Ban on adding protein binders in milk products, FSSAI said – taste of curd should not be changed by adding enzymes.

New Delhi: The Food Safety and Standards Authority of India (FSSAI) on Thursday clarified that the addition of protein binders to milk and milk products is not allowed. Enzymes are often used as protein binders in dairy products, which can alter the flavor of the yogurt. FSSAI says that such enzymes should not be added to milk products. Only naturally made curd is better.

Difficulty in digesting milk products

If protein binders are used, it may cause difficulty in digesting milk products. FSSAI says every dairy product has unique, well-accepted composition and other characteristics. In such a situation, there is no need to add any ingredients like protein binders in milk and milk products.

It is also used in making cheese

Binding agent materials are being used to manufacture new food products, especially semi-solid or solid foods. This type of substance is also used in the process of making cheese. However, such use may affect the digestion of proteins. Thus, the biological and nutritional value of milk protein can also be affected. Milk protein has high biological value, as it is a good source of essential amino acids.

Curd is a natural source of probiotics

Curd is a natural source of probiotics, which are helpful in increasing the healthy microbiome of the intestines. Eating curd daily keeps digestion good. Also the possibility of immune disorders reduces. Yogurt contains enzymes that help digest lactose. This provides relief to people suffering from lactose intolerance. It also gives relief to the stomach. Eating curd also provides relief from gas, indigestion and acidity.