Quality
FSSAI Milk & Dairy Product Standards Guide — IS & Schedule I
Complete reference guide to FSSAI standards for milk and dairy products in India. Fat, SNF, acidity, and microbiological limits per Food Safety & Standards Regulations.
By Subhendu ·Jun 1, 2025· 3 min read· Updated Jun 2025
Overview of FSSAI Dairy Standards
The Food Safety and Standards Authority of India (FSSAI) regulates the composition, labelling, and safety of all dairy products sold in India. The primary references are:
- FSS (Food Products Standards and Food Additives) Regulations, 2011 — Schedule I
- IS 1479 — Methods of test for dairy industry (BIS standard)
- Prevention of Food Adulteration Act (historical; largely superseded by FSSAI)
All dairy processors with a turnover > ₹12 lakhs/year must hold a valid FSSAI Central or State License.
Milk Compositional Standards (Schedule I)
Cow Milk
| Parameter | Full Cream | Standardized | Toned | Double Toned | Skim |
|---|---|---|---|---|---|
| Fat (%) min | 6.0 | 4.5 | 3.0 | 1.5 | 0.5 max |
| SNF (%) min | 9.0 | 8.5 | 8.5 | 9.0 | 8.7 |
Buffalo Milk
| Parameter | Full Cream | Standardized | Toned | Double Toned |
|---|---|---|---|---|
| Fat (%) min | 6.0 | 5.0 | 3.0 | 1.5 |
| SNF (%) min | 9.0 | 9.0 | 9.0 | 9.0 |
Mixed (Cow + Buffalo) Milk
| Parameter | Standardized | Toned | Double Toned |
|---|---|---|---|
| Fat (%) min | 4.5 | 3.0 | 1.5 |
| SNF (%) min | 8.5 | 8.5 | 9.0 |
Physical & Chemical Standards (All Milk Types)
| Parameter | Standard | Test Method |
|---|---|---|
| Density at 27°C | Min 1.026 g/mL (cow), 1.030 (buffalo) | Lactometer |
| CLR at 27°C | Min 26° | Lactometer |
| Titratable Acidity | Max 0.14% (as lactic acid) | IS 1479 Part I |
| Freezing point | Min −0.512°C (cow) | Cryoscopy |
| Sediment on disc | Nil/Trace | ASTM disc method |
Microbiological Standards
| Milk Type | Total Plate Count | Coliform | Listeria | Salmonella |
|---|---|---|---|---|
| Pasteurized | ≤ 30,000 cfu/mL | ≤ 10 cfu/mL | Absent/25g | Absent/25g |
| UHT | ≤ 10 cfu/mL | Absent | Absent/25g | Absent/25g |
| Raw (for processing) | ≤ 500,000 cfu/mL | — | — | — |
Dairy Product Standards
Cream
| Type | Fat % |
|---|---|
| Fresh cream | Min 25% |
| Sterilized cream | Min 23% |
| Whipped cream | Min 25% |
| Reduced fat cream | 10–18% |
Butter
| Parameter | Standard |
|---|---|
| Milk fat | Min 80% |
| Moisture | Max 16% |
| Curd (SNF) | Max 2% |
| Salt (if salted) | Max 3% |
| Common salt | Max 3% |
Ghee
| Parameter | Standard |
|---|---|
| Milk fat | Min 99.5% |
| Moisture | Max 0.3% |
| Free fatty acids | Max 0.5% (as oleic acid) |
| Peroxide value | Max 0.6 meq/kg |
| Butyro-refractometer reading | 40–44 at 40°C |
Skimmed Milk Powder (SMP)
| Parameter | Standard |
|---|---|
| Moisture | Max 4% |
| Fat | Max 1.5% |
| Protein (on dry basis) | Min 34% |
| Total plate count | ≤ 50,000 cfu/g |
| Coliform | Absent in 0.1g |
Whole Milk Powder (WMP)
| Parameter | Standard |
|---|---|
| Moisture | Max 4% |
| Fat | Min 26% |
| Protein (on dry basis) | Min 26% |
Paneer
| Parameter | Standard |
|---|---|
| Moisture | Max 70% |
| Fat on dry weight basis | Min 50% |
| Titratable acidity | Max 0.25% |
| Total plate count | ≤ 100,000 cfu/g |
| Coliform | ≤ 100 cfu/g |
| Yeast & mould | ≤ 50 cfu/g |
Prohibited Adulterants (Zero Tolerance)
Under FSSAI:
- Formalin — preservative; carcinogenic
- Hydrogen peroxide — masking acidity
- Urea — fake protein
- Melamine — fake protein (post-2008 scandal)
- Starch — raising solids
- Vegetable fat — replacing milk fat
Penalties for adulteration: ₹2–10 lakhs and/or imprisonment up to 7 years under FSS Act 2006.
Labelling Requirements
All packaged dairy products must display:
- Product name and type (e.g., “Toned Milk”)
- Net weight/volume
- Fat% and SNF% for milk
- Nutritional information per 100 mL
- FSSAI license number of manufacturer
- “Best Before” date
- Storage instructions (e.g., “Keep refrigerated at ≤ 4°C”)
- Batch number
Last updated to reflect FSS Regulations 2011 and subsequent amendments. Always verify against the latest FSSAI gazette notifications.