“The scope of the examination includes milk, khoa, chenna, paneer, ghee, butter, curd and ice cream. The parameters of the test are contaminants, standard quality and composition parameters, contaminants, antibiotic residues and microbiological indicators,” he said.
The reason for choosing milk is its necessary role in food culture as fresh water or as a processed milk product, he said.
“We hope to submit a report on the results of the study to the health ministry by December,” Panda said.
One of the goals of the study is to devise strategies for remediation, the official said.
The regulator has conducted five studies on milk and milk products since 2011.