Disclosure to Promote the Right To Information

Whereas the Parliament of India has set out to provide a practical regime of right to information for citizens to secure access to information under the control of public authorities, in order to promote transparency and accountability in the working of every public authority, and whereas the attached publication of the Bureau of Indian Standards is of particular interest to the public, particularly disadvantaged communities and those engaged in the pursuit of education and knowledge, the attached public safety standard is made available to promote the timely dissemination of this information in an accurate manner to the public.

इंटरनेट मानक

“!ान $ एक न' भारत का +नम-ण”Satyanarayan Gangaram Pitroda

“Invent a New India Using Knowledge”

“प0रा1 को छोड न' 5 तरफ”Jawaharlal Nehru

“Step Out From the Old to the New”

“जान1 का अ+धकार, जी1 का अ+धकार”Mazdoor Kisan Shakti Sangathan

“The Right to Information, The Right to Live”

“!ान एक ऐसा खजाना > जो कभी च0राया नहB जा सकता है”Bhartṛhari—Nītiśatakam

“Knowledge is such a treasure which cannot be stolen”

“Invent a New India Using Knowledge”

है”ह”ह

IS 4883 (1980): Khoa [FAD 19: Dairy Products and Equipment]

IS : 4883 - 1980

Indian Standard SPECIFICATION FOR KHOA

( First Revision )

Dairy Products Sectional Committee, AFDC 34

Chairman

DRD. SUNDARE~AN

Mem hers

Representing

Natiga;LaFairy Research Institute ( ICAR ),

DR N. C. GANGULI ( Alternate to Dr D. Sundaresan j

AGRICULTURAL MARKETINO ADVISER TO THE GOVERNMENT

Directorate of Marketing & Inspection ( Ministry of Agriculture & Irrigation ), Faridabad

OF INDIA SHRI S. JAYARAMAN ( Alternate )

DR R. P. ANEJA DR Y. MALLESAPPA ( Alternate )

National Dairy Development Board, Anand

SHRI B. R. BEDEK~R HMM Limited, Nabha SHRI M. P. RAJEN PILLAI (Alternate )

DR V. R. BRALERAO Indian Council of Agricultural Research ( ICAR ), New Delhi

DR N. R. BHASIN Rajasthan State Dairy Development Corporation Ltd, Jaipur

SERI D. S. CHADHA Central Committee for Food Standards ( Ministry of Health & Family Welfare ), New Delhi

ASSISTANT SECRETARY ( PFA ) ( Alternate ) CHAIRMAN Technical Standardization Committee ( Food-

stuffs ) ( Ministry of Agriculture & Irrigation ) , New Delhi

SECRETARY ( Alternate ) COL S. K. CHIB Food Tnspection Organization, Quartermaster

General’s Branch, Army Headquarters LT-COL K. N. ACRARYA (Alternate )

BRIO B. S. DAEIYA Directorate of Military Farms, Quartermaster General’s Branch, Army Headquarters

SHRI R. K. TRIPATHI ( Alternate ) SHRI SANJAY DALMIA Dalmia Dairy Industries, New Delhi

&RI C. SUKHANI (Alternate) SRRI G. V. GOKHALE Dairy Development Commissioner, Government

of Maharashtra, Bombay SHRI N. D. KOTNIS (Alternate )

( Continued on page 2 )

Q Coprrigkt 1981

INDIAN STANDARDS INSTITUTION

This publication is protected under the In&a Cejyright Act ( XIV of 1957 ) and reproduction in whole or in part by any means except with written permission of the publisher shall be deemed to be an infringement of copyright under the said Act.

.

IS:4883-1980

( Continuedfrom page 1)

Members

SKRI S. V. GUPTA

Representing

National Physical Laboratory ( CSIR ), New Delhi

SHRI MORINDER NATH ( Alternate ) Srw HARSIYRAT GILL The Punjab Dairy Development Corporation Ltd,

Snar S. K. MALHOTRA ( Alternate ) Chandigarh

SHRI L. C. JAVA SHRI L. V. SHEVADE ( Alternate )

Joy Ice Creams ( Bangalore ) Pvt Ltd, Bangalore

SHRI G. M. JHALA Indian Dairy Corporation, Vadodara JOINT COM~~ISSIONER ( DAIRY Ministry of agriculture & Irrigation ( Department

DEVELOPMENT ) DEPUTY COJ~~~ISSIONER ( DAIRY

of Agriculture )

DEVELOPMENT ) ( Alternate ) SHRI K. MADHAVA RAO The Andhra Pradesh Dairy Development

Corporation Limited, Hyderabad SHRI M. PURNACHANDRA RAO (Alternate I ) &RI JASWA~TRA RAO ( Alternate II )

MANAGER ( QUALITY CONTROL ) Delhi Milk Scheme, New Delhi SHRI S. C. SAXENA (Alternate )

SHRI P. MANSUKHANI Glaxo Laboratories ( India ) Ltd, Bombay DR I. S. VERMA ( Alternate )

SHRI B. L. MITTAL The Haryana Dairy Development Cooperative

SRRI B. VISHWANaTHAN ( Alternate) Federation Limited, Chandigarh

SERI I. P. PATEL Gujarat Cooperative Milk Marketing Federation Ltd, Anand

SHRI T. M. CONTRACTOR ( Alternate ‘, SnnrA. -A~ANATEAN .

SHRI S. P. SHARI~A ( Alternate) SHRI S. RAMASWAMY

SHRI S. N. PANDEY ( Alternate ) DR D. S. SARASWAT

SHRI M. M. MALIK ( Alternate ) &RI V. H. SHAH

DR C. V. PATEL ( Alte7nate ) SHRI M.R.SRINIVASAN SHRIN.SUBRAMANIAN

National Co-operative Development Corporation, New Delhi

Directorate General of Technical Development, New Delhi

Indian Dairy Association, New Delhi

Kaira District Co-operative Milk Producers’ Union Limited, Anand

Milkfood Limited. New Delhi Central Food Technological Research Institute

( CSIR ), Mysore ‘e ) SHRI G. RAMANATRAN ( Alternat

DR R. WALTER good Specialities Limited, Moga SHRI A. K. ROY ( Alternate )

Sam T. PURNANANDAM, Director General, IS1 ( Ex-o#cicio Member ) Director ( Agri & Food )

Secretary

SHRI S. K. SUD Deputy Director ( Agri & Food ), IS1

. (Continued on page 9)

2

IS:4883 - 1980

Indian Standard SPECIFICATION FOR KUOA

( First Revision )

0. FOREWORD

0.1 This Indian Standard ( First Revision ) was adopted by the Indian Standards Institution on 18 June 1980, after the draft finalized by the Dairy Products Sectional Committee, had been approved by the Agricultural and Food Products Division Council.

0.2 WHOA (KHAVA, MATrA and PALGHOA) refers to the milk product prepared by partial dehydration of milk by heating under controlled conditions. Buffalo’s milk is usually preferred over cow’s milk for KHOA production, since the former gives greater yield and a more desirable body and texture.

0.3 KHOA forms an important base for preparation of indigenous milk sweets such as BURFI, PEDA, GULABJAMAJ\‘throughout India. KHOA making is one of the important methods adopted for conserving surplus milk. This standard is expected to help in the manufacture of good KHOA under hygienic conditions and in exercising necessary quality control.

0.4 During the process of KHOA production from milk, heat-coagulation of milk proteins, especially the whey proteins occurs and a characteristic cooked flavour appears. Further, the vigorous stirring of the hot mass exerts an appreciable homogenizing action, so that when the pat is formed, all the fat globules are entrained in the mass. The water is also dispersed as fine droplets in KHOA.

0.4.1 The colour of KHOA depends on the type of milk used, it is whitish from buffalo’s milk and yellowish from to cow’s milk, with a slight tinge of brown in each.

0.5 This standard was first published in 1968. Keeping in view the latest technological advances and product development, the Committee decided to revise this standard. The revision includes definitions and limits for different types of KHOA; revised limits for fat; and new requirements for titratable acidity; total solids; total ash; coliform and yeast and mould counts.

3

IS : 4883 - 1980

0.6 While formulating this standard, necessary consideration has been given to the relevant rules prescribed by the Government of India under the Prevention of Food Adulteration Act, 1954. This standard is subject to restrictions imposed under the Act and the Rules framed thereunder, wherever applicable.

0.7 For the purpose of deciding whether a particular requirement of this standard is complied with, the final value, observed or calculated, expressing the result of a test or analysis, shall be rounded off in accordance with IS : 2-1960*. The number of significant places retained in the rounded off value should be the same as that of the specified value in this standard.

1. SCOPE

1.1 This standard prescribes the requirements and the methods of sampling and test for KHOA.

2. TERMINOLOGY

2.1 KHOA - shall be heat-coagulated milk-product obtained by partial dehydration of milk of buffalo, COW, sheep and goat or their admixture. Milk solidst suitably processed may also be used. It shall not contain any ingredient foreign to milk except the addition of citric acidt in DANEDAR KHOA (see 3.1.2) added to develop the desirable characteristic.

3. TYPES

3.1 The KHOA as presently being marketed is designated as given in 3.1.1, 3.1.2, 3.1.3.

3.1.1 PIjNDI- It is characterized as a circular ball of a hemispherical pat with smooth and homogeneous body and texture. The product shall be free from burnt particles as well as from any browning defects. The product should possess characteristic cooked flavour and also should be free from objectionable odour and sour ( acidic ) taste.

3.1.2 DAJVEDAR- It is characterized by its granular texture and uneven body. The size of grains depends upon the amount of coagulant added and the quality of milk used. Citric acid7 when added should

*Rules for rounding off numerical values ( revised). tSubject to the approval of the Central Committee for Food Standards ( see 0.6 ).

4

IS : 4883 - 1980

not exceed 0.1 percent of the product. This type of KHOA is used as a base for the preparation of KALAKAJD, cakes and pastries where granulation is valued to a great extent.

3.1.3 DHAP ( K-Al-CCHA MAWA) - It is characterized by loose and sticky body and smooth texture. It contains less than 60 percent by mass of total solids and higher moisture content than PIJVDI and DANEDAR types. DHAP is preferred for the preparation of GULAB3AMA.N as it forms uniform balls with desired rheological qualities after frying and soaking in sugar syrup.

4. REQUIREMENTS

4.1 Only fresh, sweet, clean milk, free from colostrum, and in every way fit for human consumption shall be used. The milk shall be free from adulterants, preservatives and any matter foreign to milk. The fat percentage of the milk shall be such that the final product conforms to the requirements given in Table 1.

4.2 Appearance and Colour - KHOA shall be free from signs of free fat, water seepage, and mouldiness. The colour of KHOA shall be white to pale yellow, may be with a tinge of brown.

4.3 Odour and Flavour - The KHOA shall have its characteristic flavour. It shall be free from objectionable flavours and odours.

4.4 Texture and Consistency -The KHOA shall conform to its type and designation. It shall have uniform texture and consistency. The surface of KHOA should not appear ’ dry ’ and nor should it be sandy.

4.5 The product shall be manufactured and packed in equipment and premises maintained under hygienic conditions ( see IS : 2491 - 1972* ). It shall also be stored and distributed under hygienic conditions.

4.6 The material shall also comply with the requirements specified in Table 1.

5. PACKING AND MARKING

5.1 Packing - All the material used for wrapping or packaging the KHOA shall be of such a nature as to impart no off-flavour or odour, nor in any other way contaminate the product packed under normal conditions of manufacture, storage and use.

*Code for hygienic conditions for food processing units (Jirsf revision ).

5

IS : 4883 - 1980

TABLE 1

SL CHARACTERISTIC No.

(1) (2)

i) To;aL;o&licn, percent by

ii) Fat, percent by mass ( on dry basis ), Min

iii) Total ash, percent by mass ( on dry basis ), Max

iv) Titratable acidity (as lactic acid ), percent by mass, Max

v) Coliform count gram, Max

per

vi) Yeast and mould count per gram, Max

REQUIREMENTS FOR KHOA

( Clauses 4.1 and 4.6 )

REQUIREMENT FORTYPE METRODOFTEST r---------7 REFTO PINDI D AJVE- DHAP r-.-W-_---~

DAR Appen- Other Indian Standards

(3)

65

37

6.0

0.8

90

50

(4)

60

37

6.0

0.9

90

50

(5)

55

37

6.0

0.6

90

50

dix

(6)

-

-

-

A

-

-

(7)

Appendix B of IS : 1166- 1973*

Appendix B of IS :.2785- 1979+

Appendix E of IS :1547 - 1968$

-

IS : 5401 - 1969s

IS : 5403 - 19697

*Specification for condensed milk (first revision ). tspecification for natural cheese ( hard variety ), processed cheese, processed cheese

spread and soft cheese (jut revision ). ISpecification for infant milk foods ( revised). $Methods for detection and estimation of coliform bacteria in foodstuffs. ‘JMethod for yeast and mould count in foodstuffs.

5.2 Marking-The containers shall be suitably marked as to give the following information:

a) Name and type of the product,

b) Name and address of the manufacturer,

c) Net mass,

d) Batch and code number, and

e) Other requirements according to the Standards of the Weights and Measures ( Packaged Commodities ) Rules, 1977.

6

.

IS:4883-1980

5.2.1 The containers may also be marked with the IS1 Certification Mark.

NOTE - The use of the IS1 Certification Mark is governed by the provisions of the Indian Standards Institution ( Certification Marks) Act and the Rules and Regulations made thereunder. The ISI Mark on products covered by an Indian Standard conveys the assurance that they have been produced to comply with the requirements of that standard under a well-defined system of inspection, testing and quality control which is devised and supervised by IS1 and operated by the producer. IS1 marked products are also continuously checked by ISI for conformity to that standard as a further safeguard. Details of conditions under which a licence for the use of the IS1 Certification Mark may be granted to manufacturers or processors, may be obtained from the Indian Standards Institution.

6. SAMPLING

6.1 The method of drawing repersentative samples of the material and the criteria for conformity shall be as prescribed in Appendix D of IS : 2785-1979* except that stainless steel knife with a sharp pointed blade shall be used for taking the samples.

7. TESTS

7.1 Tests shall be carried out as prescribed in co1 6 and 7 of Table 1.

7.2 Quality of Reagents - Unless specified otherwise pure chemicals and distilled water ( see IS : 1070-19777 ) shall be employed in tests.

NOTE - ‘ Pure chemical ’ shall mean chemicals that do not contain impurities which effect the test results.

APPENDIX A

[ Table 1, l?e??2 ( iv ) ]

DETERMINATION OF TITRATABLE

A-l. REAGENTS

ACIDITY

A-l.1 Standard Sodium Hydroxide Solution - 0.1 N.

A-l.2 Standard Hydrochloric Acid - 0.1 N.

A-l.3 Phenolphthalein Indicator Solution - 0.5 percent in 50 percent ethyl alcohol.

*Specification for natural cheese ( hard variety ), processed cheese, processed cheese spread and soft cheese (jrst revision ).

$Specification for water for general laboratory use ( second rezikm ).

7

IS : 4883 - 1980

A-2. PROCEDURE

A-2.1 Direct Method -Weigh accurately about 2 g of KHOA in a porcelain dish. Add 3 ml of hot water and render into a fine paste using a pestle and mortar. Dilute by further adding 17 ml hot water, washing off any adherents from the pestle.

A-2.1.1 Add 1 ml of phenolphthalein indicator solution and titrate against standard sodium hydroxide solution. Stir vigorously throughout. The persistence of a slight pinkish tinge for 30 seconds indicates the end point.

A-2.1.2 Calculation

Titratable acidity ( as lactic acid ), percent by mass = 9 x AN

M

where

A = Volume in ml of standard sodium hydroxide required for titration,

N = Normality of standard sodium hydroxide solution, and

M = Mass in g of the material taken for the test.

A-2.2 Indirect Method - Proceed as in A-2.1. Add 10 ml of standard sodium hydroxide solution to the diluted product and after adding 1 ml of phenolphthalein indicator solution, titrate against standard hydrochloric acid. Stir vigorously throughout. The end point is indicated when the pink colour disappears completely.

A-2.2.1 Calculation

Titratable acidity ( as lactic acid ),

percent by mass = ( 10 - P) x 0.9 M

where

F’ = normality of standard hydrochloric acid, and

M = mass in g of the material taken for the test.

8

IS:4883=1980

Continuedfrom page 2 )

Milk Products Subcommittee, AFDC 34 : 1

Commcr Representing

SEEI M. R. SRINIVASAN Milkfood Limited, New Delhi

Members

AQRICULTUIXAL M A R K E T I N G Directorate of Marketing & Inspection ( Ministry ADVISER TO THE GOVERNIVIENT 0~ INDIA

of Agriculture & Irrigation ), Faridabad

SRRI S. JAYARAMAN ( Alfcrnate) DR B. C. BRATT Mehsana District Cooperative Milk Producers

Union Ltd, Mehsana SARI V. M. PATEL ( Alternate )

DR B. K. CRAKRAB~RTY Nati;;naia3airy Research Institute ( ICAR ),

DR K. M. NARAYANAN (Alternate ) COL S. K. CHIB Food Inspection Organization, Quartermaster

General’s Branch, Army Headquarters LT-COL K. N. ACHARYA ( Alfernafe )

BRIG R. C. DATTA Directorate of Military Farms, Quartermaster

SEEI A. K. PATIL (Alternate ) General’s Branch, Army Headquarters

DIRECTOR ( CFL ) Directorate General of Health Services, New Delhi

SEEI D. S. CHADHA ( Alternate ) SHRI B. M. L. GARQ The Punjab Dairy Development Corporation Ltd,

SEW V. JASWANTHA RAO Chandigarh

The A. P. Dairy Development Corporation Ltd, Hyderabad

SEEI P. CHANDRASEKHAR REDDY ( Alternate ) SEEI L. C. JAVA Joy Ice Creams ( Bangalore ) Pvt Ltd, Bangalore

SEEI L. V. SHEVADE ( Afternafe ) JOINT COXXISSIONEE ( DD ) Ministry of Agriculture & Irrigation ( Department

ofAgriculture ) DEPUTY COMMISSIONER ( DD ) ( Alternate )

Srra~ S. M. KHAN DR A. V. PAIIQANKAR ( Alternate

SEEI M. M. MALIK SHRI S. VER~A ( Alternate )

DR C. V. PATEL

SHRI V. H. SHAH ( Alternate ) DR I. M. PATEL

Glaxo Laboratories ( India ) Ltd, Bombay ) Indodan Milk Products Ltd, Muzaffarnagar

Kaira District Co-operative Milk Producers’ Union Ltd, Anand

Gujarat Cooperative Limited, hnand \

DR J. M. CONTRACTOR (Alternate ) SHRI N. N. PATIL Dairy Development

SBRI N. D. KOTNIS ( Aiternatc ) State, Bombay

9

Milk Marketing Federation

Commissioner, Maharashtra

( Continued on pogr 10 )

.

IS:4883-1980

( Continuedfrom page 9 )

Members

SHRI M. P. RAJEN PILLAI DR B. RANGANATRAN

SHRI Y. M. SOOD

SHRI N. SUBRAMANIAN

Representing

HMM Limited, Nabha National Dairy Research Institute ( ICAR ),

Karnal The Haryana Dairy Development Cooperative

Federation Limited, Chandigarh Central Food Technological Research Institute

( CSIR ). Mysore SHRI G. RAMANA~HAN ( Alternate )

DR CHANDAN SURHANI Dalmia Dairy Industries, Bharatpur SRRI S. K. SHOURI ( Alternate )

SHRI R. WALTER Food Specialities Limited, Moga SHRI A. K. ROY ( Alternate )

10