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% |