If you have a business in dairy products like paneer and Casein edible you must get your products tested periodically to avoid adulterants, contaminants and fulfil the regulatory requirements for safety of consumers and authenticity of your food business.
Whether it is raw or finished dairy product, you must ensure as a Food Business Operator (FBO) that all the safety parameters should be checked consistently as per the FSSAI guidelines. This will increase awareness among consumers about food safety and help you to flourish in your business.
Milk testing and quality control is an integral part of the milk processing industry. Milk products require good quality of raw material and there is always a chance of spoilage and adulteration at various stages of production.
This is why it is indispensable that proper tests should be carried out from the producer to the processor and then it should reach the consumer intact with quality and assurance of purity. This will increase your market credibility, strengthen brand image and gain customers.
How to ensure safety and purity of Dairy Products
- To curb the problem of adulteration in dairy products it is important to test all the food products for safety of consumers
- Encourage consumers to be careful while buying dairy products which have short shelf life. Besides, simple home test methods could also indicate the adulteration in milk products.
- To ensure that the dairy product is under the regulations of FSSAI.
- Samples of milk products should be inspected in an authorised laboratory more frequently.
- Laboratory testing is crucial for accuracy and fulfil the regulatory parameters.
- Regular surveillance, monitoring and sampling of food products is essential for wholesalers and retailers.
Challenges in Traditional Dairy products
- Non-permitted colour, flavour or other ingredients are used as an alternative to adulterate it.
- Sub-standard raw materials are used for manufacturing dairy products.
- Lack of good hygienic practices in traditional dairy products manufacturing.
- Improper packaging and labelling systems which affects the shelf life and failure to fulfil the regulatory requirements.
Responsibilities of Food Business Operators
- In case of pre-packaged milk products, the list of ingredients and the date of manufacturing and best before or use by date should invariably be mentioned as prescribed under the FSS (Packaging and Labelling) Regulations, 2011
- In case of non-packaged items, the container/tray holding the items at the outlet should display the shelf life (Best before or use by date).
- The record of source of dairy based products should be maintained.
- FSSAI License/Registration should be prominently displayed at the unit.
Analysis of Paneer
- Being a product of milk paneer contains primarily milk fat. The percentage of milk fat relies on the composition and freshness of milk. It shall not contain more than 70.0 per cent moisture and the milk fat content shall not be less than 50.0 percent of the dry matter. Milk solids may also be used in preparation of this product.
For low-fat paneer
- Moisture should not be more than 70.0 percent
- Milk fat should not be more than 15.0 percent of dry matter.
- Low-fat paneer shall be sold in sealed package only and shall bear proper label declaration as provided in Food Safety and Standards (Packaging and Labelling) Regulations, 2011.
- As per relevant provisions of the Food Safety and Standards Act (2006), the Draft of the Amendments to Regulations in respect of Food Products Standards and Food.
EDIBLE CASEIN PRODUCTS
- Edible Casein Products mean the products obtained by separating, washing and drying the coagulum of skimmed milk.
- Edible acid casein is the product obtained by separating, washing and drying the acid precipitated coagulum of skimmed milk.
- Edible non-animal rennet casein means the product obtained after washing and drying the coagulum remaining after separating the whey from the skimmed milk which has been coagulated by non-animal rennet or by other coagulating enzymes
- Edible caseinate is the dry product obtained by reaction of edible casein or fresh casein curd with food grade neutralising agents and which have been subjected to an appropriate heat treatment. It shall be qualified by the name of the cation and the drying process used (Spray or Roller dried).
- The products shall be white to pale cream or have greenish tinge; free from lumps and any unpleasant foreign flavour, it may contain food additives permitted in these regulations.
Dairy product testing in our labs
We provide dairy product testing services for safety and health of your consumers and to help you fulfil all your FSSAI regulatory requirements. Our network of labs is in New Delhi, Haryana, Himachal Pradesh, and Bangalore.
Our labs are well-equipped for all the dairy products testing. We are a state-of-the-art laboratory which serves various methods of dairy products testing like chemical analysis, tracing of harmful elements, pesticide elements, vitamins testing and microbiology analysis.
Contact us for dairy product testing services.
