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safefoodmitra.com · 2025-03-12 00:49:29
When standardized milk products are compositionally altered by replacing major milk constituents like milk fat or milk protein with vegetable oil, fat, or protein, the resulting product is classified as an Analogue. "Dairy Analogue" is defined under FSSAI regulation as a product in which constituents not derived from milk take the place, in part or in whole, of any milk constituent(s) and the final product resembles, organoleptically and/or functionally, milk or milk product or composite milk product as defined in these regulations.

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Common food adulterants in India

What is adulteration? Adulteration is the process of adding unwanted substances to the food, with similar appearance/colour for making profits. Adult...

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Common food adulterants in India

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