Yes, According to Food Safety and Standard Authority of India, any food business operator has to register before starting business related to food.
When a dairy business is started with up to a milk handling capacity of 500 liter/day, then registration has to be applied. Upon handling more than 500 liter/day entrepreneurs have to be applied for License.
The annual fees of registration is Rs. 100/. The license fees varies from Rs. 3000-5000 depending upon the milk handling capacity.
The process for applying FSSAI registration and license is completely online.Visit https://foscos.fssai.gov.in for registration or license.
FSSAI accepts or rejects the application within 30 days of its applying date. If no information is obtained within 30 days, then FBO can start their business after 30 days.
No, according to FSSAI, no preservative can be added to the milk to increase its shelf life.
The first way to increase the shelf life of milk is to pursue clean milk practices while milking the animal. Apart from this, milk should be immediately chilled to below 50C to preserve it up to 2-3 days.
No, according to FSSAI, if you are adding other vegetable fat in milk, then it cannot be sold as milk. Upon such practices, there is provision of fine and even jail also.
While selling milk, not only fat but SNF should also be considered. FSSAI has designated different classes of milk according to the fat & SNF content. Therefore, the fat & SNF content should meet those standards and should be sold by that name only-
| Fat % | SNF % | |
|---|---|---|
| Cow milk | 3.2 | 8.3 |
| Buffalo Milk | 6 | 9 |
| Standardized | 4.5 | 8.5 |
| Toned | 3 | 8.5 |
| Double toned | 1.5 | 9 |
| Skim milk | 0.5 (max.) | 8.7 |
| High fat milk | 6 | 9.0 |
For manufacturing of paneer, only those coagulants should be used which have been recommended by FSSAI, like citric acid, acetic acid, glucno-s-lactose, and sour whey.
Yes, milk can be prepared by mixing. SMP & butter and can be sold as recombined or reconstituted milk. The fat and SNF content of milk should be as per the classes defined by FSSAI.
The fat and SNF content of milk should be 3% & 10% respectively for making good quality dahi. But one has to keep in mind that when dahi is prepared with 3% fat content it should be sold as toned milk dahi.
There are three methods by which milk fat & SNF content calculation can be done: 1) Pearsons square method 2) Algebraic method 3) By software
Wheying off is the most common problem in dahi making. There are different approaches to avoid this defect in dahi.
The temperature of milk various for the type of milk. For buffalo milk, the temperature is usually kept between 72-750C, while for cow milk it is 80-850C. The temperature of milk is kept between 75-780C depending upon the ratio of cow to buffalo milk.
For small scale production of paneer, the only equipment is of vessel for heating the milk. Other accessories like thermometer, muslin clothes are also needed.
No, sugar or any other material cannot be added to khoa/mawa etc.
For starting the business of ice-cream, the following machines are required:
Yes, Paneer whey can be used for the manufacturing of different products like whey drinks, whey soups, whey powder etc.
The shelf life of sterilized milk is 3 months at room temperature. For the manufacturing of SFM, following machines are required:
