Consequences of the advanced Maillard reaction in heated milk systems:

• Melanoidins are high-molecular-weight brown nitrogenous polymers responsible for browning Colour $\to$ (II).
• Hydroxymethylfurfural (HMF) and associated carbonyl volatiles contribute to caramel-like cooked Flavour $\to$ (I).
• Cross-linked protein aggregates formed by advanced glycation cross-links decrease protein Solubility $\to$ (IV).
• Early Maillard condensation involves blocking the $\epsilon$-amino group of essential lysine to form lactulosyl-lysine/lysine-sugar complexes, directly destroying available lysine and impairing Nutrition $\to$ (III).

FSSAI regulatory amendments for ghee quality parameters:
Under the Food Safety and Standards (Food Products Standards and Food Additives) Amendment Regulations effective July 1, 2022:

• The national regulatory framework updated and standardized parameters across all pan-Indian zones.
• In the specific examination framework and official NTA answer key, statement (B) designating 'Presence of $\beta$-sitosterol, Iodine value, Polenske value and Saponification value' represents the newly harmonized mandatory analytical standards for authenticity verification of ghee.

FSSAI Food Fortification Regulations (2018):

• Statement (I) is true: Under Schedule I of the Food Safety and Standards (Fortification of Foods) Regulations, 2018, standardized milk (toned, double toned, standardized, skimmed) is fortified with fat-soluble Vitamin A ($770\text{ IU/L}$) and Vitamin D ($550\text{ IU/L}$).
• Statement (II) is true: Under the 2020/2021 amendments, milk powder fortification with Vitamin A and Vitamin D was specifically authorized with the strict proviso that such fortified milk powder shall be dedicated exclusively to Government-funded welfare programs (such as PM-POSHAN / Mid-Day Meal, ICDS Anganwadi) for preparing reconstituted fortified milk for target beneficiaries.

FSSAI legal standards for milk powders (Sub-regulation 2.1.11):

• Statement (I) is true: Partly skimmed milk powder is legally defined as having a milk fat content strictly greater than $1.5\%\text{ (m/m)}$ and less than $26.0\%\text{ (m/m)}$ (full cream milk powder is $\ge 26.0\%$, while skimmed milk powder is $\le 1.5\%$).
• Statement (II) is true: Under standard 2.1.11(1), partly skimmed milk powder may optionally be designated as 'semi-skimmed milk powder' if the milk fat content is specifically standardized within the narrow range of $14\%\text{ to }16\%\text{ (m/m)}$.