Partly Skimmed Milk Powder is produced through spray-drying milk after removing half of the cream, resulting in the removal of water. It serves as a viable alternative to regular or whole milk and plays a crucial role in both producer and consumer supply chains. The manufacturing process involves spray or roller drying of fresh skimmed cow or buffalo milk, either individually or in combination.

The material will be categorized into the following two types:

1) Type I: Partly Skimmed Milk Powder

2) Type II: Partly Skimmed Milk Powder (Sour)

The product should exhibit a color ranging from white to light cream, with the possibility of a greenish tint. It should be free from lumps, except for those that can easily disintegrate under gentle pressure. No extraneous substances, additional colors, or flavors are allowed in the product. Type I products may contain additives such as calcium chloride, citric acid, sodium citrate, sodium salts of orthophosphoric acid, and polyphosphoric acid, provided they do not exceed 0.3 percent by mass of the final product.

Type II products may include sodium bicarbonate as a neutralizing agent, with the caveat that the final product is labeled as "Unfit for Direct Consumption." Manufacturing and packaging must adhere to hygienic standards.

TESTS

The subsequent test must be conducted for Partly Skimmed Milk Powder.

• Moisture

• Flavour and taste

• Hygienic conditions

• Total Solids

• Milk Fat %

• Insolubility index

• Total ash (on dry basis) %

• Bacterial count

• Coliform count

The product must adhere to the standard's specifications. Packaging and labeling must comply with IS 14542:1998. Additionally, the product may bear the Standard Mark (ISI Mark). Manufacturers need a BIS license from the Bureau of Indian Standards to use this mark, granted after evaluating their manufacturing infrastructure, production process, and quality control during a site visit.

PROCESS FOR BIS ISI MARK CERTIFICATION