1.       These regulations may be called the Food Safety and Standards (Food Products Standards and Food Additives) ………….. Amendment Regulations, 2019.

2.       In the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011, in regulation 2.1,

         (A) In sub-regulation 2.1.2 relating to “Standard for Milk”, 

(I) in item 1 relating to ‘Description’, after sub-item (c), the following sub-item shall be inserted, namely,-

 “(d) Low Lactose or Lactose free milk.-

Description.- Low Lactose or Lactose free milk means the product prepared from any type of milk specified in sub-item (a), (b) and (c) above, in which, lactose content has been reduced significantly through hydrolysis by enzymatic or any other appropriate process. The fat and SNF content of milk used for preparation shall conform to the respective composition given in table under sub-item (b) of item 2. The  product may be subjected to pasteurization, boiling, sterilisation or ultra-high temperature and shall conform with the following requirements:-

(i) “Low lactose milk” shall have less than 1% lactose; and

(ii) “Lactose free milk” shall have less than 0.01% lactose.

(II) in sub-item (a) in item 6 relating to ‘Labelling’, the following item shall be inserted, namely,-

(iii) In case of low lactose or lactose free milk, the name of the product may be Low Lactose or Lactose Free......................milk, wherein the blank will be filled by the name of the respective milk from which it is prepared.

(B)  in sub-regulation 2.1.17 related to Standard for Cheese and Cheese Products, in item 1, in sub-item (a), the following sub-item shall be inserted, namely:-

(aq) Mozzarella cheese is unripened cheese obtained by coagulating milk with cultures of harmless lactic acid producing bacteria, suitable enzymes of non-animal origin or by direct acidification. It has a smooth elastic structure without curd granules and has a near white colour.

Mozzarella with low moisture content is a firm/semi-hard homogeneous cheese without holes and is suitable for shredding. Mozzarella is made by “pasta filata” processing, which consists of heating curd of a suitable pH value kneading and stretching until the curd is smooth and free from lumps. Still warm, the curd is cut and moulded, then firmed by cooling.

(C ) after sub-regulation 2.1.23 related to Standards for Colostrum and Colostrum Products, the following shall be inserted, namely,-

“2.1.24  Standards for Dairy Permeate Powders

This Standard applies to Dairy Permeate Powder as defined in item 1 of this sub regulation. ^[1]*

1.  Description.-

A) “Dairy permeate powders” are dried milk products characterized by a high content of lactose:

1)    manufactured from permeates which are obtained by removing, through the use of membrane filtration, and to the extent practical, milk fat and milk protein, but not lactose, from milk, whey, cream and/or sweet buttermilk, and/or from similar raw materials, and/or

2)    Obtained by other processing techniques involving removal of milk fat and milk protein, but not lactose, from the same raw materials listed under (a) and resulting in an end-product with the same composition as specified in item 2(c).

B) “Whey permeate powder” is the dairy permeate powder manufactured from whey permeate. Whey permeate is obtained by removing whey protein, but not lactose, from whey.

C) “Milk permeate powder” is the dairy permeate powder manufactured from milk permeate.

2. Essential composition and quality factors.-

     a)Raw materials

     i) Dairy permeate powders: Milk permeate, whey permeate, cream permeate, sweet buttermilk permeate and/or          similar lactose-containing milk products

     ii) Whey permeate powder: Whey permeate

     iii) Milk permeate powder: Milk permeate

     b) Permitted ingredients

                 Seed lactose in the manufacture of pre-crystallized products.

     c) Composition

 * Although the products may contain both anhydrous lactose and lactose monohydrate, the lactose content is       expressed as anhydrous lactose. 100 parts of lactose monohydrate contains 95 parts of anhydrous lactose.

** The moisture content does not include the water of crystallization of the lactose.

3.    Food Additives.-

     (a) The use of food additives is not permitted for dairy permeate powders covered   by this standards.

     (b) Safe and suitable processing aids may be used under condition of good manufacturing practices. These may              also including substances (hydrochloric acid, calcium hydroxide, potassium hydroxide and sodium hydroxide)            changing the pH to improve process efficiency such as flux rates and preventing fouling in product streams.

4.     Hygiene.-

        The products shall conform to the microbiological requirements specified for milk powders in Appendix ‘B’ of these          regulations.

5.    Labelling.-

(a)  According to the composition in sub-item (c) of item 2, the name of the food shall be “lactose-rich deproteinized ……………… permeate powder” where the blank may be filled with the term dairy, milk or whey, as appropriate to the nature of the product.”.