Milk Definition, Types, Processing, & Nutritional Value
The standardization can be done by partially skimming the fat in the milk or admixing skim milk in proper proportions. Under the FSSAI rules, the standardized milk should contain a minimum of 4.5% fat and 8.5% is milk a compound SNF. Milk is a whole, clean, lacteal secretion obtained by the complete milking of healthy milch animals, properly fed and kept, excluding that obtained within 15 days...
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