This standard outlines the requisites, sampling methodologies, and testing procedures for milk powder. The material should exhibit a white or white with a greenish tinge or light cream coloration. It must be devoid of scorched particles and lumps, except those that can be easily broken under slight pressure. Additionally, it must be free from any extraneous material. The flavor of the product or reconstituted milk must be pleasing and pure.

Milk powder is a substance produced through the spray drying process of standardized milk derived from fresh cow milk, buffalo milk, or a blend of both. The standardized milk must not contain any additives. All processing and drying procedures should aim to minimize the loss of nutritional value, especially regarding protein quality.

The product must be produced and packaged in hygienic conditions following IS 2491 guidelines. All processing equipment must undergo thorough cleaning, with precautions taken to prevent infestation. A well-equipped and staffed laboratory is required to conduct the specified tests according to the methods outlined in the standard.

TESTS

Testing procedures must align with the specified methods.

• Moisture

• Insolubility Index

• Fat

• Total Ash

• Titratable Acidity

PACKING AND MARKING:

The material must be appropriately packed and labeled following IS 1165 regulations. Milk powder should be packaged in securely sealed, clean, and intact containers. Additionally, the product may feature the Standard Mark (ISI Mark). Manufacturers are required to have obtained a BIS license for whole milk powder from the Bureau of Indian Standards to use the Standard Mark (ISI Mark). This license is granted upon meeting all relevant requirements of applicable Indian standards.

PROCESS FOR BIS ISI MARK CERTIFICATION