FSSAI Dairy Products

Overview of FSSAI Dairy Products

FSSAI regulates the production, processing, and distribution of dairy products in India to ensure their safety and quality. A FSSAI license is mandatory for businesses involved in dairy product manufacturing or trading, ensuring compliance with safety standards. FSSAI sets standards for milk covering parameters such as fat content, milk solids, microbial limits, and adulteration detection methods. These standards help maintain consistency and integrity in the dairy industry.

FSSAI provides comprehensive manuals outlining guidelines and procedures for dairy product production. These cover critical aspects such as hygiene practices, processing techniques, and quality control measures. These manuals serve as essential resources for dairy industry professionals, promoting best practices and adherence to regulatory requirements. The focus on quality assurance and operational standards helps reinforce regulatory compliance and food safety management within the industry.

Introduction to Dairy Products and Analogues

Milk Analogues are products designed to mimic the appearance, texture, taste, or functionality of milk or dairy products but are made from plant-based sources such as soy, almond, oat, rice, coconut, or hemp. They are also known as plant-based milk, dairy-free milk, or milk alternatives. The Food and Standards Authority of India has regulatory authority over milk replacements. As stated in the Food Safety and requirements (Food Products Standards and Food Additives) Regulations of 2011, FSSAI establishes requirements for milk replacements that address their composition, labelling, hygiene, additives, pollutants, and packaging. Additionally, FSSAI ensures the authenticity and quality of milk alternatives through inspections, assessments, audits, and regulatory measures.

FSSAI's Objective in Dairy Product Standardisation

The main goals of FSSAI is testing and examining milk product regulations and its derivatives to validate their quality, safety, and nutritional value, guaranteeing compliance with both domestic and global benchmarks. These procedures play a crucial role in pinpointing and minimising risks linked to pathogens, spoilage agents, adulterants, and impurities. Moreover, such analyses aid in monitoring vital product characteristics like fat, protein, moisture, and acidity levels. Furthermore, thorough testing and analysis bolster the overall processing, preservation, and marketing of these dairy goods, ensuring the welfare of both consumers and producers.

FSSAI Standards for Milk and Milk Products

• Skimmed Milk

  • Moisture, maximum: 4.0% (m/m)
  • Milk Fat, % (m/m): 1.5 (maximum)
  • Milk protein (in solids-not-fat), minimum: 34.0% (m/m)
  • Insolubility Index, maximum: 1.5 ml

• Dairy Whitener

  • Moisture, maximum: 4.0% (m/m)
  • Milk Fat, % (m/m): More than 1.5 and less than 10.0
  • Milk protein (in solids-not-fat), minimum: 34.0% (m/m)
  • Milk protein (in solids-not-fat), minimum: 34.0% (m/m)

• Low Fat Dairy Whitener

  • Moisture, maximum: 4.0% (m/m)
  • Milk Fat, % (m/m): Minimum 10.0 and less than 20.0
  • Milk protein (in solids-not-fat), minimum: 34.0% (m/m)
  • Insolubility Index, maximum: 1.5 ml

• Medium Fat Dairy Whitener

  • Moisture, maximum: 4.0% (m/m)
  • Milk Fat, % (m/m): 20.0 (minimum)
  • Milk protein (in solids-not-fat), minimum: 34.0% (m/m)
  • Insolubility Index, maximum: 1.5 ml

• High Fat Dairy Whitener

  • Moisture, maximum: 4.0% (m/m)
  • Milk Fat, % (m/m): 4.0% (m/m)
  • Milk protein (in solids-not-fat), minimum: 34.0% (m/m)
  • Insolubility Index, maximum: 1.5 ml

• Different Methods to Determine The Various Factors

  • Fat: The Gerber method uses a butyrometer, centrifuge, and water bath to determine fat levels, with direct fat measurements provided by the calibrated scale on the butyrometer
  • Protein: The Kjeldahl method involves digesting the sample with sulfuric acid, distilling the resulting ammonia, and titrating it with a standard acid. Protein content is calculated from the nitrogen content using a designated conversion factor
  • Ash: The gravimetric approach necessitates incinerating the sample in a muffle furnace and then weighing the residue. Ash content is expressed as a percentage relative to the initial sample weight
  • Moisture: Through the oven drying technique, samples are dried at specified temperatures, and the resulting weight loss determines moisture content, expressed as a percentage of the original sample weight
  • Acidity Levels: The titration method, employing phenolphthalein as an indicator, measures acidity by titrating the sample with a standardised alkali solution, with results presented as a percentage of lactic acid
  • Adulteration Detection: Various techniques, including chemical reagents, physical assessments, chromatography, and nucleic acid-based methods, are utilised to identify potential adulterants such as sugars, starches, preservatives, and detergents in milk. Similarly, methods for discerning animal species in meat products are also within this framework.

Nutritional Benefits of Milk and Milk Products

• Dairy products are a rich source of calcium, essential for strong bones and teeth
• They provide high-quality protein necessary for muscle growth and repair
• Milk and milk products contain vitamins such as vitamin D, which helps in calcium absorption and supports bone health
• Dairy foods are also rich in minerals like potassium and phosphorus, crucial for maintaining electrolyte balance and healthy cell function
• Consuming dairy products supports overall growth and development, making them an important part of a balanced diet, as endorsed by the FSSAI.

FSSAI Regulations for Fermented Milk and Cheese Products

• Standards for Fermented Milk Products

  According to the definitions provided in item 1 of this sub-regulation, this Standard is applicable to fermented milks, including heat-treated fermented milks, concentrated fermented milks, and composite milk products made from these products.
  
  The product shall be named as per the fermented milk guidelines.However, these names may be substituted with terms like Yoghurt, Acidophilus Milk, Kefir, Kumys, Stragisto, Labneh, Ymer, and Ylette, provided the product adheres to the specific provisions outlined in this Standard. The spelling of 'Yoghurt' may vary depending on the country of retail sale.
  
  'Alternate culture yoghurt,' as defined in Section 2, must be labelled with an appropriate qualifier alongside the term 'yoghurt.' This qualifier should accurately describe, without misleading the consumer, the specific change introduced to the yoghurt through the selection of particular Lactobacilli in the culture during manufacturing. Such changes may involve significant differences in fermentation organisms, metabolites, and/or sensory properties compared to yoghurt designated solely as 'yoghurt.' Examples of qualifying terms describing sensory properties include 'mild' and 'tangy.' However, the term 'alternate culture yoghurt' cannot be used as a designation.

Regulations for Cheese and Cheese Products

Cheese comes in a wide range of textures, from firm to soft. Crucially, the firmness or softness of cheese is determined by the ratio of moisture to milk fat (on a dry basis). Firmer cheeses typically have lower moisture content, while softer cheeses have higher moisture content. The milk fat content (on a dry basis) can vary between different types of cheese, and this variability is not consistent, unlike moisture content. The Food Safety and Standards (Food Product Standards and Food Additives) Regulation of 2011 specifies the required levels of moisture and milk fat (on a dry basis) for each type of cheese for the cheese safety standards, which must be followed by all cheese manufacturers. These requirements are outlined in the table below:

• For Hard-Pressed Cheese, the moisture content should not exceed 39.0% (m/m), and the minimum milk fat content on a dry basis is 48.0% (m/m).
• For Semi Hard –Cheese, moisture content should not exceed 45.0% (m/m), and minimum milk fat content on a dry basis is 40.0% (m/m).
• For Semi-Soft Cheese, moisture content should not exceed 52.0% (m/m), and minimum milk fat content on a dry basis is 45.0% (m/m).
• In case of soft cheese the moisture content should not exceed 80.0% (m/m) and Minimum milk fat content on a dry basis is 20.0% (m/m).
• For Extra Hard Cheese the moisture content should not exceed 36.0% (m/m) and Minimum milk fat content on a dry basis is 32.0% (m/m)
• The Mozzarella Cheese has moisture content that should not exceed 60.0% (m/m) and Minimum milk fat content on a dry basis is 35.0% (m/m).
• The Pizza Cheese should have a moisture content within 54.0% (m/m) And Minimum milk fat content on a dry basis is 35.0% (m/m).
• In Extra Hard Grating Cheese the Moisture content should not exceed 36.0% (m/m) and Minimum milk fat content on a dry basis is 32.0% (m/m).

Processing, Packaging, and Warehousing Standards

The FSSAI has clearly outlined all the terms and conditions for milk production and manufacturing of milk products. It clearly provides guidance to create a food safety management system FSMS to implement guidance to food businesses. Businesses involved in the dairy sector should adhere to FSMS outlines and fssai Standards to maintain the overall quality of the food products and the sanitation updates of the facility.

• MILK PROCESSING

  As per FSSAI, the following milk processing rules should be followed:

  • The equipment should be subjected to routine microbial monitoring of the food processing operations flow diagram and standard operating procedures should be documented
  • Standard operating procedures for process changeovers should be maintained and implemented
  • Critical food processing parameters including temperature and vacuum records should be maintained
  • Intermediate in-process samples has to be tested for clinical parameters and the test results should be maintained
  • Staff working in the processing unit should wear clean protective clothing

• Packaging

  • Packaging should provide protection while accommodating labelling requirements
  • Use only food-grade packaging materials adhering to Indian standards
  • Inspect packaging materials before use to avoid contamination
  • Implement procedures for cleaning contaminated packaging and replacing damaged materials
  • Ensure packaging materials and gases used are non-toxic

• Warehousing

  Products must be stored in warehouses or plants to guarantee that their safety and integrity are adequately safeguarded. The FSSAI guidelines has to be followed as mentioned below: Receiving procedures involve a thorough inspection of both transport vehicles and received materials, ensuring the absence of unusual residual materials and maintaining the physical integrity of the products. Storage guidelines include preventing unauthorised access to products, maintaining cleanliness of product exteriors and containers, and storing damaged items in designated areas. Dispatch preparation involves verifying the integrity of products and packages before loading and inspecting shipping vessels for cleanliness.

• General Warehouse Practices

  • Enforce good warehousing practices for all personnel, visitors, and contractors
  • Clean soiled or dusty products/containers before storage or dispatch
  • Dispose of damaged products with proper authorisation
  • Reject and store spilled products appropriately
  • Provide handwashing facilities for warehouse staff

Essential Packaging Specifications for Milk Products

• It must be devoid of any undesirable tastes or odours
• It should not contribute any taste or aroma to the product
• It must serve as a barrier against bacterial contamination
• It should demonstrate resistance to UV light, with maximum transmission rates of 8% at 500 nm and 2% at 400 nm
• It should not have any adverse physiological effects on the products
• It should exhibit favourable mechanical properties such as sealing, tensile strength, and structural integrity