Standard

STANDARDS FOR MILK AND MILK PRODUCTS

V. N. Borkhatriya and V. R. Boghra Dairy Chemistry Department

PFA STANDARDS Milk Milk is the normal mammary secretion derived from complete milking of healthy milch animal without either addition thereto or extraction thereform. It shall be free from colostrum. Milk of different classes and of different designation shall confirm to the standards laid down in the Table-1. Standardised Milk Cow milk or buffalo milk or sheep milk or goat milk or a combination of any of these milk that has been standardised to a fat and solids-not-fat percentage given in the Table 2 by adjustment of milk solids. Standardised milk shall be pasteurised and shall show a negative Phosphatase Test. Pasteurised Milk The term pasteurisation, when used in association with milk of different classes, means heating milk of different classes by a heat treatment and cooling to a suitable temperature before distribution. Pasteurised milk of different classes shall show a negative Phosphatase Test. The term “Pasteurization”, “Pasteurised” and similar terms shall be taken to refer to process of heating every particle of milk of different classes to at least 63°C and holding at such temperature continuously for at least 30 minutes, or heating it to at least 71.5°C, and holding such temperature continuously for at least 15 seconds or an approved temperature time combination that will serve to give negative Phosphatase Test. All pasteurised milk of different classes shall be cooled immediately to a temperature of 10°C, or less. Toned Milk The product prepared by admixture of cow or buffalo milk or both with fresh skimmed milk; or by admixture of cow or buffalo milk or both that has been standardised to fat and solids-not-fat percentage given in the Table 2 by adjustment of milk solids. It shall be pasteurised and shall show a negative Phosphatase Test. When fat or dry non-fat-solids are used, it shall be ensured that the product remains homogeneous and no deposition of solids take place on standing. Double Toned Milk The product prepared by admixture of cow or buffalo milk or both with fresh skimmed milk, or by admixture of or buffalo milk or both that has been standardised to fat and solids-non-fat percentage given in the Table 2, by adjustment of milk solids. It shall be pasteurised and shall show a negative Phosphatase Test. When fat or dry not fat milk solids are used. It shall be ensured that the product remains homogenous and no deposition of solids take place on standing, 1

Flavoured Milk By whatever name called, may contain (whole, fragmented or ground), chocolate, coffee or any other edible flavour, edible food colours and cane sugar. Flavoured milk shall be pasteurised, sterilized or boiled. The type of milk shall be mentioned on the label. Mixed Milk A combination of milk of cow, buffalo, sheep, goat or any other milch animal and may be a combination of any of these milk which has been made and conforms to the standards given in Table 2. Recombined Milk The homogenized product prepared from milk fat, non-fat-milk solids and water. Recombined milk shall be pasteurised and shall show a negative Phosphatase Test (Table 2). Skimmed Milk The product prepared from milk from which almost all the milk fat has been removed mechanically (Table 2). Boiled Milk Milk with has been brought to boil. Sterilized Milk The term sterilization, when used in association with milk, means heating continuously to a temperature of 115°C for 15 minutes or 130°C for a period of on second or more in a continuos flow and then packed under 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.

MILK PRODUCTS The product obtained from milk such as cream, malai, curd, skimmed milk curd, chhana, skimmed milk chhana, cheese, processed cheese, ice cream, milk ices, condensed milk sweetened & unsweetened), condensed skim milk (sweetened & unsweetened), infant milk food, milk powder, skimmed milk powder, partly skimmed milk powder, khoa, table butter and desi butter. Cream Cream excluding sterilized cream means the product of cow or buffalo milk or a combination thereof which contains not less than 25.0 per cent milk fat. Butter, Desi (Cooking) The product obtained from cow or buffalo milk or a combination thereof or of curd obtained from cow or buffalo milk or a combination thereof without the addition of any preservative including common salt, any added colouring matter or any added flavouring agent. It shall be free from other animal fats, wax and mineral oils, vegetable oils and fats. It shall contain not less than 76.0 per cent of milk fat by weight. Provided that where butter is sold or offered for sale without any individual as to whether it is table butter 2

or desi butter, the standards of quality prescribed for table butter shall apply. Table Butter (Creamery) The product obtained from cow or buffalo milk or a combination thereof or from cream or curd obtained from cow or buffalo milk or combination thereof with or without the addition of common salt and annatto or carotene as colouring matter. It shall be free from other animal fats, wax and mineral oils, vegetable oils and fats. No preservative except annotto or carotene shall be contain not less than 80 per cent by weight of milk fats, not more than 1.5 per cent by weight of curd and less than 3.0 per cent by weight of common salt. Diacetyl may be added as a flavouring agent, but if so used, the diacetyl content shall not exceed 4 parts per million. Calcium hydroxide, sodium bicarbonate, sodium carbonate, sodium polyphosphate (as per phosphate) may be added for regulating the hydrogen ion concentration in the finished products, not exceeding 0.2 per cent by weight of butter as a whole. Butter Oil or Butter Fat Product exclusively obtained from butter or cream and resulting form the removal of practically the entire water and solids-not-fat contents. It may contain permitted anti-oxidants not exceeding 0.02 per cent by weight except gallate which shall not exceed 0.01 per cent by weight. It shall conform to standards of quality of ghee laid down in Table 3 except Butyro refratometer reading which shall be 40.0-44.0 at 40°C. In case of imported butter oil, Reichert value shall not be less than 24. Ghee The pure clarified fat derived solely from milk or curd or from desi (cooking) butter or from the cream to which no colouring matter or preservative has been added. The standards of quality of ghee produced in a State of Union Territory shall conform to the standards laid down under the PFA Rules. Margarine Means an emulsion of edible oils and fats with water. It shall be free from rancidity, added colouring and flavouring substances, mineral oil and animal body fats. It may contain common salt not exceeding 2.5 per cent, permitted emulsifying and stabilizing agent and butylated hydroxyanisole (BHA) upto a maximum limit of 0.02 per cent. It shall conform to the specifications mentioned in the Rules. Cheese, Hard The product obtained by draining after coagulation of milk with a harmless milk coagulation agent under the influence of harmless bacterial cultures. It shall not contain any ingredients not found in milk, except coagulating agent, sodium chloride, calcium chloride(anhydrous salt) not exceeding 0.02 per cent by weight, annatto or carotene colour and may contain emulsifiers and/or stabilizers, namely citric acid, sodium citrate or sodium salts or orthophosphoric acid (as linear phosphate), not exceeding 0.2 per cent by weight. Wax used for covering the outer surface shall not contain anything harmful to health. In case the wax is coloured, only permitted food colour shall be used. Hard cheese shall contain not more than 43.0 per cent moisture and not less than 42.0 per cent milk fat of the dry matters. It may 3

contain 0.1 per cent of sorbic acid, or its sodium, potassium or calcium salts calculated as sorbic acid; or 0.1 per cent nicin either singly or in combination.

4

Processed Cheese The product obtained by heating cheese with permitted emulsifiers and/or stabilizers namely citric acid, sodium citrate, sodium salts of orthophosphoric acid and polyphosphoric acid (as linear phosphate) with or without added condiments, and acidifying agents, namely vinegar, lactic acid, acetic acid, citric acid and phosphoric acid. Processed cheese may contain not more than 4.0 per cent of anhydrous permitted emulsifiers and/or stabilizers, provided that the content of anhydrous inorganic agent shall in no case exceed 3.0 per cent of the finished product. It shall not contain more than 47.0 per cent moisture 47.0 per cent moisture. The fat content shall not be less than 40.0 per cent of the dry matter. Processed cheese may contain 0.1 per cent sorbic acid or its sodium, potassium or calcium salts (calculated as sorbic acid) or 0.1 per cent of nicin either singly or in combination. It may contain calcium chloride (anhydrous) not exceeding 0.02 per cent by weight. Processed Cheese Spread A product obtained by comminuting and mixing one or more types of hard cheeses into a homogenous plastic mass with the aid of heat. If may or may not contain butter, cream, butter oil, milk, skimmed milk, milk powder, cheese whey, sweet butter milk or one or more of these from which part of water has been removed. It may also contain permitted emulsifying and stabilizing agents. It may also contain one or more of the sodium/potassium salts of citric acid, phosphoric acid, tartaric acid, lactic acid in such quantities that mass of the solids of such emulsifying agents is not more than 4 per cent of mass of the processed cheese spread. It may contain sequestering and buffering agents, namely, lactic, acetic acid, citric acid and phosphoric acid. It may contain vegetable colouring matter such as annotto, carotene, permitted flavouring agents and milk coagulating enzymes with or without purified calcium chloride (anhydrous salt) and sodium citrate not exceeding 0.02 per cent may be added. It may contain natural sweetening agents, namely, sugar, dextrose cane sugar, corn syrup, honey, corn syrup solids, maltose, malt syrup and hydrolysed lactose in a quantity necessary for seasoning and spices and condiments. It may contain sodium chloride not exceeding 3 per cent by weight. Processed cheese spread may contain sorbic acid or both to the maximum extent of 0.1 per cent by weight. It shall not contain more than 60 per cent moisture and milk fat content (on dry basis) shall not be less than 40 per cent by weight. Dahi (Curd) The product obtained from pasteurized or boiled milk by souring, natural or otherwise, by a harmless lactic acid or other bacterial culture. Dahi may contain added cane sugar. Dahi shall have the same minimum percentage of milk fat and milk solids-not-fat as the milk from which it is prepared. Milk solids may also be used in preparation of this product. Where dahi or curd is sold or offered for sale without any indication of class of milk, the standards prescribed for dahi prepared from buffalo milk shall apply. Khoa The product obtained from cow or buffalo or goat or sheep milk or milk solids or a combination thereof by rapid drying. The milk fat content shall 5

not be less than 20.0 per cent of finished product. It may contain citric acid not more than 0.1 per cent by weight.

6

Chakka A white to pale yellow semisolid product of good texture and uniform consistency obtained by draining off the whey from the yoghurt obtained by the lactic fermentation of cow's milk, buffalo's milk, skimmed milk and recombined or standardised milk which has been subjected to minimum heat treatment equivalent to that of pasteurisation. It shall have pleasant yoghurt/dahi like flavour. It shall not contain any ingredient foreign to milk. It shall be free from moldiness and free from signs of fat or water seepage or both. It shall be smooth and it shall not appear dry. It shall not contain extraneous colour and flavours. It shall confirm to the requirements specified in the rules. Chakka when sold without any indication shall confirm to the standards of chakka. Shrikhand The product obtained from chakka or skimmed milk chakka to which milk fat is added. It may contain fruit, nuts, sugar, cardamom, saffron and other spices. It shall not contain any added colouring and artificial flavouring substance. It shall conform to the following specifications, namely : 1) Total solids, per cent by weight : 2) milk fat (on dry basis) per cent by weight : 3) milk protein (on dry basis) per cent by weight : 4) titratable acidity (lactic acid) per cent by weight 1.4; 5) Sugar (sucrose) (on dry basis) per cent by weight 72.5 and, 6) Total ash (on dry basis) per cent by weight :

Not less than 58; Not less than 8.5; Not less than 10.5; : Not more than : Not more than Not more than 0.9

In case of Fruit Shrikhand, it shall contain milk fat (on dry basis) per cent by weight not less than 7.0 and milk protein (on dry basis) per cent by weight, not less than 9.0. Chhana Or Paneer The product obtained from the cow or buffalo milk or a combination thereof by precipitation with sour milk, lactic acid or citric acid. It shall not contain more than 70 per cent moisture, and the milk fat content shall not be less than 50 per cent of the dry matter. Milk solids may be used in preparation of this product. Ice Cream, Kulfi And Chocolate Icecream The frozen product obtained from cow or buffalo milk or a combination thereof or from cream, and or other milk products, with or without the addition of cane sugar, dextrose, liquid glucose and dried liquid glucose, eggs, fruits, fruit juices, preserved fruits, nuts, chocolate, edible flavours and permitted food colours. It may contain permitted stabilizers and emulsifiers, not exceeding 0.5 per cent by weight. The mixture shall be suitably heated before freezing. The product shall contain not less than 10.0 per cent milk fat, 3.5 per cent protein and 36.0 per cent total solids except that when any of the aforesaid preparations contain fruits of nuts or both, the content of milk fat shall not be less than 8.0 per cent by weight. Starch may be added to a maximum extent of 5.0 per cent under a declaration on the label as specified in sub-rule (2) of Rule 43. The standards for ice cream shall also 7

apply to softy ice cream. In case of ice cream, where the chocolate or like covering portion forms a separate layer, only the ice cream portion shall conform to the standards of ice cream.

8

Milk Ices or Lollies The frozen product obtained from milk, skimmed milk or milk products with or without the addition of cane sugar, dextrose, liquid glucose and dried liquid glucose, eggs, fruits, juices, nuts, chocolate, edible flavour and permitted food colours. It may contain permitted stabilizer not exceeding 0.5 per cent of the product. The mixture shall be suitably heat treated before freezing. The product shall contain not more than 2.0 per cent milk fat, not less than 3.5 per cent proteins and not less than 20.0 per cent total solids. Condensed Milk, Sweetened The product obtained from cow or buffalo milk or a combination thereof, or from standardized milk, by the partial removal of water and after addition of cane sugar. It may contain added refined lactose, permitted flavours, calcium chloride, citric acid, sodium citrate, sodium salts of orthphosphoric and polyphosphoric acid (as linear phosphate) not exceeding 0.3 per cent by weight of the finished product. Such additions need not be declared on the label. Condensed milk sweetened shall contain not less than 9.0 per cent milk fat, not less than 31.0 per cent total milk solids and not less than 40.0 per cent cane sugar. Condensed Milk, Unsweetened (Evaporated Milk) The product obtained from cow or buffalo milk or a combination thereof or from standardized milk, by the partial removal of water. It may contain added calcium chloride, citric acid and sodium citrate, sodium salts of orthphosphoric and polyphosphoric acid (as linear phosphate) not exceeding 0.3 per cent by weight of the finished product. Such additions need not be declared on the label. Condensed milk unsweetened shall contain not less than 8.0 per cent milk fat, not less than 26.0 per cent milk solids. Condensed Skimmed Milk, Sweetened The product obtained from cow or buffalo skimmed milk or a combination thereof, by the partial removal of water and after addition of cane sugar. It may contain added refined lactose, calcium chloride, citric acid and sodium citrate, sodium salts of orthphosphoric and polyphosphoric acid (as linear phosphate) not exceeding 0.3 per cent by weight of the finished product. Such additions need not be declared on the label. Condensed skimmed milk sweetened shall contain not less than not less than 26.0 per cent total milk solids and not less than 40.0 per cent sugar. The fat content shall not exceed 0.5 per cent by weight. Condensed Skimmed Milk, Unsweetened (Evaporated Skimmed Milk) The product obtained from cow or buffalo skimmed milk or a combination thereof by the partial removal of water. It may contain added calcium chloride, citric acid and sodium citrate, sodium salts of orthphosphoric and polyphosphoric acid (as linear phosphate) not exceeding 0.3 per cent by weight of the finished product. Such additions need not be declared on the label. Condensed milk unsweetened shall contain not less than 20.0 per cent total milk solids. The fat content shall no exceed 0.5 per cent by weight. Milk Powder The product obtained from cow or buffalo milk or a combination thereof or from standardized milk, by the removal of water. It may contain calcium chloride, citric acid and sodium citrate, sodium salts of orthophosphoric acid 9

and polyphosphoric acid (as linear phosphate) not exceeding 0.3 per cent by weight of the finished product, and 0.01 per cent of butylated hydroxyanisole (BHA) by weight of the finished product. Such additions need not be declared on the label. For improving dispersibility, it may contain lecithin to a maximum limit of 0.5 per cent under label declaration as per Rule 42 (ee). Milk powder shall contain not more than 5 per cent moisture and not less than 26.0 per cent milk fat. The maximum acidity expressed as lactic acid shall not be more than 1.2 per cent. The plate count shall not exceed 50,000 per gm. Coliform shall be absent in 0.1 gm of the powder. The minimum solubility percentage of the product shall be as follows : Roller dried, 85.0; spray dried, 98.5. The process of drying shall be mentioned on the label. The spray dried product shall be packed in (nitrogen or mixture of nitrogen and carbon dioxide) hermetically sealed containers. Provided that the spray dried milk powder meant for reconstitution into liquid milk and not for direct consumption as such may also be packed in bags of food grade polyethylene of minimum thickness of 0.050 mm, encased with multi-walled kraft paper bags, or packs made out of kraft paper sandwich laminated to high density polyethylene woven fabric. The product shall be stored below 20°C and a statement to this effect shall be made on the package, alongwith the date of manufacture. In addition to compliance with the labeling provisions contained in Rule 32, such bag shall also be clearly labeled as "Not for direct consumption" and "To be used before...” Skimmed Milk Powder The product obtained from cow or buffalo milk or a combination thereof by the removal of water. It may contain calcium chloride, citric acid and sodium citrate, sodium salts of orthophosphoric acid and polyphosphoric acid (as linear phosphate) not exceeding 0.3 per cent by weight of the finished product. Such additions need not be declared on the label. Skimmed milk powder shall contain not more than 1.5 per cent milk fat and moisture shall not exceed 5.0 per cent. The total acidity expressed as lactic acid shall not exceed 1.5 per cent. The plate count shall not exceed 50,000 per gm. Coliform shall be absent in 0.1 gm of the powder. The solubility per cent (minimum) of the product shall be as follows : Roller dried, 85.0; spray dried, 98.5. The process of drying shall be mentioned on the label. Partly Skimmed Milk Powder The product obtained from partly skimmed cow or buffalo milk or a combination thereof by the removal of water. It may contain added calcium chloride, citric acid and sodium citrate, sodium salts of orthophosphoric acid and polyphosphoric acid (as linear phosphate) not exceeding 0.3 per cent by weight of the finished product. Such additions need not be declared on the label. Partly skimmed milk powder shall not contain more than 5 per cent moisture and fat content of the product shall be more than 1.5 and less than 26.0 per cent . Butylated hydroxyanisole (BHA) not exceeding 0.01 per cent by weight of the finished product may be added. The exact fat content shall be indicated on the label. The minimum solubility of the product shall conform to the following standards : Roller dried, 85.0; spray dried, 98.5. The process of drying shall be mentioned on the label. The spray dried product shall be packed in hermetically sealed containers : Partly skimmed milk powder (sour) used by industry like bakery may contain sodium bicarbonate as a neutralizer provided that the resultant product is labeled as :Unfit for 10

direct consumption". The amount of food additives including neutralizers added shall, however, be same as prescribed for partly skimmed milk powder. It shall also conform to other standards prescribed for a partly skimmed milk powder except that solubility percentage will be 75 per cent, minimum by weight. Table 1: Standard of milk prescribed under PFA Rules, 1955 State

Milk fat Buffalo 5.0 5.0 6.0 6.0 6.0 5.0 6.0 6.0 5.0 5.0 5.0

Andhra Pradesh Arunachal Pradesh Assam Bihar Delhi Goa Gujarat Haryana Himachal Pradesh Jammu and Kashmir Karnataka

State/UT Cow 3.5 3.5 3.5 3.5 3.5 3.5 3.5 4.0 3.5 3.5 3.5

1

Milk fat

2

Nagaland Orissa Punjab Rajasthan Sikkim Tamil Nadu Tripura Uttar Pradesh West Bengal Union Territories Andaman & Nicobar Kerala 5.0 3.5 Chandigarh Madhya Pradesh 5.0 3.5 Dadra & Nagar Maharastra 6.0 3.5 Haveli Manipur 5.0 3.5 Daman & Diu Meghalaya 6.0 3.5 Lakshadweep Mizoram 5.0 3.0 Pondicherry Note 1. Minimum permissible SNF in buffalo milk is 9.0 % 2. For cow milk, the minimum permissible SNF is 8.5 %.

Buffalo 5.0 5.0 6.0 5.0 6.0 5.0 5.0 6.0 6.0

1

Cow2 3.5 3.0 4.0 3.5 3.5 3.5 3.5 3.5 3.5

6.0

3.5

6.0 5.0

4.0 3.5

5.0 5.0 5.0

3.5 3.5 3.5

Table 2: All India standards for different classes of milk under PFA Rules, 1955. Class of milk

Designation

Minimum percent

Milk fat Milk SNF Raw, pasteurised, boiled 4.5 8.5 flavoured and sterilised Standardised milk Pasteurised, flavoured 4.5 8.5 and sterilised Recombined milk Pasteurised, flavoured 3.0 8.5 and sterilised Toned milk Pasteurised, flavoured 3.0 8.5 and sterilised Double toned milk Pasteurised, flavoured 1.5 9.0 and sterilised Skimmed milk Raw, pasteurised, boiled Not more than 0.5 8.7 flavoured and sterilised Note 1 : When milk is offered for sale without any designation of the class, the standards prescribed for buffalo milk shall apply. Mixed milk

2 : The heat treatment for the various designated milk shall be as follows : Designation Raw Pasterised Boiled Flavoured Sterilised

Heat treatment Nil Pasteurisation Boiling Pasteurisation or sterilisation Sterilisation 11

Table 3 : Standards of ghee under PFA Rules. State

Butyrorefractometer reading at 40 °C

Minimum Reichert value

Andhra Pradesh Arunachal Pradesh

40.0-43.0 40.0-43.0

24 26

Assam Bihar

40.0-43.0 40.0-43.0

Delhi Goa Gujarat Cotton tract treas1

Butyrorefractomete r reading at 40°C

Minimum Reichert value

Manipur Meghalaya

40.0-43.0 40.0-43.0

26 26

26 28

Mizoram Nagaland

40.0-43.0 40.0-43.0

26 26

40.0-43.0 40.0-43.0

28 26

Orissa Punjab

40.0-43.0 40.0-43.0

26 28

41.0-45.0

21

Rajasthan Jodhpur Division

41.5-45.0

21

40.0-43.5

24

Other areas Sikkim

40.0-43.0 40.0-43.0

26 28

Cotton tract treas1

40.0-43.0

26

Tamil Nadu

40.0-44.0

26

Other areas

40.0-43.0

28

Tripura

40.0-43.0

26

Himachal Pradesh Jammu and Kashmir

40.0-43.0 40.0-43.0

26 26

Uttar Pradesh West Bengal

40.0-43.0

26

Karnataka Belgaum District

40.0-44.0

26

Other areas

41.5-45.0 40.0-43.0

21 28

40.0-43.0

24

Union Territories

40.0-43.0

26

Andaman & Nicobar

41.0-44.0

24

40.0-43.0 40.0-43.0

28 24

40.0-43.5

24

40.0-43.0 40.0-44.0

26 26

Other areas Haryana

Other area Kerala Madhya Pradesh Cotton tract areas1 Other areas Maharastra Cotton Tract areas1 Other area

State/UT

Bishnupur sudiv.

41.0-45.0

21

40.0-44.0

26

Chandigarh Dadra & Nagar Haveli Daman & Diu

41.5-45.0

21

Lakshadweep Pondicherry

40.0-43.0

26

Note 1. Where cotton tract seed is extensively fed to the cattle and so notified by the State Government concerned. 2. Boudouin test shall be negative. 3. Maximum permissible percentage of FFA (Free Fatty Acid) as oleic acid is 3 % and that of moisture is 0.5 %.

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Table 9 : BIS standards for refined sugar (IS : 1151- 1969) Sr No

Characteristics

Requirements

1

Reducing sugars, % by weight, Max

0.03

2

Moisture. % by weight, Max

0.05

3

Sucrose, % by weight, Min

99.8

4

Colour, In ICUMSA units, Max

50.0

5

Specific conductivity (mhos/cm)×106 of 4 per cent (w/v) aqueous solution at 35°C, Max

15.0

Table 10 : Specification for common salt for butter and cheese industry (IS : 7222-1961)* Sr No

Characteristics

Requirements

1

Sodium chloride, (as NaCl) by weight, Min

99.60

2

Matter insoluble in water % by weight, Max

0.03

3

Sulphate (as Na2SO4) % by weight, Max

0.30

4

Iron (as Fe) % by weight, Max

0.001

5

Copper (as Cu) ppm, Max

2.0

6

Magnesium (as Mg) % by weight, Max

0.01

7

Calcium (as Ca) % by weight Max

0.1

8

Alkalinity (as Na2CO3), % by weight, Max

0.1

9

Lead (as Pb), ppm, Max

1.5

* Kidly refer new standards IS: 7222 for Iodized salt (common).

REQUIREMENTS FOR ANNATTO (BUTTER AND CHEESE) COLOUR (IS : 2557-1994, 1ST REV.) Colour for Butter The material shall be derived only from the plant Bixa orellana L. and shall be free from the any extraneous colouring matter. It shall be manufactured and packed under hygienic conditions. In the preparation of the solution of annatto colour in oil, only the vegetable oils included under the Prevention of Food Adulteration Rules, 1955 shall be used (Coconut, groundnut, mustard, sesame, linseed, olive, poppy seed, safflower, taramira, niger seed oils) either singly or in a mixture. The solution of annatto colour in oil shall be clear and shall remain so on storage in suitable containers at 15°C except for a slight deposit of strarine. The colour of the solution in amyl acetate at a dilution of 1 : 1000 (w/v) when measured in a Lovibond Tintometer with a 1 cm cell shall be not less than the following : Yellow units Red units

5.0 0.4

or be equivalent to the colour of the following inorganic solution at a liquid depth of one centimeter which may be employed for matching the stated

13

dilution in a plunger type colorimeter approximating the north day light. Potassium bichromate Cobalt ammonium sulphate (CuSO4(NH4)2SO4 6H2o) Sulphuric acid Sp. gr. 1.84 Distilled water

using

incident

light

closely

0.320 g 2.02 g 2 ml To make solution to one litre

Colour for Cheese and Other Food Products In the preparation of the solution potable water shall be used. A littel quantity (0.5 to 3.0 %) of alkali may also be added. The solution shall be clear and shall remain so on storage in suitable containers at the temperature of 5°C. The colour of the solution in 0.1 N NaOH or KOH at a dilution of 1 : 10000 (w/v) measured in a 1 cm cell shall be not less than the following : Yellow units Red units

5.0 0.4

The maximum limits for metalic impurities in the material or both the types shall be as follows: Arsenic Lead Copper

5 ppm 20 ppm 30 ppm

14

AGMARK STANDARDS Table 11 : Grade, designation and definition of quality of ghee Grade

Definition of quality

designation

Texture1

Colour

General

Special

The solid phase shall be of welldefined granular structure

White with or without yellowish or greenish tint and shall be uniform throughout

-do-

-do-

The ghee shall be pure, clarified milk fat only and shall have a natural, sweet, pleasant odour; agreeable taste and free from rancid or other objectionable flavour. The ghee shall be free from excess moisture and on melting it shall be clear, transparent and free from sediment or foreign colouring matter. The phenolphthalein test, the phytosteryl acetate test and the test for the presence of animal fats (other than milk fat) shall be negative. The chemical and physical constants of ghee shall be characteristic of the type of milk (cow, buffalo or mixed) from which it is produced and of the season of the year and the place or district where it is produced. -do-

General Standard Note

2

The definition of quality shall be the same as laid down under the Prevention of Food Adulteration Rules, 1955, as amended from time to time

1 : When cooled below the melting point 2 : The purity shall be tested by such tests as may be laid down from time to time by the Agricultural Marketing Adviser to the Government of India; for instance the phytosteryl acetate test.

Table 12 : Normal physical and chemical constants of ghee (Produced

in area other than those specified in Table 13) Test

Grade Designation Special

General

Baudoun test

Negative

Negative

Butyr0-refractrometer reading at 40°

40.0-43.0

40.0-43.0

Reichert Meissl value

NLT 28.0

NLT 28.0

1.0-2.0

1.0-2.0

Moisture content %

NMT 0.3

NMT 0.3

Percentage of free fatty acids(as oleic acid),

NMT 1.4

NMT 2.5

Polenske value

Note : Percentage free fatty acid shall not exceed 3.0 for standard grade.

15

Table 13 : Normal physical and chemical constants of ghee (Recognized cotton track area1 of Saurastra and Madhya Pradesh) Sr

Grade Designation

No

Test

Special

General

Winter (Sep-Feb)

Summer (Mar-Aug)

Winter (Sep-Feb)

Summer (Mar-Aug)

1

Baudoun test

Negative

Negative

Negative

Negative

2

Butyr0-refractrometer reading at 40°

41.5-44.0

42.5-45.0

41.5-44.0

42.5-45.0

3

Reichert Meissl value NLT

23

212

23

212

4

Polenske value

0.5-1.2

0.5-1.0

0.5-1.2

0.5-1.0

5

Moisture content % NMT

0.3

0.3

0.3

0.3

6

Percentage of free fatty acids(as oleic acid), NMT

1.4

1.4

2.5

2.5

Note 1: By cotton track is meant that area where cotton seed is extensively fed to cattle 2 : Ghee with R. M. value 19 and 21 shall be graded only after phytosteryl acetate test has been performed and results there of found to be negative

Table 14 : Agmark standards for butter Sr N o

Characteristics

Requirements

1

Flavour and aroma

Clean, pleasant and free from objectionable taint or rancidity

2

Body and texture

Firm at 60°F, should not be greasy and oily, should be compact and show uniform fine granular surface on breaking

3

Colour

Uniform, should not show streakiness, mottling, stains or signs of curd. Only annatto is permitted

4

Moisture, %, Max

16.0 - Should be uniformly distributed in the body

5

Fat, %, Min

80.0

6

Acidity,%(as LA), Max

0.15

7

Salt, % Max

3.00

8

Curd %, Max

1.00

Note 1 : Grade designation is based on materials used for preparation, namely pasteurized table butter should made from pasteurized cream and be of good keeping quality and unpasteurized table butter should be of good keeping quality. 2 : The purity of butter fat produced in particular area and/or season with reference to the chemical constants prescribed under the Ghee Grading and Marking Rules, 1938. 16

REFERENCES Compiled fron various BIS publications and Dairy India 1997, Fifth Edition, Editor and Publisher : P.R. Gupta, New Delhi.

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