QUALITY CONTROL FSSA STANDARDS OF MILK PRODUCTS
FOOD SAFETY STANDARDS OF MILK PRODUCTS 2006
| CREAM | |
| CLASS OF CREAM | MILK FAT % |
| LOW FAT CREAM | NOT LESS THAN 25% |
| MEDIUM FAT CREAM | NOT LESS THAN 40% |
| HIGH FAT CREAM | NOT LESS THAN 60% |
| PANEER | |
| CONTENT | PERCENTAGE |
| MOISTURE | NOT MORE THAN 70% |
| MILK FAT | NOT MORE THAN 15% OF DRY MATTER |
| ICECREAM | ||
| CLASS OF ICECREAM | CONTENT | PERCENTAGE |
| ICECREAM | TOTAL SOLID | NOT MORE THAN 36% |
| MILK FAT | NOT LESS THAN 10% | |
| MILK PROTEIN(N*6.38) | NOT LESSTHAN 35% | |
| MEDIUM FAT ICECREAM | TOTAL SOLID | NOT LESS THAN 30% |
| MILK FAT | NOT MORE THAN 2.5% BUT LESS THAN 10% | |
| MILK PROTEIN(N*6.38) | NOT LESS THAN 3.5% | |
| LOW FAT ICECREAM | TOTAL SOLID | NOT LESS THAN 26% |
| MILK FAT | NOT MORE THAN 2.5% | |
| MILK PROTEIN(N*6.38) | NOT LESS THAN 3.0% | |
| MILK LOLLY | |
| CONTENT | PERCENTAGE |
| TOTAL SOLID | NOT LESS THAN 20% |
| MILK FAT | NOT MORE THAN 2% |
| MILK PROTEIN(N*6.38) | NOT MORETHAN 3.5% |