Milk

Milk is the normal mammary secretion derived from complete milking of healthy milch animal without either addition thereto or extraction therefrom unless otherwise provided in these Regulations. It shall be free from colostrum. Milk of different classes and of different designations shall conform to the standards laid down in the Table below in 1.0.

Total urea content in the milk shall not be more than 700 ppm.

Toned Milk

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 standardised to fat and solids-not-fat percentage given in the table below in 1.0 by adjustment of milk solids. It shall be pasteurised and shall show a negative Phosphatase Test. When fat or dry non-fat-milk solids are used, it shall be ensured that the product remains homogeneous and no deposition of solids takes place on standing.

Double Toned Milk

Double 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 standardised to fat and solids-not-fat percentage given in the table below in 1.0 by adjustment of milk solids. It shall be pasteurised and shall show a negative Phosphatase Test. When fat or dry non-fat milk solids are used, it shall be ensured that the product remains homogeneous and no deposition of solids takes place on standing.

Standardised Milk

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 standardised to fat and solids-not-fat percentage given in the table below in 1.0 by the adjustment of milk solids. Standardised milk shall be pasteurised and shall show a negative Phosphatase Test.

Flavoured Milk

Flavoured Milk, by whatever name called, may contain nuts (whole, fragmented or ground) chocolate, coffee or any other edible flavour, edible food colours and cane sugar. Flavoured milk shall be pasteurised, sterilised or boiled. The type of milk shall be mentioned on the label.

Full Cream Milk

Full Cream Milk means milk or a combination of buffalo or cow milk or a product prepared by combination of both that has been standardised to fat and solids-not-fat percentage, given in the table below in 1.0, by adjustment/addition of milk solids, Full Cream Milk shall be pasteurised. It shall show a negative phosphatase test. It shall be packed in clean, sound and sanitary containers properly sealed so as to prevent contamination.

Boiled Milk

Boiled Milk means milk which has been brought to boil.

Mixed Milk

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 given in the table below in 1.0

Recombined Milk

Recombined Milk means the homogenised product prepared from milk fat, non-fat-milk solids and water. Recombined milk shall be pasteurised and shall show a negative Phosphatase test.

Skimmed Milk

Skimmed Milk means the product prepared from milk from which almost all the milk fat has been removed mechanically.

TABLE 1.0

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) and (5) of the said table:

Note:

1. Pasteurisation: The terms “Pasteurisation”, “Pasteurised” and similar terms shall be taken to refer to the process of heating every particle of milk of different classes to at least 63ᵒC and holding at such temperature continuously for at least 30 minutes or heating it to at least 71.5ᵒC and holding at such temperature continuously for at least 15 seconds or an approved temperature time combination that will serve to give a negative Phosphatase Test.

All pasteurised milk of different classes shall be cooled immediately to a temperature of 10ᵒC, or less.

2. Sterilisation: The term “sterilisation when used in association with milk, means heating milk in sealed container continuously to a temperature of either 115ᵒC for 15 minutes or at least 130ᵒC for a period of one second or 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.

3. When milk is offered for sale without indication of the class, the standards prescribed for buffalo milk shall apply.

4. The heat treatment for the various designated milk shall be as follows:

Designation                                       Heat treatment

Raw                                                   Nil

Pasteurised                                        Pasteurisation

Boiled                                                 Boiling

Flavoured                                           Pasteurisation or Sterilisation

Sterilised                                             Sterilisation

References:

1. Food safety and standards (Food product standards and Food Additives) regulation, 2011