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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