FLUID MILK
PROCESSING TECHNOLOGY,
REGULATIONS AGENCIES,
STANDARDS/SPECIFICATION
By: Sanjna Sharma
INTRODUCTION
“Fluid milk” is the liquid form of
milk that is typically consumed as
a beverage or used in various food
preparations.
It includes milk with varying fat
content, such as whole milk, skim
milk, and low-fat milk. https://encrypted-
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CLASSIFICATION OF FLUID MILK
Full Cream Milk
Standardized milk
Toned Milk
Fluid Milk Double -Toned Milk
Skim Milk
Reconstituted Milk
Recombined Milk
FULL CREAM MILK
Definition: Full-cream milk is milk that
contains the natural butterfat content
without any reduction.
❖ Regulatory Aspects:
Standards and Specifications: FSSAI
(Food Safety and Standards Authority of
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India) sets standards for full-cream milk,
including fat content requirements.
Fat 6.0 per cent and SNF 9 per cent
(minimum)
PROCESSING TECHNOLOGY OF FULL CREAM MILK
Raw Milk
Receiving
To remove Dirt
Filter particles
Standardizati
By adjusting the ratio
on
of cream to skim milk
Pasteurizatio To eliminate harmful
n microbes
Homogenizati Packaging
on
STANDARDIZED MILK
Definition: Standardized milk is milk with a regulated fat
content achieved through the addition of cream or skim milk.
❖ Regulatory Aspects:
Standards and Specifications: FSSAI (Food Safety and
Standards Authority of India) sets standards for Standardized
milk, including fat content requirements.
Fat 4.5 per cent and SNF 8.5 per cent (minimum)
PROCESSING TECHNOLOGY OF STANDARDIZED MILK
Milk ( Testing of Fat
&SNF levels)
Preheating(35-40
degree C)
Standardization By adjusting the ratio
(4.5% fat /8.5% SNF) of cream to skim milk
Homogenization
2500psi/65 C
To eliminate
Pasteurization harmful microbes
Packaging Storage
TONED MILK
Definition: Toned milk is a mixture of milk and water, with
added skim milk powder to adjust the fat content.
❖ Regulatory Aspects:
Standards and Specifications: FSSAI (Food Safety and
Standards Authority of India) sets standards for Standardized
milk, including fat content requirements.
Fat 3.0 per cent and SNF 8.5 per cent (minimum)
PROCESSING TECHNOLOGY OF TONED MILK
Receiving water In Pasteurized vat
Preheating(38-43
degree C)
Addition of skim milk Addition of Whole
powder and mixing milk and mixing
Filtration
Pasteurization(63 C/ To eliminate
30 min) harmful microbes
Cooling (5
degreeC)Packaging Storage(5 degree C)
SKIM MILK
Definition: Skim milk is milk with virtually all of the fat
removed.
❖ Regulatory Aspects:
Standards and Specifications: FSSAI (Food Safety and
Standards Authority of India) sets standards for Standardized
milk, including fat content requirements.
Fat not more than 0.5 per cent and SNF 8.7 per cent (minimum)
PROCESSING TECHNOLOGY OF SKIM MILK
Raw Milk
Pasteurize(72 degree
C , 16 seconds)
Gravity Separate (4
degree C , 24 hours)
Cream Low fat milk
Mechanical
Separate
Cream Discarded Skim Milk
RECONSTITUTED MILK
Definition: Reconstituted milk is made by dispersing whole
milk powder in water approximately in the proportions of 1
part powder to 7-8 parts water .
❖ Regulatory Aspects:
Standards and Specifications: FSSAI (Food Safety and
Standards Authority of India) sets standards for Standardized
milk, including fat content requirements.
Fat Content not less than 3.0 per cent and SNF 8.5 per cent
(minimum)
PROCESSING TECHNOLOGY OF TONED MILK
Receiving water In Pasteurized vat
Preheating(38-43
degree C)
Addition of Whole milk
powder and mixing
Filtration
Pasteurization(63 C/ To eliminate
30 min) harmful microbes
Cooling (5
degreeC)Packaging Storage(5 degree C)
RECOMBINED MILK
Definition: Recombined milk is made when butter oil ( also called
dry or anhydrous milk fat), skim milk powder and water are
combined in the correct proportion to yield fluid milk.
❖ Regulatory Aspects:
Standards and Specifications: FSSAI (Food Safety and
Standards Authority of India) sets standards for Standardized
milk, including fat content requirements.
Fat Content not less than 3.0 per cent and SNF 8.5 per cent
(minimum)
PROCESSING TECHNOLOGY OF RECOMBINED MILK
Receiving water In Pasteurized vat
Preheating(38-49 degree
C)
Addition of skim milk powder Addition of butteroil and
and mixing(38-43C) mixing(42-49 C)
Filtration
Pasteurization(63 C/ 30 To eliminate harmful
min) microbes
Homogenization
2500psi/65 C
Cooling (5
degreeC)&Packaging Storage(5 degree C)
DOUBLE TONED MILK
Definition: Double-toned milk is prepared by diluting milk,
removing cream, and then reconstituting it with added skim milk.
❖ Regulatory Aspects:
Standards and Specifications: FSSAI (Food Safety and
Standards Authority of India) sets standards for Standardized
milk, including fat content requirements.
Fat 1.5 per cent and SNF 9.0 per cent (minimum).
PROCESSING TECHNOLOGY OF DOUBLE TONED MILK
Receiving water In Pasteurized vat
Preheating(38-43
degree C)
Addition of Whole milk
powder and mixing
Filtration
Pasteurization(63 C/ To eliminate
30 min) harmful microbes
Cooling (5
degreeC)Packaging Storage(5 degree C)
Regulatory agencies
Food Safety and Standards Authority of India (FSSAI):
FSSAI is the central regulatory authority responsible for setting
and enforcing food safety and quality standards in India. It
oversees the dairy industry, including the production of full cream
milk and other dairy products.
State Food Safety Departments: Each state in India has its own
food safety department that operates under the FSSAI's guidelines.
These departments are responsible for implementing and
monitoring food safety regulations at the state level.
Standards/Specifications
Type of Fluid Milk Fat content(%) Solid Not Fat
content(SNF %)
Full cream Milk 6.0 9
Standardized Milk 4.5 8.5
Toned Milk 3.0 8.5
Double Toned 1.5 9.0
Skim Milk 0.5 8.7
Reconstituted Milk 3.0 8.5
Recombined Milk 3.0 8.5
REFERENCES
https://www.slideshare.net/happyShamim/skim-milk-and-skim-
milk-powder
https://www.foodsafetymantra.com/regulatory-insight/consumer-
products/milk-cream/fssai-categorization-of-milk-products-and-
their-standards/
https://www.researchgate.net/publication/282569523_Liquid_Milk
_Processing
