Standard of Dairy Whitener

i.BIS Standards (IS 12299) : 1998

Definition of Dairy Whitener (Sweetened Partly Skimmed Milk Powder):

The product prepared by spray drying of cow milk, Buffalo milk or a mixture there of. The milk may be modified by partial removal/substitution of milk solids (non-fat) with carbohydrates such as sucrose, dextrose or dextrine.

Description : The product shall be white or light cream in color, uniform in composition & Free from lumps except those that break up readily under slight pressure and shall be reasonably free from scorched particles.

•  The product shall be free from extraneous matters, added colours and flavours.
•  The product may contain added calcium chloride, citric acid and sodium citrate, sodium salt of ortho phosphoric acid and polyphosphoric acid (as linear phosphate) not exceeding 0.3 % by mass of the finished product. Butylated hydroxyanisole (BHA) not exceeding 0.01 % by mass of the finished product may be added. Such additions need not be declared on the label.
•  Lecithin may also be added up to 0.5%. This shall be declaring on the label.
•  It may contain permitted stabilizers and emulsifiers.
•  The flavor of the product or of the reconstituted milk shall be pleasant and sweet. It shall be free from off flavors. It may have slightly cooked but not the burnt flavor. It is recommended that the flavor and taste may be judged on the basis of their sensory characteristics.

 a) Hygienic Conditions: The material shall be manufactured and packed under hygienic condition.

b) Microbiological requirements: The colony count (per gram) of (not be more than 40,000)

 Coliform count, E.coli and staphylococcus aureus (coagulasepositive) absent in 0.1 g. Salmonella absent in 25 gm

c) The product shall also conform to the requirements given in Table .

Requirements of Dairy whitener: IS 12299 : 1998

Note: Milk solid (non-fat) may be calculated by the formula: 100 - (moisture + fat + total added sugar)