Indian_standards - BIS Connect

Basic Details/ मूल ब्यौरा

IS Number/आईएस संख्या : IS 1165:2025
ISO 13320 : 2020

IS Title/आईएस शीर्षक : WHOLE MILK POWDER - SPECIFICATION (Sixth Revision of IS 1165) Amendment - 1

Superseding IS/सुपरसीडिंग आईएस : IS 1165:2022

Degree of Equivalence/समतुल्यता स्तर : Indigenous

Number of Revisions/पुनरीक्षणों की संख्या : 6

Number of Amendments/संशोधनों की संख्या : No amendment issued

Aspect/पक्ष : Product Specification

Language/भाषा : English

Reaffirmation Year/पुनर्पुष्टि वर्ष :

Technical Department/तकनीकी विभाग : FAD (Food and Agriculture Department)

Technical Committee/तकनीकी समिति : FAD 19 (Dairy Products Sectional Committee)

Member Secretary/सदस्य सचिव : Pradeep Sharma

Other Details

Indian Standard

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Amendment : 0

Gazette Document : 6

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License : 0

Product Manual & SIT : 0

Laboratory : 0

Classification Details

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Cross Reference Details

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Composition

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Corrigendum : 0

Cross Reference Details

Indian Standards Referred In IS IS 1165:2025
ISO 13320 : 2020
:

1	IS 1224 (Part 2):1977	Determination of fat by the gerber method: Part 2 milk products (First Revision)	FAD 19
2	IS 2491:2013	Food hygiene - General principles - Code of practice (Third Revision)	FAD 15
3	IS 4905:2015 ISO 24153 : 2009	Random sampling and randomization procedures (First Revision)	MSD 03
4	IS 5401 (Part 1):2012 ISO 4832 : 2006	Microbiology of food and animal feeding stuffs - Horizontal method for the detection and enumeration of coliforms: Part 1 colony count technique (Second Revision)	FAD 31
5	IS 5887 (Part 1):1976	Methods for detection of bacteria responsible for food poisoning: Part 1 isolation, identification and enumeration of escherichia coli (First Revision)	FAD 31
6	IS 5887 (Part 3):1999 ISO 6579	Methods for detection of bacteria responsible for food poisoning: Part 3 general guidance on methods for the detection of salmonella (Second Revision)	FAD 31
7	IS 5887 (Part 6):2012 ISO 7932 : 2004	Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of presumptive bacillus cereus: Part 6 colony - Count technique at 30?C (First Revision)	FAD 31
8	IS 10030:1981	Method for sensory evaluation of milk powder	FAD 19
9	IS 10171:1999	Guide on suitability of plastics for food packaging (Second Revision)	PCD 21
10	IS 11078:2012	Round open top sanitary cans for milk powder -- Specification (Second Revision)	PGD 38
11	IS 11546:2012 ISO 707	Milk and milk products - Guidance on sampling (Second Revision)	FAD 19
12	IS 11623:2025	Dried milk - Determination of moisture content (Reference Method) (First Revision)	FAD 19
13	IS 11721:2013 ISO 1736 : 2008	Dried milk and dried milk products - Determination of fat content - Gravimetric method (Reference Method) (Second Revision)	FAD 19
14	IS 11765:2017 ISO 6091 : 2010	Dried milk - Determination of titratable acidity (Reference Method) (First Revision)	FAD 19
15	IS 12759:2019	Dried milk and dried milk products - Determination of insolubility index (First Revision)	FAD 19
16	IS 13500:1992	Spray dried milk powders scorched particles - Determination	FAD 19
17	IS 13688:1999	Packaged Pasteurized Milk â€” Specification ( Second Revision ) Amendment - 1	FAD 19
18	IS 14988 (Part 1):2020 ISO 11290-1 : 2017	Microbiology of the Food Chain — Horizontal Method for Detection and Enumeration of Listeria monocytogenes and of Listeria spp. Part 1 Detection Method ( First Revision )	FAD 31
19	IS 16072:2012	Determination of moisture content in milk powder and similar products (Routine Method)	FAD 19
20	IS 5402 (Part 1):2021 ISO 4833 - 1:2013	Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of Micro - Organisms - Colony - Count technique at 30°C (Second Revision)	FAD 31
21	IS 5887 (Part 8/Sec 1):2023 ISO 6888-1 : 2021	Methods for detection of bacteria responsible for food poisoning: Part 8 horizontal method for enumeration of coagulase - Positive stafwylococci (Staphylococcus Aureus And Other Species): Sec 1 technique using baird - Parker agar medium	FAD 31
22	IS 5887 (Part 8/Sec 2):2023 ISO 6888-2 : 2021	Methods for detection of bacteria responsible for food poisoning: Part 8 horizontal method for enumeration of coagulase - Positive (Staphylococcus Aureus And Other Species): Sec 2 technique using rabbit plasma fibrinogen agar medium	FAD 31
23	IS 11917:2018 8968-1 : 2014	Milk and milk products - Determination of nitrogen content - Kjeldahl principle and crude protein calculation (First Revision)	FAD 19
24	IS 12074:1987 Decision taken to Reaffirm and Archive	Method for determination of lead by atomic absorption spectrophotometer	CHD 01
25	IS 8069:2023	High density polyethylene (HDPE) woven sacks for packing pesticides - Specification (second revision)	TXD 23
26	IS 16195:2014 ISO/TS 15495 : 2010	Milk, milk products and infant formulae - Guidelines for the quantitative determination of melamine and cyanuric acid by LC - MS/MS	FAD 19
27	IS 5402 (Part 1):2021 ISO 4833 - 1:2013	Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of Micro - Organisms - Colony - Count technique at 30°C (Second Revision)	FAD 31

International Standards Referred In IS 1165:2025
ISO 13320 : 2020

1	ISO 14501 : 2021
2	ISO 14674 : 2005
3	ISO 15213 : 2003

IS 1165:2025
ISO 13320 : 2020
is Referred in following Indian Standards :

1	IS 13334 : Part 1 : 2014	Skimmed milk powder - Specification: Part 1 standard grade (Second Revision)	FAD 19
2	IS 13334 : Part 2 : 2014	Skimmed milk powder - Specification: Part 2 extra grade (First Revision)	FAD 19
3	IS 14542 : 1998	Partly skimmed milk powder specification	FAD 19
4	IS 1011 : 2002	Biscuits - Specification (Fourth Revision)	FAD 16
5	IS 2981 : 1964	Layout plan for dairy laboratories	FAD 19
6	IS 1011 : 2002	Biscuits (bi-lingual)	FAD 16
7	IS 16072 : 2012	Determination of moisture content in milk powder and similar products (Routine Method)	FAD 19
8	IS 11231 : 1985	Specification for milk bread	FAD 16
9	IS 12220 : 1987	Specification for ready gulab jamun mix	FAD 16
10	IS 1483 : 1988	Specification for white bread (Third Revision)	FAD 16
11	IS 2397 : 1988	Specification for wafers (Second Revision)	FAD 16
12	IS 1485 : 1993	Macaroni, spaghetti, vermicelli and egg noodles - Specification (Second Revision)	FAD 16
13	IS 8555 : 1988	Specification for bread rusks (First Revision)	FAD 16
14	IS 8556 : 1988	Specification for bun (First Revision)	FAD 16
15	IS 1960 : 1979	Specification for wheatmeal bread (Second Revision)	FAD 16
16	IS 10903 : 1984	Specification for paushtik barley powder	FAD 16
17	IS 9038 : 1979	Specification for reconstitutable protein beverage food	FAD 16
18	IS 9095 : 1979	Specification for protein chewy candy	FAD 24
19	IS 7187 : 1989	Ice cream cones - Specification (First Revision)	FAD 16
20	IS 10974 : Part 4 : 1984	Code for hygienic conditions for production, transport, storage and distribution of 5 milk products: Part 4 frozen products	FAD 19
21	IS 10106 : Part 1 : Sec 1 : 1990	Packaging code: Part 1 product packaging . section 1 foodstuffs and perishables	TED 24
22	IS H12220 : 1987	Ready Gulab Jamun Mix (HINDI)	FAD 16
23	IS 4238 : 2025	Sterilized and Ultra High Temperature Sterilized Milk â€” Specification ( First Revision ) Amendment - 1	FAD 19
24	IS 4884 : 1968	Specification for sterilized cream	FAD 19
25	IS 12299 : 1998	Dairy whitener - Specification (First Revision)	FAD 19
26	IS 4709 : 1968	Specification for flavoured milk	FAD 19
27	IS 10281 : 1982	Method for sensory evaluation of processed cheese	FAD 19
28	IS 7839 : 1975	Specification for dried ice-cream mix	FAD 19
29	IS 9584 : 1980	Specification for cheese powder	FAD 19
30	IS 10030 : 1981	Method for sensory evaluation of milk powder	FAD 19
31	IS 13688 : 2020	Packaged Pasteurized Milk â€” Specification ( Second Revision ) Amendment - 1	FAD 19

Classification Details

Certification	:
Group	:	Management systems/services and corporate social responsibilities
Sub Group	:	Human Resource & Innovation Management
Sub Sub Group	:	Human Resource
Aspect	:	Others

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Basic Details/ मूल ब्यौरा

Other Details

Indian Standard

Amendment : 0

Gazette Document : 6

License : 0

Product Manual & SIT : 0

Laboratory : 0

Classification Details

Cross Reference Details

Composition

Corrigendum : 0

Cross Reference Details

Classification Details