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FSSAI seeks comments from stakeholders on cheese powder norms
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Monday, 23 June, 2025, 08 : 00 AM [IST]
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Ashwani Maindola, New Delhi
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The national food regulator has sought comments from the stakeholders on the draft regulations relating to cheese powder.
According to the draft, cheese powder is a powdered form of cheese made by drying cheese dispersed in potable water or cheese slurry.
The definition says that it should be white or white with greenish tinge or light cream in colour, free from lumps except those that break-up readily under slight pressure and reasonably free from scorched particles.
“It shall not contain any ingredient not found in milk except those permitted,” reads the draft.
The parameters proposed for the cheese powder include 40% milk fat (minimum) on dry matter basis with 5% maximum moisture and 5/5% sodium chloride max.
The food additives can be used specified with the regulation and contaminants toxins & residue level should be under the prescribed limit while the labelling and other regulations related to sampling, analysis shall be applicable on the product.
The draft aims at adding regulations to the chapter 2.1.17 related to cheese and cheese products, of the FSS Food Products & Food Additives Regulations, 2011. The stakeholders can send their comment on the proposed draft within 60 days from June 10.
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