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