Raw Material Purchase Specification

ITEM : MILK

CATEGORY : DAIRY

U.O.M. : LTR

SEASON : ALL

SPECIFICATION :
1. The milk prepared by the admixture of cow or buffalo milk or both with fresh skimmed
milk shall be free of objectionable odors or flavours. It shall be pasteurized &
homogenized having a specific gravity of 1.028 at 27°C, acidity of 0.14 % (max) and should
have milk fat & solid not fat content as per specifications below:

Name of Milk Fat Content (%) Solid Non Fat (%)

Skimmed Milk 0.5 (Max) 8.7 (Min)
Double toned milk 1.5 (min) 9.0 (min)
Toned milk 3.0 (min) 8.5 (min)
Full cream milk 6.0 (min) 9.0 (min)
2. It shall conform to other standards laid down by PFA, the PFA warranty shall be
mentioned on the challan / invoice.
3. It shall be hygienically packed in suitable (food grade) packing material. The packets
shall bear Date of Packing, Best Before Date and batch number . Milk must be packed in
an automatic plant and the company must have MMPO number from the Ministry of
Agriculture , Govt of India.
4. It shall comply to the microbiological standards. Refer table – below

S. No. Requirement UHT Milk / UHT Pasteurised Milk /Boiled / Sterilised Milk /
Flavoured Milk Pasteurised Flavoured Milk Sterilised Flavoured
Milk

1 Total Plate Count Nil 30,000/gm (max) Nil

2 Coliform Count Absent in 0.1 gm Absent in 0.1 gm Absent in 0.1 gm
3 E.Coli Absent in 1 gm Absent in 1 gm Absent in 1 gm
4 Salmonella &shigella Absent in 25 gm Absent in 25 gm Absent in 25 gm
5 Staphylococcus aureus Absent in 1 gm Absent in 1 gm Absent in 1 gm
6 Yeast and Mould Count Absent in 1 gm Absent in 1 gm Absent in 1 gm
 Raw Material Purchase Specification

ITEM : BUTTER TABLE

CATEGORY : DAIRY

U.O.M. : KG.

SEASON : ALL

SPECIFICATION :
1. It shall be prepared from cow or buffalo milk or a combination thereof and shall have pleasant flavour & taste.
2. It shall be free from other animal fats, wax & mineral oils, vegetable oils & fats.
3. No preservative except common salt and no colouring matter except annatto or carotene shall be added.
4. It shall conform to the standards laid down by PFA.
5. It shall be hygienically packed in frozen condition with the proper label mentioning
Batch No./ Code No., Date of Packing / manufacturing, Best Before / Expiry and Net Weight.

6. It shall comply to the microbiological standards. Refer table below

Fat % Wt. : 80.0 (min)
Curd % Wt. : 1.5 (max)
Salt % Wt. (as NaCl)
(in case of Salted Butter) : 3.0 (max)
Moisture % : 16.0 (max)

S. No. Requirement Butter

1 Total Plate Count 5000 /gm (max)
2 Coliform Count 5/gm (max)
3 E.Coli Absent in 1 gm
4 Salmonella & Shigella Absent in 25 gm
5 Staphylococcus aureus Absent in 1 gm

6 Yeast and Mould Count 20/gm (max)

 Raw Material Purchase Specification

ITEM : BUTTER WHITE

CATEGORY : DAIRY

U.O.M. : KG.

SEASON : ALL

SPECIFICATION :
1. It shall be prepared from cow or buffalo milk or a combination thereof without the
addition of any preservative including common salt, any added colouring matter or any
added flavouring agent.
2. It shall be free from other animal fats, wax & mineral oils, vegetable oils & fats.
3. It shall be white in colour, (no granules when rubbed between finger and thumb), no
streakiness, molting or signs of curd. At 15 degree centigrade butter should be firm, neither
greasy nor oily, should show granular texture on breaking.
4. Flavour should be free from any rancid taste.
5. The fat content shall not be less than 80 %.
6. It shall be pasteurized & shall be hygienically packed in frozen condition and free
from any leakage with the proper label mentioning Batch No./ Code No., Date of Packing/
manufacturing, Best Before / Expiry and Net Weight.

7. It shall comply to the microbiological standards. Refer table –below

S. No. Requirement Butter

1 Total Plate Count 5000 /gm (max)
2 Coliform Count 5/gm (max)
3 E.Coli Absent in 1 gm
4 Salmonella & Shigella Absent in 25 gm
5 Staphylococcus aureus Absent in 1 gm

6 Yeast and Mould Count 20/gm (max)

 Raw Material Purchase Specification

ITEM : PANEER (COTTAGE CHEESE)

CATEGORY : DAIRY
U.O.M. : KG.
SEASON : ALL
SPECIFICATION :
1. It shall be made from pasteurized (cow or buffalo) milk, fresh with pleasant flavour and taste .
and firm texture.
2. It shall be free from any off smell, burnt & rancid flavour of any other objectionable matter
3. It shall be hygienically packed in closed container, wrapped in polythene with crushed ice.
4. It shall conform to the following chemical standards.
Fat % Wt. (Dry basis) : 55.00 (min)
Moisture % Wt. : 60.00 (max)
Starch ; Negative
5. It shall comply to the microbiological standards.

S. No. Requirement Khoya / Chhana /

Paneer

1 Total Plate Count 50,000/gm (max)

2 Coliform Count 90/gm (max)
3 E.Coli Absent in 1 gm
4 Salmonella &shigella Absent in 25 gm
5 Staphylococcus aureus 100/gm (max)
6 Yeast and Mould Count 250/gm (max)
 Raw Material Purchase Specification

ITEM : COOKING CREAM

CATEGORY : DAIRY

U.O.M. : LTR

SEASON : ALL

SPECIFICATION :
1. The fat content should be as specifications below:
Name of Cream Fat Content
Single (Low Fat) Cream 25 – 30 %
Double (Medium Fat) Cream 40 – 45 %
2. The cream has to be pasteurized and the texture has to be smooth and acidity at 0.117 %.
3. Should have a packing date, Best Before Date and the packet must have a printed warranty
with the signature of the supplier.
 Raw Material Purchase Specification

ITEM : YOGHURT

CATEGORY : DAIRY

U.O.M. : KG.

SEASON : ALL

SPECIFICATION :
1. It shall be obtained from pasteurised or boiled milk or concentrated milk, pasteurised skimmed
milk and /or pasteurised cream or a mixture of two or more of these products by lactic acid fermentation.
2. It may also contain sugar, corn syrup or glucose syrup in sweetened yoghurt or fruits in fruits yoghurt.
3. It shall have smooth surface and thick consistency without separation of whey.
4. It shall be free from vegetable oil/ fat, animal body fat, mineral oil and any other substance
foreign to milk. It may contain permitted food additives.
5. It shall conform to the microbiological requirements prescribed in Table-2.
6. It shall conform to the standards laid down by PFA.
Flavoured Yoghurt Fruit Yoghurt
Acidity (as lactic acid) : 0.85-1.2% 0.85 – 1.2%
Milk Fat % : 3.0 ((min)) 1.5 (min)
Total Solids% : 8.5 (min) 8.5 (min)
Sugar% : 6.0 (min) 6.0 (min)

S. No. Requirement Yoghurt / Dahi

1 Total Plate Count Lactic acid Bacteria: 10,00,000 / gm ((min))
2 Coliform Count 10/gm (max)
3 E.Coli Absent in 1.0 gm
4 Salmonella & Shigella Absent in 25 gm
5 Staphylococcus aureus 100/gm (max)

6 Yeast and Mould Count 100/gm (max)

 Raw Material Purchase Specification

ITEM : KHOYA DHAB DANEDAR

CATEGORY : DAIRY

U.O.M. : KG

SEASON : ALL

SPECIFICATION :
The khoya should fresh and taken out within two days maximum. Its colour should be lite creamy white.
Fresh khoya always have danedar which feels while taking into hands. It should be smell fresh.
The temperature should be maintained below 5 degree.