{"id":35209,"date":"2021-09-02T16:39:04","date_gmt":"2021-09-02T11:09:04","guid":{"rendered":"https:\/\/corpbiz.io\/learning\/?p=35209"},"modified":"2026-03-13T18:47:50","modified_gmt":"2026-03-13T13:17:50","slug":"bis-standards-for-milk-and-milk-products","status":"publish","type":"post","link":"https:\/\/corpbiz.io\/learning\/bis-standards-for-milk-and-milk-products\/","title":{"rendered":"BIS standards for Milk and Milk Products: An Extensive Outlook"},"content":{"rendered":"\n<p class=\"has-drop-cap\">The Indian Government has underpinned extensive guidelines for producer and exporter for milk &amp; milk products which have been made a legal compulsion vide the Milk and Milk Product Order 1992.&nbsp; As per this order, any individual\/milk plant processing more than 100000 L\/day or 500MT of milk powder annually needs to obtain consent from the registering authority working under the aegis of central authority. The primary goal of the order is to administer &amp; escalate the supply of liquid milk of desired quality in the interest of the masses &amp; also for governing the supply chain of milk and milk product. &nbsp;In this blog, we will cast some light on the <a href=\"https:\/\/corpbiz.io\/bis-registration\"><strong>BIS<\/strong><\/a> standards for Milk and Milk Products. <\/p>\n\n\n\n<p>In India, the Ministry of Health and Family\nWelfare has setup the nodal ministry for administering the food standards in\nIndia. Prevention of Food Adulteration Act 1954 (PFA) entails the guidelines\nregarding the food quality and safety at the national level<\/p>\n\n\n\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_82_2 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title ez-toc-toggle\" style=\"cursor:pointer\">Page Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 eztoc-toggle-hide-by-default' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/corpbiz.io\/learning\/bis-standards-for-milk-and-milk-products\/#BIS_standards_for_Milk_and_Milk_Products\" >BIS standards for Milk and Milk Products<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/corpbiz.io\/learning\/bis-standards-for-milk-and-milk-products\/#Butter\" >Butter<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/corpbiz.io\/learning\/bis-standards-for-milk-and-milk-products\/#Talk_To_Expert\" >Talk To Expert<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/corpbiz.io\/learning\/bis-standards-for-milk-and-milk-products\/#Need_help_BIS_Certification_Contact_Corpbiz_experts_today\" >Need help BIS Certification? Contact Corpbiz experts today.<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/corpbiz.io\/learning\/bis-standards-for-milk-and-milk-products\/#GHEE\" >GHEE<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/corpbiz.io\/learning\/bis-standards-for-milk-and-milk-products\/#Ice_Cream\" >Ice Cream<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/corpbiz.io\/learning\/bis-standards-for-milk-and-milk-products\/#Milk_Powder\" >Milk Powder<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/corpbiz.io\/learning\/bis-standards-for-milk-and-milk-products\/#Cheese\" >Cheese<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/corpbiz.io\/learning\/bis-standards-for-milk-and-milk-products\/#Concentrated_Milk\" >Concentrated Milk<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-10\" href=\"https:\/\/corpbiz.io\/learning\/bis-standards-for-milk-and-milk-products\/#Conclusion\" >Conclusion<\/a><\/li><\/ul><\/nav><\/div>\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"BIS_standards_for_Milk_and_Milk_Products\"><\/span>BIS standards for Milk and Milk Products<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p><em><strong>BIS standards for Milk and Milk Products have been outlined on the basis of the following parameters: <\/strong><\/em><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter is-resized\"><img decoding=\"async\" src=\"https:\/\/corpbiz.io\/learning\/wp-content\/uploads\/2021\/09\/BIS-standards-for-Milk-and-Milk-Products.png\" alt=\"BIS standards for Milk and Milk Products\" class=\"wp-image-35214\" width=\"531\" height=\"290\" srcset=\"https:\/\/corpbiz.io\/learning\/wp-content\/uploads\/2021\/09\/BIS-standards-for-Milk-and-Milk-Products.png 998w, https:\/\/corpbiz.io\/learning\/wp-content\/uploads\/2021\/09\/BIS-standards-for-Milk-and-Milk-Products-300x164.png 300w, https:\/\/corpbiz.io\/learning\/wp-content\/uploads\/2021\/09\/BIS-standards-for-Milk-and-Milk-Products-768x421.png 768w\" sizes=\"(max-width: 531px) 100vw, 531px\" \/><\/figure><\/div>\n\n\n<table class=\"table table-bordered\">\n<tbody>\n<tr style=\"height: 35px\">\n<td style=\"text-align: center;height: 35px;width: 185px\">\n<p>Type of Cream<\/p>\n<\/td>\n<td style=\"text-align: center;height: 35px;width: 216px\">\n<p>Type of Count<\/p>\n<\/td>\n<td style=\"text-align: center;height: 35px;width: 287.984px\">\n<p>Level in cfu* (colony-forming unit )\/ml or g<\/p>\n<\/td>\n<td style=\"text-align: center;height: 35px;width: 17.0156px\">\n<p>Grade<\/p>\n<\/td>\n<\/tr>\n<tr style=\"height: 35px\">\n<td style=\"text-align: center;height: 35px;width: 185px\">\n<p>Raw Cream<\/p>\n<\/td>\n<td style=\"text-align: center;height: 140px;width: 216px\" rowspan=\"4\">\n<p>Standard<\/p>\n<p>Plate count \/ ml or g<\/p>\n<\/td>\n<td style=\"text-align: center;height: 35px;width: 287.984px\">\n<p>&lt; 4 lakhs<\/p>\n<\/td>\n<td style=\"text-align: center;height: 35px;width: 17.0156px\">\n<p>Very good<\/p>\n<\/td>\n<\/tr>\n<tr style=\"height: 35px\">\n<td style=\"text-align: center;height: 35px;width: 185px\">\n<p>4-20 lakhs<\/p>\n<\/td>\n<td style=\"text-align: center;height: 35px;width: 287.984px\">\n<p>Good<\/p>\n<\/td>\n<td style=\"text-align: center;height: 35px;width: 17.0156px\">&nbsp;<\/td>\n<\/tr>\n<tr style=\"height: 35px\">\n<td style=\"text-align: center;height: 35px;width: 185px\">\n<p>20-100 lakhs<\/p>\n<\/td>\n<td style=\"text-align: center;height: 35px;width: 287.984px\">\n<p>Fair<\/p>\n<\/td>\n<td style=\"text-align: center;height: 35px;width: 17.0156px\">&nbsp;<\/td>\n<\/tr>\n<tr style=\"height: 35px\">\n<td style=\"text-align: center;height: 35px;width: 185px\">\n<p>&gt;100 lakhs<\/p>\n<\/td>\n<td style=\"text-align: center;height: 35px;width: 287.984px\">\n<p>Poor<\/p>\n<\/td>\n<td style=\"text-align: center;height: 35px;width: 17.0156px\">&nbsp;<\/td>\n<\/tr>\n<tr style=\"height: 35px\">\n<td style=\"text-align: center;height: 35px;width: 185px\">\n<p>Coiform count&nbsp;\/ ml or g<\/p>\n<\/td>\n<td style=\"text-align: center;height: 35px;width: 216px\">\n<p>Not more than 100<\/p>\n<\/td>\n<td style=\"text-align: center;height: 35px;width: 287.984px\">\n<p>Satisfactory<\/p>\n<\/td>\n<td style=\"text-align: center;height: 35px;width: 17.0156px\">&nbsp;<\/td>\n<\/tr>\n<tr style=\"height: 35px\">\n<td style=\"text-align: center;height: 35px;width: 185px\">\n<p>Pasteurized cream<\/p>\n<\/td>\n<td style=\"text-align: center;height: 35px;width: 216px\">\n<p>Standard plate coun&nbsp;\/ millilitre or gram<\/p>\n<\/td>\n<td style=\"text-align: center;height: 35px;width: 287.984px\">\n<p>Not more than 60,000<\/p>\n<\/td>\n<td style=\"text-align: center;height: 35px;width: 17.0156px\">\n<p>Satisfactory<\/p>\n<\/td>\n<\/tr>\n<tr style=\"height: 35px\">\n<td style=\"text-align: center;height: 35px;width: 185px\">\n<p>Coliform count&nbsp;\/ millilitre or gram<\/p>\n<\/td>\n<td style=\"text-align: center;height: 35px;width: 216px\">\n<p>Not more than 10<\/p>\n<\/td>\n<td style=\"text-align: center;height: 35px;width: 287.984px\">\n<p>Satisfactory<\/p>\n<\/td>\n<td style=\"text-align: center;height: 35px;width: 17.0156px\">&nbsp;<\/td>\n<\/tr>\n<tr style=\"height: 13px\">\n<td style=\"text-align: center;height: 13px;width: 185px\">&nbsp;<\/td>\n<td style=\"text-align: center;height: 13px;width: 216px\">&nbsp;<\/td>\n<td style=\"text-align: center;height: 13px;width: 287.984px\">&nbsp;<\/td>\n<td style=\"text-align: center;height: 13px;width: 17.0156px\">&nbsp;<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n<p><strong><em>A colony-forming unit, as the name suggest, refers to a unit extensively used in microbiology to compute the number of fungal cells or viable bacteria in a sample. <\/em><\/strong><\/p>\n\n\n\n<p class=\"text-left\"><b>Read our article<\/b>:<mark style=\"background: #fffd03 !important\"><a href=\"https:\/\/corpbiz.io\/learning\/online-bis-registration-india-why-do-you-need-it\/\">BIS Registration in India \u2013 Why Do You Need It? <\/a><\/mark><\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Butter\"><\/span>Butter <span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p><strong><em>PFA (Prevention of Food Adulteration) Standards<\/em><\/strong><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter is-resized\"><img decoding=\"async\" src=\"https:\/\/corpbiz.io\/learning\/wp-content\/uploads\/2021\/09\/PFA-Prevention-of-Food-Adulteration-Standards.png\" alt=\"PFA (Prevention of Food Adulteration) Standards\" class=\"wp-image-35217\" width=\"542\" height=\"342\" srcset=\"https:\/\/corpbiz.io\/learning\/wp-content\/uploads\/2021\/09\/PFA-Prevention-of-Food-Adulteration-Standards.png 998w, https:\/\/corpbiz.io\/learning\/wp-content\/uploads\/2021\/09\/PFA-Prevention-of-Food-Adulteration-Standards-300x189.png 300w, https:\/\/corpbiz.io\/learning\/wp-content\/uploads\/2021\/09\/PFA-Prevention-of-Food-Adulteration-Standards-768x485.png 768w\" sizes=\"(max-width: 542px) 100vw, 542px\" \/><\/figure><\/div>\n\n\n<p><strong><em>BIS Microbiological Standards <\/em><\/strong><\/p>\n\n\n\n<table class=\"table table-bordered\"><tbody><tr><td>\n  Yeast &amp; Mold count\/millilitre\n  <\/td><td>\n  Quantity\n  <\/td><\/tr><tr><td>\n  Less than 20\n  <\/td><td>\n  Good\n  <\/td><\/tr><tr><td>\n  21-50\n  <\/td><td>\n  Fair\n  <\/td><\/tr><tr><td>\n  51-100\n  <\/td><td>\n  Poor\n  <\/td><\/tr><tr><td>\n  Greater than 100\n  <\/td><td>\n  Very Poor\n  <\/td><\/tr><\/tbody><\/table>\n\n\n\n<p><strong><em>SPC (Standard Plate Count*), No standard has been\nintroduced <\/em><\/strong><\/p>\n\n\n\n<p><strong><em>Standard Plate Count* refers the measure of the total\nnumber of aerobic bacteria present in the milk products.<\/em><\/strong><\/p>\n\n\n\n<p><strong><em>Coliform count butter has been maxed at 10\/ ml to ensure optimal quality. &nbsp;<\/em><\/strong><\/p>\n\n\n\n<h2><span class=\"ez-toc-section\" id=\"Talk_To_Expert\"><\/span>Talk To Expert<span class=\"ez-toc-section-end\"><\/span><\/h2><div class=\"calling-person blog_cta my-4\"> \n    <div class=\"row\"> \n        <div class=\"col-xs-12 col-sm-12 col-md-12 col-lg-12\"> \n            <div class=\"d-flex flex-nowrap\"> \n                <div class=\"user-online\"> <img decoding=\"async\" src=\"https:\/\/corpbiz.io\/img\/user.jpg\" alt=\"corpbiz\"> <\/div> \n                <div class=\"user-online-details ms-3 align-self-center\"> \n                    <h2 class=\"text-white mt-0\"><span class=\"ez-toc-section\" id=\"Need_help_BIS_Certification_Contact_Corpbiz_experts_today\"><\/span>Need help BIS Certification? Contact Corpbiz experts today.<span class=\"ez-toc-section-end\"><\/span><\/h2> \n                    <p class=\"mt-3\"><i class=\"fa fa-star\"><\/i><i class=\"fa fa-star\"><\/i><i class=\"fa fa-star\"><\/i><i \n\n                            class=\"fa fa-star\"><\/i><i class=\"fa fa-star-half-full\"><\/i><span \n\n                            class=\"ms-2 text-white\">(4.8)<\/span><\/p> \n                <\/div> \n            <\/div> \n        <\/div> \n        <div class=\"col-xs-12 col-sm-12 col-md-12 col-lg-8 mx-auto\"> \n            <div class=\"d-flex justify-content-between call-chat\"> <a href=\"tel:919121230280\"> <span>Call Now \n\n            <\/span><img decoding=\"async\" class=\"ms-2\" src=\"https:\/\/corpbiz.io\/admin\/style\/images\/userfiles\/image\/new_call_icon.png\" \n\n                alt=\"Call With \" width=\"32px\"> \n        <\/a> <a href=\"https:\/\/corpbiz.io\/consultation?sid=aFhDdTM0Nm5JN1lDaDFnRmFmWVMvZz09\" target=\"_blank\" rel=\"noopener\"> <span>Chat With Us<\/span><img decoding=\"async\" class=\"ms-2\" \n\n                src=\"https:\/\/corpbiz.io\/img\/chat-with-expert.png\" alt=\"Chat With \" width=\"32px\"> <\/a> <\/div> \n        <\/div> \n    <\/div> \n<\/div>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"GHEE\"><\/span>GHEE<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p><strong><em>AGMARK* Standards <\/em><\/strong><\/p>\n\n\n\n<p>AGMARK* refers to a certification mark affixed on the agro-based commodities in <strong><em>India<\/em><\/strong><sup><a href=\"https:\/\/en.wikipedia.org\/wiki\/India\"><strong><em>[1]<\/em><\/strong><\/a><\/sup>. The product under <strong><a href=\"https:\/\/corpbiz.io\/agmark-registration\">AGMARK certification <\/a><\/strong>renders the assurance of quality and standards approved by the Directorate of Marketing &amp; Inspection.<\/p>\n\n\n\n<table class=\"table table-bordered\"><tbody><tr><td>\n  <strong><em>S.NO.<\/em><\/strong>\n  <\/td><td>\n  <strong><em>Tests<\/em><\/strong>\n  <\/td><td>\n  <strong><em>PAN India<\/em><\/strong>\n  <\/td><td>\n  <strong><em>Winter<\/em><\/strong>\n  <\/td><td>\n  <strong><em>Summer<\/em><\/strong>\n  <\/td><\/tr><tr><td>\n  1.\n  <\/td><td>\n  Phytosterol acetate\n  <\/td><td>\n  Negative\n  <\/td><td>\n  Negative\n  <\/td><td><\/td><\/tr><tr><td>\n  2\n  <\/td><td>\n  Baudouin\n  <\/td><td>\n  Negative\n  <\/td><td>\n  Negative\n  <\/td><td><\/td><\/tr><tr><td>\n  3.\n  <\/td><td>\n  B.R. reading\n  (40 degree celcius)\n  <\/td><td>\n  40.0-43.0 (degree celcius)\n  <\/td><td>\n  41.5-44.0 (degree celcius)\n  <\/td><td>\n  42.5 \u2013 45.0 (degree celcius)\n  <\/td><\/tr><tr><td>\n  4.\n  <\/td><td>\n  R.M. Value\n  <\/td><td>\n  Not lower than 28.0\n  <\/td><td>\n  Not lower than 23.0\n  <\/td><td>\n  Not lower than 21.0\n  <\/td><\/tr><tr><td>\n  5.\n  <\/td><td>\n  P Value\n  <\/td><td>\n  1.0-2.0\n  <\/td><td>\n  0.5-1.2\n  <\/td><td>\n  0.5-1.0\n  <\/td><\/tr><tr><td>\n  6.\n  <\/td><td>\n  Moisture (%)\n  <\/td><td>\n  Not higher than 0.3\n  <\/td><\/tr><tr><td>\n  7.\n  <\/td><td>\n  Free fatty acid (% oleic)\n  <\/td><td><\/td><\/tr><tr><td>\n  a.\n  <\/td><td>\n  Special grade Agmark Red label\n  <\/td><td>\n  Not higher than 1.4\n  <\/td><\/tr><tr><td>\n  b.\n  <\/td><td>\n  General Grade Agmark Green label\n  <\/td><td>\n  Not higher than 2.5\n  <\/td><\/tr><\/tbody><\/table>\n\n\n\n<p><strong><em>R.M. Value sets out for the state of Tamil Nadu: 24<\/em><\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Ice_Cream\"><\/span>Ice Cream<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p><strong><em>Chemical<\/em><\/strong><\/p>\n\n\n\n<table class=\"table table-bordered\"><tbody><tr><td>\n  Characteristics\n  <\/td><td>\n  Requirements\n  <\/td><\/tr><tr><td>\n  Weight (gram\/Li) (min)\n  <\/td><td>\n  525\n  <\/td><\/tr><tr><td>\n  Total solids (% weight) (minimum)\n  <\/td><td>\n  36.0\n  <\/td><\/tr><tr><td>\n  Milk Fat (%weight) (minimum)\n  <\/td><td>\n  10.0\n  <\/td><\/tr><tr><td>\n  Acidity (% lactic acid) (maximum)\n  <\/td><td>\n  0.25\n  <\/td><\/tr><tr><td>\n  Stabiliser \/ emulsifier (%weight) (maximum)\n  <\/td><td>\n  0.5\n  <\/td><\/tr><tr><td>\n  Sucrose (%weight) (maximum)\n  <\/td><td>\n  15.0\n  <\/td><\/tr><\/tbody><\/table>\n\n\n\n<p><strong><em>Microbiological<\/em><\/strong><\/p>\n\n\n\n<table class=\"table table-bordered\"><tbody><tr><td>\n  Test\n  <\/td><td>\n  Limit\n  <\/td><\/tr><tr><td>\n  Plate Count (per gram)\n  <\/td><td>\n  not higher than 2,50,000\n  <\/td><\/tr><tr><td>\n  Coliform count&nbsp;(per gram)\n  <\/td><td>\n  not higher than 90\n  <\/td><\/tr><tr><td>\n  Phosphatase\n  <\/td><td>\n  negative\n  <\/td><\/tr><\/tbody><\/table>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Milk_Powder\"><\/span>Milk Powder <span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p><strong><em>Chemical<\/em><\/strong><\/p>\n\n\n\n<table class=\"table table-bordered\">\n<tbody>\n<tr>\n<td>\n<p style=\"text-align: center\"><strong><em>Whole Milk Powder<\/em><\/strong><\/p>\n<\/td>\n<td style=\"text-align: center\">\n<p><strong><em>Skim Milk Powder<\/em><\/strong><\/p>\n<\/td>\n<\/tr>\n<tr style=\"text-align: center\">\n<td>\n<p>Flavour &amp; Smell<\/p>\n<\/td>\n<td>\n<p>Good<\/p>\n<\/td>\n<td>\n<p>Good<\/p>\n<\/td>\n<\/tr>\n<tr style=\"text-align: center\">\n<td>\n<p>Moisture (%weight) (maximum value)<\/p>\n<\/td>\n<td>\n<p>4.0<\/p>\n<\/td>\n<td>\n<p>5.0<\/p>\n<\/td>\n<\/tr>\n<tr style=\"text-align: center\">\n<td>\n<p>Total milk solids (% weight)<\/p>\n<\/td>\n<td>\n<p>96.0<\/p>\n<\/td>\n<td>\n<p>95.0<\/p>\n<\/td>\n<\/tr>\n<tr style=\"text-align: center\">\n<td colspan=\"3\">\n<p>Solubility<\/p>\n<\/td>\n<\/tr>\n<tr style=\"text-align: center\">\n<td>\n<p>a. Solubility index (maximum) millilitre<\/p>\n<\/td>\n<td>\n<p>15.0<\/p>\n<p>(if roller dried out)<\/p>\n<\/td>\n<td>\n<p>15.0<\/p>\n<p>( if roller dried out)<\/p>\n<\/td>\n<\/tr>\n<tr style=\"text-align: center\">\n<td>\n<p>2.0<\/p>\n<p>(if spray dried out)<\/p>\n<\/td>\n<td>\n<p>2.0<\/p>\n<p>(if spray dried out)<\/p>\n<\/td>\n<td>&nbsp;<\/td>\n<\/tr>\n<tr style=\"text-align: center\">\n<td>\n<p>b. Solubility (% weight.) (minimum)<\/p>\n<\/td>\n<td>\n<p>85.0 millilitre (if roller dried out)<\/p>\n<\/td>\n<td>\n<p>85.0 millilitre (if roller dried out)<\/p>\n<\/td>\n<\/tr>\n<tr style=\"text-align: center\">\n<td>\n<p>98.5 millilitre (if spray dried out)<\/p>\n<\/td>\n<td>\n<p>98.5 millilitre (if spray dried out)<\/p>\n<\/td>\n<td>&nbsp;<\/td>\n<\/tr>\n<tr style=\"text-align: center\">\n<td>\n<p>Total ash (on dry basis) weight (maximum)<\/p>\n<\/td>\n<td>\n<p>7.3%<\/p>\n<\/td>\n<td>\n<p>9.3%<\/p>\n<\/td>\n<\/tr>\n<tr style=\"text-align: center\">\n<td>\n<p>Fat (% weight)<\/p>\n<\/td>\n<td>\n<p>Not lower than 26<\/p>\n<\/td>\n<td>\n<p>Not higher than 1.5<\/p>\n<\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center\">\n<p>Titratable acidity (% lactic)<\/p>\n<\/td>\n<td style=\"text-align: center\">\n<p>1.2<\/p>\n<\/td>\n<td>\n<p style=\"text-align: center\">1.5<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n<p><strong><em>Microbiological standards<\/em><\/strong><\/p>\n\n\n\n<table class=\"table table-bordered\"><tbody><tr><td>\n  <strong><em>Types<\/em><\/strong>\n  <\/td><td>\n  <strong><em>WMP &amp; Extra Grade SMP<\/em><\/strong>\n  <\/td><td>\n  <strong><em>Standard Grade SMP*<\/em><\/strong>\n  <\/td><\/tr><tr><td>\n  Overalll bacterial count, maximum value (cfu\/g)\n  <\/td><td>\n  40,000\n  <\/td><td>\n  50,000\n  <\/td><\/tr><tr><td>\n  Coliform Count \n  <\/td><td>\n  Absent in 0.1 gram\n  <\/td><td>\n  Absent in 0.1 gram\n  <\/td><\/tr><tr><td>\n  Salmonella\n  <\/td><td>\n  Absent in 25 gram\n  <\/td><td>\n  Not mentioned\n  <\/td><\/tr><tr><td>\n  Staph. aureus (coagulase positive)\n  <\/td><td>\n  Absent in 0.1 gram \n  <\/td><td>\n  Not mentioned\n  <\/td><\/tr><tr><td>\n  Shigella\n  <\/td><td>\n  Absent in 25 gram\n  <\/td><td>\n  Not mentioned\n  <\/td><\/tr><\/tbody><\/table>\n\n\n\n<p><strong><em>Skim Milk Powder (aka SMP) refers to a product that\nproduced after the partial extraction of fat &amp; water from pasteurized milk.<\/em><\/strong><strong><em><\/em><\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Cheese\"><\/span>Cheese<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<table class=\"table table-bordered\"><tbody><tr><td>\n  Characteristics\n  <\/td><td>\n  Natural Cheese&nbsp;(hard variety)\n  <\/td><td>\n  Processed&nbsp;Cheese\n  <\/td><td>\n  Processes&nbsp;Cheese spread\n  <\/td><td>\n  Cheese&nbsp;Powder\n  <\/td><\/tr><tr><td>\n  1. Moisture % by mass. max\n  <\/td><td>\n  43\n  <\/td><td>\n  47\n  <\/td><td>\n  60\n  <\/td><td>\n  5\n  <\/td><\/tr><tr><td>\n  2.&nbsp;Milk Fat (on dry basis) % by mass.\n  Mini.\n  <\/td><td>\n  42\n  <\/td><td>\n  40\n  <\/td><td>\n  40\n  <\/td><td>\n  40\n  <\/td><\/tr><tr><td>\n  3.Salt (added NaCl) % by mass max\n  <\/td><td>\n  3\n  <\/td><td>\n  3\n  <\/td><td>\n  3\n  <\/td><td>\n  5.5\n  <\/td><\/tr><tr><td>\n  4.&nbsp;Coliform count\/ gram max\n  <\/td><td>\n  &#8211;\n  <\/td><td>\n  &#8211;\n  <\/td><td>\n  &#8211;\n  <\/td><td>\n  10\n  <\/td><\/tr><tr><td>\n  5. Stabilizer \/\n  <\/td><td>\n  0.1%\n  <\/td><td>\n  4%\n  <\/td><td><\/td><td><\/td><\/tr><tr><td>\n  6. Sorbic acid \/ Nisin\n  <\/td><td>\n  0.1%\n  <\/td><td>\n  0.1%\n  <\/td><td><\/td><td><\/td><\/tr><\/tbody><\/table>\n\n\n\n<p><strong><em>Recommended bacteriological norms<\/em><\/strong><\/p>\n\n\n\n<table class=\"table table-bordered\"><tbody><tr><td>\n  S. No.\n  <\/td><td>\n  Product\n  <\/td><td>\n  Yeast &amp; Mold Count\n  <\/td><td>\n  Coliform\n  <\/td><td>\n  Aerobic spore count\n  <\/td><td>\n  Anaerobic spore count\n  <\/td><\/tr><tr><td>\n  1.\n  <\/td><td>\n  Processed cheese\/gram\n  <\/td><td>\n  60\n  <\/td><td>\n  &#8211;\n  <\/td><td>\n  200\n  <\/td><td>\n  100\n  <\/td><\/tr><tr><td>\n  2.\n  <\/td><td>\n  Processed cheese spread\/gram\n  <\/td><td>\n  60\n  <\/td><td>\n  &#8211;\n  <\/td><td>\n  200\n  <\/td><td>\n  100\n  <\/td><\/tr><\/tbody><\/table>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Concentrated_Milk\"><\/span>Concentrated Milk<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<table class=\"table table-bordered\"><tbody><tr><td>\n  <strong><em>Characteristics<\/em><\/strong>\n  <\/td><td>\n  <strong><em>Full Cream<\/em><\/strong>\n  <\/td><td>\n  <strong><em>Skim Milk<\/em><\/strong>\n  <\/td><\/tr><tr><td>\n  Total milk solids ([percentage by wt., minimum)\n  <\/td><td>\n  31.0\n  <\/td><td>\n  26\n  <\/td><\/tr><tr><td>\n  Fat (percentage by weight.)\n  <\/td><td>\n  min 9.0\n  <\/td><td>\n  max 0.5\n  <\/td><\/tr><tr><td>\n  Sucrose (% by wt., mini)\n  <\/td><td>\n  40\n  <\/td><td>\n  40\n  <\/td><\/tr><tr><td>\n  Acidity (% lactic acid, max)\n  <\/td><td>\n  0.35\n  <\/td><td>\n  0.35\n  <\/td><\/tr><tr><td>\n  Bacterial count (cfu\/g, max)\n  <\/td><td>\n  500\n  <\/td><td>\n  500\n  <\/td><\/tr><tr><td>\n  Test for Coliforms\n  <\/td><td>\n  Negative\n  <\/td><td>\n  Negative\n  <\/td><\/tr><tr><td>\n  Yeast &amp; Mold count (cfu\/g, max)\n  <\/td><td>\n  10\n  <\/td><td>\n  10\n  <\/td><\/tr><\/tbody><\/table>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Conclusion\"><\/span>Conclusion<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Milk is the widely consumed commodity in India and there are handful of companies that are involved in it production. The volume at which daily products are produced in our nation is beyond monumental. Hence, there is a need of a safety protocol that can ensure 100% hygine and quality of such products. BIS is doing a commendable job in this regard by incorporating relevant measures every now and then. Hope this detailed snapshot on BIS standards for Milk and Milk Products would provide you with adequate information. For clarification, please drop your message in the comment box. <\/p>\n\n\n\n<div style=\"text-align:center; margin: 30px 0;\">\n  <a href=\"https:\/\/corpbiz.io\/consultation?sid=aFhDdTM0Nm5JN1lDaDFnRmFmWVMvZz09\"\n     style=\"\n       display: inline-block;\n       padding: 16px 36px;\n       background: linear-gradient(135deg, #1A73E8, #1558D6);\n       color: #ffffff;\n       text-decoration: none;\n       font-size: 18px;\n       font-weight: 600;\n       border-radius: 50px;\n       box-shadow: 0 6px 18px rgba(26, 115, 232, 0.35);\n       transition: all 0.3s ease;\n       letter-spacing: 0.5px;\n     \"\n     onmouseover=\"this.style.transform='translateY(-3px)'; this.style.boxShadow='0 10px 24px rgba(26,115,232,0.45)'\"\n     onmouseout=\"this.style.transform='translateY(0)'; this.style.boxShadow='0 6px 18px rgba(26,115,232,0.35)'\"\n  >\n    Get Free Consultation\n  <\/a>\n<\/div>\n\n\n\n\n<p class=\"text-left\"><b>Read our article<\/b>:<mark style=\"background: #fffd03 !important\"><a href=\"https:\/\/corpbiz.io\/learning\/advantages-and-disadvantages-of-bis-registration-in-india\/\">Advantages and Disadvantages of BIS Registration <\/a><\/mark><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The Indian Government has underpinned extensive guidelines for producer and exporter for milk &amp; milk products which have been made a legal compulsion vide the Milk and Milk Product Order 1992.&nbsp; As per this order, any individual\/milk plant processing more than 100000 L\/day or 500MT of milk powder annually needs to obtain consent from the [&hellip;]<\/p>\n","protected":false},"author":22,"featured_media":35233,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[243],"tags":[1945],"acf":{"service_id":"221"},"authorName":"Pankaj Tyagi","authorImageUrl":"https:\/\/corpbiz.io\/learning\/wp-content\/uploads\/2022\/01\/MicrosoftTeams-image-42.jpg","authorDescription":"Pankaj has a diverse experience of writing research papers, blog, and articles during his college time. Earlier, he was working as a tax consultant in a financial firm, but his interest in writing drives him to pursue a career in the writing field.","postViews":23381,"readingTime":4,"_links":{"self":[{"href":"https:\/\/corpbiz.io\/learning\/wp-json\/wp\/v2\/posts\/35209"}],"collection":[{"href":"https:\/\/corpbiz.io\/learning\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/corpbiz.io\/learning\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/corpbiz.io\/learning\/wp-json\/wp\/v2\/users\/22"}],"replies":[{"embeddable":true,"href":"https:\/\/corpbiz.io\/learning\/wp-json\/wp\/v2\/comments?post=35209"}],"version-history":[{"count":29,"href":"https:\/\/corpbiz.io\/learning\/wp-json\/wp\/v2\/posts\/35209\/revisions"}],"predecessor-version":[{"id":71318,"href":"https:\/\/corpbiz.io\/learning\/wp-json\/wp\/v2\/posts\/35209\/revisions\/71318"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/corpbiz.io\/learning\/wp-json\/wp\/v2\/media\/35233"}],"wp:attachment":[{"href":"https:\/\/corpbiz.io\/learning\/wp-json\/wp\/v2\/media?parent=35209"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/corpbiz.io\/learning\/wp-json\/wp\/v2\/categories?post=35209"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/corpbiz.io\/learning\/wp-json\/wp\/v2\/tags?post=35209"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}