when required in order to provide nutrients ordinarily found in human milk.
- When any of these nutrients is added, the amount of these added nutrients shall be declared on the label, which should be not less than mentioned.
- It may contain medium chain triglycerides, taurine, molybdenum and chromium.
- The sources of Mineral Salts and Vitamin Compounds have been given in detail.
Additives
- Food Additives that may be added to maximum level in 100 ml of the ready-to-drink product are as follows. Limited by Good Manufacturing Practice and within the limits for Sodium and Potassium in all types of infant formulae
pH – adjusting agents
Sodium hydroxide
Sodium hydrogen carbonate
Sodium carbonate
Potassium hydroxide
Potassium hydrogen carbonate
Potassium carbonate
Calcium hydroxide
- These additives will be limited by Good Manufacturing Practice in all types of infant formulae
Sodium citrate
Potassium citrate
L (+) Lactic acid producing cultures
Citric acid
- Antioxidants
Mixed tocopherols concentrate and L-Ascorbyl palmitate – 1 mg in all types of infant formulae
Mono and Diglycerides – 0.4 g
Standards are given in tabular form on pages 122 and 123 of the regulations.
Lactose and sucrose free infant milk substitute Sucrose free infant milk substitute:
Provided that the lactose-free or lactose and sucrose free or sucrose free infant milk substitutes will meet standards and in these three products edible vegetable oil may be used in place of milk fat and lecithin may be used as an emulsifier.
- Soy protein-based, lactose-free formula shall have soy-protein and carbohydrate as glucose, dextrose, dextrin/maltodextrin, maltose and/or sucrose
- Lactose-free cow’s/buffalo’s milk-based formulas shall have carbohydrate as glucose, dextrose, dextrin/maltodextrin, maltose and sucrose: Provided also that the lactose free or lactose and sucrose free or sucrose free infant milk substitutes shall conform to the following requirements, except the requirements of milk protein and milk fat, in the following manner, namely: –
- Total protein, per cent. By weight shall not be less than 10.0 per cent and not more than 16 per cent.
- Total fat, per cent by weight shall not be less than 18.0 per cent.; and
- The lactose in the product claimed to be lactose-free shall not exceed 0.05 percent.
- Hypoallergenic infant milk substitutes- Provided that the Hypoallergenic infant milk substitutes shall also meet the following requirement in addition to the requirements mentioned in the standard
- Protein shall be hydrolyzed whey or casein or
- 100% free amino acids as a protein source.
It shall be packed in hermetically sealed, clean and sound containers or in a flexible pack made from film or combination or any of the substrate made of Board paper, polyethylene, polyester metallized film or in such a way to protect from deterioration. It shall be packed in nitrogen or a mixture of nitrogen and carbon dioxide.
Infant Foods
- Milk-cereal based complementary food milk-cereal based complementary food commonly called as weaning food or supplementary food means foods based on milk, cereal and/or legumes (pulses), soybean, millets, nuts and edible oil seeds, processed to low moisture content and so fragmented as to permit dilution with water, milk or other suitable medium.
- Milk-cereal based complementary food is intended to supplement the diet of infants after the age of six months.
- Milk cereal based complementary food are obtained from milk, variety of cereals, pulses, soyabean, millets, nuts and edible oil seeds after processing. It may contain edible vegetable oils, milk solid, various carbohydrates such as sucrose, dextrose, dextrins/ maltodextrin, maltose and lactose, calcium salts; phosphates and citrates and other nutritionally significant minerals and vitamins.
It shall contain
- a minimum of 10 per cent milk protein by weight of the product
- contain minimum 5 per cent milk fat by weight
- hydrogenated fats containing trans-fatty acids. It may contain fungal alfa amylase upto a maximum extent of 0.025 per cent by weight, fruits and vegetables, egg or egg products
- amino acids such as lysine, methionine, taurine, carnitine etc.
The regulations contain detailed sources of vitamins and compounds and also list the additives that may be used in these products. Page 126 contains the standards in tabular form.
Processed cereal based complementary food
- commonly called as weaning food or supplementary food means foods based on cereal and/or legumes (pulses), soyabean, millets, nuts and edible oil seeds, processed to low moisture content and so fragmented as to permit dilution with water, milk or other suitable medium.
- Processed cereal based complementary food are intended to supplement the diet of infants after the age of six months and up to the age of two years.
- Processed cereal based complementary food are obtained from variety of cereals, pulses, soyabean, millets, nuts and edible oil seeds after processing. It shall contain milled cereal and legumes combined not less than 75 per cent.
- Where the product is intended to be mixed with water before consumption, the minimum content of protein shall not be less than 15 per cent on a dry weight basis and the PER shall not be less than 70 per cent of that of casein.
- The sodium content of the products shall not exceed 100 mg/100 g of the ready-to-eat product.
- Hydrogenated fats containing trans-fatty acids shall not be added to the products.
- It may also contain following ingredients: protein concentrates, essential amino acids (only natural L forms of amino acids shall be used), iodized salt; milk and milk products; eggs; edible vegetable oils and fats; fruits and vegetables; various carbohydrates such as sucrose, dextrose, dextrin, maltose dextrin, lactose, honey, corn syrup; malt; potatoes.
Follow-Up Formula-Complementary Food
- Means the product prepared by spray drying of the milk of cow or buffalos or mixture thereof. It may contain vegetable protein. Follow-up formula based on milk shall be prepared from ingredients mentioned below except that a minimum of 3 g per 100 available Calories (or 0.7 g per 100 kJ) of protein shall be derived from whole or skimmed milk as such, or with minor modification that does not substantially impair the vitamin or mineral content of the milk and which represents a minimum of 90 per cent of the total protein.
- It may contain algal and fungal oil as sources of Docosahexaenoic Acid (DHA) and Arachidonic Acid (ARA) from Crypthecodinium cohnii, Morterella alpine, Schizochytrium sp. and Ulkenia sp. At the level of maximum 0.5 per cent DHA of total fatty acids and ratio of ARA: DHA as 1:1 minimum: Provided that DHA content shall not be less than 0.2 per cent. of total fatty acids if a claim related to the addition of DHA is made.
- Follow-up formula for use as a liquid part of the complementary diet for infants after the age of six months and up to the age of two years when prepared in accordance with the instructions for use, 100 ml of the ready-for-consumption product shall provide not less than 60 kcal (or 250 kJ) and not more than 85 kcal (or 355 kJ).
- Follow-up formula shall contain the following nutrients indicated below,
- Protein – Not less than 3.0 g per 100 available calories (or 0.7 g per 100 available kJ). Not more than 5.5 g per 100 available calories (or 1.3 g per 100 available kJ). (Protein shall be of nutritional quality equivalent to that of casein or a greater quantity of other protein in inverse proportion to its nutritional quality. The quality of the protein shall not be less than 85 per cent. of that of casein).
- Essential amino acids may be added to follow-up formula to improve its nutritional value. Only L forms of amino acids shall be used.
- Fat – Not less than 4 g per 100 available calories (0.93 g per 100 available kJ) Not more than 6 g per 100 available calories (1.4 g per 100 available kJ) Linoleic acid (in the form of glyceride) – Not less than 310 mg (per 100 Calories or 74.09 mg per 100 available kJ
- The products shall contain nutritionally available carbohydrates suitable for the feeding of the older infant and young child in such quantities as to adjust the product to the energy density in accordance with the requirements given above.
- It may also contain other nutrients when required to ensure that the product is suitable to form part of a mixed feeding scheme intended for use after six months of age. When any of these nutrients is added, the food shall contain not less than Recommended Dietary Allowances (RDA) amounts of these nutrients.
The sources of mineral salts and vitamin compounds as well as additives that may be used have been given in the regulations on pages 130-133.
Standards for Edible Lactose
Lactose is a white to light yellow crystalline, slightly sweet disaccharide sugar found in milk.
Essential Composition and Quality Factors
Raw Materials – Whey
Composition
Sr. No | Parameters | Limits |
1. | Total moisture, maximum, %, (m/m) | 6.0 |
2. | Lactose, minimum, %, (m/m), on dry basis | 99.0 |
3. | Sulphated ash, maximum, %, (m/m) | 0.3 |
4. | pH (10% solution) | 4.5-7.0 |
5. | Scorched particle, maximum | Disc B |
Labeling
The name of the product shall be edible lactose.
NOTE
In all these products the following requirement will be applicable besides what has been mentioned against each of the specified standards for each product.
Food Additives
For products covered under this standard, specific food additives specified in Appendix ‘A’ of these regulations may be used and only within the limits specified.
Contaminants, Toxins, and Residues
The products shall comply with the limits for contaminants, toxins, and residues stipulated under the Food Safety and Standards (Contaminants, Toxins and Residues) Regulations, 2011.
Hygiene
- The product shall be prepared and handled in accordance with the requirements specified in Schedule 4, as applicable, of the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011 and such other guidelines as specified from time to time under the provisions of the Food Safety and Standard Act, 2006
- The products covered under this standard shall conform to the microbiological requirements specified in Appendix ‘B’ of these regulations.
Labelling
In addition to specific labelling requirements mentioned against each product, the provisions of the Food Safety and Standards (Packaging and Labelling) Regulations, 2011 shall apply to pre-packaged products.
Method of Sampling and Analysis
The methods of sampling and analysis mentioned in the manuals as specified by the Food Safety and Standards Authority of India from time to time shall be applicable.
Dr Mrs Sushma Joiya Pandit says
We are the producers of SOY Milk, TOFU and other allied SOY ProductsFSSAI notification for Revised Standards of Milk and Milk Products has not covered the standards for Soy Milk and Soy Milk Products, please specify Standards for SOY Milk too.
Dr Mrs Sushma Joiya Pandit
Chairperson
Integrated Congress of Women Entrepreneurs
A National TRUST
harish says
plz send me this detail in hindi
Manu Kathuria says
Dear Sir/Madam.
I am a paneer manufacturer. I want to know that if I can use acetic acid to make paneer.
Thanking You
FSH Team says
You can read from the given link – https://www.fssai.gov.in/upload/uploadfiles/files/Compendium_Food_Additives_Regulations_29_03_2019.pdf
DR_DINKAR BAJAD says
This will help to all FBOs to keep updates in their firm to maintain legal and QC aspects