By-Nikky Sureka, Dairy entrepreneur,Indore
Milk” is the normal mammary secretion derived from complete milking of healthy milch animal without either addition thereto or extraction there from unless otherwise provided in these Regulations. It shall be free from colostrums. Milk of different classes and of different designation shall conform to the standards laid down in the table below. Total urea content in the milk shall not be more than 700 ppm.
The standards of different classes and designations of milk shall be as given in the table below. Milk shall conform to both the parameters for milk fat and milk solids not fat, independently as prescribed in columns (4) & (5) of the said table:
Class of Milk- Designation- Locality- Mimimum Percent
(2) (3) Milk Fat Milk Solids
(4) (5)not fat
(1)
Buffalo Milk- Raw,
Pasteurized,
boiled,
flavoured,
sterilized– Assam, Bihar,
Chandigarh,
Delhi, Gujarat,
Haryana,
Jharkhand,
Maharashtra,
Meghalaya,
Punjab, Sikkim,
Uttar Pradesh,
Uttarakhand,
West Bengal
6.0 9.0
Buffalo Milk –Raw,
Pasteurized,
boiled,
flavoured,
sterilized– Andaman &
Nicobar,
Andhra Pradesh,
Arunachal
Pradesh,
Chhatisgarh,
Dadra & Nagar
Haveli, Goa,
Daman & Diu,
Himachal
Pradesh, Jammu
& Kashmir,
Karnataka,————- 5.0 9.0
kerala,
Lakshadweep,
Minicoy &
AmindiveIsland,
Madhya
Pradesh,
Manipur,
Mizoram,
Nagaland,
Orissa,
Puducherry,
Rajasthan,
Tamil Nadu,
Tripura
Cow Milk————– Raw,
Pasteurized,
boiled,
flavoured,
sterilized ——–Chandigarh,
Haryana, Punjab 4.0 8.5
Cow milk———– Raw, boiled,
pasteurized,
flavoured &
sterilized——– Andaman 7
Nicobar Islands,
Andhra Pradesh,
Arunachal
Pradesh, Assam,
Bihar,
Chattisgarh,
Dadra & Nagar
Haveli, Delhi,
Goa, Daman &
Diu, Gujarat,
himachl
Pradesh, jammu
& Kashmir,
Jharkhand,
Karnataka,
Kerala,
Lakshadweep,
Minicoy &
Adminidive
Islands, Madhya
Pradesh,
Maharashtra,
Manipur,
Meghalaya,
Nagaland, 3.5 85
Puducherry,
Rajasthan,
Sikkim, Tamil
Nadu, Tripura,
Uttar Pradesh,
Uttarakhand 7
West Bengal
Cow Milk———— Raw, boiled,
pasteurized,
flavoured &
sterilized ——-Mizoram,
Orissa 3.0 8.5
Goat or Sheep Milk———– Raw, boiled,
Pasteurized,
Flavoured &
Sterilized———– Chandigarh,
Chhattisgarh,
Haryana, kerala,
Madhya
Pradesh,
Maharashtra,
Punjab, Uttar
Pradesh,
Uttarakhand 3.5 9.0
Goat or Sheep Milk——— Raw, boiled,
pasteurized,
flavoured &
sterilized———– Andaman &
Nicobar Islands,
Andhra Pradesh,
Arunachal
Pradesh, Assam,
Bihar,
Chhattisgarh,
Dadra and
Nagar Haveli,
Delhi, Goa,
Daman 7 Diu,
Gujarat,
Himachal
Pradesh, Jammu
& Kashmir,
Jharkhand,
Karnataka,
Lakshadweep,
Minicoy &
Amindive
Islands,
Manipur,
Meghalaya,
Mizoram,
Nagaland, —————-3.0 9.0
Orissa,
uducherry,
Rajasthan,
Sikkim,
Tamilnadu,
Tripura, west
Bengal
Mixed Milk Raw,
Pasteurised,
boiled,
flavoured &
Sterilized ————All India 4.5 8.5
Standardized Milk Pasteurised,
flavoured &
Sterilized All India 4.5 8.5
Recombined Milk Pasteurised,
flavoured &
sterilized All India 3.0 8.5
Toned Milk Pasteurised,
flavoured &
Sterilized All India 3.0 8.5
Double Toned milk Pasteurized,
flavored &
sterilized All India 1.5 9.0
Skimmed Milk Raw, boiled,
pasteurized,
flavoured &
sterilized All India Not more than
0.5% 8.7
Full Cream Milk Pasteurized &
Sterilized All India 6.0 9.0
Note: (i) When milk is offered for sale without indication of the class, the standards prescribed
for buffalo milk shall apply.
(ii) The heat treatment for the various designated milk shall be as follows:
Designation -Heat Treatment.
Raw-Nil
Pasteurized- Pasteurization.
Boiled- Boiling.
Flavored -Pasteurization or sterilization.
Sterilized -Sterilization.
Pasteurization- the terms” Pasteuristion”, “pasteurized” and similar terms shall be taken to
refer to the process of heating every particle of milk of different classess to at least 63 Deg.C
and holding at such temperature continuously for at least 30 minutes or heating it to at least 71.5
Deg.C and holdilng at such temperature continuously for at least 15 seconds or an approved temperature time combination that will seve to give a negative phosphatase Test.
Sterilization: The term” Sterilization when used in association with milk, means heating milk in sealed container continuously to a temperature of either 115 Deg C for 15 minutes or at least 130 Deg c for a period of one second of more in a continuous flow and then packed under aseptic condition in hermatically sealed containers to ensure preservation at room temperature for a period not less than 15 days from the date of manufacture
1. “Flavoured Milk” by whatever name called may contain nuts(whole fragmented or
ground) chocolate, coffee or any other edible flavor, edible food colours and cane sugar. Flavoured milk shall be pasteurized, sterilized or boiled. The type of milk shall be mentioned on the label.
2. “Full Cream Milk” means milk or a combination of buffalo or cow milk or a product
prepared by combination of both that has been standardized to fat and solids-not-fat percentage, by adjustment/addition of milk solids, Full cream Milk shall be pasteurized. It shall show a negative phosphatase test. It shall be packed in clean, sound and sanitary containers properly sealed so as to prevent contamination.
3. “Mixed milk” means a combination of milk of cow. Buffalo, sheep, goat or any other
milch animal and may be a combination of any of these milk which has been made and conforms to the standards.
4. “Milk Products” means the products obtained from milk such as cream, malai, curd,
skimmed milk curd, chhanna, skimmed milk chhanna, cheese, unsweetened, condensed skimmed milk-sweetened and unsweetened, milk powder, skimmed milk powder, partly skimmed milk powder, khoa, infant milk food, table butter and desi butter.
Milk Products shall not contain any substances not found in milk unless specified in the
standards.
5. “Recombined milk” means the homogenized product prepared from milk fat, non-fat
milk solids and water. Recombined milk shall be pasteurized and shall show a negative phosphatase test.
6. “Recombined milk” means the homogenized product prepared from milk fat, non-fat-
milk solids and water. Recombined milk shall be pasteurized and shall show a negative phosphatase test.
7. “Skimmed milk” means the product prepared from milk from which almost all the milk
fat has been removed mechanically
8. “Standardised milk” means cow milk or buffalo milk or sheep milk or goat milk or a
combination of any of these milk that has been standardized to tfat and solds-not-fat percentage by the adjustment of milk solids.Standardised milk shall be pasteurized and shall show a negative Phosphatase test.
9. “Toned milk” means the product prepared by admixture of cow or buffalo milk or both
with fresh skimmed milk or by admixture of cow or buffalo milk or both that has been standardized to fat and solids-not-fat percentage by adjustment of milk solids. It shall be pasteurized and shall show a negative Phosphatase Test. When fat or dry no-fat-milk solids are used, it shall be ensured that the product remains homogenous and no deposition of solids takes place on standing.
SOURCE- http://dairyknowledge.in
Reference:On request.
