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Milk, often termed as nature’s perfect food, has been an integral part of the human diet for millennia. Milk builds strong bones and bodies and provides infants with a complete food source and adults with a powerful nutritional boost. Whether consumed as plain milk, fermented into yogurt, curd, or churned into butter and cheese, its versatility and nutritional value remain phenomenal.
From farm to fridge, the FSSAI protects every step, ensuring safe and nutritious milk and milk products for consumers across India. Recognizing the importance of milk in the Indian Diet and the potential health implications of adulteration or contamination, FSSAI has set some regulations. These standards include aspects varying from the quality of cattle feed and hygiene practices at dairy farms to the processing, packaging, and distribution of milk and its products.
By setting and implementing these standards, FSSAI not only protects the health of millions but also builds trust among consumers, ensuring that they can add milk and its derivatives into their daily diets.
The Food Safety and Standards Authority of India (FSSAI) lays out strict rules for how food terms can be used, ensuring accuracy and preventing misleading information for consumers. For instance, the term "Milk" refers exclusively to the mammary secretion obtained from a healthy milch animal through complete milking. This secretion must remain unaltered, free from additions or extractions, unless exceptions are stated within these regulations. Additionally, the milk must be free from colostrum.
Furthermore, the guidelines ascribe the following:
The labeling of packaged food items:
All pre-packaged milk, milk derivatives, and composite milk products must comply with the labeling directives outlined in the regulations unless explicitly exempted.
Concerning probiotics and prebiotics in dairy:
The regulations governing the utilization of probiotics and prebiotics in dairy products are under the Food Safety and Standards (Health Supplements, Nutraceuticals, Food for Special Dietary Use, Food for Special Medical Purpose, Novel Food, and Functional Food) Regulations, 2016.
Use of enzymes:
The application of safe and appropriate enzymes as processing aids in milk and its derivatives is permitted, provided they align with the standards delineated for individual milk and milk products within these regulations.
The Food Safety and Standards Authority of India (FSSAI) defines the main classifications of milk and its derivatives as listed below.
The FSSAI sets distinct criteria for different categories of milk, depending on the origin of the animal, the fat content, solid-not-fat (SNF) components, and the method of processing. The specifications for various types and classifications of milk can be found in the table provided below:
| Class of Milk | Milk Fat (by mass) | SNF (Solid-Not-Fat) (by mass) |
|---|---|---|
| Cow Milk | Not less than 3.5% | Not less than 8.5% |
| Buffalo Milk | Not less than 6.0% | Not less than 9.0% |
| Goat or Sheep Milk | Not less than 3.0% | Not less than 9.0% |
| Mixed Milk | Not less than 4.5% | Not less than 8.5% |
| Standardized Milk | Not less than 4.5% | Not less than 8.5% |
| Full Cream Milk | Not less than 6.0% | Not less than 9.0% |
| Reconstituted Milk | Not less than 4.5% | Not less than 8.5% |
| Toned Milk | Not less than 3.0% | Not less than 8.5% |
| Double Toned Milk | Not less than 1.5% | Not less than 9.0% |
| Skimmed Milk | Not more than 0.5% | Not less than 8.7% |
Specific standards for different types of milk products, such as cream, butter, ghee, cheese, yogurt, and ice cream are as follows:
Composite dairy items are those that integrate milk, its derivatives, or components derived from milk as a fundamental component in their finished form. Some instances of such composite dairy items are evaporated milk, dairy solids, baby nourishment, cheese spread, and more.
The FSSAI has delineated precise guidelines for composite dairy items concerning their formulation, excellence, and safety criteria. These directives include:
Furthermore, the FSSAI mandates that every dairy commodity, be it composite or otherwise, exhibit the 'Dairy emblem.' For dairy substitutes, there's a requisite declaration, stating “Comprises…” wherein the space should be completed with the non-milk source and its origin. This initiative aims to ensure the accurate usage of dairy terminologies and safeguard consumers against potential misinterpretations or misconceptions.
Milk Analogues are items that imitate the appearance, consistency, taste, or utility of milk or dairy items but are crafted from botanical sources like soy, almond, oat, rice, coconut, or hemp. They are alternatively termed botanical milk, dairy-free milk, or milk options.
The oversight of milk substitutes falls under the purview of FSSAI, the Food Safety and Standards Authority of India. This governmental body is responsible for supervising the safety and caliber of food items in India. FSSAI mandates the standards for milk substitutes, encompassing their constitution, labeling, cleanliness, added elements, pollutants, and packaging, as drafted in the Food Safety and Standards (Food Products Standards and Food Additives) Regulations of 2011. Additionally, FSSAI ensures the integrity and excellence of milk alternatives through examinations, evaluations, visits, and regulatory actions.
Several motives underpin FSSAI's regulation of milk alternatives:
The primary objectives of testing and analyzing milk and milk products are to verify their quality, safety, and nutritional content, ensuring adherence to both national and international standards. Such processes are instrumental in identifying and mitigating risks associated with pathogens, spoilage organisms, adulterants, and contaminants. Additionally, these analyses facilitate the monitoring of essential product attributes, including fat, protein, moisture, and acidity levels. Furthermore, rigorous testing and analysis enhance the overall processing, storage, and commercialization of these dairy products, safeguarding the interests of both consumers and producers.
The FSSAI's "Methods of Analysis of Foods" manual standardizes analytical procedures for diverse food products like milk, cereals, oils, fruits, vegetables, and spices, ensuring their quality and safety. This document is meticulously crafted, incorporating the most recent advancements in science and technology. It is in strict accordance with the Food Safety and Standards Act of 2006 and the Food Safety and Standards Regulations of 2011. The primary objective of this manual is to ensure consistency and dependability in food analysis methods, thereby aiding the effective implementation of food safety and quality standards across India.
The manual on analysis methods for milk and milk products, published by FSSAI, drafts specific techniques for evaluating various parameters. Key methodologies include:
Confused about FSSAI regulations? Let our experts simplify the process for you. Contact us today.
Yogurt is created by fermenting milk or semi-skimmed milk with lactic acid bacteria cultures. It may also include added ingredients like sugars, fruits, nuts, or other components. For flavored yogurt, the fat content must be at least 2.5%, while plain yogurt requires a minimum of 8.5% solids-not-fat and 3% fat content.
When checking the packaging of FSSAI-approved dairy items, consumers should look for the following essential details:
To maintain optimal quality and safety, raw milk must be promptly cooled to temperatures below 4°C. This practice prevents microbial growth, ensuring the milk remains fit for processing and consumption.
The FSSAI accentuates the importance of dairy consumption due to its rich nutritional profile. Dairy products are excellent sources of calcium, protein, essential vitamins like vitamin D, and vital minerals that support bone health, muscle function, and overall well-being. Regular consumption of dairy has also been associated with a reduced risk of conditions such as osteoporosis and cardiovascular diseases.
