Khoa and cream explained: this guide covers what it means, who it applies to, the step-by-step process, documents required, fees, due dates and penalties in India — so you can stay compliant with confidence and avoid costly mistakes.
Regulations 2.1.2 to 2.1.7 fix what each of six liquid and concentrated dairy products is, what it must contain and how it must be named. The milk standard works through a class table of minimum milk fat and milk solids-not-fat, which is the table dairies and testing laboratories use every day. Dairies that need a licence for these products can start with FSSAI registration for food manufacturers.
This article reads the text as amended up to 21 October 2024 (FSSAI chapter compendium consolidated to amendment 83; the amendment of 10 July 2025 does not change this chapter). Later notifications should be checked on fssai.gov.in. A compendium is a reference consolidation; the Gazette text prevails.
Milk of each class must meet its own minimum milk fat and SNF figures, which the standard prints in a table of classes from buffalo milk to skimmed milk. Flavoured milk must keep the fat and SNF of the milk it is made from. Evaporated and sweetened condensed milk each come in four types. Khoa and cream have their own parameters. Every standard says additives must be those permitted in Appendix A and the product must meet the microbiological requirements in Appendix B.
Common structure of each standard
Each standard follows the same seven items: description, essential composition and quality factors, food additives, contaminants, hygiene, labelling, and sampling and analysis. Three lines repeat in all six, so this article states them once.
- Additives: only the specific additives permitted in Appendix A, within the limits specified. Our articles on Appendix A, the food category system and the additive tables explain how to read them.
- Contaminants: the Contaminants, Toxins and Residues Regulations, 2011 apply.
- Hygiene: preparation and handling as required in Schedule 4 of the Licensing and Registration Regulations, and microbiological conformity with Appendix B. Our article on Appendix B covers the table scheme.
Each standard also says it must be read with regulation 2.1.1; see our article on the general standards for milk and milk products.
Regulation 2.1.2: milk
The standard recognises species-identified milk (buffalo, cow, goat, sheep and camel), mixed milk, and full cream, standardised, toned, double toned and skimmed milk. These last classes may be made from fresh milk, reconstituted or recombined milk, and must stay homogeneous with no deposition of solids on standing. A product sub-item for low-lactose milk (less than 1% lactose) and for the lowest-lactose category (less than 0.1% lactose) sits in sub-item 1(d).
The table sets minimum milk fat and minimum milk SNF, in per cent m/m, by class. A few rows exactly as printed:
| Class of milk | Minimum milk fat | Minimum milk SNF |
|---|---|---|
| Buffalo milk | 5.0 | 9.0 |
| Cow milk | 3.2 | 8.3 |
| Toned milk | 3.0 | 8.5 |
| Skimmed milk | Not more than 0.5 | 8.7 |
The same table covers goat, camel, mixed, standardised, double toned, full cream and sheep milk. Notes say that milk offered for sale in breach of the class requirements is judged against the mixed-milk standard, that the standards apply at the point of sale, and that total sodium shall not be more than 650 mg/100 gm SNF. Item 4 adds that total urea in milk shall not be more than 700 ppm.
Milk shall not contain food additives, except that toned, standardised and similar milks may contain carry-over additives and sterilised milk may use the additives in Appendix A within limits. The label must show the class of milk and the heat treatment; unheated milk is named with the term "Raw" before the name. The ingredient list of pre-packaged milk need not be in descending order, as printed.
Regulation 2.1.3: flavoured milk
Flavoured milk is milk or milk-derived products with edible flavourings, with or without sugar, nutritive sweeteners and other non-dairy ingredients including stabilisers and food colours, and it must be heat treated. It must have the same minimum milk fat and SNF as the milk it is made from. The label name is "Flavoured Milk" with the class of milk and the heat treatment declared.
Regulations 2.1.4 and 2.1.5: evaporated and sweetened condensed milk
| Product | Defining feature | Parameters named | Clause |
|---|---|---|---|
| Evaporated milk | partial removal of water from milk; fat and protein may be adjusted without altering the whey protein to casein ratio | milk fat, milk solids, milk protein in SNF; four types: evaporated, partly skimmed, skimmed, high fat | 2.1.4 |
| Sweetened condensed milk | the same, with sugar added | milk fat, milk solids, milk SNF, milk protein in SNF; the same four types | 2.1.5 |
For evaporated milk the table prints minimum milk fat of 7.5 and minimum milk solids of 25.0 per cent (m/m); for sweetened condensed milk, 8.0 and 28.0. Both require minimum milk protein in SNF of 34.0 per cent (m/m), with protein taken as 6.38 times the total nitrogen. Milk retentate may be used for protein adjustment. The "partly skimmed" type may be called "semi-skimmed" when milk fat is between 4.0 and 4.5 per cent and minimum milk solids are as the proviso prints. A sweetened condensed milk unsuitable for infant feeding shall not carry instructions for modifying it for infant feeding.
Regulation 2.1.6: khoa
Khoa, sold as khoa, mawa or a regional name, is made by partial removal of water from milk, with or without added milk solids, by heating under controlled conditions. The table prints total solids at a minimum of 55.0, milk fat on a dry matter basis at a minimum of 27.0 (as amended on 21 October 2024), total ash at a maximum of 6.0 and titratable acidity as lactic acid at a maximum of 0.9. It shall not contain added starch or added sugar. The fat extracted from khoa must meet the Reichert Meissl value, Polenske value and Butyro-refractometer reading prescribed for ghee; see our article on ghee and milk fat products.
Regulation 2.1.7: cream and malai
Cream is the fat-rich fluid obtained by physical separation from milk. The standard also defines reconstituted and recombined cream and the prepared creams: pre-packaged liquid, whipping, cream packed under pressure, whipped, fermented (cultured or sour) and acidified cream. Malai is the fat-rich mass formed by boiling and cooling milk. The composition clause requires a minimum of 10.0 per cent (m/m) milk fat, and acidity of finished products other than fermented and acidified creams of not more than 0.15 per cent as lactic acid. Cream may be labelled low fat (minimum 10 and less than 40 per cent), medium fat (minimum 40 and less than 60) or high fat (minimum 60). The type of cream and its fat content must be on the label, and recombined or reconstituted cream is so qualified.
A practical example
Anand Dairy sells loose cow milk standardised with cream. At the point of sale the milk is tested for fat and SNF against the class on its container. If the sample falls short of the class declared, the note says the mixed-milk standard applies. The same dairy's khoa batch would be judged on total solids, milk fat, ash and acidity, and on the absence of added starch and sugar.
Where to go next
For packing units, our post on the licence for a dairy processing unit covers licensing, and the sister article on dahi, ice cream, frozen dessert and paneer continues the dairy series.
Need help with dairy standards?
A class table is easy to read and hard to apply when raw material, standardisation and labels differ from batch to batch. Our team can map your products to the right standard and licence under FSSAI registration for food manufacturers.
Key takeaways
- Milk classes are judged against minimum milk fat and SNF in a table, at the point of sale.
- Flavoured milk must keep the fat and SNF of its base milk.
- Evaporated and sweetened condensed milk each have four types.
- Khoa has four named parameters and bars added starch and sugar.
- Cream has a minimum milk fat figure and three fat-content labels.
Read next
- Regulation 2.1.1: general standards for milk and milk products
- Regulations 2.1.8 to 2.1.12: ghee, butter and milk powders
- Dairy product standards: milk, curd and ghee
- Licence for a dairy processing unit
Disclaimer: Based on the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 as consolidated in FSSAI's chapter-wise compendium (to amendment 83 of 21 October 2024) and the First Amendment Regulations, 2025, as consulted on fssai.gov.in on 2-3 October 2026. Later notifications and the Food Safety and Standards Act, 2006 provisions referred to should be checked. This article is general information, not legal advice; check the official text before acting.