MILK LEGISLATIONS

Prepared by:
Dr Alpesh P. Suthar
M.V.Sc (Veterinary Public Health)
Department of Veterinary Public Health and Epidemiology
Vanbandhu College of Veterinary Science & A. H, NAU,
Navsari
 IMPORTANCE
- Health protection
- Promotion of sales and fair trade
- Guarantee for purity
- Development of Quality Assurance System
- Ultimate development of an industry by management
- Providing guidance to the consumers regarding
purchase of products
i.e. Purchases made by them give value for their
money, health and safety
 Various Legislations….
National Level International Level
 PFA Act (1954)and  Codex Alimentarius
Rules(1955)  FAO/WHO
 Bureau of Indian
 International Dairy
Federation (IDF)
Standards(BIS, 1986)
 American Public Health
 Milk and milk Products Association (APHA)
Order (MMPO,1992)  International Commission
 AGMARK (Agricultural on Microbiological
marking) Specification for Foods
(ICMSF)
 Prevention of Food Adulteration
PFA Act (1954) and Rules (1955)
 Come under Ministry of Health and Family Welfare (Govt. of
India), operated through Central Committee for Food Standards
(CCFS)
 Prescribes minimum standards and various other provisions to
prevent adulteration of foods.
 Areas of activities: Adulteration, preservatives, Colourant,
labeling, toxins and chemical contaminants
 Four Regional Central laboratories established for analysis of
food, investigations of standards for food
 Mysore (South)
 Pune (Western)
 Ghaziabad (North)
 Kolkata (Eastern)
 Bureau of Indian Standards
(BIS, 1986)

Formerly known as Indian Standard

Institute (ISI), 1947
Statutory body under the Ministry
of Civil Supply, Consumers Affair
and Public Distribution (Govt. of
India).
Functions-
- Standard formulations
- Recognition of Laboratories
- Publications
- National/ International co-operation and co-ordination
- Other promotional and extension activities to familiarize
the standards
- “Quality Management System Certification Scheme” to
help and strengthen Indian food industry for the quality
control programme and to boost export.
- ECOMARK scheme for environment friendly products to
protect the environment and ecology
 BIS standards for raw milk

Good <200000
Fair 200000-1 million
Poor 1million-5million
Very poor >5million

Pasteurized milk
S.P.C = <30,000/ml
Coliform = absent in 1:10 dil
 Milk and Milk Products Order
(MMPO,1992)

 Regulatory order of the Govt. of India, under Essential

Commodity Act.,1955 for control of production, supply
and distribution of milk and milk products to maintain or
increase supply of liquid milk to general public.
Salient Features of the MMPO Order include the
following:

Registrations for units handling up to 75,000

litres of milk per day are granted by the State
Governments and units with more than 75,000
litres per day capacity are registered by the
Central Registering Authority.

Maintenance of specified hygienic conditions in

the premises where milk and milk products are
handled, processed, manufactured or stored.
Sanitary Requirements as per
MMPO
 Premises- clean,ventilated
 Proper arrangement for disinfections
 Building- permanent
 At all stages of processing- sanitary precautions
 Potable water supply
 Efficient drainage
 Periodical check-up of the workers
 AGMARK
 AGMARK or Agricultural marking was set up
by Directorate of Marketing and Inspection of
the Government of India.

 Engaged in standardization and grading and

quality control of agricultural and allied
commodities

 Does not give any microbiological specifications

for milk and milk products.
 The AGMARK standards of ghee are as follows

Regional
S.N
Characteristics All India
o
Winter Summer

1 Baudoin test   Negative

2 Phytosterol acetate test   Negative

3 Butyro refractometer reading 40.0 – 43.0 41.5 – 44.0 42.5 – 45.0

at 40°C
4 Reichert – Meissl value Not less than Not less than Not less than
28.0 23.0 21.0
5 Polenske value 1.0 – 2.0 0.5 - 1.2 0.5 – 1.0

6 Moisture (%) Not more than 0.3

7 Percenatge of free fatty acids (oleic)

    a Special Grade (Agmark Red Not more than 1.4

Label)
    b General Grade (Agmark Green Not more than 2.5
Label)
 FAO/WHO

 Setting norms and standards and promoting

and monitoring their implementation

 FAO/WHO committee on “Code of principle for milk

and milk products” - to protect consumers health and to
establish derivations, designations and minimum
standards for these products.
 Codex Alimentarius

 Principal Organization of worldwide food

standards programme under the joint agencies of
FAO/WHO, established in 1962.

 Main aim is to develop international and regional

food standards and publish them in food code.
International Dairy Federation
(IDF)
 Pioneer in the formulation of international standards for
dairy products

 The key areas of interest are dairy farming, hygiene and

safety, methods of analysis and sampling, food labeling
and its standards, nutrition and health, milk technology,
marketing, issues related to dairy economics and
policies, and developments in dairying.
 American Public Health
Association (APHA)
 Provides a compendium of recognized
methodology “Standard methods for
the examination of Dairy Products”
 Prescribes different types of quality
control tests for pathogens as well as
spoilage micro-organisms associated
with the milk and milk products.
 International Commission on
Microbiological specification for
Foods (ICMSF)
 Established in 1962 by International Association
of Microbiological Society (IAMS).
 Advisory body that provides basic information
through extensive study and makes
recommendations based on such information.
 Works in collaboration with Codex Alimentarius,
ISO, IDF and AOAC.