Question

Given below are two statements:
Statement (I): As per Food Safety and Standards (Food Product Standards and Food Additives) Regulations, 2011, cooking butter/white butter shall be made only from pasteurized cream
Statement (II): As per Food Safety and Standards (Food Product Standards and Food Additives) Regulations, 2011, milk fat % (m/m) and milk protein % (m/m) in yogurt shall not be less than 3.0 and not more than 15, and a minimum of 2.9, respectively
In light of the above statements, choose the most appropriate answer from the options given below.

• A. Both Statement (I) and Statement (II) are correct
• B. Both Statement (I) and Statement (II) are incorrect
• C. Statement (I) is correct but Statement (II) is incorrect
• D. Statement (I) is incorrect but Statement (II) is correct

Hint:

Remember the FSSAI composition standards:
- Yogurt protein minimum = 3.2% (not 2.9%).
- Cooking/White butter can be made from pasteurized or unpasteurized cream, whereas Table butter must be pasteurized.

Answer 1

The Correct Option is B

Step 1: Understanding the Concept:
Regulatory standards define composition, processing parameters, and quality criteria for dairy products to ensure safety and standardization.
The Food Safety and Standards (Food Product Standards and Food Additives) Regulations, 2011, establish these criteria for the Indian market.

Step 2: Detailed Explanation:
Let us evaluate both statements:
-Statement (I): "cooking butter/white butter shall be made only from pasteurized cream."
This statement is incorrect.
According to FSSAI standards, "Table Butter" (or pasteurized butter) must be made exclusively from pasteurized cream and must contain common salt.
However, "Cooking Butter" or "White Butter" (unsalted butter) is traditionally prepared in rural areas and can be manufactured from either pasteurized or unpasteurized cream, provided it meets the microbiologic standards.
It is not restricted to pasteurized cream only.
-Statement (II): "milk fat % and milk protein % in yogurt shall not be less than 3.0 and not more than 15, and a minimum of 2.9, respectively."
This statement is incorrect.
FSSAI standards for plain, unsweetened yogurt require:
1. Milk fat: Not less than 3.0% (m/m) (with separate categories for low-fat and non-fat variants).
2. Milk protein: Not less than 3.2% (m/m), rather than the 2.9% mentioned in the statement.
Therefore, both Statement (I) and Statement (II) are incorrect.

Step 3: Final Answer:
Both Statement (I) and Statement (II) are incorrect, which corresponds to Option (B).