ANIMAL HUSBANDRY INFORMATION

PRODUCT STANDARDS

Milk and Milk Products

The Government of India has put forward definite guidelines for producer/exporters of milk and milk products which have been made mandatory vide the Milk and Milk Product Order (MMPO) 1992 As per the provisions of this order, any person/dairy plant handling more than 10,000 liters per day of milk or 500 MT of milk solids per annum needs to be registered with the registering authority appointed by the Central Government.

The main objective of the order is to maintain and increase the supply of liquid milk of desired quality in the interests of the general public and also for regulating the production, processing and distribution of milk and milk products. For more details regarding the standards that need to be followed during milking, processing and exporting milk and milk products from India visit e-library.

National standards for milk and milk products

In India, the Ministry of Health and Family Welfare (MOH&FW), dealing with the subject of food quality and safety at the national level, has been designated the nodal ministry for maintaining food standards. The instrument for ensuring food quality and safety at the national level is through a legislation titled Prevention of Food Adulteration Act, 1954 (PFA) and Rules made thereunder as amended from time-to-time.

PFA and BIS standards for milk and milk products

	Fat % (min)	SNF%(min)
Cow milk	3.5	8.5
Buffalo milk	5.0	9.0
Goat milk	3.5	9.0
Standardised milk	4.5	8.5
Recombined milk	3.0	8.5
Toned milk	3.0	8.5
Double toned milk	1.5 (max.)	9.0
Skimmed milk	0.5 (max.)	8.7
Full cream milk	6.0	9.0

PFA and BIS standards for processed milk products

	Fat% (min)	Protein %(min)	Moisture % (max)	TS %(min)	Sugar %	Salt % (max)
Ice cream	10	3.5	-	36	15 (max)	-
Sweetened cond. Milk	9	-	-	31	40 (min.)	-
Whole milk Powder	26	-	5.0	-	-	-
SMP	1.5 (max)	-	5.0	-	-	-
Khoa	20	-	-	-	-	-
Infant milk Food	18	12.0	4.5	-	-	-
Table butter (moister content in max.16% nutrition under AGMARK)	80	-	16 AGMARK	-	-	3
Ghee	99.5	-	0.5	-	-	-
Burfi	12.5	-	15	-	48(max)
Gulab jamun	8	-	30		40 (min.) Syrup

BIS Standards

	DMC (max)	SPC (max)	Coliform (max)	WBC (max)
Pasteurised milk	-	30,000	absent in 1in 10	-
Condensed	-	500/g	negative	10/g Yeast
Milk powder	-	5000/g	90/g (max)	-
Ice cream	-	2.5 lakhs/g	90/g (max)	-

International standards for milk and milk products

Codex standards for milk and milk products

The Codex Alimentarius General Principles of Food Hygiene lay a firm foundation for ensuring effective food control and food hygiene. The General Principles of Food Hygiene follow the food chain from primary production through to the consumer, highlighting the key hygiene controls at each stage. A Hazard Analysis and Critical Control Point (HACCP) approach is recommended wherever possible to enhance food safety. The HACCP approach is internationally recognized as being effective in ensuring the safety and suitability of food for human consumption and in international trade.

For more standards visit E-library.....

Last updated: 1-3-2007

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