Question

According to the PFA rules, 1976, milk powder should contain not more than-

• A. 5% of moisture
• B. 10% of moisture
• C. 15% of moisture
• D. 20% of moisture

Hint:

For dried food products like milk powder, moisture content is always the most critical quality parameter. The target is always a low single-digit percentage. If you see options like 10%, 15%, or 20%, they are almost certainly incorrect for a shelf-stable powder.

Answer 1

The Correct Option is A

Step 1: Understanding the Concept:
The question asks for the maximum permissible moisture content in milk powder according to food regulations (specifically citing the older PFA Rules, which have been succeeded by FSSAI regulations, but the standards for this parameter remain similar). Low moisture content is critical for the shelf stability of milk powder.
Step 2: Detailed Explanation:
Milk powder is produced by removing almost all the water from milk. The goal is to reduce the water activity to a level so low that microbial growth is impossible and deteriorative chemical reactions are minimized.
High moisture content (above 5-6%) can lead to:
Caking and lumping of the powder.
Browning reactions (Maillard reaction).
Fat oxidation.
Microbial growth if moisture levels are very high.
Therefore, food laws strictly regulate the maximum moisture content. The standard specified under the Prevention of Food Adulteration (PFA) Rules, 1976, and carried over under FSSAI, states that the moisture content in milk powder (both whole and skim) shall not be more than 5.0% by weight.
Step 3: Final Answer:
The maximum allowable moisture content in milk powder is 5%.