Standards of Dried Milks

i.     Legal Standards (PFA Standards)

a) Milk Powder: milk powder means the product obtained from cow or buffalo milk, or a combination thereof, or from standardized milk, 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% by weight of the finished product, and 0.01% of butylated hydroxyanisole (BHA) by weight of the finished product. Such addition need not be declared on the label. For improving dispersibility, it may contain lecithin to a maximum limit of 0.5 per cent. Milk powder shall contain not more than 5.0% moisture and not less than 26.0% milk fat. The maximum acidity expressed as lactic acid shall no be more than 1.2 per cent. The plate count shall not exceed 50,000 per gram and Coliform shall be absent in 0.1 gm of the powder. The minimum solubility of the product shall be as follows:

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 in hermetically sealed containers.

b) Skimmed Milk Powder: skimmed milk powder means the product obtained from the skim milk of 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% by weight of the finished product. Such addition need not be declared on the label. Skimmed milk powder shall not contain more than 1.5 % milk fat and moisture shall not exceed 5.0 %. The total acidity expressed as lactic acid shall not exceed 1.5 %. The plate count shall not exceed 50,000 per gram and Coliform shall be absent in 0.1 gram of the powder.The minimum solubility of the product shall be as follows: 

The process of drying shall be mentioned on the label.

c) Partly skimmed milk powder: Partly milk powder means 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% by weight of the finished product. Such addition need not be declared on the label. Partly skimmed milk powder shall not contain more than 5.0% moisture and the fat content of the product shall be more than 1.5 and less than 26.0%. Butylated hydroxyanisol (BHA) not exceeding 0.01% 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:

The process of drying shall be mentioned on the label. The spray-dried product shall be packed in hermetically sealed containers.

d) Partly skimmed milk powder (sour): Partly skimmed milk powder (sour) used by industry like bakery may contain sodium bicarbonate as a neutralizer,provided that the resultant product is labelled as “UNFIT FOR DIRECT CONSUMPTION”. The total 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 partly skimmed milk powder except that solubility percentage will be 75% minimum by weight.

ii. BIS Standards

Milk Powder (IS: 1165-2002): It shall be the material prepared by spray drying of standardized milk obtained from fresh cow milk or buffalo milk or a mixture thereof. The standardized milk shall be free from additives. All processing and drying should be carried out in a manner that minimizes the loss of nutritive value, particularly protein quality.

 For improving the dispersibility of the product, lecithin to a maximum extent of 0.5 % by mass may be added and declared on the label. The product 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 % by mass of the finished product. Such additions need not be declared on the label. Milk powder may contain a maximum of 0.01% of butylated hydroxyanisole(BHA) by mass of the finished product.

The product shall also confirm to the requirements given in table.

Description

The material shall be white or white with greenish tinge or light cream in colour. It shall be free from lumps except those that break up readily under slight pressure and shall be reasonably free from scorched particles. It shall be free from extraneous matter.

Flavour and Taste

         Compositional and Microbiological Specifications of Milk

Powder

The flavour of the product or of the reconstituted milk shall be pleasant and clean. It shall be free from off flavours (may have slightly cooked but not the burnt flavour).

Partly skimmmed milk Powder (IS: 14542-1998): The material shall be of the following two types:

•   Type-1 Partly Skimmed Milk Powder: The product obtained from partly skimmed milk of cow or buffalo milk or a combination thereof by the removal of water through spray drying or roller drying. Type-2 Partly skimmmed milk Powder (Sour): The product obtained from partly skimmed milk of cow or buffalo milk or a combination thereof by the removal of water through spray drying or roller drying primarily for use by industry like bakery.
•  The Type-1 product 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 % by mass of the finished product. Such additions need not be declared on the label. Butylated hydroxyanisole (BHA) not exceeding 0.01 percent by mass of the finished product, may be added. Such additions need not be declared on the label.
• The Type-2 of the product may also contain sodium bicarbonate as a neutralizer provided that the resultant product is labelled as ‘Unfit for Direct Consumption’. The amount of food additives including neutralizers added shall, however be same as for Type I product.

The product shall also confirm to the requirements given in table .

Requirements for Partly skimmed milk powder (IS: 14542-1998).

 Skimmmed milk Powder

i) Standard Grade (IS: 13334 (Part I) : 1998): The product obtained from skimmed milk of cow or buffalo or a combination thereof by the removal of water through spray drying or roller drying.The product 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 % by mass of the finished product.Such additions need not be declared on the label.

 The product shall also confirm to the requirements given in table . 

                                                    Requirements for skimmed milk powder, Standard Grade (IS:

13334 (Part I) : 1998).

 ii) Extra Grade (IS: 13334 (Part 2) : 1992): Skim milk powder, extra grade,shall be the material prepared by spray drying of fresh skimmed milk of cow or buffalo or a mixture thereof. The skimmed milk shall be free from additives.The product shall also be free from whey and buttermilk.The product shall comply with the requirements given in table

                                                     Requirements for skimmed milk powder, Extra Grade (IS:

13334 (Part 2) :1992).