Condensed and Dried Milks

Module 17. Definition and legal standards for dried milks

Lesson 44
DEFINITION AND LEGAL STANDARDS FOR DRIED MILKS

44.1 Introduction

The dried milks along with infant milk foods, cereal based weaning foods are covered under FSSA and BIS. They are described here.

44.2 Food Safety and Standards (Food Products Standards and Food Additives) Regulations

a. Cream Powder - means the product obtained by partial removal of water from cream obtained from milk of cow and / or buffalo. The fat and / or protein content of the cream may be adjusted by addition and/ or withdrawal of milk constituents in such a way as not to alter the whey protein to casein ratio of the milk being adjusted. It shall be of uniform colour and shall have pleasant taste and flavour free from off flavour and rancidity. It shall also be free from vegetable oil/ fat, mineral oil, added flavour and any substance foreign to milk.

The product may contain food additives permitted in these regulations including Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B. It shall conform to the following requirements:—

(i) Moisture Not more than 5.0 percent

(ii) Milk fat Not less than 42.0 percent

(iii) Milk protein in Milk solid not fat Not less than 34.0 percent

b. Milk Powder - means the product obtained by partial removal of water from milk of Cow and / or Buffalo. The fat and / or protein content of the milk may be adjusted by addition and/ or withdrawal of milk constituents in such a way as not to alter the whey protein to casein ratio of the milk being adjusted. It shall be of uniform colour and shall have pleasant taste and flavour free from off flavour and rancidity. It shall also be free from vegetable oil/ fat, mineral oil, thickening agents, added flavour and sweetening agent. It may contain food additives permitted in these regulations including Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B. It shall conform to the following requirements:

Table 44.1 FSSA standards for milk powder

c. Foods for Infant Nutrition

1. Infant Milk Food - means the product prepared by spray drying of the milk of cow or buffalo or a mixture thereof. The milk may be modified by the partial removal/substitution of different milk solids; carbohydrates, such as sucrose, dextrose and dextrins/maltodextrin, maltose and lactose; salts like phosphates and citrates; vitamins A, D, E, B Group, Vitamin C and other vitamins; and minerals like iron, copper, zinc and iodine.

The product shall be free of lumps and shall be uniform in appearance. It shall be free from starch and added antioxidants. It shall also be free from dirt, extraneous matter, preservatives and added colour and flavour and from any material which is harmful to human health. It shall not have rancid taste or musty odour. It shall not contain food additives. It shall conform to the following requirements, namely:

Table 44.2 FSSA standards for infant milk food

It shall be packed in hermetically sealed, clean and sound containers or in flexible pack made from film or combination or any of the substrate made of Board paper, polyethylene, polyester metallised film or in such a way to protect from deterioration. It may be packed in nitrogen or a mixture of nitrogen and carbon dioxide.

2. Infant Formula - means the product prepared by spray drying of the milk of cow or buffalo or mixture thereof. The milk may be modified by partial removal/substitution of milk fat with vegetable oils rich in polyunsaturated fatty acids and/or by different milk solids; carbohydrates such as sucrose, dextrose and dextrins/ maltodextrin, maltose and lactose; salts such as phosphates and citrates; vitamins A, D, E, B and C group and other vitamins; minerals such as iron, copper, zinc and iodine and others. Vegetables oils rich in polyunsaturated fatty acids shall be added to partially substitute milk fat to an extent that the product shall contain a minimum of 12 per cent by weight of milk fat and a minimum of linoleate content of 1.398 g per 100 g. of the product.

It shall conform to

Table 44.3 FSSA standards for infant formula

d. Malted and Malt Based Foods

1. Malted Milk Food - means the product obtained by mixing whole milk, partly skimmed milk or milk powder with the wort separately from a mash of ground barley malt, any other malted cereal grain and wheat flour or any other cereal flour or malt extract with or without addition of flavouring agents and spices, emulsifying agents, eggs, protein isolates, edible common salt, sodium or potassium bicarbonate, minerals and vitamins and without added sugar in such a manner as to secure complete hydrolysis of starchy material and prepared in a powder or granule or flake form by roller drying, spray drying, vacuum drying or by any other process. It may contain cocoa powder. It shall be free from dirt and other extraneous matter. It shall not contain any added starch (except starch natural to cocoa powder) and added non-milk fat. It shall not contain any preservative or added colour. Malted milk food containing cocoa powder may contain added sugar. Malted milk food shall also conform to the following standards, namely:

Table 44.4 FSSA standards for malted milk foods

2. Malt Based Foods (Malt Food) - means the product obtained by mixing malt (wort or flour or malt extract) of any kind obtained by controlled germination of seeds (cereals and/or grain legumes), involving mainly steeping germination and kiln drying processes with other cereal and legume flour with or without whole milk or milk powder, flavouring agents, spices, emulsifying agents, eggs, egg powder, protein isolates, protein hydrolysates, edible common salt, liquid glucose, sodium or potassium bicarbonate minerals, amino acids and vitamins. It may contain added sugar and/or cocoa powder and processed in such a manner to secure partial or complete hydrolysis of starchy material in the form of powder or granules or flakes by drying or by dry mixing of the ingredients. The grains, legumes and their products used in preparation of malt shall be sound, uninfested and free from insect fragments, rat excreta, fungal infested grains or any other type of insect or fungal damage.

It shall also conform to the following standards, namely:

Table 44.5 FSSA standards for malt based foods

The details of these and other following legal standards as per The Food Safety and Standards Regulations, 2011 for dried milk products can be referred on web site http://www.fssai.gov.in/

(i) PREMATURE/LOW BIRTH WEIGHT INFANT MILK SUBSTITUTES

a. Lactose free infant milk substitute

b. Lactose and sucrose free infant milk substitute

c. Sucrose free infant milk substitute

d. Hypoallergenic infant milk substitutes

(ii) PROCESSED CEREAL BASED COMPLEMENTARY FOOD COMMONLY CALLED AS WEANING FOOD OR SUPPLEMENTARY FOOD

(iii) FOLLOW-UP FORMULA-COMPLEMENTARY FOOD

44.3. BIS Requirements for Milk Powders

44.3.1 BIS specification for milk powder ( IS: 1165-1975, 1992, 2002 (Fourth revision))

The bulk of the milk powder at present available in the market is prepared by two well-known commercially established processes, known as the "ROLLER DRYING PROCESS" and the "SPRAY DRYING PROCESS."

In the ROLLER DRYING process, milk, either in its original state or after condensation under vacuum, is allowed to run in a thin film on to steam-heated metal rollers, which are kept revolving at a low speed. The rollers are heated internally by means of superheated steam. The milk becomes dry before a revolution is completed, when the dried film is removed by means of a metal scraper blade placed at an angle to the surface of the roller. The dried product is afterwards brocken-up and sieved.

In the SPRAY DRYING process, milk usually precondensed, is sprayed into a large drying chamber, heated air being drawn into the chamber at the same time. The milk being in a finely divided state, dries almost immediately and falls as a dry powder on to the floor of the chamber.

The method of drying has a fundamental influence on the solubility of the milk powder. Due to the severe heat treatment to which the milk is subjected in the roller drying process, the solubility of the material prepared by this process is reduced by the greater denaturation of the proteins. Separate limits have, therefore, been fixed in this standard for roller dried and spray dried milk powders.

A major defect in the case of milk powder (whole) is the development on storage of a flat flavour, which later becomes tallowy and unpleasant. This is caused by oxidation of the fat present, which commences slowly but rapidly accelerates thereafter. Milk powder (whole) manufactured by the spray drying process is particularly prone to oxidation, through air entrapped inside the particles. Accordingly, with the trade practices prevailing in the country, this standard specifies that spray dried milk powder (whole) shall be packed in nitrogen or a mixture of nitrogen and carbon dioxide.

44.3.2 Requirements of milk powders

The milk powder shall be white, or white with greenish tinge or light cream in colour. It shall be free from lumps except those that break up readily under slight pressure and shall be reasonably free from scorched particles. It shall be also free from dirt and other extraneous matter.

The product shall be processed and packed in premises maintained under hygienic conditions. It shall also be stored and distributed under hygienic conditions.

The material shall be packed in hermatically sealed, clean, sound tin containers, unless otherwise agreed to between the purchaser and the supplier, in such a way as to protect it from deterioration except that WMP, when manufactured by spray drying process, shall be packed in nitrogen or CO₂.

Partly Skim Milk Powder and Skim Milk Powder may be packed in bags of food grade polyethylene of minimum thickness 0.05 mm. The polyethylene bags should subsequently be encased in multi-walled kraft paper, such as crepe kraft paper bags of 80 GSM (g/m²) grade lined with hessian cloth having a mass of 270 g/m² and having two inner layers of plain kraft paper of 80 GSM (g/m²) grade.

The following particulars shall be marked or labelled on each container:

1. Name and type of material

2. Name and address of the manufacturer

3. Batch or code number

4. Month and year of manufacture

5. Net mass

6. Process of manufacture (Spray dried or Roller dried)

7. Expiry date

8. Any other requirements under the Standards of weight & Measure (Packaged Commodities) Rules and PFA Rules

The container may also be marked with the ISI certification mark.

44.3.3 BIS requirements for milk powders quality

Table 44.6 BIS requirements for milk powders quality

44.3.4 Specifications for malted milk food (IS: 1806-1975, Reaffirmed 2000)

Table 44.7 Specification for malted milk food

44.3.5 Specifications for processed cereal weaning food(Is: 1656-1985, 1997)

Table 44.8 Specifications for processed cereal weaning food

INTENTIONAL STANDARDS

The international standards prescribed by American Diary Institute(ADPI) and Codex Alimentarius can be referred on the web sites:

1. http://www.adpi.org

2. http://www.codexalimentarius.org