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FSS (FPS and FA) Amendment Regulations, June 2025 cheese powder etc

S.no.

Section

Notification

(1) in regulation 2.1,

(1) in regulation 2.1,

(a) in sub-regulation 2.1.8, in Table 1 relating to ‘The fatty acid composition of ghee’, for the entries at row number 9 and 16, the following shall be substituted, namely:-

“C16:0 Hexadecanoic acid (Palmitic acid)

22.0-39.0

C18:3 (cis 9,12,15) 9,12,15-Octadecatrienoic acid

0.2-1.5”;

(b) after sub-regulation 2.1.17, the following sub-regulation shall be inserted, namely:-

“2.1.17(a) Standard for Cheese Powder

1. Description. -

(a) Cheese powder is a powdered form of cheese made by drying cheese dispersed in potable water or cheese slurry.

(b) Cheese powder shall be white or white with greenish tinge or light cream in colour. It shall be free from lumps except those that break-up readily under slight pressure and shall be reasonably free from scorched particles. It shall not contain any ingredient not found in milk except those permitted.

(c) Cheese slurry means the product obtained by blending/grinding cheese curd, and optionally a liquid (e.g. water, milk, cream or butter oil) and /or milk solids. Cheese slurry is ripened for about 2 to 3 weeks at suitable temperature for flavour development. The flavour development in Cheese slurry is accelerated by using modified starters, adjunct cultures and exogenous enzymes.

2. Essential Composition and Quality Factors. -

(a) Raw Material

(i) Cheese

(ii) Cheese slurry

(b) Permitted ingredients

(i) Sodium Chloride

(ii) Potable water

S. No.	Parameters	Requirements
(1)	(2)	(3)
1.	Milk fat, Minimum, % (m/m), dry matter basis	40.0
2.	Moisture, Maximum, %(m/m)	5.0
3.	Salt (added sodium chloride), Maximum % (m/m)	5.5

3. Food Additives. -

For products covered under this standard, specific food additives specified in Appendix ‘A’ of these regulations may be used and only within the limits specified.

4. Contaminants, Toxins and Residues. -

The products shall comply with the limits stipulated under the Food Safety and Standards (Contaminants, toxins and Residues) Regulations, 2011.

5. Hygiene. -

(a) The products shall be prepared and handled in accordance with the requirements specified in Schedule 4, as applicable, of the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011 and such other guidelines as specified from time to time under the provisions of the Food Safety and Standard Act, 2006.

(b) The products shall conform to the microbiological requirements specified in Appendix ‘B’ of these regulations.

6. Labelling. -

The provisions of the Food Safety and Standards (Labelling and Display) Regulations, 2020, shall apply to pre-packaged products.

7. Method of Sampling and Analysis. -

The methods of sampling and analysis mentioned in the manuals as specified by the Food Safety and Standards Authority of India from time to time shall be applicable.”;

in regulation 2.5

(2) in regulation 2.5, in sub-regulation 2.5.1, in clause (a) relating to definition of “animal”, the words “and fish” shall be omitted;

in regulation 2.10,

(3) in regulation 2.10,

(a) in sub-regulation 2.10.6, in clause (2) relating to “Caffeinated Beverages”, in item III, sub-item (B) shall be omitted;

(b) in sub-regulation 2.10.7, in the table under clause 4, serial number 28 and the entries relating thereto shall be omitted;

(c) in sub-regulation 2.10.8, in the Table 3 under clause 4, the entries at serial number 24 shall be substituted with the following, namely:-

“24.

Borates (as B), mg/l, Max

2.4 ‘’;

(d) in sub-regulation 2.10.9, for clause 2, the following shall be substituted, namely:-

“(2) Drinking water (purified) shall be clear without any sediments, suspended particles and extraneous matter. It shall also comply with the requirements given in Tables 1, 2, 3, 4, 5 and 6:

Table 1: Organoleptic and Physical Parameters

Sl. No.	Characteristic	Permissible Limit
(1)	(2)	(3)
1	Colour, Hazen units, Max	5
2	Odour	Agreeable
3	pH value	6.5-8.5
4	Taste	Agreeable
5	Turbidity, NTU, Max	1
6	Total dissolved solids, mg/l, Max	500

Table 2: General Parameters Concerning Substances Undesirable in Excessive Amounts

Sl. No.	Characteristic	Permissible Limit
(1)	(2)	(3)
1.	Aluminium (as Al), mg/l, Max	0.03
2.	Ammonia (as total ammonia-N) mg/l, Max	0.5
3.	Anionic detergents (as MBAS) mg/l, Max	0.2
4.	Barium (as Ba), mg/l, Max	0.7
5.	Boron (as B), mg/l, Max	0.5
6.	Calcium (as Ca), mg/l, Max	75
7.	Chloramines (as Cl₂ ), mg/l, Max	4.0
8.	Chloride (as Cl), mg/l, Max	250
9.	Copper (as Cu), mg/l, Max	0.05
10.	Fluoride (as F) mg/l, Max	1.0
11.	Free residual chlorine, mg/l, Min	0.2
12.	Iron (as Fe), mg/l, Max	1.0
13.	Magnesium (as Mg), mg/l, Max	30
14.	Manganese (as Mn), mg/l, Max	0.1
15.	Mineral oil, mg/l, Max	1.0
16.	Nitrate (as NO₃ ), mg/l, Max	45
17.	Phenolic compounds (as C₆ H₅OH), mg/l, Max	0.001
18.	Selenium (as Se), mg/l, Max	0.01
19.	Silver (as Ag), mg/l, Max	0.1
20.	Sulphate (as SO₄ ) mg/l, Max	200
21.	Sulphide (as H₂S), mg/l, Max	0.05
22.	Total alkalinity as calcium carbonate, mg/l, Max	200
23.	Total hardness (as CaCO₃), mg/l, Max	200
24.	Zinc (as Zn), mg/l, Max	5

Table 3: Parameters Concerning Toxic Substances

Sl. No.	Characteristic	Permissible Limit
(1)	(2)	(3)
1.	Cadmium (as Cd), mg/l, Max	0.003
2.	Cyanide (as CN), mg/l, Max	0.05
3.	Lead (as Pb), mg/l, Max	0.01
4.	Mercury (as Hg), mg/l, Max	0.001
5.	Molybdenum (as Mo), mg/l, Max	0.07
6.	Nickel (as Ni), mg/l, Max	0.02
7.	Polychlorinated biphenyls, mg/l, Max	0.0005
8.	Polynuclear aromatic hydrocarbons (as PAH), mg/l, Max	0.0001
9.	Total arsenic (as As), mg/l, Max	0.01
10.	Total chromium (as Cr), mg/l, Max	0.05
11.	Trihalomethanes:
	a) Bromoform, mg/l, Max	0.1
	b) Dibromochloromethane, mg/l, Max	0.1
	c) Bromodichloromethane mg/l, Max	0.06
	d) Chloroform, mg/l, Max	0.2

Table 4: Parameters concerning radio-active residues

Sl. No.	Characteristic	Permissible Limit
(1)	(2)	(3)
1.	Alpha emitters Bq/l, Max	0.1
2.	Beta emitters Bq/l, Max	1.0
3.	Uranium, mg/l, Max	0.03

Table 5: Microbiological Requirements

Sl. No.	Characteristic	Permissible Limit
(1)	(2)	(3)
1.	E. coli or thermotolerant coliform bacteria	Shall not be detectable in any 100 ml sample
2.	Total coliform bacteria	Shall not be detectable in any 100 ml sample

Table 6: Parameters concerning pesticide residues

Sl. No.	Characteristic	Permissible Limit (µg/l)
(1)	(2)	(3)
1.	Alachlor	20
2.	Atrazine	2
3.	Aldrin/ Dieldrin	0.03
4.	Alpha HCH	0.01
5.	Beta HCH	0.04
6.	Butachlor	125
7.	Chlorpyriphos	30
8.	Delta HCH	0.04
9.	2,4- Dichlorophenoxyacetic acid	30
10.	DDT (o, p and p, p – Isomers of DDT DDE and DDD)	1
11.	Endosulfan (alpha, beta, and sulphate)	0.4
12.	Ethion	3
13.	Gamma — HCH (Lindane)	2
14.	Isoproturon	9
15.	Malathion	190
16.	Methyl parathion	0.3
17.	Monocrotophos	1
18.	Phorate	2”;

In Appendix A,

(4) In Appendix A, under the heading “IV. Use of Food Additives in Food Products”, -

(a) in Table 6, against the entries relating to Food Category System 6.2.1 and 6.2.2 (Flours and starches*), in column (3), for the figure & words “*No additives permitted in Atta”, the figure & words “*No additives permitted in Atta, Rice flour (including the flour for Fortified Rice Kernel preparation), Millet flour, and Mixed millet flour” shall be substituted;

(b) in Table 12, against the entries relating to Food Category System 12.6.3 (Mixes for sauces and gravies), in column (3), after the food additive “Sodium aluminosilicate” and the entries relating thereto, the following shall be inserted, namely:-

Food Category System

Food Category Name

Food Additive

INS No

Recommended Maximum Level

Note

“12.6.3

Mixes for

sauces and

gravies

Sucrose esters of fatty acids

473

10,000 mg/kg

127”