Legal Standards, Sanitation Requirement for Milk and Milk Plant Equipment | Animal Husbandry & Veterinary Science Optional for UPSC PDF Download

Legal Standards and Sanitation Requirements for Clean and Safe Milk

• Legal Standards
  • Agencies Setting Standards: In India, legal standards for the Dairy Industry are established by four key agencies: the Indian Standards Institution (I.S.), the Central Committee for Food Standards (C.C.F.S.), the Directorate of Marketing and Inspection (Agmark), and the Defence Services.
  • Collaborative Efforts: These agencies operate in different spheres but aim to collaborate closely in setting and enforcing standards.
  • Indian Standards Institution (ISI): The ISI develops standards on a voluntary basis.
  • Central Committee for Food Standards (C.C.F.S.): A statutory body that not only establishes standards for food products, including dairy, but also ensures compliance. The Government of India, Ministry of Health, frames rules under the Prevention of Food Adulteration Act in consultation with C.C.F.S.
  • Prevention of Food Adulteration Rules: The current rules, known as the Prevention of Food Adulteration Rules 1976, govern standards under the P.F.A. Act of 1976.
  • Agmark Scheme: Allows for grading of dairy products.
  • Defence Services Standards: Maintain separate standards for their specific requirements.
• Indian Standards under the P.F.A. Rules
  • Standards for Milk Classes: Different classes and designations of milk are defined under the P.F.A. Rules 1976, as per the latest amendment.
  • Indian Standards for Milk: Specific standards for various types of milk are established under the P.F.A. rules.
  • Example: Buffalo milk in certain localities like Assam, Bihar, Chandigarh, etc., must meet specific requirements such as minimum milk solids and fat percentages.

Milk Varieties and Standards

• Cow Milk
• Raw, Pasteurized, Boiled, Flavoured, and Sterilized Goat or Sheep Milk
• Regions: Chandigarh, Haryana, Punjab, Andaman and Nicobar, Andhra Pradesh, Assam, Bihar, Dadra and Nagar Haveli, Delhi, Gujarat, Goa, Daman and Diu, Himachal Pradesh, Kerala, Madhya Pradesh, Tamil Nadu, Maharashtra, Karnataka, Manipur, Nagaland, NEFA, Pondicherry, Rajasthan, Tripura, Uttar Pradesh, West Bengal, Lakshadweep, Orissa, Chandigarh, Haran Kerala, Madhya Pradesh, Maharashtra, Punjab, Uttar Pradesh, Andaman and Nicobar Islands, Andhra Pradesh, Assam, Ribar, Dadra and Nagar-Haveli, Delhi, Goa, Daman and Diu, Gujarat, Himacha Pradesh, Lakshadweep, Tamil Nadu, Karnataka, Manipur, Nagaland, NEFA, Pondichery, Orissa, Rajasthan, Tripura, West Bengal
• Types: Standardized Milk, Recombined Milk, Toned Milk, Double Toned Milk, Skimmed Milk, Mixed Milk
• Notes: Raw, Boiled, Pasteurized, Flavoured
• Standards: All India
• Fat Content: Not more than 0.5%

Milk Designations and Heat Treatments

• When milk is sold without class indication, buffalo milk standards apply
• Heat Treatments:
  • Pasteurization
  • Sterilization
• Sanitation Requirements for Clean and Safe Milk
  • Importance of Standards: Standards set under the PFA Act aim to safeguard consumers and prevent milk adulteration.
  • International Practices: Developed countries focus on milk quality based on fat, SNF, and protein content, emphasizing bacteriological quality to ensure milk is pathogen-free and safe for consumption.
  • ISI Standards: ISI has proposed bacteriological standards for raw and pasteurized milk to ensure safety and quality.
  • Bacteriological Standards: Includes tests like Resazurin Test, Methylene Blue Reduction Test, Direct Microscopic count, and Coliform bacteria count.
• Sanitation Requirement for Milk Plant Equipment
  • Equipment Sterility: Table 13 lists bacteriological standards for various dairy equipment ensuring cleanliness and safety.
  • Examples of Equipment: Milk can/pail, milk bottles, milk receiving tank/vat, weighing bowl, etc.
  • Sterility Standards: Maximum standard plate count per surface area and per liter capacity are specified for different equipment.
  • Additional Requirements: Includes limits on coliform count, absence of visible dirt, and proper sterilization methods.

Cleaning in Place (CIP) in Dairies

• Introduction to CIP

  • Cleaning in place (CIP) or circulation cleaning is a common practice in modern dairies.
  • It saves about 25% of the total cleanup cost, reduces contamination risks, and prevents equipment damage caused by frequent assembling and disassembling.

• Factors Affecting CIP Success

  • Proper engineering installation, temperature of cleaning solution, adequate detergent velocity, use of suitable detergents, and sufficient cleaning time are crucial for CIP success.
  • Optimum temperature for cleaning is 165 to 170°F, with a recommended detergent velocity of 5 per second and 20 to 30 minutes of circulation.

• Issues with Milk Stone in HTST Pasteurizers

  • Deposition of milk stone in plates is a common problem in HTST pasteurizers.
  • Milk stone, an accumulation of dried milk solids and salts, must be removed promptly to maintain heat transfer efficiency and prevent bacterial growth.

• Composition and Removal of Milk Stone

  • Milk stone composition varies based on milk heating temperature and salt content.
  • It mainly consists of lime salts and milk solids.
  • Removal involves circulation of weak organic acids to dissolve lime salts and subsequent treatment with alkali solution to dissolve milk protein and saponify fat.