Model Answer
0 min readIntroduction
Whole Milk Powder (WMP) and Skim Milk Powder (SMP) are processed milk products widely used in various food applications, including infant formula, confectionery, and dairy products. These powders are subject to stringent legal standards to ensure consumer safety and quality. The Food Safety and Standards Authority of India (FSSAI), established under the Food Safety and Standards Act, 2006, is the primary regulatory body responsible for setting and enforcing these standards. This response will detail the legal framework governing WMP and SMP, focusing on compositional requirements, permissible additives, and labeling guidelines.
Defining Whole Milk Powder and Skim Milk Powder
According to FSSAI regulations, Whole Milk Powder (WMP) is the dried product obtained by evaporating the water from cow, buffalo, goat, sheep, or mixed milk. It contains a minimum of 38% milk fat. Skim Milk Powder (SMP), on the other hand, is the dried product obtained from skimmed milk or separated milk, containing a maximum of 1.5% milk fat.
Legal Standards as per FSSAI Regulations
The primary legal document governing these powders is the Food Safety and Standards (Fortification of Foods) Regulations, 2018 and the Food Safety and Standards (Milk and Milk Products) Regulations, 2009. Key standards are outlined below:
Compositional Requirements
- WMP: Minimum 38% milk fat, minimum 25% protein, and moisture content not exceeding 4%.
- SMP: Maximum 1.5% milk fat, minimum 34% protein on a dry basis, and moisture content not exceeding 4%.
Permissible Additives
Both WMP and SMP are permitted to contain certain additives as specified in the FSSAI’s list of food additives. These might include anticaking agents, stabilizers, and permitted colors. The quantity of these additives is strictly regulated.
Labeling Requirements
- Mandatory declaration of ingredients in descending order of proportion.
- Nutritional information panel as per FSSAI guidelines.
- Name of the product (WMP or SMP).
- Name and address of the manufacturer.
- Best before date.
- Lot number.
Table: Comparison of Standards
| Parameter | Whole Milk Powder (WMP) | Skim Milk Powder (SMP) |
|---|---|---|
| Milk Fat (%) | ≥ 38 | ≤ 1.5 |
| Protein (%) (on dry basis) | ≥ 25 | ≥ 34 |
| Moisture (%) | ≤ 4 | ≤ 4 |
Enforcement and Recent Developments
FSSAI conducts regular inspections and sampling to ensure compliance with the regulations. Non-compliance can result in penalties, including fines and suspension of licenses. The National Food Laboratory (NFL) provides analytical services for food testing. Recent developments include a greater emphasis on fortification of SMP with Vitamin D and Calcium to address nutritional deficiencies.
Case Study: Adulteration of Milk Powder
In 2021, several instances of adulterated milk powder were detected in Maharashtra, containing excessive amounts of vegetable fat. This led to raids by the FSSAI and subsequent legal action against the manufacturers. This case highlighted the importance of rigorous quality control and enforcement of FSSAI standards.
Conclusion
In conclusion, the legal standards for WMP and SMP in India are meticulously defined by the FSSAI to guarantee product safety, nutritional value, and consumer confidence. Strict adherence to compositional requirements, permissible additives, and accurate labeling are crucial. Continuous monitoring, robust enforcement, and ongoing updates to regulations, such as the fortification drive, are essential to maintain the integrity of these processed milk products and contribute to public health.
Answer Length
This is a comprehensive model answer for learning purposes and may exceed the word limit. In the exam, always adhere to the prescribed word count.