Question

Given below are two statements:
Statement (I): As per Food Safety and Standards (Food Product Standards and Food Additives) Regulations, 2011, cooking butter/white butter shall be made only from pasteurized cream
Statement (II): As per Food Safety and Standards (Food Product Standards and Food Additives) Regulations, 2011, milk fat % (m/m) and milk protein % (m/m) in yogurt shall not be less than 3.0 and not more than 15, and a minimum of 2.9, respectively
In light of the above statements, choose the most appropriate answer from the options given below.

• A. Both Statement (I) and Statement (II) are correct
• B. Both Statement (I) and Statement (II) are incorrect
• C. Statement (I) is correct but Statement (II) is incorrect
• D. Statement (I) is incorrect but Statement (II) is correct

Hint:

Remember the FSSAI composition standards:
- Yogurt protein minimum = 3.2% (not 2.9%).
- Cooking/White butter can be made from pasteurized or unpasteurized cream, whereas Table butter must be pasteurized.

Answer 1

The Correct Option is B