FSSAI regulations and standards for dairy products

Introduction

The vast majority of vegetarians in India choose milk-based dairy products. Milk is an essential food that contains a lot of calcium and protein. As a consequence of milk production adulteration and misleading claims, the Food and Safety Authority of India (FSSAI) has developed a number of milk product classifications and restrictions for the Indian market. In India, the amount of milk accessible per person was 375 grams per day in 2017 and 2018, but the amount would increase to 592 grams per day, according to the study. The Indian government has taken a number of initiatives and established a number of moms and categories to help all dairy products. India exports dairy products to countries such as Egypt, Nepal, and Singapore.

Definition of Milk by the FSSAI

Milk is a naturally occurring mammary secretion that is obtained from the entire milking of a healthy milch animal without any additives or extractions, unless the FSSAI guidelines indicate differently. Until they are able to process other types of food, milk serves as the primary food source for young animals. Milk provides complete nutrition in proportional proportions and is rich in fat, milk proteins, vitamins, and minerals. The animals from which milk is most commonly derived include goats, sheep, cows, and buffaloes. Full cream, skimmed, toned, double-toned, and other types of packaged milk are distinguished by their fat and solids content. Gopalji, Mother Dairy, Amul, and Nandini Milk are popular milk brands in India.

Regulations established under the Food Safety and Standards Act of 2006 will be regarded as the Milk and Milk Products Order of 1992. The Food Authority may alter the rules specified in sub-section (1) in order to accomplish the goals of this Act, provided that the Central Government has given its permission and that the changes have been published by notification beforehand.

Crucial guidelines for milk product packaging

Some essential packaging guidelines specific to FSSAI regulations are as follows:

• After packing is complete, milk and other milk products must be kept in a specified storage space.
• The FSSAI and the fertiliser regulatory authority are not directly responsible for limiting the amount of time that milk and milk products can be kept. Owners of Indian food businesses, however, need to take the initiative and provide thorough details on milk production and storage life. FSSAI programs also look at food and milk production rules and safety regulations in addition to milk producers.
• The sealing process needs to begin immediately following filing and the conclusion of the final heat treatment test. In order to seal milk production, sealing equipment must be used. This must guarantee that the milk is maintained in a healthy state despite any unfavourable effects that could result from external factors.
• The milk will be put into bottles by a machine. Additionally, it is important to properly seal containers.
• Reusing old packaging for different milk products is not essential because dairy products are known to be members of the milk family. However, there are instances where it could be difficult to clean and disinfect a similar container.

The advantages of milk products

Using milk or milk products has several benefits, some of which are as follows:

• It is well known that frequent consumption of milk and milk products strengthens a person’s bones and sensation of strength.
• Milk is a nutritious food because it contains enough protein and calcium. Dairy products provide several health benefits.

• The protein in milk strengthens the immune system and encourages growth and development.
• Consuming milk or milk products helps to prevent and repair most of your bone-related disorders.

It is essential to have fluid in milk since it satisfies the body’s nutritional requirements.

The FSSAI’s Standards for Milk Products

Milk and milk products in India are categorised according to a number of FSSAI rules, including:

1. 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.
2. Mixed Milk: 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.

5. 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.
6. Recombined milk: 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.
7. 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.

Guidelines for safety that must be adhered to while processing milk

• General: 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.
  1. Serial Number/Item Identification
  2. Date of Calibration and Inspection
  3. Date of calibration and inspection due dates
• Management of allergens: Cereals that contain gluten, including wheat, rye, barley, oats, spelt, or their crisis variants and products, are the primary cause of allergies. All allergens need to be listed in a relevant section of the processing and storage area in order to be managed and controlled.

Milk is a perishable commodity that requires careful processing. If any milk-producing facility disregards these rules, the final consumer should get output of the proper quality. It will not be held responsible for the FSSAI licensing.

Guidelines for the Packaging of Milk Products by the FSSAI

• 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.
  • Environmentally friendly soft pouches
  • The soft pouch is easily handled.

• 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.
• Thermoformed plastic bottles are an excellent way to shield milk from UV radiation and to keep it safe during temperature fluctuations.

Conclusion

The FSSAI has issued several guidelines and recommendations for various dairy products and milk to support the dairy food industry. In addition, research indicates that by 2023, India’s milk output would amount to 500 million tonnes. Dairy products like milk require an FSSAI licence, although you may also apply for FSSAI registration based on your company’s profitability. The FSSAI uses many questionnaires to test milk and milk products.