If you are in the dairy business, following the right processing regulations is very important. It helps keep your milk products safe, fresh, and legal to sell. Whether you own a small dairy farm or run a large-scale operation, understanding these dairy processing rules can help you grow and protect your business.
At Chadha Sales, we offer high-quality dairy equipment. But we also want our customers to stay informed and follow proper standards. So here’s a simple and useful guide to the key regulations in the dairy industry.
Why Do Dairy Regulations Matter?
Dairy is a sensitive product. It can spoil quickly or cause health issues if not handled correctly. That’s why government bodies like the Food Safety and Standards Authority of India (FSSAI) and international agencies have set rules. These ensure:
- Food safety
- Hygiene
- Quality of milk and dairy products
- Fair practices in processing and packaging
Following these laws protects your customers and builds your brand’s trust. Consumers today are more aware and careful about what they eat and drink. Clean, properly processed milk and dairy products increase customer satisfaction and help build long-term relationships with buyers. In addition, sticking to regulations helps you avoid fines, legal issues, and damage to your business reputation.
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Important Dairy Regulations to Know
Here are some common dairy processing regulations you must follow in India. These help ensure that the milk and milk-based products you sell are healthy, clean, and legal.
1. FSSAI Registration or License
Every dairy business must have an FSSAI registration or license. It depends on your business size:
- Small units: Basic FSSAI Registration
- Medium to large units: FSSAI State or Central License
You need to display the FSSAI number on your product packaging, in marketing materials, and even at your business location. The license shows that your operations are approved and supervised under food safety laws.
Getting this license involves submitting business documents, details of food handling, and a plan for hygiene and safety. It also involves regular inspections by food officers.
2. Clean and Safe Milk Handling
From milking cows to bottling milk, hygiene is key. According to FSSAI rules:
- Milk should be collected in clean, food-grade containers
- Milking should be done under sanitary conditions
- Milking equipment must be cleaned regularly
- Storage areas must be clean and pest-free
- Equipment must be stainless steel or other food-safe material
At Chadha Sales, our milk storage tanks, butter churners, cream separators, and pasteurizers are made with food-grade stainless steel (like AISI 304) to help you follow these rules easily. Clean hands, washed utensils, and clean floors are a must. Unclean milk can carry harmful bacteria and lead to spoiled products.
3. Pasteurization Requirements
Pasteurization is the process of heating milk to kill harmful bacteria. It is often required by law before milk is sold. According to regulations:
- Milk must be heated to a specific temperature (usually 72°C for 15 seconds)
- It must then be cooled quickly to stop bacterial growth
Pasteurization helps increase milk’s shelf life and makes it safer to drink. Unpasteurized milk can contain bacteria like Salmonella or E. coli, which are dangerous to health. Pasteurizers must be cleaned regularly. Machines from Chadha Sales are designed for easy cleaning and regular use.
4. Proper Packaging and Labelling
Milk and dairy products must be packed in clean, sealed, and food-grade containers. Packaging must:
- Be tamper-proof
- Prevent contamination
- Keep the product fresh
- Labels must clearly show:
- Product name
- Net quantity
- FSSAI license number
- Manufacturing and expiry date
- Storage instructions
Also, if your product is flavored, toned, or double-toned milk, it should be mentioned on the label. Incorrect labeling can lead to penalties or bans.
5. Cold Chain Maintenance
Milk must be stored and transported at the right temperature to prevent spoilage. This process is known as maintaining the “cold chain.” It includes:
- Using milk chillers and refrigerated vans
- Keeping milk between 0°C to 4°C from collection to delivery
- Storing milk immediately after milking
- Avoiding long exposure to heat
Many milk processors ignore cold chain standards, which leads to product spoilage, complaints, and waste. Chadha Sales offers cold storage and milk chilling solutions for smooth operations.
6. Testing and Quality Control
To meet dairy standards, you must test your milk regularly for:
- Fat content
- SNF (Solid Not Fat) content
- Bacterial load
- Antibiotic residues
These tests help ensure that only the best quality milk is processed. You also need to maintain records of test results. Chadha Sales provides easy-to-use milk testing equipment to ensure quick and accurate quality checks. Also, water used in processing should be tested to ensure it is safe and free from harmful bacteria.
7. Waste Management and Environmental Safety
Dairy processing creates waste like used water, whey, curd remains, and packaging waste. Indian law requires dairy units to:
- Treat wastewater before releasing it
- Store and dispose of solid waste carefully
- Follow the pollution control board norms
Wastewater from dairy units can harm rivers and groundwater if not treated properly. Installing a basic effluent treatment plant (ETP) is a good step for medium and large units.
8. Employee Hygiene and Training
Employees handling milk should follow good hygiene. FSSAI recommends:
- Wearing clean uniforms and gloves
- Washing hands regularly
- Avoid touching milk directly
- Not working when unwell
You must also train your staff on how to clean equipment, store milk, and handle food safely. Good staff hygiene is just as important as clean equipment.
9. Regular Cleaning and Maintenance
All machinery, tanks, and containers must be cleaned properly to avoid contamination. This includes:
- Daily washing of storage tanks and milk cans
- Weekly deep cleaning of processing units
- Using food-safe detergents and brushes
Our machines at Chadha Sales are designed with easy-to-clean surfaces, rounded corners, and minimal joints to avoid dirt buildup.
10. Record Keeping and Inspections
FSSAI and other authorities often check dairy facilities. You must:
- Keep logs of milk collected and processed
- Record test results of milk batches
- Maintain equipment maintenance logs
- Keep staff hygiene records
Having these records ready will help during inspections. It also helps you manage your business better.
11. Use of Approved Additives
In some products, like flavored milk or paneer, food-grade additives are used. These must be approved by FSSAI. Never use chemicals or ingredients that are not approved. Make sure the color, flavor, or preservatives used are listed clearly on labels and used in permitted quantities only.
12. Traceability and Recall Readiness
You should be able to trace your milk product from farm to market. This helps in case there is a complaint or product recall. Traceability includes:
- Keeping supplier records
- Labeling each batch
- Knowing where your product goes
If something goes wrong, you must be able to recall products quickly.
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How Chadha Sales Supports Dairy Regulations
We don’t just sell machines — we support your dairy journey. Our equipment is:
- Made of high-quality, food-grade material
- Easy to clean and maintain
- Designed to meet FSSAI and global standards
From butter churners to milk cans, milk pasteurizers to cream separators — every product from Chadha Sales is built to help you meet processing rules easily and affordably. We also offer guidance and after-sales support to help you use our machines safely and effectively.
Chadha Sales: Empowering Dairy Businesses with FSSAI Testing Workshops
At Chadha Sales, we go beyond supplying top-quality dairy equipment—we actively support our customers in meeting regulatory standards through practical training. One of the key ways we do this is by organizing workshops on FSSAI-compliant milk and milk product testing. These workshops are designed to help dairy farmers, processors, and entrepreneurs understand and implement essential quality checks to ensure their products are safe, legal, and market-ready.
Why Attend Our FSSAI Testing Workshops?
- Hands-On Training: Learn how to perform critical tests for:
- Fat content (using Gerber method or automated analyzers)
- SNF (Solid Not Fat) levels
- Bacterial load (e.g., Total Plate Count)
- Adulteration checks (detecting water, starch, urea, etc.)
- Antibiotic residues (to meet export/domestic safety norms)
- Regulatory Compliance: Understand FSSAI’s testing requirements and how to maintain records for inspections.
- Cost-Effective Solutions: We demonstrate affordable, user-friendly testing equipment (like lactometers, pH meters, and microbiological kits) that fit small and large-scale operations.
- Troubleshooting: Get expert guidance on common issues like inconsistent results, improper sampling, or equipment calibration.
- Certification Awareness: Learn how to interpret test results for product labeling and certification (e.g., AGMARK, ISO).
Conclusion
Understanding and following dairy processing regulations is not only required by law it also helps you produce clean, safe, and trusted products. Whether you’re just starting or running a large plant, staying compliant protects your business.
Follow FSSAI rules, keep your workplace clean, test your milk, and use quality machinery. This will help you grow your brand and win the trust of your customers. For help choosing the right dairy equipment, contact Chadha Sales today. We’re here to make dairy processing safe, easy, and successful for you.