Through a notification the FSSAI has invited suggestions, views and comments from stakeholders WTO- SPS Committee members within a period of 60 days beginning from 26 April, 2018 on the draft notification related to revised standards for Goat/Sheep Milk, total sodium content in milk and milk powders and standards of some new milk products viz. Medium fat chhana /paneer, Whey cheeses, Cheeses in brine.
In the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011, in regulation DAIRY PRODUCTS AND ANALOGUES (2.1) in the category Standard for Milk (2.1.2) In the composition table, row 3 related to “Goat or Sheep Milk” shall be substituted by the following
S. No | Class of Milk | Locality or State of area | Minimum
Milk Fat (per cent, m/m) |
Minimum Milk Solids not-Fat (SNF) (percent, m/m) |
3. | Goat or Sheep
Milk |
All India | 3.0 | 9.0 |
Under “Note(s)” below the composition table, the following shall be inserted
(iii) Total sodium content in the milk shall not be more than 55 mg/ 100gm.
Under regulation related to Standard for Milk Powders and Cream Powder
(2.1.10) after the composition table, the following shall be inserted under ‘Note’ – Total sodium content in the milk powder shall not be more than 650 mg/100gm
In Standard for Chhana and Paneer (2.1.16), the composition table has been revised as follows
Parameter | Chhana or Paneer | Medium fat Chhana
or Paneer |
Low fat Chhana or
Paneer |
Moisture, maximum %, (m/m) | 65.0 (for Chhana)
60.0 (for Paneer) |
65.0 (for Chhana)
60.0 (for Paneer) |
65.0 (for Chhana)
60.0 (for Paneer) |
Milk fat, %,(m/m), dry matter basis | 50.0
(minimum) |
More than 15.0
and less than 50.0 |
15.0
(maximum)”; |
Under labeling
- The name of the product shall be ‘Chhana’, ‘Paneer’, ‘Low Fat Chhana’ or Low Fat Paneer’, ‘Medium Fat Chhana’ or ‘Medium Fat Paneer’ depending upon the composition as per the revised table above
- ‘Low Fat Chhana’/‘Medium Fat Chhana’ and ‘Low Fat Paneer’/‘Medium Fat Paneer’ shall be sold in a sealed package only and shall bear the following label declavbrations depending upon the respective product composition:
“LOW FAT PANEER or LOW FAT CHHANA”
Or
“MEDIUM FAT PANEER or MEDIUM FAT CHHANA”’;
- Every package of Medium Fat Channa and Medium Fat Paneer shall bear the following label, namely:
“Contains ………………. % Milk Fat”
Un the Standard for Cheese and Cheese Products (2.1.17) the following items shall be inserted as
Whey Cheeses are solid, semi-solid, or soft products which are principally obtained through either of the following processes:
- the concentration of whey and the molding of the concentrated product
- the coagulation of whey by heat with or without the addition of acid.
In each case, the whey may be pre-concentrated prior to the further concentration of whey or coagulation of the whey proteins. The process may also include the addition of milk, cream, or other raw materials of milk origin before or after concentration or coagulation. The ratio of whey protein to casein in the product obtained through the coagulation of whey shall be distinctly higher than that of milk. The product obtained through the coagulation of whey may either be ripened or unripened.
“Cheeses in Brine” are semi-hard to soft-ripened cheeses. The body has a white to yellowish color and a compact texture suitable for slicing, with none to a few mechanical openings. The cheeses have no actual rind and have been ripened and preserved in brine until delivered to, or pre-packed for, the consumer. Certain individual cheeses in brine contain specific herbs and spices as part of their identity.
in the table after the entry relating to Cheese products the following shall be inserted
Products | Moisture
Maximum, % m/m |
Milk Fat
Minimum, % (dry basis) |
Lactose,
Maximum, % (m/m) |
|
v) | Whey Cheese | |||
a. | Creamed whey cheese | – | 33 | – |
b. | Whey cheese | – | ** | – |
c. | Skimmed whey cheese | – | *** | – |
vi | Cheese in Brine | |||
a. | Soft cheese in brine | – | 40 | – |
b. | Semi-hard cheese in brine | – | 40 | – |
Under a table, after * the following entries will be inserted
** Milk fat in whey cheese shall be minimum 10% and less than 33% on dry basis.
*** Milk fat in skimmed whey cheese shall be less than 10% on dry”
Under Labelling (a) the following will be substituted
The name of the food product shall be ‘cheese’, ‘whey cheese’ or ‘cheese in brine’, as applicable. However, the word ‘cheese’, ‘whey cheese’ or ‘cheese in brine’ may be omitted in the designation of an individual cheese variety.
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