Laboratory testing and on-site factory raids by enforcement squads uncovered widespread industrial substitution of pure milk solids with cheap, hazardous non-dairy ingredients. Investigators documented the systematic incorporation of refined oils, foreign vegetable fats, and soybean byproducts to mimic milk fat profiles. To artificially adjust density, appearance, and shelf life, processors utilized toxic chemical agents including detergents, talcum powder, titanium dioxide, liquid glucose, hydrogen peroxide, and various alkaline neutralizers, alongside unapproved industrial surfactants, bleaching agents, optical whiteners, and emulsifiers.

Under the new operational protocol, state authorities will halt processing operations immediately upon the preliminary detection of foreign fats or chemical adulterants by serving prohibition orders under Section 34 of the FSSA. Manufacturing licenses and commercial registrations will be suspended on the spot under Regulation 2.1.8(4) of the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011. Furthermore, where facilities are found to be systematically blending toxic compounds harmful to human health, district officials are instructed to lodge First Information Reports (FIRs) under relevant criminal provisions of the Bharatiya Nyaya Sanhita (BNS).

The directive establishes an aggressive product-level and inter-state containment framework to prevent fraudulent brands from reaching consumer markets. If synthetic fats or hazardous adulterants are identified in any finished product—including ghee, khoya, paneer, chhena, and cream—the entire batch will be seized and destroyed immediately, accompanied by an absolute state-wide sales ban on that brand. Crucially, the sales prohibition applies equally to dairy brands manufactured in neighboring states and transported into Uttar Pradesh, closing regional distribution loopholes for non-compliant processors.