MALTED MILK FOOD means the product obtained by mixing whole milk, partly skimmed milk or milk powder with the wort separately from a mash of ground barley malt, any other malted cereal grain and wheat flour or any other cereal flour or malt extract with or without addition of flavouring agents and spices, emulsifying agents, eggs, protein isolates, edible common salt, sodium or potassium bicarbonate, minerals and vitamins and without added sugar in such a manner as to secure complete hydrolysis of starchy material and prepared in a powder or granule or flake form by roller drying, spray drying, vacuum drying or by any other process. It may contain cocoa powder. It shall be free from dirt and other extraneous matter. It shall not contain any added starch (except starch natural to cocoa powder) and added non-milk fat. It shall not contain any preservative or added colour. Malted milk food containing cocoa powder may contain added sugar. Malted milk food shall also conform to the following standards, namely:—

	Malted milkfood without Cocoa powder	Malted milkfood withcocoa powder
Moisture	Not more than 5 per cent by weight	Not more than 5 per cent by weight
Total protein (N x 6.25) (on dry basis)	Not less than 12.5 per cent by weight.	Not less than 11.25 per cent by weight
Total fat (on Dry basis)	Not less than 7.5% by weight	Not less than 6% by weight
Total ash (on dry basis)	Not more than 5% by weight	Not more than 5% by weight
Acid insoluble ash (on dry basis) (in dilute HCl)	Not more than 0.1 per cent by weight	Not more than 0.1 per cent by weight
Solubility	Not less than 85% by weight	Not less than 80% by weight
Cocoa powder (on dry basis)		Not less than 5.0% by weight
Test for starch	Negative
Bacterial count	Not more than 50,000 per gram	Not more than 50,000 per gram
Coliform count	Not more than 10 per gram	Not more than 10 per gram
Yeast and mould count		absent in 0.1 gm
Salmonella and Shigella		absent in 0.1 gm
E.Coli		absent in 0.1 gm
Vibrio cholera and V.Paraheamolyticus		absent in 0.1 gm
Faecal streptococci and Staphylococcus aureas		absent in 0.1 gm

MALT BASED FOODS (MALT FOOD) means the product obtained by mixing malt (wort or flour or malt extract) of any kind obtained by controlled germination of seeds (cereals and/or grain legumes), involving mainly steeping germination and kiln drying processes with other cereal and legume flour with or without whole milk or milk powder, flavouring agents, spices, emulsifying agents, eggs, egg powder, protein isolates, protein hydrolysates, edible common salt, liquid glucose, sodium or potassium bicarbonate minerals, amino acids and vitamins. It may contain added sugar and/or cocoa powder and processed in such a manner to secure partial or complete hydrolysis of starchy material in the form of powder or granules or flakes by drying or by dry mixing of the ingredients. The grains, legumes and their products used in preparation of malt shall be sound, uninfested and free from insect fragments, rat excreta, fungal infested grains or any other type of insect or fungal damage. It shall also conform to the following standards, namely:—
• Moisture – Not more than 5 per cent, by weight
• Total Protein (N x 6.25) (on dry basis) – Not less than 7.0 per cent, by weight
• Total ash (on dry basis) – Not more than 0.1 per cent, by weight
• Total plate count – Not more than 50,000 per gram
• Coliform count – Not more than 10 per gram
• Yeast and Mould Count – Not more than 100 per gram
• E Coli – Absent in 10 gram
• Salmonella and Shigella – Absent in 25 gram
• Alcoholic Acidity (expressed as H2SO4) with 90 per cent alcohol (on dry weight basis) – Not more than 0.30 per cent
• Vibrio cholera and V.Paraheamolyticus – absent in 0.1 gm
• Faecal streptococci and Staphylococcus aureas – absent in 0.1 gm