Milk, cream and malai fssai standards.

Milk, Cream and Malai FSSAI Standards

Milk:- Milk is the normal secretion of the mammary gland of mammals. India has the largest livestock population in the world and ranks high in milk production. India Produces 187.7 million tonnes of milk in 2018-19. Per capita, milk availability In India is 394 gms/day. (Source: Basic Animal Husbandry Statistics, DAHD&F, GoI). U.P. is the top milk-producing state of India with the production of more than 30 million tonnes. However, more than 50% of the milk sector is still unorganized.

	Cow milk	Buffalo milk
Acidity	0.13-0.14%	0.14-0.15%
ph	6.6	6.7
Water content	86.5 %	83.18%
Specific gravity	1.028-1.030	1.030-1.032
fat	3.6	7.4
Freezing temperature	-0.55 to -0.61
Specific heat at 150C	0.938
Boiling	100.20C
Energy	75C/100g	100C/100g

Definitions

LTLT (Low-temperature long time): It involves holding the milk for 62.8⁰C for 30 minutes to eliminate Coxiella burnetii, responsible for Q fever which can be transmitted in milk. It is vat pasteurization method.

HTST: (High temperature and Short time): The use of plate heat exchangers and a continuous operation involves the high-temperature-short-time (HTST) pasteurization process at a temperature of at least 72⁰C for at least 15 sec.

Ultrahigh temperature (UHT): Temperatures of at least 137.8⁰ C in a continuous flow, with holding times of approximately 2 sec to be labelled "ultra-pasteurized."

for cream: Heating is at 71.1⁰ C or above for 30 min by the holding method or 87.7 to 93.3⁰ C for a few seconds by the HTST method.

Vacreation: Rapid heating of cream is accomplished by injecting steam or by a combination of steam injection and evacuation in a process known as vacreation.

Sterilisation : The term “sterilisation when used in association with milk, means heating milk in sealed container continuously to a temperature of either 115⁰ C for 15 minutes or at least 130⁰ C for a period of one second or more in a continuous flow and then packed under the aseptic condition in hermetically sealed containers to ensure preservation at room temperature for a period not less than 15 days from the date of manufacture

RECOMBINED MILK = Milk fat + Milk SNF + Water + homogenization + Pasteurisation. Recombined milk shall be pasteurised and shall show a negative Phosphatase Test.

SKIMMED MILK means milk from which fat has been removed mechanically and contains little or no fat.

Note: The total urea content in milk shall not be more than 700 ppm.

Milk Class	Designation	Milk fat(%)	Min. milk solids(%)
Buffalo milk	Raw, pasteurized, boiled, flavoured, sterilized	5.0-6.0*	9.0
Cow milk	Raw, pasteurized, boiled, flavoured, sterilized	3.5-4.0*	8.5
Mixed milk	Raw, pasteurized, boiled, flavoured, sterilized	4.5	8.5
Standardized milk	Pasteurized, flavoured, sterilized	4.5	8.5
Recombined milk	Pasteurized, flavoured, sterilized	3.0	8.5
Toned milk	Pasteurized, flavoured, sterilized	3.0	8.5
Double toned milk	Pasteurized, flavoured, sterilized	1.5	9.0
Full cream	Pasteurized, sterilized	6.0	9.0
Skimmed milk	Pasteurized, Raw, flavoured, sterilized	Not more than 0.5	8.7

* = As per state

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

Milk/ Milk product	treatment	Time-temp. combination	Aim
Milk	LTLT Pasteurisation	62.80C for 30 minutes	→Inactivate Alkaline Phosphatase enzyme. →To eliminate Coxiella burnetii.
	HTST Pasteurisation	720C for at least 15 sec
	UHT Pasteurisation	137.80 C for at least 2seconds
	Sterilisation	110-1150C for 15-25 minutes or 1300C for at least 1 sec.	To ensure preservation at room temperature for a period not less than 15 days from the date of manufacture
CREAM	LTLT Pasteurisation	71.10 C or above for 30 min	→ To complete the neutralization process in the manufacture of butter. → To destroy the undesirable microorganisms and inactivate the enzymes. → To eliminate some of the gaseous tainting substances.
	HTST Pasteurisation	87.7 to 93.30 C for a few seconds
	Vacreation	0.25-0.3 kg steam/kg cream at a velocity of approximately 140 m/s	→ To make possible the removal of some volatile off-flavours by vacreation.

Cream: Cow or buffalo milk fat obtained by direct centrifugation of milk. It shall be free from starch and other ingredients foreign to milk. It may be of the following three categories.

1. Low fat cream—containing milk fat, not less than 25.0 % by weight.

2. Medium fat cream—containing milk fat, not less than 40.0 % by weight.

3. High fat cream—containing milk fat, not less than 60.0 % by weight.

Note:- Cream sold without any indication about milk fat content shall be treated as high fat cream.

A mixture of milk and milk fat of 10 to 12 % is called half-and-half.

Another classification of cream on the basis of its uses are as follows,

Cream type	Milk fat content (%)
Table cream	18-22
Light cream	20-25
Coffee cream1	18-25
Heavy cream	30-40
Plastic cream	80
Whipped cream	30-36
Sour cream2	18
Baker's cream	32-40

1 = May contain 0.05% of sodium citrate.

2 = 0.6% lactic acid to provide sour taste.

Cream Powder: The product obtained by partial removal of water from cream.

(i) Moisture Not more than 5.0%

(ii) Milk fat Not less than 42.0 %

(iii) Milk protein in Milk solid not fat Not less than 34.0 %

MALAI: Malai means the product rich in butterfat prepared by boiling and cooling cow or buffalo milk or a combination thereof. It shall contain not less than 25.0 per cent milk fat.

There will be more post regarding the milk products FSSAI standards.
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Aim of different types of sensory evaluation of foods.

Today's post is about the aim of different types of sensory evaluations we use in new product development. These are useful in various exams ars typical questions can be formed from such points.

S.no.	Sensory test	AIM
1	Difference test	To evaluate if a difference exists between two or more samples.
1.1	Paired comparison test	A greater or lesser degree of intensity of specified characteristics.
1.2	Triangle test	To determine whether a perceptible sensory difference exists or not between two products.
1.3	Duo-trio test	Determine whether or not a sensory difference exist between two samples. Or To determine whether product differences result from a change in ingredients, packaging, or storage.
1.4	Multiple sample test	Single-factor analysis of the variances of a given sample. Or For odour evaluation. Or To evaluate one sample which is most efficient.
2	Descriptive analysis	Sensory description of sensations that are perceived.
2.1	Flavour profile	Obviate the need for statistical evaluation and discussion of flavour profile and components.
2.2	Texture profile	Evaluation of texture parameters via human and instruments. For Rheological examination of foods.
2.3	Quantitative descriptive analysis (QDA)	To evaluate all of the sensory properties.
3	Affective testing	To measure liking or preference for a product by a consumer.
4	Rating test	To evaluate the intensity of food senses on a scorecard. Use for comparison of two foods via scoring.
4.1	Monadic test	Used for testing foods that have after taste or flavour.
4.2	Two sample difference test	To check the degree of difference between test samples and standard samples.
4.3	Multiple sample difference test	It is used to evaluate more than one test variable with the known standard sample.
4.4	Hedonic test	It is used to measure the degree of pleasurable and unpleasurable experiences on a hedonic scale.
4.5	Numerical scoring test	Use to evaluate a particular characteristic as "excellent, good, fair and poor".
4.6	Composite scoring test	Specific characteristics of a product are rated separately.
5	Sensitivity threshold test	Measure the ability of the individual to smell taste or feel specific characteristics in food and beverages For selecting panel members.

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