FSSAI License for Dairy Products Business in India: Milk, Paneer, Cheese & More

FSSAI Licensing Categories for Dairy Businesses

Dairy businesses in India fall under different FSSAI licensing categories based on their type of activity and scale of operation:

Business Type	FSSAI Category	Threshold
Small milk vendor (selling loose milk)	Basic Registration	Up to 500 litres/day
Milk collection centre	State License	As per state norms
Small dairy processor (paneer, curd, ghee)	State License	Turnover ₹1.5–₹50 crore
Large dairy manufacturer	Central License	Turnover >₹50 crore
Dairy exporter	Central License	Any scale

Special Requirements for Milk Vendors

Milk vendors who sell loose, unpackaged milk have specific FSSAI requirements beyond the standard registration process:

• Milk quality testing: Milk must meet FSSAI standards for fat content (at least 3.5% for cow milk, 6% for buffalo milk) and SNF (Solids Not Fat, at least 8.5%)
• Source declaration: Milk vendors must declare the source of their milk (farm name and location)
• Hygiene standards: Containers used for milk must be food-grade stainless steel or approved plastic; no aluminium vessels
• Medical fitness: Milk handlers must have annual medical fitness certificates
• No adulteration: Adding water, starch, or any other substance to milk is a serious FSSAI violation with penalties up to ₹10 lakh

Documents Required for Dairy Processing License

For a dairy processing unit (making paneer, curd, ghee, cheese, ice cream), the following documents are typically required for a State License:

• Form B application (filled online on FoSCoS)
• Blueprint/layout plan of the processing unit (min. scale 1:100)
• List of dairy products to be manufactured
• List of machinery and equipment with their capacities
• Food safety management system plan
• Water analysis report (the water used in processing must be tested)
• Source of milk (supply agreement with dairy cooperative or farm)
• NOC from local municipal body or panchayat
• Partnership deed / MOA / AOA (for companies)
• Import Export Code (if exporting)

FSSAI Standards for Common Dairy Products

Your dairy products must conform to the standards specified in the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011. Key standards include:

Paneer

• Minimum milk fat: 50% on dry weight basis (for full fat paneer)
• Maximum moisture: 70%
• No permitted non-dairy ingredients in standard paneer

Ghee

• Minimum milk fat: 99.5%
• Maximum moisture: 0.3%
• Reichert value: 28–32 (for cow ghee)
• Butyrorefractometer reading at 40°C: 40–43 (for cow ghee)

Ice Cream

• Minimum milk fat: 10% (for ice cream); 8% (for milk ice)
• Minimum total solids: 36%
• Only permitted flavours, colours, and stabilizers allowed

Labelling Requirements for Packaged Dairy Products

All packaged dairy products must carry the following information on their label:

• Product name as per FSSAI standard
• FSSAI license number of the manufacturer
• Ingredients list
• Net weight/volume
• Nutritional information per 100g/100ml
• Best Before / Use By date
• Storage instructions ("Keep refrigerated", etc.)
• Name and address of manufacturer
• Batch number / Lot number
• Country of origin (if imported)

Common FSSAI Violations in Dairy Businesses

• Selling milk/paneer without FSSAI registration or license
• Labelling products as "Pure Cow Ghee" when buffalo milk fat is mixed
• Using non-permitted preservatives or colours in dairy products
• Selling expired products or products beyond Best Before date
• Manufacturing in unhygienic conditions without proper GMP

Conclusion

Dairy is one of the most regulated food categories in India because of its high susceptibility to contamination and adulteration. Whether you sell 50 litres of milk per day from your home or manufacture 10,000 kg of paneer per day in a factory, you need the appropriate FSSAI registration or license. Contact Velco Legal India to get your dairy business licensed quickly and correctly.