LPT 311: Milk and Milk Products Technology (1+1)

LEGAL AND BIS 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.

Legal and BIS of milk and milk products

Type of Cream	Type of Count	Level in cfu/ml or g	Grade
Raw Cream	Standard Plate count / ml or g	< 4 lakhs	Very good
4-20 lakhs		Good
20-100 lakhs		Fair
>100 lakhs		Poor
Coliform Count / ml or g	Not more than 100	Satisfactory
Pasteurized cream	Standard plate count / ml or g	Not more than 60,000	Satisfactory
Coliform count / ml or g	Not more than 10	Satisfactory

BUTTER

PFA Standards

• Milk Fat - not less than 80% by weight
• Common Salt - not more than 3% by weight
• Curd - not more than 1.5% by weight
• Diacetyl - 4 ppm
• Moisture - not more than 16%

Microbiological Standards (BIS)

Yeast & Mold count/ml	Quantity
< 20	Good
21-50	Fair
51-100	Poor
> 100	Very Poor

SPC. No standard has been suggested.

Coliform count should not be more than 10/ ml for satisfactory quality butter.

GHEE

AGMARK Standards

S.NO.	Tests	All-India	Winter	Summer
1.	Baudouin	Negative	Negative
2	Phytosterol acetate	Negative	Negative
3.	B.R. reading (40 ºC )	40.0-43.0	41.5-44.0	42.5 – 45.0
4.	R.M. Value	Not less than 28.0	Not less than 23.0	Not less than 21.0
5.	P Value	1.0-2.0	0.5-1.2	0.5-1.0
6.	Moisture (%)	Not more than 0.3
7.	Free fatty acid (% oleic)
a.	Special grade Agmark Red label	Not more than 1.4
b.	General Grade Agmark Green label	Not more than 2.5

R.M. Value in Tamil Nadu : 24

ICE CREAM

BIS Standards

Chemical

Characteristics	Requirements
Weight (g/Litre) (min)	525
Total solids (% wt) (min)	36.0
Milk fat (%wt) (min)	10.0
Acidity (% lactic acid) (max)	0.25
Stabiliser / emulsifier (%wt) (max)	0.5
Sucrose (%wt) (max)	15.0

Microbiological

Test	Limit
Standard plate count (per g)	not more than 2,50,000
Coliform count (per g)	not more than 90
Phosphatase	negative

MIK POWDER

BIS Standards

Chemical

Whole Milk Powder	Skim Milk Powder
Flavour and odour	Good	Good
Moisture (%wt.) (max)	4.0	5.0
Total milk solids (%wt.)	96.0	95.0
Solubility
a. Solubility index (max) ml	15.0 (if roller dried)	15.0 ( if roller dried)
2.0 (if spray dried)	2.0 (if spray dried)
b. Solubility (%wt.) (min)	85.0 ml (if roller dried)	85.0 ml (if roller dried)
98.5 ml (if spray dried)	98.5 ml (if spray dried)
Total ash (on dry basis) % wt (max)	7.3	9.3
Fat (% wt)	Not less than 26	Not more than 1.5
Titratable acidity (% lactic)	1.2	1.5

Microbiological standards

Types	WMP & Extra Grade SMP	Standard Grade SMP
Total bacterial count, max, cfu/g	40,000	50,000
Coliform count	Absent in 0.1 g	Absent in 0.1 g
Salmonella	Absent in 25 g	Not specified
Staph. aureus (coagulase positive)	Absent in 0.1 g	Not specified
Shigella	Absent in 25 g	Not specified

CHEESE

BIS Standards

Characteristics	Natural Cheese (hard variety)	Processed cheese	Processes cheese spread	Cheese Powder
1. Moisture % by mass. maximum	43	47	60	5
2. Milk fat (on dry basis) % by mass. minimum	42	40	40	40
3.Salt (added NaCl) % by mass maximum	3	3	3	5.5
4. Coliform count, per gram maximum	-	-	-	10
5. Stabilizer /	0.1%	4%
6. Sorbic acid / Nisin	0.1%	0.1%

Suggested bacteriological standards

S. No.	Product	Yeast and Mold Count	Coliform	Aerobic spore count	Anaerobic spore count
1.	Processed cheese/gm	60	Nil	200	100
2.	Processed cheese spread/gm	60	Nil	200	100

CONCENTRATED MILK

BIS Standards

Characteristics	Full Cream	Skim Milk
Total milk solids (% by wt., minimum)	31.0	26
Fat (% by wt.)	min 9.0	max 0.5
Sucrose (% by wt., minimum)	40	40
Acidity (% lactic acid, maximum)	0.35	0.35
Bacterial count (cfu/g, maximum)	500	500
Test for Coliforms	Negative	Negative
Yeast and Mold count (cfu/g, maximum)	10	10