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The following extracts from the handbook Technology of Indian Milk Products would be of interest to people associated with Dairy
Science Colleges, Veterinary Colleges and Related Institutions,
Departments of State Agricultural Universities.
Section 2.1 - Milk: Its
Composition and Processing Characteristics
Definition of Milk (Pg 49)
Milk, according to the PFA Rules, is the normal mammary secretion
derived from the complete milking of healthy milch animal without
either addition thereto or extraction therefrom. It shall be free
from colostrum. Milk of different classes and of different designations
shall conform to the standards laid down in Table 2.1.2. It shall
conform to both the parameters for milk fat and milk solids-not-fat
(SNF), independently, as prescribed in columns four and five of this
table. Milk shall include cow's or buffalo's, or sheep's or goat's
or a mixture thereof.
Table 2.1.2 PFA standards for different classes and designations
of milk in India (Pg 50)
|
Minimum percentage
|
| Class of Milk |
Designations |
State and Union Territories
|
Milk fat
|
Milk solids -not-fat (SNF) |
| Buffalo milk |
Raw, pasteurized, boiled, flavoured
and sterilized |
Assam; Bihar; Chandigarh; Delhi; Gujarat; Maharashtra;
Haryana;Meghalaya; Punjab; Sikkim; Uttar Pradesh; West Bengal;
Andaman & Nicobar; Andhra Pradesh; Arunachal Pradesh; Dadra
& Nagar
Haveli; Goa; Daman & Diu; Kerala; Himachal Pradesh; Jammu
& Kashmir; Karnataka. |
6.0
|
9.0
|
|
-do-
|
Kerala; Lakshadweep; Madhya Pradesh;
Manipur; Mizoram; Nagaland; Orissa; Pondicherry; Rajasthan;
Tripura; Tamil Nadu. |
5.0
|
9.0
|
| Cow milk |
-do-
|
Chandigarh; Haryana; Punjab. |
4.0
|
8.5
|
|
-do-
|
Andaman & Nicobar; Andhra Pradesh;
Arunachal Pradesh; Assam; Bihar; Dadra and Nagar Haveli; Delhi;
Goa; Daman & Diu; Gujarat; Himachal Pradesh; Jammu &
Kashmir; Karnataka; Kerala; Lakshadweep; Madhya Pradesh; Maharashtra;
Manipur; Meghalaya; Nagaland, Pondicherry; Rajasthan; Sikkim;
Tamil Nadu; Tripura; Uttar Pradesh; West Bengal. |
3.5
|
8.5
|
|
-do-
|
Mizoram; Orissa. |
3.0
|
8.5
|
| Goat or sheep milk |
-do-
|
Chandigarh; Haryana; Kerala; Madhya
Pradesh; Maharashtra; Punjab; Uttar Pradesh. |
3.5
|
9.0
|
|
-do-
|
Andaman & Nicobar; Andhra Pradesh;
Arunachal Pradesh; Assam; Bihar; Dadra & Nagar Haveli; Delhi;
Goa; Daman & Diu; Gujarat; Himachal Pradesh; Jammu &
Kashmir; Karnataka; Lakshadweep; Manipur; Meghalaya; Mizoram;
Nagaland; Orissa; Pondicherry; Rajasthan; Sikkim; Tamil Nadu;
Tripura; West Bengal. |
3.0
|
9.0
|
| Mixed milk |
-do-
|
All India |
4.5
|
8.5
|
| Standardized milk |
Pasteurized, flavoured and sterilized |
All India |
4.5
|
8.5
|
| Recombined milk |
-do-
|
All India |
3.0
|
8.5
|
| Toned milk |
-do-
|
All India |
3.0
|
8.5
|
| Double toned milk |
-do-
|
All India |
1.5
|
9.0
|
| Skimmed milk |
-do-
|
All India |
Not more than 0.5
|
8.7
|
| Full cream milk |
Pasteurized and sterilized |
All India |
6.0
|
9.0
|
Source: Prevention of Food
Adulteration (PFA) Rules, 1995
Terms related to milk structure (Pg 52)
Milk lipids: Commonly known as milk fat, they are present
in milk in microscopic globular emulsion of fat.
Milk plasma: The fluid portion of milk minus fat globules,
almost similar to skim milk.
Milk serum: Milk plasma minus milk fat and casein micelles.
Whey: Removal of casein micelles from skim milk by clotting
with rennet or by acidification to pH 4.6 yields the liquid called
whey. It is different from milk serum in that it contains some polypeptides
cleaved from casein by rennet.
Section 2.2 - Hygienic
Handling of Raw Milk: Recommended Practices
Hygienic Handling of Raw Milk (Pg 61)
Systems and standard control procedures such as Good Manufacturing
Practices (GMP), Hazard Analysis Critical Control Points (HACCP),
and Total Quality Management (TQM) are widely accepted as the basis
of quality assurance and food safety regulations among large and
progressive dairy establishments around the world.
Quality issues encompass management of hygienic aspects of milk
production, raw milk handling, procurement of milk from rural areas,
its processing for product manufacture, packaging, storage and distribution.
Various unit operations relating to quality management have also
been reviewed.
Table 2.2.1 Effect of storage temperature on bacterial growth
in milk
(Pg 63)
|
Milk held for 18 hours
at temperature (oC)
|
Bacterial growth factor*
|
|
0
|
1.00
|
|
5
|
1.05
|
|
10
|
1.80
|
|
15
|
10.00
|
|
20
|
200.00
|
|
25
|
120,000.00
|
* Multiply initial count
with this factor to get the final count.
Section 5.2 - Management
Systems for Quality and Food Safety
Management Systems for Quality and Food Safety (Pg 323)
Excellence in food quality and safety has taken a tangible form
with the advent of ISO 9000 Quality Management System and Hazard
Analysis Critical Control Points (HACCP) standards. ISO 9000 encompasses
all the activities of a company to ensure that it meets its quality
objectives, while HACCP is directed towards ensuring food safety.
The ISO 9000 standards were brought by the International Organization
for Standardization (ISO) and the HACCP standards by the Codex Alimentarius
Commission (CAC). These standards have assumed importance worldwide
both as an essential requirement to tap the market potential and
as a marketable feature of the company. Since the global market
has become more demanding in terms of quality, safety and timely
delivery, installation of the ISO 9000 Quality Management System
and HACCP by the food industry is essential for getting a competitive
international edge.
Figure 5.2.3 A foundation for excellence
(Pg 327)
Figure 5.2.4 Quality management process model (Pg 329)
Order the handbook. Have queries?
Contact us.
E-mail:
mail@indianmilkproducts.com
|
| Management
Systems |
"Different management
systems for product quality and food safety such as ISO and
HACCP have been dealt with at length. These aspects are becoming
increasingly important to win consumer confidence in domestic
and export market".
- Indian Food Industry, Mysore |
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