BDS CAC 207:2008 Amendment-1, 2009 Bangladesh Standard FOR MILK POWDERS AND CREAM POWDER BANGLADESH STANDARDS AND TESTING INSTITUTION MAAN BHABAN 116-A, TEIGAON INDUSTRIAL AREA DHAKA-1208, BANGLADESH Price-Tk 150.00BDS CAC 207:2008 Bangladesh Standard FOR MILK POWDERS AND CREAM POWDER. Milk and Milk Products Sectional Committee, AFDC -3 CHAIRMAN PROF. MD. NOZMUL HASAN MEMBERS PROF. DR.MD. NURUL ISLAM MRS FAHIMA ROKHSANA DR KHAN SHAHIDUL HOQUE PROF. MD. NAZMA SHAHEEN ‘MR. MD. ABDUL MOMEN DR. SHAH MAHFUZUR RAHMAN ‘MR. MD. AKHTARUZZAMAN KHAN MRS. SHAMIMA BEGUM. MR. ARUN KUMAR MONDAL ‘MR. MD. MONIRUZZAMAN ‘MR. ALI AMJAD KHAN MR. MD AKHTARUZZAMAN (Wirector Standards) (Ex-officio) STAFF ‘MR. HABIBUR RAB MAJUMDER Deputy Director (Agri. & Food) ‘MR. MD. MOFIDUL ISLAM Assistant Director (Agri. & Food) and Secretary to the Committee GOLAM MD. SARWAR Senior Examiner (Agri & Food) MD. NAZIR AEMMOD Field Officer (CM) REPRESENTING Bangladesh Agricultural University, Mymensing Bangladesh Agricultural University, Mymensingh Bangladesh Council of Scientific and Industrial Research, Dhaka Bangladesh Livestock Research Institute, Dhaka Institute of Nutrition and Food Science University of Dhaka Central Cattle Breeding and Dairy Farm, Dhaka Institute of Public Health, Dhaka Abdul Monem Ltd., Dhaka Bangladesh Milk Producers Co-operative Union Ltd., Dhaka Savoy Ice Cream Factory, Dhaka Nestle Bangladesh Ltd., Dhaka BMAC Dairy and Food Project, Gazipur Bangladesh Standards and Testing Institution, Dhaka Bangladesh Standards and Testing Institution, Dhaka Bangladesh Standards and Testing Institution, Dhaka Bangladesh Standards and Testing Institution, Dhaka Bangladesh Standards and Testing Institution, Dhaka BANGLADESH STANDARDS AND TESTING INSTITUTION MAAN BHABAN 116-A, TEJGAON INDUSTRIAL AREA, DHAKA-1208, BANGLADESHBDS CAC 207:2008 Bangladesh Standard FOR MILK POWDERS AND CREAM POWDER, 0. NATIONAL FOREWORD 0.1 This Bangladesh Standard was adopted by the Bangladesh Standards and Testing Institution on 10 January 2008 after the recommendation by the Sectional Committee for Milk and Milk products had been endorsed by the Agricultural and Food Products Divisional Committee without alternation CODEX STAN 207-1999. 0.2 Wherever the words " read as "Bangladesh Standard” Intemational Standard” appear referring to this standard they should be 0.3 This standard BDS CAC 207 : 2008 cancels and replaces BDS 860: 2001 Whole milk powder and skim milk powder ( 15' revision.) © * BDS CAC 207: 2008 All rights reserved. No part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and microfilm, without permission in writing from the publisher. BANGLADESH STANDARDS AND TESTING INSTITUTION MAAN BHABAN 116-A, TEIGAON INDUSTRIAL AREA, DHAKA-1208, BANGLADESH0. O41 BDS CAC 207:2008 Bangladesh Standard FOR MILK POWDERS AND CREAM POWDER, AMENDMENT-1, 2009 To BDS CAC 207: 2008 STANDARD FOR MILK POWDERS AND CREAM POWDER, FOREWORD This amendment was adopted by the Bangladesh Standards and Testing Institution on 5 Novermber 2009 after the draft finalized by the Milk and Milk products Sectional Coommittee had been approved by the Agricultural and Food Products Divisional Committee. 02. 33 Tolerable limit of Melamine. At page-4, after clause no. 3.2 the following new clause in inserted. Tolerable limit of melmine, Max.-1.0 mg/kg Method of test: (i) LC MSMS, (ii) GCMS and (iii) HPLC Reference: Tolerable limits for Melamine determined by WHO at a meeting held on 1-4 December 2008 in Canada. Justification of amendment: This amendment is adopted to address the issue of toxicological aspects of melamine in MILK POWDERS AND CREAM POWDER (BDS CAC 207: 2008).BDS CAC 207:2008 Bangladesh Standard FOR MILK POWDERS AND CREAM POWDER 1. SCOPE This Standard applies to milk powders and cream powder, intended for direct consumption or further processing, in conformity with the description in Section 2 of this Standard. 2 DESCRIPTION Milk powders and cream powder are milk products which can be obtained by the partial removal of water from milk or cream. The fat and /or protein content of the milk or cream may have been adjusted, only to eomply with the compositional requirements in Section 3 of this Standard, by the addition and/or withdrawal of milk constituents in such a way as not (o alter the whey protein to casein ratio of the milk being adjusted. 3. 3A ESSENTIAL COMPOSITION AND QUALITY FACTORS RAW MATERIALS Milk and cream The following milk products are allowed for protein adjustment purposes: - milk retentate Milk retentate is the product obtained by concentrating milk protein by ultrafiltration of milk, partly skimmed milk, or skimmed milk; - milk permeate Milk permeate is the product obtained by removing milk proteins and milk fat from milk, partly skimmed milk, or skimmed milk by ultrafiltration; and - lactose * * For specification, see relevant Codex standard 3.2 COMPOSITION Cream powder Minimum milkfat 42% m/m Maximum water* * 5% mim. Minimum milk protein in milk solids-not-fat** 34% m/m Whole milk powder Milkfat Maximum water** Minimum milk protein in milk solids-not-fat** Partly skimmed milk powder Milk fat Maximum water** Minimum milk protein in milk solids-not-fat** Minimum 26% and less than 42 % m/m 5% m/m 34% m/m More than 1.5% and less than 26% m/m_ 5% mim 34% m/m This Standard replaced the Standard for Whole Milk Powder, Partly Skimmed Milk Powder and ‘Skimmed Milk Powder (A-5-1971) and the Standard for Cream Powder, Half Cream Powder and High Fat Milk Powder (A-I0-1971). 3Skimmed milk powder ‘Maximum milkfat ‘Maximum water* * ‘Minimum milk protein in milk solids-not-fat** BDS CAC 207:2008 1.5% m/m 5% mim 34% m/m ** The water content does not include water of crystallization of the lactose; the milk solids- not-fat content includes water of crystallization of the lactose. FOOD ADDITIVES Only those food additives listed below may be used and only within the limits specified. INS No. Stabilizers 331 Sodium citrates 332 Potassium citrates Firming agents 508 Potassium chloride $09 Calcium chloride Acidity Regulators 339 Sodium phosphates 340 Potassium phosphates 450 Diphosphates 451 Triphosphates 452 Polyphosphates 500 Sodium carbonates 501 Potassium carbonates Emulsifiers 322 _Lecithins (or phospholipids from natural sources) 471 Mono- and diglycerides of fatty acids Anticaking Agents 170(i) Calcium carbonate 341 (ii) Tricalcium orthophosphate 343 (iii) Trimagnesium orthophosphate 504(i) Magnesium carbonate 530 Magnesium oxide $51 Silicon dioxide, amorphous 552 Calcium silicate 553. Magnesium silicates 554 Sodium aluminosilicate $56 Calcium aluminium silicate 559 Aluminium silicate Antioxidants 300 L-Ascorbie acid 301 Sodium ascorbate 304 Ascorbyl palmitate 320. Butylated hydroxyanisole (BHA) Name Maximum Level ) 5 ghkg singly or in combination ) expressed as anhydrous substances Limited by GMP Limited by GMP ) 5 ghkg singly or in combination ) expressed as anhydrous substances d ) Limited by GMP 25 ghkg ) ) ) ) ) ) 10 g/kg singly or in combination ) ) ) ) ) ) ) 0.5 ghkg expressed as ascorbic acid ) 0.01% m/m_BDS CAC 207:2008 5. CONTAMINANTS 51 HEAVY METALS The products covered by this Standard shall comply with the maximum limits established by the Codex Alimentarious Commission 5.2 PESTICIDE RESIDUES ‘The products covered by this Standard shall comply with the maximum residue limits established by the Codex Alimentarius Commission. 6. HYGIENE Itis recommended that the products covered by the provisions of this standard be prepared and handled in accordance with the appropriate sections of the Recommended International Code of Practice - General Priciples of Food Hygiene (CAC/RCP 1-1969 , the Code of Hygienic Practice for Milk and Milk Products (CAC/RCP 57-2004) and other relevant Codex texts such as Codes of Hygienic Practice and Codes of Practice. The products should comply with any microbiological criteria established in accordance with the Principles for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL 21-1997). 7. LABELLING In addition to the provisions of the Codex General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985) and the General Standard for the Use of Dairy Terms (CODEX STAN 206- 1999), the following specific provisions apply: 71 NAME OF THE FOOD The name of the food shall be Cream powder ) Whole milk powder ) Partly skimmed milk powder ) xrding to the compostion in Section 3.2 Skimmed milk powder ) Partly skimmed milk powder may be designated "Semi-skimmed milk powder" provided that the content of milk fat does not exceed 16% m/m and is not less than 14% mv/m. If allowed by national legislation or otherwise identified to the consumer in the country where the product is sold, "whole milk powder" may be designated "full cream milk powder"and "skimmed milk powder” may be designated" low fat milk powd. 7.2. DECLARATION OF MILKFAT CONTENT If the consumer would be misled by the omission, the milkfat content shall be declared in a manner found acceptable in the country of sale to the final consumer, either (i) as a percentage by mass, or (ii) in grams per serving as quantifled in the label provided that the number of servings is stated 73 DECLARATION OF MILKFAT PROTEIN If the consumer would be misled by the omission, the milk protein content shall be declared in a manner acceptable in the country of sale to the final consumer, either as (i) a percentage by mass, or (ii) grams per serving as quantified in the label provided the number of servings is stated. 74 LIST OF INGREDIENTS Notwithstanding the provision of Section 4.2.1 of the Geneal Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985), milk products used only for protein adjustment need not be declared. 5BDS CAC 207:2008 7.5 LABELLING OF NON-RETAIL CONTAINERS Information required in Section 7 of this Standard and Sections 4.1 to 4.8 of the General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985), and, if necessary, storage instructions, shall be given either on the container or in accompanying documents, except that the name of the product, lot identification, and the name and address of the manufacturer or packer shall appear on the container. However, lot identification, and the name and address of the manufacturer or packer may be replaced by an identification mark, provided that such a mark is clearly identifiable with the accompanying documents. 8 METHODS OF SAMPLING AND ANALYSIS See CODEX STAN 234-1999, ANNEX This text is intended for voluntary application by commercial partners and not for application by governments. Additional Quality Factors Requirements Whole milk Partially skimmed Skimmed Method powder milk powder milk powder itratable acidity ‘max 18.0 max 18.0 ‘max 18.0 IDF Standard 86:1981 (m1-0.1 N NaOH/ IDF Standard 81:1981 10 g-solids-not-fat) Scorched particles max Disc B max Disc B max Disc B IDF Standard O7A:1998 Solubility index (ml) max 1.0 max 1.0 max 1.0 IDF Standard 129A:1988