FSSAI Categorization of Milk Products and their Standards

In a country like India where most of the population is vegetarian, milk is a very important source of nutrition. Milk is a great source of calcium and proteins. The adulteration of milk products and false claiming of milk products led FSSAI to bring regulations in the market.

FSSAI defines milk as the normal mammary secretion derived from complete milking of healthy milch animal. It should be free from colostrum. Milk which is adjusted for milk fat or milk SNF content or both, may also be named “milk” provided that the minimum and maximum limits for fat and SNF are as per the standards of milk.

Standards of Milk for Indian Market

1. a) Species identified milk– Milk standards for fat and SNF are different for species of buffalo, cow, goat, sheep and camel. This milk can be subjected to pasteurization, boiling, sterilization or Ultra High Temperature sterilization/treatment.

 

S. No	Species	Minimum Milk Fat%	Minimum SNF %
1	Buffalo milk	6.0	9.0
2	Cow milk	3.2	8.3
3	Goat milk and sheep milk	3.0-3.5 (as per difference in state)	9.0
4	Camel milk	2.0	6.0

 

4. b) Mixed Milk– Mixed milk is referred to any combination milk prepared by adding milk of species mentioned above. The standard for fat and SNF for mixed milk is 4.5 and 8.5% respectively.
5. c) Full Cream Milk, Standardized Milk, Toned Milk, Double Toned Milk, or Skimmed Milk-All of these milks is made by the combination of cow, buffalo or any of the species (cow, buffalo, goat, sheep and camel) milk. The standards for the same are mentioned below: –

 

 

S. No	Class of milk	Minimum Milk Fat%	Minimum SNF %
1	Standardized milk	4.5	8.5
2	Toned milk	3.0	8.5
3	Double Toned milk	1.5	9.0
4	Skimmed milk	Not more than 0.5	8.7
5	Full Cream	6.0	9.0

d) Recombined Milk-Milk resulting from the combination of milk fat and milk SNF. These are preserved forms, with or without the addition of potable water to make similar end product characteristics as per the standards of milk.

(e) Reconstituted milk or milk product- Milk resulting from the addition of potable water to the dried or concentrated form of milk or milk products. It is in the amount necessary to re-establish the right water-to solids ratio to make similar end product characteristics of milk.

The milk products market is very much fragmented earlier. With the new standards and government involvement, the consumers can make sure of safety of the milk products in the market .

References:

• FOOD SAFETY AND STANDARDS REGULATIONS (FOOD PRODUCTS STANDARDS AND FOOD ADDITIVES) REGULATIONS, 2011 (Accessed on February 7, 2019