FSSAI, the food regulatory body has envisioned many guidelines for milk products. On the worldwide level, India has earned the repute of being the number one milk-producing nation. As per the Niti Aayog report, the assembly of milk in India would bit the figure of three hundred million Tonnes by 2022.

During 2017-18, the per capita milk accessibility in India was 375 grams per day.

However, recent reports recommend that it'll increase to 592 grams per day.

As the per capita milk availability has witnessed a much better prospect, there's an enhancement within the organic process consumption of children also as youth.

In order to lend support to the dairy farm food business, the govt has adopted various measures and has taken many initiatives. This trade is appropriate for those entrepreneurs who are awaiting the instant to flap their wings and grab the opportunities roaming around them. Furthermore, these entrepreneurs should bring bran-new and innovative concepts on the table. India exports its dairy farm items to destinations like Nepal, Egypt, Singapore, and so on.

 

Health Benefits of Milk and Milk Products

 

• It’s a proven fact that regular intake of milk and other dairy products strengthens the bone. Being an adequate source of protein and calcium, milk, a nutrient-rich fluid, provides various health benefits. The presence of protein in milk empowers the immune system of a person and facilitates growth and development as well.
• By including milk and dairy products to your diet, you may prevent various bone-related diseases. As milk fulfils the nutritional requirements of a human body, it’s a must-have fluid for one and all.

 

FSSAI Guidelines for Milk Products Packaging

 

• The FSSAI has declared certain guidelines for milk product packaging to ensure the safety of immunity-boosting fluid, i.e., the milk. The betterment of technology has developed new packaging techniques along with the introduction of new high-quality machines allowing auto packaging of milk and other dairy items. There are different types of machines that have arrived in the Indian market, and these machines are helpful in the preservation of milk for a more extended time period.
• Different types of packaging material used in storing milk products and other dairy items comprise bottles, cans, tetra packs, cartoons, and pouches. The most common and preferred form of packaging is soft pouches.

 

The reasons are the following:-

 

• When it comes to lending safety to the milk stored within from different range of variations in the temperature and protecting the milk from getting exposed to high-frequency UV rays, the thermoformed plastic bottle is the smart solution.

• FSSAI should ensure that all the procedures and regulations are in congruence with Food Packaging Safety and Standards. The focus should be on the ready-to-sale packet that must comply with the FSSAI Food Packaging Regulations in India. Also, it must be closing the doors for possibilities of changing the package

 

Changes that direct the Guidelines for Milk Products

 

With the conversion of milk packaging from glass bottles to beautiful packs also as cans, the subsequent changes govern the revised tips for milk products- Essential FSSAI tips

Essential FSSAI Guidelines for Milk Products concerning Packaging Specifications

• Filling as well as the bottling of milk into containers or bottles must be mechanically done. Besides this, sealing of the container must get appropriately executed.

• The process of sealing must continue immediately after filling and at the same spot where the last heat treatment test has taken place. Sealing of product must get followed through employing a sealing device. Moreover, it must provide a guarantee that milk will remain preserved from any untoward unfavourable outcomes, which may have its association with the external origin.

• As milk belongs to the family of the pure dairy product; therefore, the already used wrapping or packaging must not get reused for different products. However, there is an exception to the condition where the containers or boxes are reusable in nature. There is a necessity to show extra care while using the same container by following thorough disinfecting as well as cleaning.

• There is a compulsory rule regarding milk, and other dairy products are that milk and milk products must get stored in a special room given for storage purposes, hastily after the completion of packaging.

Shelf Life of Milk Products

• FSSAI is not directly responsible for administering the shelf life of milk products, but the food business operators must come forward and provide in-depth information about the shelf life of the products. FSSAI endeavours to look at the safety regulations related to food production. It encompasses milk and dairy products as well.
• Download the pdf file to know more information

Conclusion

With an objective to provide assistance to the dairy food industry, FSSAI has created many guidelines for milk products and milk too. Furthermore, studies are suggesting that milk production in India can reach a figure of three hundred million tonnes by the year 2022.

furthermore, milk has got the tag of a versatile ingredient as incorporating it into your daily life will be beneficial for your body. It’s mandatory to obtain the FASAI license for milk and milk products, or you can apply for FSSAI registration depending upon the turnover of your business.

 

 

FOOD SAFETY review CHECKLISTS

 

FSSAI has developed a review listing for facilitating Food Safety Officers to expeditiously examine the Food Business Operators FBOs. The review checklists are wont to determine the amount of compliance with every demand that's launched within the regulation These inspection checklists are supported revised Schedule four of Food Safety & Standards (Licensing & Registration of Food Businesses) Regulation, 2011 and are developed for following sectors –

 

Milk processing

 

                  Milk is taken into account one amongst the most nutritious foods that are consumed by individuals worldwide. The milk undergoes a process to extend the range of nutrients. The milk processing equipment generally consists of milk tanks that are accustomed store all types of milk raw, fat-free or cream, pasteurizers wherever the bacterium within the milk are killed and protein activity is reduced, separators that stop the entry of damaging air once sterilization to confirm product quality and homogenizers that improve the taste, texture and alternative organoleptic properties of the milk. The results of these operations are nice quality milk.

Steps concerned in milk processing are:

• Milking is finished double each day, the method is mechanical in massive farms. Temperature and style of the milk is checked at this stage

• The milk is transferred to massive cold tanks within which it's transported to the process units through vast trucks

• Fortification of milk with minerals and vitamins takes place once separation and clarification

• Pasteurization of the milk takes place that involves heating the milk to kill harmful Microscopic organism especially a bacterium, virus, fungus

• Homogenization removes fat from the milk

• Milk is then packed in cartons or plastic covers. Labelling is finished with the end date and also the packs are distributed to totally different states

 

Pasteurization

 

             Pasteurization refers to the method of heating a liquid to below the boiling purpose to destroy microorganisms. the method was named once its developer, Louis Pasteur who implicit it at first to boost the keeping quality of the wine. industrial sterilisation of milk gained its importance within the late Eighties in Europe and also the early decennary within the USA. Common milk-borne diseases like an infectious disease, contagion, septic pharyngitis, contagion and symptom are nearly eliminated by implementing sterilization.

The main saying behind sterilization was to manage infectious disease inflicting bacterium, that isn't any longer a priority as cows are tested for TB annually and far from herds and treated if shown positive. However, the necessity for sterilization persists as milk acts as a chic medium for the expansion of assorted unhealthful bacteria like enteric bacteria spp., Escherichia coli and listeria coenocytes. the location test is universally accepted by dairy farm industries and food makers to substantiate if the milk merchandise properly changes integrity. This test detects the presence of the alkaline enzyme, an accelerator that naturally gifts within the milk and destroyed by the warmth and holding amount of sterilization.

 

Pasteurization conditions

 

          Pasteurization is a batch or continuous method. The sterilization conditions that area unit in use these days area unit sixty two.8C for a half-hour for a batch method or seventy-one.7C for fifteen seconds for a nonstop method. However, {different totally different completely different} milk merchandise have different conditions for sterilization. Continuous high-temperature Short Time (HTST), Continuous Higher Heat Shorter Time (HHST), continuous ultra-pasteurization and antiseptic immoderate hot temperature (UHT) are numerous varieties of sterilization. Canned merchandise area unit typically sterilized at a hundred and fifteen.6C for twenty minutes.

More information FSSAI milk processing guideline downloads the pdf file.