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Draft regulation to define mozzarella cheese: FSSAI

Updated: May 18, 2019

A draft regulation has been notified by FSSAI stating the mozzarella cheese definition and standards for lactose-free/low-lactose milk. The definition was not stated in the earlier regulation leading to the increase utilization of mozzarella cheese in quick service restaurants.

The amendment is done in 2.1.17 subsection of the Food Safety and Standards Amendment Regulations, 2019. It states that Unripened cheese attained from coagulated milk through lactic acid producing bacteria or through direct acidification is termed as mozzarella cheese. It does not possess curd granules and has a smooth elastic structure.

Percentage of lactose is also given in draft regulation which states that it should be less than 1% lactose in low-lactose milk and less than 0.01% lactose in lactose-free milk. Labeling requirements are also included under draft regulation. Lactose intolerant individuals are recommended to consume lactose free milk.

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