Description |
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· Milk Powders And Cream Powder Are Milk Products Which Can Be Obtained By The Partial Removal Of Water From Milk Or Cream. The Fat And/Or Protein Content Of The Milk Or Cream May Have Been Adjusted, Only To Comply With The Compositional Requirements In Section 3 Of This Standard, By The Addition And/Or Withdrawal Of Milk Constituents In Such A Way As Not To Alter The Whey Protein To Casein Ratio Of The Milk Being Adjusted. |
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Essential Composition And Quality Factors |
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Raw Materials :- · Milk And Cream · The Following Milk Products Are Allowed For Protein Adjustment Purposes: · Milk Retentate: Milk Retentate Is The Product Obtained By Concentrating Milk Protein By Ultrafiltration Of Milk, Partly Skimmed Milk, Or Skimmed Milk; · Milk Permeate: Milk Permeate Is The Product Obtained By Removing Milk Proteins And Milkfat From Milk, Partly Skimmed Milk, Or Skimmed Milk By Ultrafiltration; · Lactose |
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Composition :- · Cream Powder · Minimum Milkfat – 42% M/M · Maximum Water(A) – 5% M/M · Minimum Milk Protein In Milk Solids-Not-Fat(A) – 34% M/M |
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Whole Milk Powder · Milkfat – Minimum 26% And Less Than 42% M/M · Maximum Water(A) – 5% M/M · Minimum Milk Protein In Milk Solids-Not-Fat(A) – 34% M/M |
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Partly Skimmed Milk Powder · Milkfat – More Than 1.5% And Less Than 26% M/M · Maximum Water(A) – 5% M/M · Minimum Milk Protein In Milk Solids-Not-Fat(A) – 34% M/M |
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Skimmed Milk Powder · Maximum Milkfat – 1.5% M/M · Maximum Water(A) – 5% M/M · Minimum Milk Protein In Milk Solids-Not-Fat(A) – 34% M/M |
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Food Additives |
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· Only Those Food Additives Listed Below May Be Used And Only Within The Limits Specified. |
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Ins No. |
Nameof Additive |
Maximum Level |
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Stabilizers |
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331 |
Sodium Citrates |
5000mg/Kg Singly Or In Combination, Expressed As Anhydrous Substances |
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332 |
Potassium Citrates |
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Firming Agents |
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508 |
Potassium Chloride |
Limited By Gmp |
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509 |
Calcium Chloride |
Limited By Gmp |
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Acidity Regulators |
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339 |
Sodium Phosphates |
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340 |
Potassium Phosphates |
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450 |
Diphosphates |
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451 |
Triphosphates |
5000mg/Kg Singly Or In Combination, Expressed As Anhydrous Substances |
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452 |
Polyphosphates |
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500 |
Sodium Carbonates |
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501 |
Potassium Carbonates |
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Emulsifiers |
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322 |
Lecithins |
Limited By Gmp |
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471 |
Mono- And Diglycerides Of Fatty Acids |
2500mg/Kg |
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Anticaking Agents |
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170(I) |
Calcium Carbonate |
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341(Iii) |
Tricalcium Phosphate |
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343(Iii) |
Trimagnesium Phosphate |
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504(I) |
Magnesium Carbonate |
10 000 Mg/Kg Singly Or In Combination |
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530 |
Magnesium Oxide |
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551 |
Silicon Dioxide, Amorphous |
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552 |
Calcium Silicate |
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553 |
Magnesium Silicates |
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554 |
Sodium Aluminium Silicate |
265 Mg/Kg, Expressed As Aluminium |
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Antioxidants |
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300 |
Ascorbic Acid,L- |
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301 |
Sodium Ascorbate |
500 G/Kg Expressed As Ascorbic Acid |
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304 |
Ascorbyl Palmitate |
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320 |
Butylated Hydroxyanisole |
100 Mg/Kg |
Contaminants |
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· The Products Covered By This Standard Shall Comply With The Maximum Levels For Contaminants That Are Specified For The Product In The General Standard For Contaminants And Toxins In Food And Feed (Cxs 1931995). |
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· The Milk Used In The Manufacture Of The Products Covered By This Standard Shall Comply With The Maximum Levels For Contaminants And Toxins Specified For Milk By The General Standard For Contaminants And Toxins In Food And Feed (Cxs 193-1995) And With The Maximum Residue Limits For Veterinary Drug Residues And Pesticides Established For Milk By The Cac. |
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Hygiene |
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· It Is Recommended That The Products Covered By The Provisions Of This Standard Be Prepared And Handled In Accordance With The Appropriate Sections Of The General Principles Of Food Hygiene (Cxc 1-1969), The Code Of Hygienic Practice For Milk And Milk Products (Cxc 57-2004) And Other Relevant Codex Texts Such As Codes Of Hygienic Practice And Codes Of Practice. |
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· The Products Should Comply With Any Microbiological Criteria Established In Accordance With The Principles And Guidelines For The Establishment And Application Of Microbiological Criteria Related To Foods (Cxg 211997). |
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Labelling · In Addition To The Provisions Of The General Standard For The Labelling Of Prepackaged Foods (Cxs 1-1985) And The General Standard For The Use Of Dairy Terms (Cxs 206-1999), The Following Specific Provisions Apply: |
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Name Of The Food :- · Partly Skimmed Milk Powder May Be Designated “Semi-Skimmed Milk Powder” Provided That The Content Of Milkfat Does Not Exceed 16% M/M And Is Not Less Than 14% M/M. · If Allowed By National Legislation Or Otherwise Identified To The Consumer In The Country Where The Product Is Sold, “Whole Milk Powder” May Be Designated “Full Cream Milk Powder” And “Skimmed Milk Powder” May Be Designated “Low Fat Milk Powder”. |
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Declaration Of Milkfat Content :- · If The Consumer Would Be Misled By The Omission, The Milkfat Content Shall Be Declared In A Manner Found Acceptable In The Country Of Sale To The Final Consumer, Either (I) As A Percentage By Mass, Or (Ii) In Grams Per Serving As Quantified In The Label Provided That The Number Of Servings Is Stated. |
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Declaration Of Milk Protein :- · If The Consumer Would Be Misled By The Omission, The Milk Protein Content Shall Be Declared In A Manner Acceptable In The Country Of Sale To The Final Consumer, Either As (I) A Percentage By Mass, Or (Ii) Grams Per Serving As Quantified In The Label Provided The Number Of Servings Is Stated. |
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Methods Of Sampling And Analysis |
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· For Checking The Compliance With This Standard, The Methods Of Analysis And Sampling Contained In The Recommended Methods Of Analysis And Sampling (Cxs 234-1999) Relevant To The Provisions In This Standard, Shall Be Used. |
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