Question

As stipulated by FSSAI, minimum milk protein and acidity for fermented milk is

• A. 2.9% (m/m) and 0.45% ( m/m lactic acid )
• B. 3.0% (m/m) and 0.60% ( m/m lactic acid )
• C. 2.9% (m/m) and 0.60% ( m/m lactic acid )
• D. 3.0% (m/m) and 0.45% ( m/m lactic acid )

Hint:

FSSAI Standards for Fermented Milk Dahi:
Minimum Milk Protein = 2.9% (m/m).
Minimum Acidity = 0.60% (m/m as Lactic Acid).
Starter Culture Viability = $\ge 10^7\text{ cfu/g}$.

Answer 1

The Correct Option is C

Step 1: Understanding the Concept:
Food Safety and Standards Regulations standards for fermented milks: FSSAI (FSSR 2011) mandates a minimum milk protein content of 2.9% (m/m) and minimum titratable acidity of 0.60% (expressed as m/m lactic acid) for plain fermented milk dahi yoghurt.
Key Formula or Approach:
\[ \text{FSSAI Standards for Plain Fermented Milk: } \text{Protein} \ge \mathbf{2.9\% \text{ (m/m)}} \quad \& \quad \text{Titratable Acidity} \ge \mathbf{0.60\% \text{ (m/m Lactic Acid)}} \]

Step 2: Detailed Explanation:
Under the Food Safety and Standards Authority of India (FSSAI) Regulations, 2011 (Standards for Fermented Milk Products, Regulation 2.1.12):
- For plain Fermented Milk (including Dahi, Yoghurt):
1. Milk Protein Content: Minimum 2.9% (m/m) (or minimum $2.7\%$ for flavored varieties adjusted for ingredients).
2. Titratable Acidity (as Lactic Acid): Minimum 0.60% (m/m lactic acid) (with maximum $1.5\%$).
3. Total Lactic Acid Bacterial Count: Minimum $10^7\text{ cfu/g}$ at the time of sale.
- Therefore, the statutory minimum standards are 2.9% protein and 0.60% lactic acid.

Step 3: Final Answer:
Hence, the stipulated standards are 2.9% (m/m) and 0.60% (m/m lactic acid), corresponding to option (C).