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,

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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 : Not less than 58;
2) milk fat (on dry basis) per cent by weight : Not less than 8.5;
3) milk protein (on dry basis) per cent by weight : Not less than 10.5;
4) titratable acidity (lactic acid) per cent by weight : Not more than
1.4;
5) Sugar (sucrose) (on dry basis) per cent by weight : Not more than
72.5 and,
6) Total ash (on dry basis) per cent by weight : 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 State/UT Milk fat
Buffalo1
Cow 2
Buffalo 1
Cow2
Andhra Pradesh 5.0 3.5
Nagaland 5.0 3.5
Arunachal Pradesh 5.0 3.5
Orissa 5.0 3.0
Assam 6.0 3.5
Punjab 6.0 4.0
Bihar 6.0 3.5
Rajasthan 5.0 3.5
Delhi 6.0 3.5
Sikkim 6.0 3.5
Goa 5.0 3.5
Tamil Nadu 5.0 3.5
Gujarat 6.0 3.5
Tripura 5.0 3.5
Haryana 6.0 4.0
Uttar Pradesh 6.0 3.5
Himachal Pradesh 5.0 3.5
West Bengal 6.0 3.5
Jammu and Kashmir 5.0 3.5
Union Territories
Karnataka 5.0 3.5
Andaman & 6.0 3.5
Nicobar
Kerala 5.0 3.5 Chandigarh 6.0 4.0
Madhya Pradesh 5.0 3.5 Dadra & Nagar 5.0 3.5
Maharastra 6.0 3.5 Haveli
Manipur 5.0 3.5 Daman & Diu 5.0 3.5
Meghalaya 6.0 3.5 Lakshadweep 5.0 3.5
Mizoram 5.0 3.0 Pondicherry 5.0 3.5
Note 1. Minimum permissible SNF in buffalo milk is 9.0 %
2. For cow milk, the minimum permissible SNF is 8.5 %.
Table 2: All India standards for different classes of milk under PFA Rules,
1955.
Class of milk Designation Minimum percent
Milk fat Milk SNF
Mixed milk 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.
2 : The heat treatment for the various designated milk shall be as follows :
Designation Heat treatment
Raw Nil
Pasterised Pasteurisation
Boiled Boiling
Flavoured Pasteurisation or sterilisation
Sterilised Sterilisation

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Table 3 : Standards of ghee under PFA Rules.
State Butyro- Minimum State/UT Butyro- Minimum
refractometer Reichert refractomete Reichert
reading at 40 value r reading at value
°C 40°C
Andhra Pradesh 40.0-43.0 24 Manipur 40.0-43.0 26
Arunachal Pradesh 40.0-43.0 26 Meghalaya 40.0-43.0 26
Assam 40.0-43.0 26 Mizoram 40.0-43.0 26
Bihar 40.0-43.0 28 Nagaland 40.0-43.0 26
Delhi 40.0-43.0 28 Orissa 40.0-43.0 26
Goa 40.0-43.0 26 Punjab 40.0-43.0 28
Gujarat Rajasthan
Cotton tract treas1 41.0-45.0 21 Jodhpur Division 41.5-45.0 21
Other areas 40.0-43.5 24 Other areas 40.0-43.0 26
Haryana Sikkim 40.0-43.0 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 40.0-43.0 26 Uttar Pradesh 40.0-43.0 26
Jammu and Kashmir 40.0-43.0 26 West Bengal
Karnataka Bishnupur sudiv. 41.5-45.0 21
Belgaum District 40.0-44.0 26 Other areas 40.0-43.0 28
Other area 40.0-43.0 24 Union Territories
Kerala 40.0-43.0 26 Andaman & 41.0-44.0 24
Nicobar
Madhya Pradesh Chandigarh 40.0-43.0 28
Cotton tract areas1 41.0-45.0 21 Dadra & Nagar 40.0-43.0 24
Haveli
Other areas 40.0-44.0 26 Daman & Diu 40.0-43.5 24
Maharastra Lakshadweep 40.0-43.0 26
Cotton Tract areas1 41.5-45.0 21 Pondicherry 40.0-44.0 26
Other area 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 15.0
cent (w/v) aqueous solution at 35°C, Max

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 5.0
Red units 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 using incident light closely
approximating the north day light.
Potassium bichromate 0.320 g
Cobalt ammonium sulphate 2.02 g
(CuSO4(NH4)2SO4 6H2o)
Sulphuric acid Sp. gr. 1.84 2 ml
Distilled water 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 5.0

Red units 0.4

The maximum limits for metalic impurities in the material or both the types
shall be as follows:
Arsenic 5 ppm
Lead 20 ppm
Copper 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 White with or The ghee shall be pure, clarified milk fat only and shall
2

phase without have a natural, sweet, pleasant odour; agreeable taste and
shall be of yellowish or free from rancid or other objectionable flavour. The ghee
well- greenish tint shall be free from excess moisture and on melting it shall
defined and shall be be clear, transparent and free from sediment or foreign
granular uniform colouring matter. The phenolphthalein test, the phytosteryl
structure throughout 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.
General -do- -do- -do-
Standard 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
Note 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 40.0-43.0 40.0-43.0
reading at 40°
Reichert Meissl value NLT 28.0 NLT 28.0
Polenske value 1.0-2.0 1.0-2.0
Moisture content % NMT 0.3 NMT 0.3
Percentage of free fatty NMT 1.4 NMT 2.5
acids(as oleic acid),
Note : Percentage free fatty acid shall not exceed 3.0 for standard grade.

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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 Summer Winter Summer
(Sep-Feb) (Mar-Aug) (Sep-Feb) (Mar-Aug)
1 Baudoun test Negative Negative Negative Negative
2 Butyr0-refractrometer 41.5-44.0 42.5-45.0 41.5-44.0 42.5-45.0
reading at 40°
3 Reichert Meissl value 23 212 23 212
NLT
4 Polenske value 0.5-1.2 0.5-1.0 0.5-1.2 0.5-1.0
5 Moisture content % 0.3 0.3 0.3 0.3
NMT
6 Percentage of free fatty 1.4 1.4 2.5 2.5
acids(as oleic acid),
NMT
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 Characteristics Requirements
N
o
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.

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

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