Whole Milk Powder (WMP) Standards
Whole Milk Powder (WMP) is widely used in the dairy and food industries. To ensure its safety and quality, regulatory bodies have set legal standards. These cover composition, microbiological limits, and quality parameters. Understanding these standards is essential for manufacturers, veterinarians, and dairy farm owners.
Composition Standards for Whole Milk Powder
Whole Milk Powder must meet specific composition requirements. Regulatory authorities define the minimum and maximum content for fat, moisture, protein, and lactose.
Minimum Fat Content
Most legal standards require WMP to have a fat content between 26% and 28% on a dry matter basis. This ensures a rich texture and nutritional balance. Lower fat levels can affect reconstitution and taste quality. Dairy Processing Regulations provide global guidelines on fat composition.
Moisture and Protein Levels
- Moisture: To maintain stability and shelf life, moisture content should not exceed 5%.
- Protein: The protein level varies but should remain within 24% to 27%, depending on the processing method.
- Lactose: Whole Milk Powder contains about 37% to 40% lactose, contributing to its sweetness and solubility.
Microbiological Safety Requirements
Microbiological safety is critical in dairy products. Regulatory standards define permissible microbial limits to ensure public health and product safety.
Acceptable Bacteria Levels
To prevent contamination, authorities set strict limits for bacterial presence. Common regulations state:
- Total plate count: Should not exceed 50,000 CFU/g.
- Coliform bacteria: Must be less than 10 CFU/g.
- Salmonella: Should be completely absent in a 25g sample.
World Health Organization provides guidelines on microbiological limits in dairy products.
Yeast and Mold Control
- Yeast and mold levels should not exceed 50 CFU/g to prevent spoilage.
- Proper storage and packaging significantly reduce contamination risks.
Quality Control Standards
Quality parameters ensure that WMP meets consumer expectations. These include solubility, scorched particles, acidity, and sensory properties.
Solubility and Scorched Particles
Solubility is a key factor in WMP usability. It must dissolve easily in water without forming lumps. Regulations ensure that solubility index stays below 1.25 ml. Scorched particles, which indicate overheating during processing, should not exceed 15 mg per 25g sample.
Acidity and Sensory Characteristics
- Acidity: The standard acidity level should be between 0.10% and 0.15% (expressed as lactic acid).
- Sensory properties: The powder must have a clean, creamy taste and a uniform white or light cream color.
Food Standards Codex defines sensory evaluation methods for dairy products.
Legal Regulations for Whole Milk Powder
Different countries have specific laws governing WMP. However, most follow similar principles established by international food safety organizations.
Codex Alimentarius Standards
The Codex Alimentarius, established by the FAO and WHO, provides a framework for dairy product safety. These guidelines influence national regulations worldwide. Codex Dairy Standards help manufacturers comply with legal requirements.
EU and US Dairy Regulations
- European Union: The EU’s Regulation (EC) No 2073/2005 sets microbiological criteria for milk powder.
- United States: The FDA Pasteurized Milk Ordinance (PMO) regulates dairy safety in the US.
- India: The Food Safety and Standards Authority of India (FSSAI) oversees dairy product compliance. FSSAI Dairy Regulations outline WMP standards in India.
Packaging and Storage Requirements
Proper packaging and storage are necessary to maintain WMP quality. Regulations ensure product integrity from production to consumption.
Packaging Guidelines
- Moisture-proof, air-tight containers prevent contamination and spoilage.
- Food-grade materials should be used to comply with safety standards.
- Labeling regulations require manufacturers to mention fat content, batch number, and expiry date.
Storage Conditions
- Ideal temperature: Below 25°C to prevent fat oxidation.
- Humidity control: Should remain under 65% to avoid caking.
- Shelf life: Typically 12 to 24 months when stored correctly.
FAO Storage Guidelines provide detailed information on maintaining dairy product quality.
Conclusion
Whole Milk Powder plays a significant role in the dairy industry. Legal standards ensure that it meets safety and quality requirements. Compliance with composition, microbiological, and quality regulations protects both consumers and manufacturers. Staying informed about the latest dairy regulations helps maintain product integrity and market competitiveness.
By following legal requirements, manufacturers can produce safe, high-quality Whole Milk Powder that meets global food safety standards. For further details on dairy regulations, visit Codex Alimentarius and FSSAI Dairy Standards.
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