Market Milk & Indian Standards for Milk

Market Milk and Indian Standards for Milk

Market milk refers to liquid milk processed and packaged for direct human consumption or use in households and industries. In India, it encompasses various types like full cream, toned, double-toned, standardized, skimmed, flavored, and fortified milk, tailored to diverse consumer needs. Indian standards for milk are established to ensure safety, quality, and nutritional value, regulated primarily by the Food Safety and Standards Authority of India (FSSAI) under the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011, alongside other bodies like the Bureau of Indian Standards (BIS) and AGMARK. Below is a detailed exploration of market milk and its standards in India.

Market Milk: Definition and Variants

Market milk is typically pasteurized, homogenized, or otherwise treated to enhance shelf life and safety. It is sold under various designations based on fat and solids-not-fat (SNF) content, reflecting consumer preferences and nutritional demands.

Common Variants of Market Milk

1. Full Cream Milk:

   • High fat and SNF content for richer taste.

   • Minimum standards: 6.0% fat, 9.0% SNF (buffalo milk base).

   • Targets growing children and premium consumers.

2. Toned Milk:

   • Whole milk mixed with water and skim milk powder.

   • Minimum standards: 3.0% fat, 8.5% SNF.

   • Popular for affordability and balanced nutrition.

3. Double-Toned Milk:

   • Further reduced fat content.

   • Minimum standards: 1.5% fat, 9.0% SNF.

   • Suited for low-fat diets.

4. Standardized Milk:

   • Adjusted to a uniform fat level.

   • Minimum standards: 4.5% fat, 8.5% SNF.

   • Consistent quality for general use.

5. Skimmed Milk:

   • Fat removed (<0.5% fat), SNF ~8.5-9.0%.

   • For health-conscious consumers.

6. Flavored Milk:

   • Pasteurized/sterilized with added flavors (e.g., chocolate, strawberry).

   • Standards align with base milk type plus additives.

7. Fortified Milk:

   • Enriched with vitamins (A, D) or minerals.

   • Must meet base milk standards plus fortification limits.

Processing Methods

• Pasteurization: Heated to 63°C for 30 minutes or 72°C for 15 seconds (HTST), cooled to <10°C, ensuring a negative phosphatase test.

• Sterilization: Heated to >100°C, packed aseptically, shelf-stable for months.

• UHT (Ultra-High Temperature): 135-150°C for 2-5 seconds, packed aseptically.

Indian Standards for Milk

Indian milk standards are enforced to prevent adulteration, ensure safety, and meet nutritional expectations. The FSSAI sets mandatory legal standards, while BIS and AGMARK provide optional quality benchmarks.

FSSAI Standards

Under the Food Safety and Standards Regulations, 2011, milk is defined as the normal mammary secretion of healthy milch animals (e.g., cow, buffalo, goat, sheep, camel), free from colostrum, with no unauthorized additions or extractions unless specified.

• Default Standard: If no class is specified, buffalo milk standards (5-6% fat, 9% SNF) apply.

• Adjusted Milk: Fat/SNF can be modified (e.g., toned, skimmed), but must meet minimum/maximum limits per category.

Processed Milk Standards

• Pasteurized Milk: Must meet species-specific standards post-heating; TBC <20,000 CFU/mL post-processing.

• Recombined Milk: From milk fat and SNF with potable water; matches end-product standards.

• Reconstituted Milk: From dried/concentrated milk with water; aligns with original milk standards.

Microbial and Safety Limits

• Total Bacterial Count (TBC): <100,000 CFU/mL (raw milk for processing); <20,000 CFU/mL (Grade A pasteurized).

• Coliforms: <10 CFU/mL (indicates hygiene).

• Pathogens: Absent (Listeria, Salmonella, E. coli O157:H7).

• Antibiotic Residues: Below Maximum Residue Limits (MRLs) per FSSAI (e.g., tetracycline <100 µg/kg).

• Adulterants: Absent (e.g., water beyond adjustment, urea, detergents).

Labeling Requirements

• Must declare milk type, fat/SNF content, processing method, and nutritional info.

• Fortification (e.g., vitamin D) must comply with FSSAI’s nutrient addition rules.

• No unscientific claims (e.g., A1 vs. A2 superiority, banned by FSSAI in 2024).

BIS Standards

• Voluntary Quality Standards: BIS offers 36 standards for milk and milk products, 9 mandatory (e.g., IS 13688 for pasteurized milk).

• Focus: Process certification, ensuring hygiene and consistency (e.g., IS/ISO 22000 for food safety management).

• Certification: ISI mark indicates premium quality, often exceeding FSSAI minima.

AGMARK Standards

• Optional Quality Mark: For butter, ghee, and some fluid milk; superior to PFA/FSSAI minima.

• Purpose: Premium branding for market advantage; not mandatory.

Prevention of Food Adulteration (PFA) Legacy

• Predecessor to FSSAI (1954 Act); now integrated into FSSAI regulations.

• Set early benchmarks (e.g., buffalo milk: 5-6% fat, 9% SNF).

Market Milk in India

• Production: India, the world’s largest milk producer (~231 million tonnes in 2022-23), relies on buffalo (49%), cow (48%), and goat/sheep milk.

• Market Size: Valued at ~USD 125 billion (2023), projected to reach USD 227 billion by 2030 (CAGR ~8.9%).

• Liquid Milk Share: ~61% of the dairy market; growing at ~9% CAGR.

• Key Players: Amul, Mother Dairy, state cooperatives (e.g., Nandini, Aavin), private firms (e.g., Nestlé, Parag).

• Trends: Rising demand for value-added milk (fortified, flavored); shift to organized sector (~30% of market).

Government Initiatives

• National Dairy Plan (NDP): Boosts milk production and quality.

• Operation Flood: Established cooperative model (e.g., Amul), increasing clean milk supply.

• Rashtriya Gokul Mission: Improves cattle breeds for higher yield and quality.

• NPDD/DEDS: Supports dairy infrastructure and entrepreneurship.

Significance of Standards

1. Safety: Prevents milkborne diseases (Listeria, Campylobacter) via pathogen control.

2. Quality: Ensures consistent fat/SNF levels, reducing adulteration (e.g., water, starch).

3. Consumer Trust: Labeling and certification (FSSAI, BIS) build confidence.

4. Trade: Compliance enables exports (e.g., 51,421 tonnes in 2019-20, USD 186 million).

5. Public Health: Addresses nutritional needs (e.g., calcium for 1.3 billion people).

Challenges

• Adulteration: ~41% of milk samples fail FSSAI standards (e.g., low fat/SNF); synthetic milk (urea, detergent) persists in some areas.

• Infrastructure: Limited cold chains in rural areas cause spoilage.

• Compliance: Small farmers struggle with hygiene and testing costs.

• Awareness: Consumers often unaware of standards or risks (e.g., raw milk).