In general, milk shall not contain any additives. Additives or preservatives are added to the food for technological necessity, including enhancement of shelf-life. Many food additives are classified as GRAS [meaning ‘Generally Regarded as Safe’ additives. The GRAS additives as supposed to be causing no harm for longer periods.] Milk only may be subjected to pasteurization, boiling, sterilization or Ultra High Temperature (UTH) sterilization or Chilling for its stability because milk is generally prescribed for children, patients, and old persons.

Dairy-based drinks, flavored and/or fermented (e.g. chocolate, milk, cocoa, eggnog) UHT sterilized milk shelf life more than three months may contain Emulsifier/stabilizer in specified quantity as included under Appendix A of the Food Safety and Standards (Food …..Additives) Regulations, 2011.

Further, Cheese/Sliced cheese, Processed cheese, Processed cheese spread, all types of yogurts and Evaporated milk may contain stabilizer/emulsifier, Thickener, and modifying agent, modified starch, flavor, colour, acidity regulator, surface treatment, anti-caking agent, anti-oxidants etc.

Specific additives in specified amount may be used as under Food Safety & Standards Regulations, 2011 for the items Sweetened condensed milk, Butter, Milk fat/Butter oil & Anhydrous milk fat / Anhydrous butter oil, Milk power and Cream powder, Ice Cream, Kulfi, Dried ice cream mix, Frozen desserts (commonly confused by dishonest treaders as Ice cream), Milk ice, Milk lollies, Ice candy, casein products, whey powder, Channa / Paneer, Canned Rasogolla (the cans shall be internally lacquered with sulphur dioxide resistant lacquer), dry mixes of rasogollas, Ghee.

However, it is to conclude that food without additives and preservatives is always better. Hence, the restrictions have been imposed by the regulatory authority on the commodity-wise and the quantity-wise use of additives, indispensable nowadays for the food industry.