Legal Standards of Milk and Milk Products
PFA (Prevention of Food Adulteration Act), 1954
| SN | Properties | Milk Fat % | Milk SNF | Moisture |
|---|---|---|---|---|
| 1 | Cow Whole Milk | 3.5 to 4 | 8.5 | — |
| 2 | Buffalo Whole Milk | 6.0 | 9.0 | — |
| 3 | Goat Milk | 3.5 | 9.0 | — |
| 4 | Standardized Milk | 4.5 | 8.5 | — |
| 5 | Recombined Milk | 3.0 | 8.5 | — |
| 6 | Toned Milk | 3.0 | 8.5 | — |
| 7 | Double Toned Milk | Not more than 1.5% | 9.0 | — |
| 8 | Skimmed Milk | 0.5 | 9.3 | — |
| 9 | Cream | 25 | 6.80 | 16% moisture 1.5% curd |
| 10 | Table Butter | Not less than 80% | — | — |
| 11 | Ghee | 99.0–99.5 | — | Water not more than 0.5% |
| 12 | Khoa / Buffalo | 37.1 | — | 19.2% |
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