Microbiological Standards for Milk and Milk Products

Table-2A Microbiological Standards for Milk and Milk Products –Process Hygiene Criteria

Aerobic Plate Count Coliform Count4 Staphylococcus aureus Yeast and Mold Count Escherichia coli
(Coagulase positive)
Samplin Sampling Samplin Samplin Sampli
g Limit (cfu) Limit (cfu) Limit (cfu) Limit (cfu) ng Limit (cfu)
Sr. Plan plan g plan g plan
Product Description1 plan
No. n c m M n c m M n c m M n c m M n c m M
Pasteurized/boiled Milk/ 4 5x
1 5 3 3x10 / 5 0 <10/ml NA NA NA NA NA NA NA NA NA NA NA NA NA
Flavored Milk ml 104/ml
2 Pasteurized Cream 5 3 5x104/g 7.5x10 5 0 <10/g NA NA NA NA NA NA NA NA NA NA NA NA NA
3 Sterilized milk /UHT NA
milk / Evaporated Milk
4 Sterilized / UHT Cream NA
Sweetened Condensed 3
5 Milk 5 3 5x102/g 1x10 / 5 0 <10/g NA 5 0 <10/g NA 5 0 <10/g NA NA NA NA NA
4 4 Absent/
6 Pasteurized Butter2 5 3 2.5x10 5x10 / 5 2 10/g 20/g 5 2 10/g 50/g 5 3 20/g 50/g 5 0 g NA
/g g
Milk Powder ; SMP,
Partly SMP ; Dairy
4
7 Whitener ; Cream 5 2 3x104/g 5x10 / 5 2 10/g 50/g 5 2 10/g 1x102/g 5 0 50/g NA NA NA NA NA
Powder ; Ice Cream Mix g
Powder ; Lactose ; Whey
based Powder ;Butter
Infant Milk Food, Infant 3
Formulae, Infant Milk 5 2 5x102/g 5x10 / NA NA NA NA 5 0 <10/g NA 5 0 <10/g NA NA NA NA NA
Substitute4 g

8
Follow Up Formula 4 Absent/
5 2 1x103/g 1x10 / 10 0 <10/g NA 5 0 <10/g NA 5 0 <10/g NA 10 0 NA
g g
Cereal Based
Complimentary food
Ice Cream, Frozen
9 Dessert, Milk Lolly, Ice 5
5
3 1x105/g 2x10 / 5 3 10/g 1x102 5 2 10/g 1x102/g 5 0
Absent/
NA
g /g NA NA NA NA g
Candy
 Aerobic Plate Count Coliform Count4 Staphylococcus aureus Yeast and Mold Count Escherichia coli
(Coagulase positive)
Samplin Sampling Samplin Samplin Sampli
g Limit (cfu) Limit (cfu) Limit (cfu) Limit (cfu) ng Limit (cfu)
Sr. Plan plan g plan g plan
Product Description1 plan
No. n c m M n c m M n c m M n c m M n c m M
Processed Cheese/ 4 4
10 5 2 2.5x10 5x10 / 5 0 <10/g NA 5 0 <10/g NA NA NA NA NA NA NA NA NA
Cheese Spread /g g
All other cheeses
categories including fresh 5x102 5 3 1x102/g 5x10
2
11
cheeses / Cheddar /
NA NA NA NA 5 3 1x102/g 3 10/g 1x102/g 5 5 0 <10 /g NA
/g /g
Cottage /Soft /Semi Soft
1x102 5 2 Absent/
12 Fermented Milk Products NA NA NA NA 5 2 10/g 2 10/g 1x102/g 5 3 50/g 1x10 5 0 NA
/g /g g

Paneer/ Chhana/ chhana 5 3.5x10 1x102 5 1.5x1

13 5 3 1.5x10 5/g 5 3 10/g 3 10/g 1x102/g 5 3 50/g 5 0 <10/g NA
based sweets /g /g 02/g
4 7.5x10 1x102 5
14 Khoa/ Khoa based sweets 5 3 2.5x10 4/g 5 2 50/g 3 10/g 1x102/g 5 3 10/g 50/g 5 0 <10/g NA
/g /g
IS 5887 : Part 2 or
IS 5887 Part 8 (Sec 1)/
IS 5887 : Part 1
Test Methods7 IS 5402/ ISO: 4833 5401 Part 1/ISO : 4832 ISO : 6888-1 or IS:5403 or ISO : 6611
or ISO : 16649-2
IS 5887 Part 8 (Sec 2)/
ISO 6888-2
Table-2B: Microbiological Standards for Milk and Milk Products – Food Safety Criteria
Sulphite Reducing Enterobacter
Salmonella sp. Listeria monocytogenes Bacillus cereus Clostridia sakazakii
Sr. Product Samplin Sampling Sampling Sampling Sampling
No Description1 Limit (cfu) Limit (cfu) Limit (cfu) Limit (cfu) Limit (cfu)
g plan plan plan plan plan
n c m M n c m M n c m M n c m M n c m M
Pasteurized/boiled Absent/2 N Absent/25
1 5 0 5 0 NA NA NA NA NA NA NA NA NA NA NA NA NA
milk/ Flavored Milk 5 ml A ml
Absent/2 N
2 Pasteurized Cream 5 0 5 0 Absent/25g NA NA NA NA NA NA NA NA NA NA NA NA NA
5g A
Sterilized milk /UHT Sterilized /UHT milk products shall comply with a test for commercial sterility as per IS: 4238 (Appendix C or
3 milk / Evaporated Appendix D)
Milk
Sterilized/ UHT Sterilized/UHT cream product shall comply with a test for commercial sterility as
4 Cream per IS : 4884
Sweetened Absent/2 N
5 5 0 5 0 Absent/g NA NA NA NA NA NA NA NA NA NA NA NA NA
Condensed Milk6 5g A
Absent/2 N
6 Pasteurized Butter2 5 0 5g A 5 0 Absent/g NA NA NA NA NA NA NA NA NA NA NA NA NA
Milk Powder;
SMP,
PSMP; Dairy
Whitener; Cream Absent/2 N 5x102/ 2
7 Powder ; Ice Cream 5 0 5 0 Absent/g NA 5 3 1x103/g 5 3 50/g 1x10 NA NA NA NA
5g A g /g
Mix Powder;
Lactose; Whey based
Powder; Butter Milk
 Sulphite Reducing Enterobacter
Salmonella sp. Listeria monocytogenes Bacillus cereus Clostridia sakazakii
Sr. Product Samplin Sampling Sampling Sampling Sampling
No Description1 Limit (cfu) Limit (cfu) Limit (cfu) Limit (cfu) Limit (cfu)
g plan plan plan plan plan
n c m M n c m M n c m M n c m M n c m M
Infant Milk Food,
Infant Formulae, Absent/2 N 1x102/ 2 Absent
60 0 10 0 Absent/25g NA 5 2 5x102/g 5 2 10/g 1x10 30 0 NA
Infant Milk 5g A g /g /10g
Substitutes
8
Follow Up Formula 15 0 Absent/2 N 0 Absent/25g NA 5 2 1x102/ 5x102/g 5 2 10/g 1x102 NA NA NA NA
Cereal Based 2
15 Absent/2 N 1x102/ 10/g 1x10 NA NA
Complimentary 0
5g A
10 0 Absent/25g NA 5 2 5x102/g 5 2 NA NA
Food g /g

Ice Cream, Frozen

Absent/2 N
9 Dessert, Milk Lolly, 5 0 5 0 Absent/g NA NA NA NA NA NA NA NA NA NA NA NA NA
5g A
Ice Candy

Processed Cheese/ Absent/2 N Absent /

10 5 0 5 0 NA NA NA NA NA NA NA NA NA NA NA NA NA
Cheese Spread 5g A 25g
All other cheeses
categories including
Absent/2 N Absent/25
11 fresh cheeses / 5 0 5 0 NA NA NA NA NA NA NA NA NA NA NA NA NA
5g A g
Cheddar / Cottage
/Soft /Semi Soft etc
Fermented Mlk Absent/2 N
12 5 0 5 0 Absent/g NA NA NA NA NA NA NA NA NA NA NA NA NA
Products- 5g A
/Paneer/ Chhana/
Absent//2 N
13 chhana 5 0 5 0 Absent/g NA NA NA NA NA NA NA NA NA NA NA NA NA
5g A
based sweets
 Sulphite Enterobacter
Salmonella sp. Listeria Bacillus cereus
Reducing sakazakii
monocytogenes Clostridia
Sr. Product
No Description1 Samplin Sampling Sampling Sampling Sampling
Limit (cfu) Limit (cfu) Limit Limit Limit
g plan plan plan plan plan
(cfu) (cfu) (cfu)
n c m M n c m M n c m M n c m M n c m M
Khoa/ Khoa Absent/2 N
14 5 0 5 0 Absent/g NA NA NA NA NA NA NA NA NA NA NA NA
based sweets 5g A
IS 5887 : Part 3/
Test Methods7 ISO : 6579 IS 14988 : Part 1/ IS 5887 (Part 6) ISO : 15213 ISO/TS 22964
ISO: /ISO:7932