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What is Fermented Milk?

Fermented milk is a milk product obtained by fermentation of milk by the action of suitable microorganisms. Fermentation results in lowering pH with or without coagulation of milk.

Fermented milk products include curd/dahi, yoghurt, and composite milk products like Flavoured Fermented Milks, Kefir, Kumis, and drinks based on Fermented Milk like lassi, chhaach, buttermilk, concentrated fermented milk products like chakka, Shrikhand, etc.

FSSAI Regulatory Standards and Definitions for Fermented Milk

  1. Composition
    • The raw material used shall be subjected to a heat treatment such as pasteurization, ultra-pasteurization, sterilisation, ultra-high temperature treatment, or boiling.
    • Fermented milk may be heat-treated after fermentation.
    • The raw materials used for making fermented milk, fermented milk-based drinks, etc. such as milk, dried milk; cream, butter, butter oil, and anhydrous milk fat & potable water for use in reconstitution or recombination, sugar, starter culture, a non-dairy ingredient like flavour, colour, stabilizer, etc. should be compliant to the relevant FSSAI regulations and standards.
    • Fermented milk shall have a minimum milk protein content of 2.9 % mass by mass (m/m) and minimum titrable acidity of 0.45% (m/m as lactic acid) unless otherwise specified.
    • Drinks based on fermented milk would contain a minimum of 40% (m/m) of fermented milk.
    • Concentrated Fermented Milk is a type of fermented milk, in which the protein has been increased before or after fermentation.
    • Plain Dahi shall have the same minimum percentage of milk fat and milk solids-not-fat as that of the milk, as provided for in the standard for Milk, from which it is prepared. Where plain Dahi is sold or offered for sale without any indication of the class of milk, the standards prescribed for Dahi prepared from mixed milk shall apply.
    • Flavoured fermented milk should contain a maximum of 50% (m/m) of permitted non-dairy ingredients including flavourings. The non-dairy ingredients can be mixed before or after fermentation.
    • Flavoured dahi shall only be sold in pre-packaged form.
    • Yoghurt (including Flavoured Yoghurt) shall conform to the following compositional specifications: -
      Product Milk Fat Milk Solids Not Fat Milk Protein Sugar
      Yoghurt Not less than 3.0 percent m/m Not less than 8.5 percent m/m Not less than 3.2 percent m/m
      -
      Partly Skimmed Yoghurt Not less than 0.5 percent m/m & not more than 3.0 percent m/m Not less than 8.5 percent m/m Not less than 3.2 percent m/m
      -
      Skimmed Yoghurt Not more than 0.5 percent m/m Not less than 8.5 percent m/m Not less than 3.2 percent m/m
      -
      Sweetened Flavoured Yoghurt Not less than 3.0 percent m/m Not less than 8.5 percent m/m Not less than 3.2 percent m/m Not less than 6.0 percent m/m
      Fruit Yoghurt Not less than 1.5 percent m/m Not less than 8.5 percent m/m Not less than 2.6 percent m/m Not less than 6.0 percent m/m

      *m/m: mass by mass

    • Chakka refers to the fermented and concentrated milk product obtained by (partial) removal of the whey from plain dahi or plain yoghurt or by any other process which leads to a product of the same composition and characteristics.
      • It shall have a white to pale yellow colour and uniform semi-solid consistency
      • It shall not be moldy and shall be free from signs of free fat and water.
      • It shall be smooth and should not appear dry.
      • The milk from which dahi or yoghurt is prepared for manufacturing chakka shall be subjected to a heat treatment.
      • Product Parameters:
        Requirements Chakka Skimmed Milk Chakka Full Cream Chakka
        Total solids, per cent by weight Min. 30 Min. 20 Min. 28
        Milk fat (on dry basis) per cent by weight Min. 33 Max. 5 Min. 38
        Milk protein (on dry basis) per cent by weight Min.30 Min. 60 Min. 30
        Titrable acidity (as lactic acid) percent by Weight Max. 2.5 Max. 2.5 Max. 2.5
        Total Ash (on dry basis) percent by weight Max. 3.5 Max. 5.0 Max. 3.5

        *m/m: mass by mass

    • Shrikhand means the semi-soft concentrated composite milk product obtained from chakka by any or by any other process which leads to a product of the same composition and characteristics. It may also contain permitted non-dairy ingredients.
      Requirements Shrikhand Full Cream Shrikhand
      Total solids, per cent by weight Not less than…58 Not less than…58
      Milk fat (on dry basis) per cent by weight Not less than…8.5 Not less than…10
      Milk protein (on dry basis) per cent by weigh (for Fruit Shrikhand - Not less than……6.0) Not less than…9 Not less than…7
      Titrable acidity (as lactic acid) percent by weight Not more than ….1.4 Not more than ….1.4
      Sugar (sucrose) (on dry basis) per cent by weight Not more than… 72.5 Not more than… 72.5
      Total Ash (on dry basis) percent by weight Not more than ….0.9 Not more than ….0.9

      *m/m: mass by mass

    • Essential Manufacturing Characteristic: Removing Whey fermentation is not permitted in the manufacturing of fermented milk, except for concentrated fermented milk like chakka and shrikhand.
    • Permitted Ingredients: - Following ingredients may be added to the fermented milk provided that it is added only in amounts functionally necessary as governed by Good Manufacturing Practice, taking into account any use of the stabilizers or thickeners as specified by FSSAI.
      • Starter cultures of harmless microorganisms.
      • Prebiotics and Probiotics (For using probiotics in dairy products Indian Council Medical Research Guidelines for Evaluation of Probiotics in Food shall be followed).
      • Salt
      • Sugar (only in Flavoured Fermented Milks, Drinks based on Fermented Milks, Yoghurt, Dahi and Shrikhand).
      • Nutritive sweeteners other than sugar (only in Flavoured Fermented Milks, Drinks based on Fermented Milks, Yoghurt and pre-packaged Dahi).
      • Fruits and vegetables and their products thereof such as juices, purees, pulps, preparations, and preserves derived therefrom.
      • Cereals and cereal products.
      • Coconut and coconut products, Honey, Chocolate, Nuts, and Coffee.
      • Spices, Condiments, culinary herbs, and other harmless natural flavouring foods (only in Flavoured Fermented Milks, Drinks based on Fermented Milks and Shrikhand).
      • Starch (only in fermented milk heat-treated after fermentation, flavoured fermented milk, and drinks based on fermented milk). It may be added either before or after adding the non-dairy ingredients.
      • Milk and milk products may only be added in drinks based on Fermented Milk.
    • Starter Culture: Certain fermented milk is characterised by specific starter culture(s) used for fermentation as follows:

      Product

      Starter Culture(s)

      Dahi

      Lactic acid bacteria

      Yoghurt

      Symbiotic cultures of Streptococcus thermophilus and

      Lactobacillus delbrueckii sub sp. bulgaricus

      Alternative Yoghurt

      Cultures of Streptococcus thermophilus and Lactobacillus species

      Acidophilus milk

      Lactobacillus acidophilus.

      Kefir

      Yeast
      • Other harmless microorganisms than those constituting the specific starter cultures specified above may also be added.
      • Starter microorganisms shall be viable, active, and abundant in the product up to the date of minimum durability.
      • The sum of microorganisms constituting the starter culture shall not be less than 107cfu/g.
      • The labelled microorganisms, when specific microorganisms other than those specified in the above table are added and a content claim is made on the label, shall not be less than 106cfu/g.
      *If the product is heat-treated after fermentation these requirements for viable microorganisms do not apply.

  2. Microbial Safety Requirement: Fermented milk products shall conform to the following microbiological requirements:
    3. Parameter Maximum Limit
    Salmonella sp. Absent/25g
    Listeria monocytogenes Absent/g

  3. Packaging Requirements for Milk and Milk Products - FOOD SAFETY AND STANDARDS (PACKAGING AND LABELLING) REGULATIONS, 2011
    • Bottling or filling of containers with heat-treated milk and milk product shall be carried out mechanically and the sealing of the containers shall be carried out automatically.
    • Wrapping or packaging may not be re-used for dairy products, except where the containers are of a type that may be re-used after a thorough cleaning and disinfecting.
    • Sealing shall be carried out in the establishment in which the last heat-treatment of drinking milk or liquid milk-based products has been carried out, immediately after filling, employing a sealing device that ensures that the milk is protected from any adverse effects of external origin on its characteristic.
    • The sealing device shall be so designed that once the container has been opened, the evidence of opening remains clear and easy to check. Immediately after packaging, the dairy products shall be placed in the rooms provided for storage.

  4. Labelling Requirements:
    • Name of the food
      • The name of the products shall be ‘Fermented Milk’: Provided that the name ‘Fermented Milk’ may be replaced with designations Dahi, Curd and Yoghurt if the product complies with the relevant provisions of this Standard.
      • The designation ‘Yoghurt or Dahi’ may be used in connection with the term “frozen”: Provided that,
        • The product submitted to freezing complies with the requirements of frozen food;
        • The specific starter cultures can be reactivated in the specified numbers by thawing; and
        • The frozen product is named as such and is sold for direct consumption only.
      • Yoghurt or Dahi containing non-dairy ingredients may be designated as ‘Sweetened or Flavoured Yoghurt or Dahi’, as appropriate. Yoghurt or Dahi containing fruits may be designated as ‘Fruit Yoghurt or Dahi’, as appropriate.
      • The name of the product is categorized under ‘Drinks based on Fermented Milk’ or may be designated with other recognized specific names like lassi, chhaas, etc.
      • Products obtained from fermented milk(s) heat-treated after fermentation shall be named “Heat Treated __________”, the blank being replaced by the term “Fermented Milk” or another permitted designation or name as appropriate.
      • The designation of Flavoured Fermented Milk shall include the name of the principal flavouring substance(s) or flavour(s) added.
      • Fermented milk to which only nutritive carbohydrate sweeteners have been added, may be labelled as “sweetened ______”, the blank being replaced by the term “Fermented Milk” or another permitted designation or name as appropriate.
    • The type of dahi, yoghurt, chakka, or shrikhand shall be always declared on the label, or otherwise, if the product is not pre-packaged such declaration is to be given on the container from which product will be offered to the consumer.
    • When cultures of Bifidobacterium bifidum and Lactobacillus acidophilus and other cultures of suitable lactic acid-producing harmless bacteria are added, a declaration to this effect shall be made on the label or otherwise if the product is not pre-packaged.
      • In addition to the labelling requirements mentioned above, the provisions of the Food Safety and Standards (Packaging and Labelling) Regulations, 2011, shall apply to the pre-packaged product.

  5. GMP/GHP Requirements

    6. GMP/GHP covers the minimum sanitary and hygiene practices and ensures food safety. It involves conformance to regulatory and statutory requirements. The practices cover all the steps of the process chain including handling, processing, packing, storage, and distribution.

    The dairy sector being a high-risk sector, involve certain additional requirements to be followed by the dairy establishments. Sanitation and hygiene in the preparation of dairy-based products and consumption within shelf life are of utmost importance.

    It is important that food handlers involved in the whole supply chain of Milk and Milk products are trained appropriately to implement good manufacturing practices and good hygiene practices to ensure food safety.

  6. Hygiene Requirements: The products shall be prepared and handled in accordance with the requirements specified in Schedule 4 of Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011 that details the sanitary and hygienic requirements for food manufacturer/ processor/handler.
  7. Other Requirements as per FSS Regulations

    8. The fermented milk products shall comply with Food Safety and Standards (Contaminants, Toxins and Residues) Regulations, 2011. The major applicable contaminants to comply include Heavy metals, Aflatoxins (M1), Insecticide Residues, Antibiotic & Veterinary Drugs, and melamine.

    As per the FSS (Prohibition & Restriction of Sales) Regulations, 2011 curd/dahi not prepared from boiled/pasteurized/sterilized milk shall not be permitted for sale.

    Apart from regulatory requirements mentioned above, FBOs also need to comply with Labelling & Display, Packaging, Advertisements and Claims regulations, etc.

(Content shared by Dr. Richa Pritwani, Principal Scientist-Regulatory Affairs, Dabur India Limited)

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