Specialty

Specialty

INDIAN STANDARDS

According to the Prevention of Food Adulteration (PFA) rules, 1976 as well as the food safety Act 2006, the standards for different classes and designation of milk in India should be as follows. 

 

Class of milk

Designation

                Minimum

 

 

 

    % of Fat

% of SNF

Buffalo milk

(in Kerala)

Raw, Pasteurized, Boiled, Flavored and sterilized

5

9

Cow Milk

(in Kerala)

Do

3.5

8.5

 

Standardized Milk

(All India)

 

4.5

8.5

Recombined Milk

(All India)

 

3

8.5

Toned Milk

(All India)

 

3

8.5

Double Toned Milk (All India)

 

1.5

9

Note:              (i) when milk is offer for sale without any indication of the class the  standards prescribed for buffalo milk shall apply.

 

(ii)The heat treatment for the various designated milks shall be as  follows

 

 

Designation                                                   Heat treatment

 

Raw                                                                 Nil

 

           Pasteurised                                                    Pasteurisation

 

Boiled                                                             Boiling

 

Flavoured                                                       Pasteurisation or sterilization

                                                                       

Sterilized                                                        Sterilization

SAFEGUARDING OF THE MILK SUPPLY

It is well established that milk can be a potential carrier of disease producing organisms. Milk-borne epidemics have occurred in the past through out the world.  Unless proper precaution is taken, such outbreaks of milk-born diseases can occur anywhere, especially if raw milk is consumed.

Whereas “Cleanliness” implies freedom from extraneous matter (such as manure dust etc) ‘Safely’ means freedom from pathogenic microorganism.  For human consumption, milk that is both clean and safe is highly desirable.  

           The sanitation of the milk supply can be safeguarded in two ways

(a)   Production  and handling of raw milk in such a manner as to prevent its contamination by pathogenic organisms and

(b)   Pasteurisation of milk, so as to kill all pathogenic organisms and avoidance of any post-pasteurisation contamination.

The following Bacteriological Standards are suggested as a guide for grading raw milk in the country. 

 SPC/   ML (OR G)                                          GRADE

Not exceeding 200,000                                Very good

Between 200,000&10,00,000                     Good

Between 10,00,000 & 50,00,000                Fair

Over 50,00,000                                             Poor

Note: The pasteurised milk (at the plant, in its final container) should have a            SPC/ml (or G) not exceeding 30000

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