Through a notification dated 1 May 2019 the FSSAI has proposed draft amendments related to the formulation of new standards for low lactose/lactose-free milk and dairy permeate powders and definition of mozzarella cheese. Stakeholders may send their objections or suggestions to the FSSAI by 6 June 2019 to FSSAI office or emailed to [email protected]
These regulations may be called the Food Safety and Standards (Food Products Standards and Food Additives) Amendment Regulations, 2019 and will come into force on their publication in the Official Gazette of India.
In the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011, inregulation 2.1 DAIRY PRODUCTS AND ANALOGUES under the category 2.1.2 relating to “Standard for Milk” in the ‘Description’ the description for Low Lactose or Lactose free milk is proposed to be added.
Description– Low Lactose or Lactose free milk means the product prepared from any type of milk specified in sub-item (a), (b) and (c) above, in which, lactose content has been reduced significantly through hydrolysis by enzymatic or any other appropriate process.
The fat and SNF content of milk used for preparation shall conform to the respective composition given in table under sub-item (b) of item 2. The product may be subjected to pasteurization, boiling, sterilisation or ultra-high temperature and shall conform with the following requirements
- Low lactose milk” shall have less than 1% lactose
- Lactose free milk” shall have less than 0.01% lactose.
Under ‘Labelling’, the following will be added
- In case of low lactose or lactose free milk, the name of the product may be Low Lactose orLactose Free………………….milk, wherein the blank will be filled by the name of therespective milk from which it is prepared.
Under the category 2.1.17 related to Standard for Cheese and Cheese Products, the definition for Mozzarella cheese will be added under the following (a) “Individual or Named Variety Cheese” is a cheese, as defined in item 1 of this sub-regulation, that is designated with its well-established unique name as provided below.
(aq) Mozzarella cheese is un-ripened cheese obtained by coagulating milk with cultures of harmlesslactic acid producing bacteria, suitable enzymes of non-animal origin or by direct acidification.It has a smooth elastic structure without curd granules and has a near white colour.Mozzarella with low moisture content is a firm/semi-hard homogeneous cheese without holesand is suitable for shredding. Mozzarella is made by “pasta filata” processing, which consists ofheating curd of a suitable pH value kneading and stretching until the curd is smooth and freefrom lumps. Still warm, the curd is cut and moulded, then firmed by cooling.
The following new standards are proposed to be added to the regulation which are as follows
“2.1.24 Standards for Dairy Permeate Powders
“Dairy permeate powders” are dried milk products characterized by a high content of lactose:
- manufactured from permeates which are obtained by removing, through the use ofmembrane filtration, and to the extent practical, milk fat and milk protein, but not lactose,from milk, whey, cream and/or sweet buttermilk, and/or from similar raw materials, and/or
- Obtained by other processing techniques involving removal of milk fat and milkprotein, but not lactose, from the same raw materials listed under (a) and resulting in anend-product with the same composition as specified in item 2(c).
“Whey permeate powder” is the dairy permeate powder manufactured from whey permeate.Whey permeate is obtained by removing whey protein, but not lactose, from whey.
“Milk permeate powder” is the dairy permeate powder manufactured from milk permeate.
Essential composition and quality factors
- Dairy permeate powders: Milk permeate, whey permeate, cream permeate, sweetbuttermilk permeate and/or similar lactose-containing milk products
- Whey permeate powder: Whey permeate
- Milk permeate powder: Milk permeate
Seed lactose in the manufacture of pre-crystallized products.
|Parameters||Dairy permeate powder||Whey permeate powder||Milk permeate powder|
|Lactose,anhydrous*, minimum, %, (m/m)||76.0%||76.0%||76.0%|
|Maximum nitrogen, (m/m)||1.1%||1.1%||0.8%|
|Milk Fat, maximum, %,(m/m)||1.5%||1.5%||1.5%|
|Ash, Maximum, (m/m)||14.0%||12.0%||12.0%|
|Moisture**, maximum, %, (m/m)||5.0%||5.0%||5.0%|
|Scorched particles, maximum||Disc B||Disc B||Disc B|
* Although the products may contain both anhydrous lactose and lactose monohydrate, the lactose content is expressed as anhydrous lactose. 100 parts of lactose monohydrate contains 95parts of anhydrous lactose.
** The moisture content does not include the water of crystallization of the lactose.
- The use of food additives is not permitted for dairy permeate powders covered by thisstandard.
- Safe and suitable processing aids may be used under condition of good manufacturingpractices. These may also include substances (hydrochloric acid, calcium hydroxide, potassiumhydroxide and sodium hydroxide) changing the pH to improve process efficiency such as fluxrates and preventing fouling in product streams.
The products shall conform to the microbiological requirements specified for milk powders in Appendix ‘B’ of these regulations.
(a) According to the composition in sub-item (c) of item 2, the name of the food shall be
“lactose-rich deproteinized ……………… permeate powder” where the blank may be filled withthe term dairy, milk or whey, as appropriate to the nature of the product.
(This standard should be read along with sub-regulation 2.1.1 relating to General Standard for Milk and Milk Products with reference to the generic provisions pertaining to definitions of milk or milk products and heat treatments, guidelines for use of dairy terms, addition of micronutrients, etc.)