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FSSAI Dairy Products
Get complete insights into FSSAI guidelines for dairy industry compliance.
Contains information on FSSAI dairy standard, milk safety regulations and dairy product quality assessment.
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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
General Standards for Milk are as below
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
- Total ash (on moisture, added sugar and fat free basis), maximum: 9.3% (m/m)
- Acid Insoluble ash, maximum: 0.1% (m/m)
- Added sugar (as sucrose), maximum: 18.0% (m/m)
- Titratable acidity, maximum: 1.5% (as lactic acid)
- Scorched particles, maximum: Disc B
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)
- Insolubility Index, maximum: 1.5 ml
- Total ash (on moisture, added sugar and fat free basis), maximum: 9.3% (m/m)
- Acid Insoluble ash, maximum: 0.1% (m/m)
- Added sugar (as sucrose), maximum: 18.0% (m/m)
- Titratable acidity, maximum: 1.5% (as lactic acid)
- Scorched particles, maximum: Disc B
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
- Total ash (on moisture, added sugar and fat free basis), maximum: 9.3% (m/m)
- Acid Insoluble ash, maximum: 0.1% (m/m)
- Added sugar (as sucrose), maximum: 18.0% (m/m)
- Titratable acidity, maximum: 1.5% (as lactic acid)
- Scorched particles, maximum: Disc B
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
- Total ash (on moisture, added sugar and fat free basis), maximum: 9.3% (m/m)
- Acid Insoluble ash, maximum: 0.1% (m/m)
- Added sugar (as sucrose), maximum: 18.0% (m/m)
- Titratable acidity, maximum: 1.5% (as lactic acid)
- Scorched particles, maximum: Disc B
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
- Total ash (on moisture, added sugar and fat free basis), maximum: 9.3% (m/m)
- Acid Insoluble ash, maximum: 0.1% (m/m)
- Added sugar (as sucrose), maximum: 18.0% (m/m)
- Titratable acidity, maximum: 1.2% (as lactic acid)
- Scorched particles, maximum: Disc B
The permissible protein content is calculated as 6.38 times the total nitrogen determined. Added sugar, allowed up to a maximum of 24%, remains permissible for up to two years from the date of final notification.
Note: This standard should be read along with sub-regulation 2.1.1 relating to the General Standard for Milk and Milk Products with reference to the generic provisions pertaining to definitions of milk or milk products and heat treatments, guidelines for use of dairy terms, addition of micronutrients, etc. Version-XXVI (20.12.2022)
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.
Essential Composition and Quality Factors
Raw Materials:
- Milk
- Concentrated milk and dried milk
- Cream, butter, butter oil, and anhydrous milk fat
- Potable water for reconstitution, recombination, or drinks based on fermented milks
Permitted Ingredients:
- Starter cultures of harmless microorganisms (including those specified in item 1(a))
- Other suitable and harmless microorganisms
- Salt
- Sugar (only in Flavoured Fermented Milks, Drinks based on Fermented Milks, Yoghurt, Dahi, and Shrikhand)
- Nutritive sweeteners other than sugar (only in Flavoured Fermented Milks, Drinks based on Fermented Milks, Yoghurt, and pre-packaged Dahi) andFSSAI's standards for cheese and cheese products encompass various aspects of production, including ingredient quality, processing methods, packaging, and labeling. These standards are designed to ensure that cheese and cheese products meet strict safety and quality criteria. They outline requirements for factors such as moisture content, milk fat content, microbial limits, and hygiene practices during manufacturing. By adhering to these standards, cheese manufacturers ensure that their products are safe for consumption and of high quality Dairy ingredients in confectionery
- Non-dairy ingredients such as fruits, vegetables, their products (juices, purees, pulps, etc.), cereals, coconut, honey, chocolate, nuts, coffee, spices, condiments, culinary herbs, and other harmless natural flavoring foods (only in Flavoured Fermented Milks, Drinks based on Fermented Milks, and Shrikhand)
- Milk and milk products (only in Drinks based on Fermented Milks)
- Prebiotics and Probiotics
- Starch (only in fermented milks heat treated after fermentation, flavoured fermented milks, and drinks based on fermented milks)
Composition:
- Starter microorganisms must be viable, active, and abundant in the product until the date of minimum durability. The sum of microorganisms in the starter culture should not be less than 10^7 cfu/g
- Fermented milks must have a minimum milk protein content of 2.9% (m/m) and a minimum titratable acidity of 0.45% (m/m as lactic acid) unless otherwise specified. For Flavoured Fermented Milks and Drinks based on Fermented Milks, these specifications apply to the Fermented Milk Part unless otherwise specified.
- Plain Dahi must have the same minimum percentage of milk fat and milk solids-not-fat as the milk used, unless otherwise specified. If sold without any indication of milk class, the standards for Dahi prepared from mixed milk shall apply.
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).
Named Variety Cheeses
- Cheddar: Moisture content should not exceed 39.0% (m/m). Minimum milk fat content on a dry basis is 48.0% (m/m).
- Danbo: Moisture content should not exceed 39.0% (m/m). Minimum milk fat content on a dry basis is 45.0% (m/m).
- Edam: Moisture content should not exceed 46.0% (m/m). Minimum milk fat content on a dry basis is 40.0% (m/m).
- Gouda: Moisture content should not exceed 43.0% (m/m). Minimum milk fat content on a dry basis is 48.0% (m/m).
Havarti
- Havarti: Moisture content should not exceed 48.0% (m/m), with a minimum milk fat content on a dry basis of 45.0% (m/m).
- 30% Havarti: Moisture content should not exceed 53.0% (m/m), with a minimum milk fat content on a dry basis of 30.0% (m/m).
- 60% Havarti: Moisture content should not exceed 60.0% (m/m), with a minimum milk fat content on a dry basis of 60.0% (m/m).
Tilsiter
- Tilsiter: Moisture content should not exceed 47.0% (m/m), with a minimum milk fat content on a dry basis of 45.0% (m/m).
- 30% Tilsiter: Moisture content should not exceed 53.0% (m/m), with a minimum milk fat content on a dry basis of 30.0% (m/m).
- 60% Tilsiter: Moisture content should not exceed 39.0% (m/m), with a minimum milk fat content on a dry basis of 60.0% (m/m).
- For Cottage Cheese and Creamed Cottage Cheese the Moisture content should not exceed 80.0% (m/m).
- For Cream Cheese the Moisture content should not exceed 55.0% (m/m) and Minimum milk fat content on a dry basis is 70.0% (m/m).
- For Coulommiers the Moisture content should not exceed 56.0% (m/m) and Minimum milk fat content on a dry basis is 46.0% (m/m).
Camembert
- 30% Camembert: Moisture content should not exceed 62.0% (m/m), with a minimum milk fat content on a dry basis of 30.0% (m/m).
- 40% Camembert: Moisture content should not exceed 59.0% (m/m), with a minimum milk fat content on a dry basis of 40.0% (m/m).
- 45% Camembert: Moisture content should not exceed 57.0% (m/m), with a minimum milk fat content on a dry basis of 45.0% (m/m).
- 55% Camembert: Moisture content should not exceed 52.0% (m/m), with a minimum milk fat content on a dry basis of 55.0% (m/m).
Brie:Moisture content should not exceed 56.0% (m/m). Minimum milk fat content on a dry basis is 40.0% (m/m).
Saint Paulin: Moisture content should not exceed 56.0% (m/m). Minimum milk fat content on a dry basis is 40.0% (m/m).
Samsoe:
- Samsoe: Moisture content should not exceed 44.0% (m/m). Minimum milk fat content on a dry basis is 45.0% (m/m).
- 30% Samsoe: Moisture content should not exceed 50.0% (m/m). Minimum milk fat content on a dry basis is 30.0% (m/m).
Emmental:
Moisture content should not exceed 40.0% (m/m). Minimum milk fat content on a dry basis is 45.0% (m/m).
Provolone:
- Smoked: Moisture content should not exceed 45.0% (m/m). Minimum milk fat content on a dry basis is 45.0% (m/m).
- Unsmoked: Moisture content should not exceed 47.0% (m/m). Minimum milk fat content on a dry basis is 45.0% (m/m).
Cheese Products:
- Processed Cheese: Moisture content should not exceed 47.0% (m/m) (50% for chiplets, packed sliced processed cheese when sold in a package other than tin). Minimum milk fat content on a dry basis is 40.0% (m/m). Lactose content should not exceed 5.0% (m/m).
- Processed Cheese Spread: Moisture content should not exceed 60.0% (m/m). Minimum milk fat content on a dry basis is 40.0% (m/m). Lactose content should not exceed 5.0% (m/m).
Whey Cheeses:
- Creamed Whey Cheese: Minimum milk fat content on a dry basis is 33%.
- Whey Cheese: Minimum milk fat content on a dry basis is not specified
- Skimmed Whey Cheese: Minimum milk fat content on a dry basis is not specified.
Cheeses in Brine:
- Soft Cheese in Brine: Minimum milk fat content on a dry basis is 40%.
- Semi-hard Cheese in Brine: Minimum milk fat content on a dry basis is 40%.
For creamed cottage cheese, the minimum milk fat content must be 4% (m/m). Whey cheese should contain a minimum of 10% and less than 33% milk fat on a dry basis. Skimmed whey cheese, on the other hand, must have less than 10% milk fat on a dry basis.
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
- All the cleaning schedule has to be followed for all the equipment in the food processing section
- All the systems has to be placed to screen data and prevent food contamination
- The access to the processing area should be restricted for outsiders
- Presence of any allergens in the food ingredients has to be informed to the customer
- If steam is used directly on food during processing the water used to boil the steam should be off culinary grade
- All the manufacturing operations should be supervised with authorised technical person
- All the weighing machine of raw materials addition of various materials are different stages should be performed by a trained personal
- Adequate space should be provided for separate processing areas
- A separate section for cleaning and storing mobile equipments on utensils has to be maintained
- Purchase of raw materials and intermediate products should be handled as ingredients
- Operations on different products should not be carried out simultaneously in the processing unit to avoid mix up or cross contamination.
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
- Conduct wrapping and packaging under hygienic conditions in designated rooms
- Storage rooms for packaging materials should be vermin and dust-free, separate from contamination sources
- Prepare packaging materials hygienically before use
- Promptly package products followed by labelling to prevent mix-ups.
- Packaging operations should be handled by experienced staff
- Maintain cleanliness and hygiene during filling, bottling, and packaging activities
- Regularly check weighing scales against certified standards and maintain records
- Protect packaging materials from external contamination during transport and storage
- Minimise reuse of packaging materials, except for containers that can be thoroughly cleaned
- Ensure tamper-proof packaging to maintain product integrity
- Use food-grade ink for printing on packaging materials, adhering to relevant standards.
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
- Maintain separate, hygienic toilets with handwashing facilities
- Ensure employees receive necessary training.
Material Handling Protocols
- Establish incoming material inspection procedures
- Implement hold and release programs
- Maintain an adequate supply of pallets.
Environmental Controls
- Avoid exposing products to direct sunlight
- Monitor and record storage conditions for temperature-sensitive products.
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
- It must be tamper-proof
- It should possess effective oxygen barrier properties
- It should be cost-effective
- It should be compatible with in-line processing
- Glass bottles may be utilised for dairy product packaging
- Plastics: (1) LDPE is commonly employed. (2) LLDPE: A film 25% thinner than LDPE can be used, with a ratio of LDPE to LLDPE ranging from 5:1 to 4:1.
- Others: Options include coated paperboard, wax-coated paperboard, and ESL (Extended Shelf Life) pouches.
Frequently Asked Questions
What constitutes 'dairy products and analogues' under FSSAI's regulations?
How does FSSAI ensure the quality and safety of milk available in the market?
What are the specific FSSAI standards for products like evaporated milk and cream?
How are fermented dairy products like yogurt regulated by FSSAI?
What guidelines does FSSAI provide for the processing of milk and milk products?
What should consumers look for in the packaging of FSSAI-approved dairy products?
Can you detail the nutritional benefits endorsed by FSSAI for dairy consumption?
How do FSSAI's standards for cheese and cheese products ensure product safety?
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