Specially Identified Milk:

The SNF and fat needs of cows, buffalo, camels, and goats vary. This milk may be starved, boiled, pasteurised, or heated at excessively high temperatures.

As stated before, this kind of milk is called a combination of milk from many species. Standards for fat and sugar in mixed milk are 8.5 and 4.5 percent, respectively.

Toned Milk, Full Cream, Standardised Milk, Skimmed Milk, and Double Toned Milk:

These milk and milk products are made by mixing the milk of several animals, including cows, buffalo, and others, and are governed by the FSSAI.

This kind of milk, with or without drinkable water, combines milk fat and SNF preserved forms to meet SAE requirements for milk and milk products.

Milk Production or Reconstituted Milk:

Reconstituted milk is made by mixing drinking water with milk and its dry or condensed state. Restoring the ideal water-to-solid ratio required to produce the finished milk product requires this chemical.

The particular operation site has to have developed, put into practice, and shown general safety standards, such as flow diagrams, standard operating procedures, and food processing operations. Many specifics are covered, including cleaning, permitted technical express monitoring, and external access to the processing area.

Water Treatment and Management:

Appropriate upkeep is necessary to prevent water treatment systems from contributing to pollution. There should not be any safety concerns associated with reusing or recirculating water; composting should at least follow the guidelines established by biologists about potable water; and water treatment system maintenance and operation will be outlined to reduce the likelihood of microbial contamination. Chemical sanitisation, heat, and UV radiation are examples of recirculation procedures.

Calibration and inspection of measurement, test, and process control equipment:

All map, test, and process control equipment used in milk processing must be identified and levelled in relation to its calibration sites. Serial Number/Item Identification

The FSSAI has issued many guidelines for milk product packaging in order to protect the safety of milk. As technology has advanced, the FSSAI has created new packaging technology for milk products and installed high-

end, high-tech equipment that makes it possible to package milk and other dairy products automatically. Among the many packaging devices and equipment on the market, this one is quite helpful in extending the milk’s shelf life.

Milk and other dairy products are packaged in a variety of materials such as tetra packs, cans, bottles, cartons, and pouches. The following explains why soft pouches are the most popular type of packaging:

This packaging is quite secure.

All procedures and policies must be certified by the FSSAI to comply with food packaging safety laws. The top focus should be ready-

to-sell bundles that comply with regulations. It should also have doors that close, so that the packing material may be changed without affecting the seal.