National Dairy Code

Production and Processing Regulations

Fourth Edition (Amended July, 2005)

Short Title

1. This Document may be cited as the National Dairy Code, 1997.

Interpretation

2. In this Code,

"bulk milk grader" means a person who holds a Bulk Milk Grader's Permit;

"Bulk Milk Grader's Permit" means a permit issued by a Regulatory Agency for the grading of milk at the farm and transport level;

"dairy animal" means cows, goats and sheep and such other species, as may be kept for the purposes of milking;

"dairy farm" means a farm where dairy animals are kept for milking and from which a part or all of the milk is sold, offered for sale or supplied for human consumption, and includes all buildings, yards and premises occupied or used in connection with the production of milk;

"dairy barn" means a building or structure that is used to house dairy animals on a dairy farm and includes

  1. a housing barn in which no milking occurs,
  2. a milking barn in which feeding and holding areas are used in conjunction with a milking system;

"dairy plant" means a premises, building or structure, where milk is received and the processing of dairy products occurs;

"dairy plant process worker" means a person who engages in activities, duties and functions governed by Part II of this Code;

"farm-separated cream" means the fatty liquid separated from milk on the farm;

"inhibitor" means any substance, other than a bacterial culture, that does not naturally occur naturally in milk and inhibits the growth of bacteria in milkFootnote 1;

"milk" means a normal lacteal secretion obtained from the mammary gland of a dairy animal;

"milk house" means a building or structure where

  1. milk or farm-separated cream is cooled or stored; or
  2. milking equipment is cleaned, sanitized, and stored;

"milk parlour" means a building, or structure, or a portion of building, or structure, where milking occurs but where no animals are housed;

"milk marketing agency" means a provincial or territorial agency or other such organization or entity, as is defined by the legislation applicable in each province or territory, that has the legislative authority with respect to the marketing of milk or farm-separated cream;

"pest" means any animal or arthropod that may contaminate raw milk or farm separated cream;

"producer" means a person who sells, or delivers for sale, milk or farm-separated cream that has been produced by a herd of dairy animals that they own or control;

"raw milk" means milk that has not been pasteurized;

"Regulatory Agency" means an organization or a government, minister or authority, of the federal, provincial or territorial government that is responsible for the administration and enforcement of this Code;

"sale" includes trade, or barter;

"transport vehicle" means a vehicle used for the transport of milk, or farm-separated cream;

"transport vehicle depot" means a building or shelter where milk or farm separated cream is transferred from one transport vehicle to another.

Application

3. This Code applies to all dairy farms, dairy plants, dairy process workers, producers and their personnel, bulk milk graders, and owners and operators of transport vehicles.

PART I

(To access Part I of the National Dairy Code)

PART II


PROCESSING

54. In this Part

"commercially sterile" means the condition obtained in a dairy product that has been processed by the application of heat alone or in combination with other treatments, to render the dairy product free from viable forms of micro-organisms, including spores, that would be capable of growing in the dairy product at normal temperatures at which the dairy product is designed to be held during distribution and storage;

"contaminated dairy product" means a dairy product that has been exposed to contamination;

"contamination" means the introduction, or occurrence in food or the food environment of any biological or chemical agent, pest, foreign material or substance that has the potential to compromise food safety, or render the food unfit for human consumption and sale;

"critical control point" means a point or procedure in a dairy plant, where, with respect to the receiving of milk, or the processing of dairy products, a failure to exercise the control over the process at that point or a failure to follow a procedure in the process may result in a health hazard;

"critical limit" means identified tolerances in processing that shall be met to ensure that a critical control point effectively controls a health hazard;

"dairy plant permit holder" means a person holding a permit to operate a dairy plant;

"dairy product" means milk or a product thereof, that

  1. contains no oil or fat other than that of milk,
  2. is prescribed by a standard set out in this Code, including foods made by modifying the standard in accordance with this Code, or
  3. contains a minimum of 50% milk ingredients by weight;

"dairy product contact surface" means any surface, including equipment, that comes into contact with dairy products during processing;

"food grade steam" shall be steam made from potable water;

"hand washing station" means a hand basin or similar reservoir for holding liquid where soap is provided in a dispenser, and has both a hot and cold water source;

"HTST" means high temperature, short time;

"hygienic practices" means all practices and measures necessary in the production, processing, and distribution of dairy products to ensure that the dairy products are free from contamination and meet the requirements in this Regulation, including Schedules II and III;

"pasteurization" means the process of heating every particle of a dairy product in equipment that is designed and operated to meet or exceed the required time and temperature relationships as specified by these regulations;

"permit" means a registration, licence or certificate issued by a Regulatory Agency for the processing of dairy products;

"processing" means the manufacture, modification, pasteurization, preparation, reconstitution, packaging or storage of dairy products, and includes the cleaning and sanitizing of equipment and the dairy product contact surface;

"sanitary" means a condition that prevents contamination by a microbiological, chemical or physical hazard;

"sanitize" means the killing of any pathogenic bacteria.

"spoilage" means in the case of a raw milk, farm separated cream and dairy foods, an action that renders the food unfit for human consumption;

"thermal processing" means a heat preservation process applied to food with the object of reducing the level of pathogenic microorganisms associated with that food in order to assure the safety of that food over its intended shelf-life and storage conditions;

"UHT" means Ultra High Temperature, the thermal processing of dairy products by systems that are capable of rendering the product commercially sterile upon exiting the thermal processor.

Construction, Layout and Operation of Dairy Plants

55. The establishment, construction or alteration and operation of a dairy plant shall meet the following standards:
  1. The access routes and exterior traffic areas shall be constructed with a dense material, so as to prevent contamination from dust and mud.
  2. The surrounding area must be free of waste and refuse and of any other source that could contaminate the milk or food products that are produced at the plant.
  3. The exterior of the plant shall be constructed of materials that are durable and maintained in good repair. The building shall be equipped with doors, windows and other openings, that lead to the outside that have been designed and installed so as to prevent the entry of arthropods, birds, rodents or other vermin or such other thing from entering the plant and contaminating product.
  4. In order to prevent product contamination, the product handling areas within the plant shall have floors, walls and ceilings that are made of smooth, washable and waterproof material and constructed in such a manner as to be easily cleanable; free of cracks and crevices; floors that are free draining to drains that are connected to sewer piping that will adequately carry the waste from the plant in a sanitary manner and joined at the wall so as to prevent the accumulation of dirt and liquids.
  5. Have an adequate source of potable hot and cold water and food grade steam to serve the needs of the plant; be equipped with waste and sewage disposal systems to remove waste from the plant in a sanitary manner that is separate from toilets, urinals and sinks.
  6. The plant must have a lighting system that is designed and installed in each area to enhance food production and handling operations as well as the cleaning and disinfecting of facilities and equipment. The lights must be protected in order to prevent the contamination of product or packaging, in the event of lighting element breakage.
  7. The plant must be equipped with a ventilation system that will vent condensation, vapours and odours to the exterior and provide air flow that will not contaminate product.
  8. The plant shall be equipped with sanitary hand washing stations in working areas, equipped with hot and cold water under pressure so as to allow for the cleaning and disinfecting of hands.
  9. The plant shall be provided with sanitary change rooms and washrooms equipped with hot and cold water under pressure, sanitary hand washing sinks and toilets for employees and visitors. These facilities must not lead directly into processing and packaging areas of the plant.
  10. The plant shall be designed so as to prevent cross contamination between raw ingredients and finished products.
  11. The plant shall comply with the standards set out in regulations that have been developed by each jurisdiction, to meet the intent of the National Dairy Code in their jurisdictional areas and must operate only with prior approval of the Regulatory Agency.

Thermal Processing

56.
  1. Subject to subsections (3) or (4), dairy products shall not be sold, unless the dairy products have been pasteurized, in accordance with Schedule I.
  2. A dairy product that has been treated as ultra-high temperature (UHT) and aseptically packaged; and dairy products that have been sterilized in the container must conform to the definition of "commercial sterilization".
  3. Subsection (1) does not apply to cheese that has been manufactured in compliance with the Food and Drugs Act & Regulations (Canada).
  4. Subsection (1) does not apply to dairy products which have not been pasteurized that are sold or distributed for further manufacturing or processing to a facility approved by the Regulatory Agency in order to pasteurize it in a manner in accordance with Schedule I and are clearly and prominently labeled "Not for Retail Sale - Product not Pasteurized - Subsequently Must be Pasteurized or Thermally Processed".
57.
  1. The dairy plant permit holder shall ensure that
    1. all pasteurization equipment, including UHT processes, are designed, constructed, and operated to ensure the pasteurization of dairy products;
    2. all batch pasteurizers, HTST pasteurizers and UHT pasteurizers meet the requirements set out in subsections (2) to (6);
    3. temperature recording charts are retained at the dairy plant for not less than twelve months and contain the information set out in subparagraphs (i) to (viii)
      1. the name of the dairy plant,
      2. the date,
      3. the pasteurizer or recorder number,
      4. the temperature of pasteurization as shown by the indicating thermometer at a certain time or reference point during the holding period,
      5. the name and signature of the pasteurizer operator,
      6. the products processed,
      7. the flow diversion valve position forward or divert,
      8. the cut-in and cut-out temperature recorded daily by the operator at the beginning of the run;
    4. HTST pasteurizers are designed to ensure that when in operation
      1. the flow diversion valve does not operate in forward flow unless the temperature of the dairy product being pasteurized equals or exceed that required for its proper pasteurization, and
      2. the product pressure in the pasteurize side of the regenerator is at least seven kPa greater than the product pressure in the raw side of the regenerator.
  2. All batch pasteurizers shall be equipped with
    1. indicating and recording thermometers;
    2. valves of close coupled and leak protector type with stops or equivalent valves;
    3. mechanical agitation that is continuously maintained throughout the heating and holding operations; and
    4. covers to prevent contamination.
  3. During the holding operation, the airspace temperature in batch pasteurizers shall be at least 3°C above the minimum product pasteurization temperature.
  4. All HTST pasteurizers shall be equipped with
    1. recording thermometer;
    2. a constant level tank;
    3. a regeneration section;
    4. a flow control device;
    5. a heating section;
    6. a holding device;
    7. a sensing chamber;
    8. a safety thermal limit recorder;
    9. an indicating thermometer;
    10. a flow diversion device;
    11. a pressure differential controller or pressure switch if a booster pump is used;
    12. a cooling section where applicable;
    13. a vacuum breaker;
    14. components that ensure that the pasteurized dairy product in the regeneration section will, at all times, be at a pressure greater than the pressure of the raw dairy product in the same regeneration section.
  5. All UHT pasteurizers shall be equipped with
    1. a constant level tank;
    2. a regeneration section where applicable;
    3. a flow control device;
    4. a heating section;
    5. a holding section;
    6. an indicating thermometer;
    7. a temperature recording device;
    8. a divert flow controller;
    9. a divert flow indicator;
    10. a cooling section where applicable pursuant to these regulations; and,
    11. a flow diversion device.
  6. Any auxiliary equipment shall not be installed or operated in conjunction with an HTST pasteurizer so as to
    1. reduce the holding time below the legal minimum;
    2. influence the required pressure relationships within the regenerator;
    3. function as a flow promoting device, except if it is interwired with the flow control device.
58.
  1. Fluid milk and cream shall be cooled to 4°C immediately after pasteurization.
  2. In the case of batch pasteurization, the cooling referred to in subsection (1) shall be accomplished within 1 hour.
    1. dairy products, which require refrigeration, must be kept at all times at a temperature which does not exceed 4°C;
    2. certain dairy products require to be kept at temperatures that exceed 4°C as part of their manufacturing process. These processes can include, but are not limited to, drying, curing, and aging of dairy products. However, when these manufacturing processes are completed, these dairy products must be kept as directed in 3 (a); and
    3. fresh cheese curd is permitted for sale at room temperature provided that all of the following conditions are met:
      1. the cheese curd is made from pasteurized milk,
      2. the cheese curd is made in a licenced or registered dairy plant,
      3. the cheese curd is made using an active bacterial culture, which reduces the pH at the expected rate for the cheese being made,
      4. the cheese curd has a pH of less than or equal to 5.5 before being offered for sale,
      5. the cheese curd is of the hard or semi hard variety ( a moisture content of less than 62% on a fat free basis),
      6. the cheese curd is packaged before being offered for sale to preclude direct handling by the public,
      7. the cheese curd must be refrigerated after 24 hours have elapsed after manufacturing. It is not to be offered for sale again at room temperature,
      8. the cheese curd must be labelled to indicate to the consumer the time the product must be refrigerated,
      9. any cheese curd that leaves the control of the processor must not be returned for reprocessing.
  3. Frozen dairy products must be kept in a frozen state at all times.

59. A dairy plant permit holder shall maintain a complete and accurate record of the temperature used in pasteurization for each lot of pasteurized dairy product.

60. A dairy plant permit holder shall ensure that all temperature indicating devices are accurate and maintained in working order.

Employees and Visitors

61. A dairy plant permit holder shall ensure that all dairy plant process workers are trained and competent to carry out their assigned duties or functions and hold appropriate permits from the Regulatory Agency authorising them to carry out those functions in a dairy plant.

62.
  1. Entry to the processing, manufacturing, reprocessing, packing and repacking areas of a dairy plant shall be restricted to authorized personnel.
  2. A dairy plant permit holder shall follow hygienic practices and require all dairy plant process workers and visitors to comply with those practices in order to ensure the sanitary processing of dairy products.
  3. The plant facilities, material and equipment must be kept clean.
  4. The dairy plant process workers shall
    1. wear work apparel that shows dirt easily, and that has no pockets or buttons above the waist;
    2. wear a head covering or a hairnet and beard-cover in order to completely cover the hair while working in the plant; and
    3. change or cover clothing attire before moving from a high potential cross contamination area to an area with less potential cross contamination.
  5. Watches or exposed jewelry shall not be worn within the dairy products processing areas.
  6. Use of tobacco or eating of food shall be permitted only in approved, designated smoking or eating areas.
63. A dairy plant permit holder shall not permit:
  1. any person who has a disease that is transmissible through food, in a food contact area;
  2. any dairy product to be handled by a person who has a disease that is transmissible through food;
  3. any dairy product to be handled by a person who has an open sore unless that person is wearing a waterproof protection on the wound that prevents contamination of the dairy products, ingredients, or surfaces with which the food may come into contact.

Milk Sources, Ingredients and Supplies

64. All raw milk received at a dairy plant shall
  1. meet the minimum safety specifications set out in Schedule II or other applicable provincial legislation or as otherwise required by the Regulatory Agency;
  2. have been produced on a dairy farm approved by a Regulatory Agency; and
  3. have been transported by a person approved by the Regulatory Agency.

65. A dairy plant permit holder shall ensure that all raw milk and farm-separated cream received at a dairy plant is stored in a manner so as to be protected from spoilage and contamination.

66.
  1. A dairy plant permit holder shall ensure that non-milk ingredients and supplies used in the processing of dairy products
    1. conform to the requirements of the Food and Drugs Act & Regulations (Canada); and
    2. are protected from contamination.
  2. All raw materials and ingredients, during their use, must be fit for human consumption and, before their use, must be stored so as to be kept free of contamination and infestation.
  3. Containers of raw materials and ingredients must be labeled to identify the type of raw materials and ingredients they contain.

Dairy Plant Equipment

67. A dairy plant permit holder shall ensure that all equipment used in a dairy plant is designed, constructed, installed and operated in compliance with these Regulations.

68. A dairy plant permit holder shall maintain and operate all parts of a dairy plant, including the equipment, in a safe and sanitary manner.

69.
  1. A dairy plant permit holder shall ensure that all equipment used in the processing of dairy products is designed, constructed, installed and operated to assure that there is no cross-contamination of pasteurized dairy products with any other product.
  2. The surfaces of the material and equipment that come into contact with the dairy products must be
    1. made of non-corrosive material;
    2. smooth and have no crevices or loose parts;
    3. non-toxic and resistant to cleaning and disinfecting operations;
    4. unaffected by dairy products, and be constructed in such a way so as not to alter the characteristics of these products; and
    5. free of components or residue which may act as contamination agents for dairy products;
  3. Steam introduced directly into the milk or the dairy products, or which comes into direct contact with the surfaces of dairy product processing equipment must be prepared with potable water and be free of harmful substances.
  4. The material and equipment constructed by assembly, other than by welding, must be removable, and each of their components must be accessible so as to allow cleaning, disinfection and inspection.

Dairy Plant Safety ManagementFootnote 5 Footnote 6

70. A dairy plant permit holder shall not sell any dairy product for human consumption that is contaminated.

71. A dairy plant permit holder shall document procedures to demonstrate that dairy products processed and stored in the dairy plant do not result in a health hazard including
  1. (a) the identification of critical control points;
  2. (b) the critical limits for all critical control points;
  3. (c) the procedures required to ensure adherence to the critical limits; and,
  4. (d) the actions to be taken in the event that critical limits are not met.
72.
  1. A dairy plant permit holder shall have written procedures for the dairy plant's sanitation program.
  2. The sanitation program for a dairy plant shall include
    1. cleaning and sanitizing requirements and protocols for the dairy plant, including equipment; and
    2. identification of approved cleaning and sanitizing agents, their concentrations and their prescribed use.
  3. The material and equipment which come into contact with the dairy products must be cleaned at the end of the daily operations, and disinfected immediately before their use and every time they are contaminated.
  4. Hand cleaning of equipment must be carried out with non-metallic materials.
73.
  1. All cleaning agents, disinfectants, insecticides, pesticides and other methods of fighting against pests must conform to the requirements set out in subsections 9(9) and (10) of the Meat Inspection Regulations (Canada).
  2. Subject to subsection (3) all cleaning agents, disinfectants, insecticides, pesticides must be stored in an enclosed area or compartment, outside the dairy products handling areas; and the containers for these products must be labeled to identify the nature of the products they contain.
  3. In cases where, as part of the daily operation, it is necessary to make constant use, of a product referred to in this section, the containers identified as being for daily use may be stored in an enclosed compartment located inside the dairy products processing areas.

74. A dairy plant permit holder shall establish written procedures so that any lot of a dairy product can be identified and traced from the point of purchase of the raw product to the point of distribution.

Sampling, Testing and Standards of Dairy Products

75. Dairy products shall not contain detectable levels of food-borne pathogens and microbial toxins except as provided for in Schedule III and shall meet the microbiological, chemical and temperature standards as prescribed in Schedules II and III.

76. All dairy products shall meet the food additives and labelling requirements specified in the Food and Drugs Act & Regulations (Canada).

SCHEDULE I

Minimum Thermal Processing Parameters for Batch and HTST Pasteurizers

Minimum Thermal Processing Parameters for Batch and HTST Pasteurizers
Product Pasteurization Type Time Temperature
Milk Based Products - below 10% MF Batch/Vat 30 minutes 63°C
145°F
Milk Based Products - below 10% MF HTST 15 seconds 72 °C
161 °C
Milk Based Products - 10% MF or higher, or added sugar (fluid cream, chocolate milk, flavoured milk) Batch/Vat 30 minutes 66 °C
151 °F
Milk Based Products - 10% MF or higher, or added sugar (fluid cream, chocolate milk, flavoured milk) HTST 15 seconds 75 °C
167 °F
Frozen Dairy Product Mixes, Egg Nog Batch/Vat 30 minutes 69 °C
156 °F
Frozen Dairy Product Mixes, Egg Nog HTST 25 seconds

15 seconds
80 °C
176 °F
83 °C
181 °F

All pasteurized dairy products must test negative when tested for phosphatase. The minimum requirements as stated above are accepted by the Regulatory Agency. Other time and temperature combinations for the purpose of thermal processing may also be approved by the Regulatory Agency.

SCHEDULE II

Standards for Raw Milk and Farm-Separated CreamFootnote 7

list of Standards for Raw Milk and Farm-Separated Cream
Temperature Receiving plants may reject any milk arriving at the plant at temperatures greater than 6° C.
Bacterial Count 50.000 total living aerobic mesophilic bacteria per ml
Somatic Cell Count 500.000 per ml In the case of goat's milk, somatic cell count shall not exceed 1.500.000 per ml
Veterinary drug residues and inhibitor substance residues Negative for the presence of veterinary drug residues and inhibitory substance residues as tested by an approved screening method or testing below the MRL by an approved quantitative method.
Cryoscopy Maximum: -0.525°H or (-0.507°C) for cow's milk.

SCHEDULE III

Standards for Dairy ProductsFootnote 8

Fluid cow's milk products, except creams, shall have a freezing point of -0.508 °C or lower.

list of Standards for Dairy Products
Fluid cow's milk products, except creams, shall have a freezing point of -0.508 °C or lower.
Product Bacteria n c m M
n=number of sample units (subsamples) to be examined per lotFootnote 10
c=maximum number of sample units (subsamples) per lot that may have a bacterial concentration higher than the value for "m" without violation of the Regulations.
m=maximum number of bacteria per g or ml of product that is of no concern (acceptable level of contamination)
M=maximum number of bacteria per g or ml of product, that if exceeded by any one sample unit (subsamples) renders the lot in violation of the Regulations
Cheese (pasteurized milk) S. aureus
E. coli
5
5
2
2
100 100 10 000 (/g)
1 000 (/g)
Cheese (unpasteurized milk) S. aureus
E. coli
5
5
2
2
100 100 10 000 (/g)
1 000 (/g)
Cheese (pasteurized) without ripening, including fresh cheeses, lactic curd with a minimum of 50% moisture Coliform 5 2 10 100 (/g)
Fermented dairy products (e.g. buttermilk, yogourt, sour cream) Coliform 5 2 100 100(/g ou ml)
Pasteurized milk, cream and other non-fermented dairy products Mesophilic aerobic bacteria (32°C) 5 2 10 000 25 000(/ml)
Coliform 5 2 1 10(/ml)
Frozen dairy products Mesophilic aerobic bacteria (32°C)Footnote 9 5 2 10 000 50 000(/ml)
Coliform 5 2 10 100(/ml)
Butter Mesophilic aerobic bacteria (32°C) 5 2 10 000 50 000 (/g)
Coliform 5 2 10 100 (/g)
Milk powders and other dairy product powders Mesophilic aerobic bacteria (32°C) 5 2 1 000 010 50 000 (/g)
Coliform 5 2 10 100 (/g)
Evaporated, sweetened and condensed milk Shall be commercially sterile        

PART III

Dairy Product Composition Standards

1. Dairy product compositional and identity standards shall be based on provisions, both general and specific, as adopted by the Codex Alimentarius Commission, a joint committee of the Food and Agriculture Organization of the United Nations and the World Health Organization. Canada reserves the right to accept, to not accept or to accept with deviation these international standards for milk and milk products and other general principles advocated by the Codex Alimentarius Commission. Canada must also work towards harmonization regionally as set out under the North American Free Trade Argeement.

Food additive provisions are prescribed in the Food and Drug Regulations (Canada). Specific food labelling provisions such as ingredient labelling and net quantity requirements are prescribed in the Food and Drug Regulations (Canada) or the Consumer Packaging and Labelling Regulations (Canada). Labelling policies such as those for nutrient content claims (e.g. "fat free") and those for modifying standardized common names (e.g. "low fat Colby cheese") are included in the Guide to Food Labelling and Advertising.

General Labeling Requirements

2. Unless otherwise specified, the following information shall appear on all prepackaged products defined in these regulations:
  1. name of the product;
  2. name and address of the manufacturer; or name and address of the person for whom the product was manufactured as well as the factory/plant registration or identification number;
  3. the volume/weight of the product in millilitres/litres or grams/kilograms;
  4. labeling of all ingredients in descending order of percentage used;
  5. method of storing the product - keeping instructions;
  6. lot number if the best before date or expiry date is not indicated on the container;
  7. type of milk, if other than cow's milk;
  8. level of milk fat shall be shown on the principle display panel, followed by the words "milk fat" or the abbreviation "B.F." or "M.F." on the following foods:
    1. partially-skimmed milks, partially-skimmed evaporated milk and partially skimmed milk with added milk solids,
    2. flavoured milks,
    3. cream,
    4. any variety of cheese,
    5. processed cheese,
    6. cream cheese,
    7. cottage cheese,
    8. cold-pack cheese,
    9. yogourt and
    10. sour cream.

Frozen Dairy Products

3. Ice Cream Mix
  1. Description. Ice cream mix is the unfrozen food composed of milk, cream or other milk and modified milk ingredients, singularly or in combination, sweetened with permitted sweetening agents; and, shall contain a minimum of 36% solids by weight and 10% milk fat by weight in plain flavours and a minimum of 36% solids by weight and 8% milk fat in the case of mix with added cocoa and syrups, and in the case of fat-reduced product shall contain a minimum of 30% total solids by weight.
  2. Optional Ingredients. Ice cream mix may contain the following safe and suitable ingredients: egg, a flavouring preparation, cocoa or chocolate syrup, salt, fruit juice, sweeteners, sweetening agents, up to 1% added edible casein or edible caseinates, and permitted food additives.
  3. Nomenclature. The name of the food is ice cream mix.
4. Ice Cream
  1. Description. Ice cream is the frozen food obtained by the freezing of ice cream mix, with or without the incorporation of air. It shall contain a minimum of 36% total solids by weight with a minimum of 180 g/l of which 50 g/l is solids from milk fat and shall have a minimum milk fat of 10% by weight. In the case of ice cream with cocoa, chocolate syrup, fruit, nuts and/or confections, the ice cream shall contain a minimum of 36% total solids by weight with a minimum of 180 g/l of which 40 g/l is solids from milk fat and shall have a minimum milk fat of 8% by weight. In the case of fat reduced ice cream, the product shall contain a minimum of 30% total solids by weight.
  2. Optional Ingredients. Ice cream may contain the following safe and suitable ingredients: cocoa or chocolate syrup, fruits, nuts and confections, fruit juice, and permitted food additives.
  3. Nomenclature. The name of the food is ice cream.
5. Sherbet
  1. Description. Sherbet is the frozen food made from fruit juice, water , milk ingredients and/or modified milk ingredients . It shall contain not more than 5% milk solids, including milk fat, and not less than 0.35% acid determined by titration and expressed as lactic acid.
  2. Optional ingredients. Sherbet may contain the following safe and suitable ingredients: water, sweeteners, sweetening agents, fruits, fruit juice, flavouring preparations, up to one percent added edible casein or edible caseinates, and permitted food additives.
  3. Nomenclature. The name of the food is sherbet (version francaise: sorbet laitier).
6. Milk Shake Mix (PROPOSED TO OMIT THIS STANDARD - NO LONGER RELEVANT)
  1. Description. Milk shake mix is the unfrozen, pasteurized combination of milk, cream or other dairy products. The food shall contain not less than 23% total solids and not less than 3% milk fat.
  2. Optional Ingredients. Milk shake mix may contain the following safe and suitable ingredients: egg, sweeteners, sweetening agents, flavouring preparations, cocoa or chocolate syrup, up to 1% added edible casein or edible caseinates, and permitted food additives
  3. Nomenclature. The name of the food is milk shake mix.

Creams, Milk , Egg Nog, ButtermilkFootnote 11

7. Cream - OMIT

8. Whipping cream - OMIT

9. Milk- OMIT

10. Enriched Milk- OMIT

11. Egg Nog
  1. Description. Egg nog is the food made from milk and cream containing milk and cream which has been flavoured and sweetened. The food shall contain not less than 3.25% milk fat and not less than 23% total solids.
  2. Optional Ingredients. Egg nog may contain the following safe and suitable ingredients: milk ingredients, modified milk ingredients, egg and egg yolk-containing ingredients, sweeteners, sweetening agents, flavour, natural and artificial flavouring preparations and permitted food additives.
  3. Nomenclature. The name of the food shall be egg nog. The name of the food shall be accompanied by a declaration indicating the presence of any characterizing flavouring.
12. Skim milk powder Footnote 12
  1. Description. Skim milk powder is the product obtained by the partial removal of water from milk.
    1. Skim milk powder (spray dried) shall contain the following:
      Skim milk powder (spray dried) shall contain the following:
          Canada 1 Canada 2
      * except skim milk powder designated as "High Heat" (High Temp.), which shall not be greater than 2.0 ml.
      ** except skim milk powder designated as "High Heat" (High Temp.), which shall not be greater than 2.5 ml
      milk fat maximum 1.2 % 1.29 %
      moisture maximum 4.0 % 5.0 %
      titratable acidity minimum 0.11 % 0.11 %
      titratable acidity maximum 0.15 % >0.15 %
      solubility index maximum 1.0 mL* 2.0 mL**
      standard plate count maximum 50 000/g 100 000/g
      coliforms maximum 10/g 10/g
      sediment disc maximum 2 (15.0 mg) 3 (22.5 mg)
    2. Skim milk powder (instant process) shall contain the following:
      Skim milk powder (instant process) shall contain the following:
          Canada 1 Canada 2
      * except skim milk powder designated as "High Heat" (High Temp.), which shall not be greater than 2.0 ml.
      ** except skim milk powder designated as "High Heat" (High Temp.), which shall not be greater than 2.5 ml
      milk fat maximum 1.2 % 1.29 %
      moisture maximum 5.0 % 5.0 %
      titratable acidity minimum 0.11 % 0.11 %
      titratable acidity maximum 0.15 % >0.15 %
      solubility index maximum 1.0 mL* 2.0 mL
      standard plate count maximum 50 000/g 100 000/g
      coliforms maximum 10/g 10/g
      sediment disc maximum 2* (15.0 mg) 3 (22.5 mg)
  2. Optional Ingredients. Skim milk powder may contain permitted food additives.
  3. Nomenclature. The name of the food shall be skim milk powder (spray-dried) or skim milk powder (instant process).
13. Partly skimmed milk powder
  1. Description. Partly-skimmed milk powder is the product obtained by the partial removal of water from milk.
    1. Partly-skimmed milk powder shall contain the following:
      Partly-skimmed milk powder shall contain the following:
          Canada 1 Canada 2
      * except partly- skimmed milk powder designated as "High Heat" (High Temp.), which shall not be greater than 2.0 ml.
      milk fat minimum 1.3 % 1.3 %
      milk fat maximum 25.9 % 25.9 %
      moisture maximum 4.0 % 5.0 %
      titratable acidity minimum 0.11 % 0.11 %
      titratable acidity maximum 0.15 % >0.15 %
      solubility index maximum 1.0 mL* >1.0 % mL**
      standard plate count maximum 50 000/g 100 000/g
      coliforms maximum 10/g 10/g
      sediment disc maximum 2 (15.0 mg) 3 (22.5 mg)
  2. Optional Ingredients. Partly-skimmed milk powder may contain permitted food additives.
  3. Nomenclature. The name of the food shall be partly-skimmed milk powder.
14. Whole Milk Powder
  1. Description. Whole milk powder is the product obtained by the partial removal of water from milk.
    1. Whole milk powder (spray dried) shall contain the following:
      Whole milk powder (spray dried) shall contain the following:
          Canada 1 Canada 2
      ** 3.5% in the case of whole milk powder that has been made more soluble by an instantizing process.
      milk fat minimum 26.0 % 26.0 %
      moisture maximum 2.5 %** 5.0 %
      titratable acidity minimum 0.11 % 0.11 %
      titratable acidity maximum 0.15 % >0.15 %
      solubility index maximum 1.0 mL >1.0 % mL
      standard plate count maximum 50 000/g 100 000/g
      coliforms maximum 10/g 10/g
      sediment disc maximum 2 (15.0 mg) 3 (22.5 mg)
    2. Whole milk powder (gas packed) shall contain the following:
      Whole milk powder (gas packed) shall contain the following:
          Canada 1 Canada 2
      * calculated to atmospheric pressure. This determination to be made 7-10 days after final gas packaging.
      ** 3.5% in the case of whole milk powder that has been made more soluble by an instantizing process.
      milk fat minimum 26.0 % 26.0 %
      moisture maximum 2.5 %** 5.0 %
      titratable acidity minimum 0.11 % 0.11 %
      titratable acidity maximum 0.15 % >0.15 %
      solubility index maximum 1.0 mL >1.0 % mL
      standard plate count maximum 30 000/g 50 000/g
      coliforms maximum 10/g 10/g
      sediment disc maximum 2* (15.0 mg) 3 (22.5 mg)
      oxygen maximum 3.0% 3.0%
  2. Optional Ingredients. Whole milk powder may contain permitted food additives.
  3. Nomenclature. The name of the food shall be whole milk powder (spray-dried) or whole milk powder (gas packed).
15. Buttermilk Powder
  1. Description. Buttermilk powder is the product obtained by the partial removal of water from buttermilk.
    1. Buttermilk powder (spray dried) shall contain the following:
      Buttermilk powder (spray dried) shall contain the following:
          Canada 1 Canada 2
      milk fat minimum 2.0 % <2.0%
      milk fat maximum 12.0 % 12.0
      moisture maximum 4.0 % 5.0 %
      titratable acidity minimum 0.08 % 0.08 %
      titratable acidity maximum 0.18 % >0.18 %
      solubility index maximum 1.25 mL >1.25 % mL
      bacteria maximum 50 000/g 200 000/g
      coliforms maximum 10/g 10/g
      sediment disc maximum 3 (22.5 mg) 4 (32.5 mg)
  2. Optional Ingredients. Whole milk powder may contain permitted food additives.
  3. Nomenclature. The name of the food shall be buttermilk powder (spray-dried).
16. Whey Powder
  1. Description. Whey powder is the product obtained by the partial removal of water from whey.
    1. Whey powder (spray dried) shall contain the following:
      Whey powder (spray dried) shall contain the following:
          Canada 1 Canada 2
      * 5.0% in the case on Non-hygroscopic Whey Powder
      ** 0.08% in the case of whey powder made from Swiss cheese whey, and identified as such.
      milk fat minimum 1.2 % >1.2%
      moisture maximum 4.5 %* 5.0 %
      titratable acidity minimum 0.11 %** 0.11 %**
      titratable acidity maximum 0.16 % >0.16 %
      bacteria maximum 50 000/g 200 000/g
      coliforms maximum 10/g 10/g
      sediment disc maximum 2 (15 mg) 3 (22.5 mg)
  2. Optional Ingredients. Whey powder may contain permitted food additives.
  3. Nomenclature. The name of the food shall be whey powder (spray-dried).
17. Acid-Type Whey Powder
  1. Description. Acid-type whey powder shall contain the following:
    Description. Acid-type whey powder shall contain the following:
        Canada 1 Canada 2
    * 5.0% in the case on Non-hygroscopic Acid-Type Whey Powder
    milk fat minimum 1.2 % >1.2%
    moisture maximum 4.5 %* 5.0 %
    titratable acidity maximum 0.30% >0.30 %
    bacteria maximum 50 000/g 200 000/g
    coliforms maximum 10/g 10/g
    sediment disc maximum 2 (15 mg) 3 (22.5 mg)
  2. Optional Ingredients. Acid-type Whey powder may contain permitted food additives.
  3. Nomenclature. The name of the food shall be acid-type whey powder (spray-dried).
18. Blended Skim Milk and Whey Powder / Blended Whey and Skim Milk Powder
  1. Description. Blended Skim Milk and Whey Powder / Blended Whey and Skim Milk Powder shall contain the following:
    Description. Blended Skim Milk and Whey Powder / Blended Whey and Skim Milk Powder shall contain the following:
        Canada 1 Canada 2
    * 0.09% where the whey used comes from the manufacture of Swiss cheese, and is identified as such.
    milk fat minimum 1.2 % >1.2%
    moisture maximum 4.2 % 5.0 %
    titratable acidity maximum 0.11%* 0.11 %*
    titratable acidity maximum 0.16% >0.16 %
    bacteria maximum 50 000/g 200 000/g
    coliforms maximum 10/g 10/g
    sediment disc maximum 2 (15 mg) 3 (22.5 mg)
  2. Optional Ingredients. Whey powder may contain permitted food additives.
  3. Nomenclature. The name of the food shall be Blended Skim Milk and Whey Powder or Whey and Blended Skim Milk Powder.
19. (1) Edible Casein
  1. Description. Edible casein shall contain the following:
    Description. Edible casein shall contain the following:
        Canada 1 Canada 2
    milk fat minimum 1.5 % >1.5%
    moisture maximum 10.0% >10.0 %
    titratable acidity maximum 0.20% 0.20 %
    bacteria maximum 50 000/g 100 000/g
    coliforms maximum 10/g 10/g
    sediment disc maximum 2 (15 mg) >2 (>15.0 mg)
    protein maximum 95% dry basis 90% dry basis
  2. Optional Ingredients. Edible casein may contain permitted food additives.
  3. Nomenclature. The name of the food shall be edible casein.
19. (2) Edible Caseinates
  1. Spray Edible caseinates shall contain the following:
    Spray Edible caseinates shall contain the following:
        Canada 1 Canada 2
    * in the case of Calcium and Magnesium edible caseinates
    ** in the case of other edible caseinates.
    milk fat minimum 2.0 %dry basis >2.0%dry basis
    moisture maximum 5.0% >5.0 %
    titratable acidity maximum 0.20% 0.20 %
    bacteria maximum 50 000/g 100 000/g
    coliforms maximum 10/g 10/g
    sediment disc maximum 3 (22.5 mg) >3 (>22.5 mg)
    protein maximum 88% dry basis <88% dry basis
    pH maximum 7.5*
    7.0**
    >7.5*
    >7.0**
  2. Optional Ingredients. Edible casein may contain permitted food additives.
  3. Nomenclature. The name of the food shall be (Spray) Edible Caseinates.
20. Evaporated Milk
  1. Description. Evaporated milk is the liquid food obtained by the partial removal of water from milk. The food shall contain not less than 25.0 % milk solids, and 7.5 % milk fat.
  2. Vitamin addition. Evaporated milk shall contain vitamin C in such an amount that a reasonable daily intake of milk contains not less than 60 milligrams and not more than 75 milligrams of Vitamin C. The food shall also contain, if having less than 7.5% milk fat, added Vitamin A in such an amount that a reasonable daily intake of the milk contains not less than 1200 International Units and not more than 2500 International Units of Vitamin A. It shall also contain Vitamin D in such an amount that a recommended daily intake of the evaporated milk contains not less than 300 International Units and not more than 400 International Units of Vitamin D.
  3. Optional Ingredients. Evaporated milk may contain the following safe and suitable ingredients: milk ingredients, modified milk ingredients and permitted food additives.
  4. Nomenclature. The name of the food shall be evaporated milk.
21. Sweetened Condensed Milk
  1. Description. Sweetened condensed milk is the liquid food obtained by the partial removal of water from milk and safe and suitable sweetening agents. The food shall contain not less than 28.0 % milk solids including 8 % milk fat.
  2. Optional Ingredients. Sweetened condensed milk may contain the following safe and suitable ingredients: milk ingredients, modified milk ingredients, sweetening agents, vitamin D and permitted food additives.
  3. Nomenclature. The name of the food shall be sweetened condensed milk.

Cultured Products

22. Yogourt
  1. Description. Yogourt is the food obtained by lactic acid fermentation through the protosymbiotic mixture action of Streptococcus thermophilus and Lactobacillus delbruckii subsp. bulgaricus from milk ingredients and modified milk ingredients to which may have been added optional permitted ingredients listed below.
    1. At the time of sale for consumption, yogourt shall have viable, active and abundant micro-organisms, except in the case of heated treated yogourt.
    2. The acidity of yogourt shall be not lower than 0.70% per weight expressed as lactic acid from the activity of the micro-organisms. Minimum counts of characteristic micro-organisms shall be 107 cfu/g at the time of sale.
    3. Yogourt shall contain at least 9.5% milk solids non fat or at least 7.6% milk solids non fat in the case of yogourt with added fruit.
    4. Yogourt drinks shall contain at least 6.5% milk solids non fat.
    5. Yogourt shall contain at least 2.8% milk proteins in the final product or 2.2% milk proteins in the case of drinkable yogourts (yogourt drinks).
  2. Optional Ingredients. Yogourt may contain the following safe and suitable ingredients: milk and milk ingredients, starter cultures of harmless microorganisms, fruits, juice or fruit extracts, jams, cereal, spices, vegetables, confections, seasonings, herbs, nuts or any other flavour, sweeteners, sweetening agents and permitted food additives.
  3. Nomenclature. The name of the food shall be yogourt (with alternative spellings), or yogourt drink or alternatively drinkable yogourt in the case of yogourts which are to be drunk. Yogourt which, after fermentation, has been pasteurized or sterilized, shall bear in legible and uniform print, the size of which is at least half the size of the largest print on the container, the name 'pasteurized after fermentation' or as the case may be, 'sterilized after fermentation', placed immediately after the name of the food. When the word 'natural' is used along with the name yogourt, neither artificial flavours, flavouring agents, preservatives nor artificial colours may be present in either the natural yogourt or ingredients of fruit or flavouring of the (naming the flavour) yogourt.
23. Buttermilk
  1. Description. Buttermilk is the liquid food obtained by the fermentation of milk and the addition of bacterial culture. The food shall contain not more than 3.25% milk fat, not less than 8.25% milk solids non fat and not less than a titratable acidity of 0.7%.
  2. Optional Ingredients. Buttermilk may contain the following safe and suitable ingredients: starter cultures of harmless microorganisms, milk ingredients and modified milk ingredients, salt and permitted food additives.
  3. Nomenclature. The name of the food shall be buttermilk.
24. Sour Cream and Cultured Cream
  1. Description. Sour cream is the food obtained by the fermentation of cream and/or milk ingredients and/or modified milk ingredients by the addition of coagulating agents and must contain a minimum of 14% milk fat and not less than a titratable acidity of 0.2%.
  2. Optional Ingredients. Sour cream may contain the following safe and suitable ingredients: milk ingredients and modified milk ingredients, buttermilk, starch, salt, flavours, rennet, microbial enzymes, enzymes and permitted food additives.
  3. Nomenclature. The name of the food shall be sour cream or alternatively cultured cream.
25. Cottage Cheese
  1. Description. Cottage cream is the food in the form of discreet curd particles, prepared from milk, evaporated milk or milk powder, and harmless acid-producing bacterial culture. The food shall contain not more than 80% moisture and in the case of creamed cottage cheese not less than 4% milk fat.
  2. Optional Ingredients. Cottage cheese may contain the following safe and suitable ingredients: milk and milk ingredients, rennet, microbial enzymes, enzymes, Chymosin A and B, salt, calcium chloride, relish, fruits, vegetables and permitted food additives.
  3. Nomenclature. The name of the food shall be cottage cheese or creamed cottage cheese when the milk fat content is not less than 4%.

Butter and Butter Products

26. Butter
  1. Description. Butter is the solid food made from a minimum of 80% milk fat by weight. In the case of flavoured butters, the food may contain less than 80% milk fat if the percentage of milk is reduced by the amount of the product added, but in no case shall the resultant milk fat content be less than 75%.
  2. Optional Ingredients. Butter may contain the following safe and suitable ingredients: milk ingredients and modified milk ingredients, bacterial cultures, salt, air or inert gas, added edible casein and caseinates in reduced-fat butter, flavour, seasoning, fruit, vegetable and relish.
  3. Nomenclature. The name of the food shall be butter. If air or inert gas has been added, the name of the food shall be whipped butter. If flavouring ingredients have been added, such as seasonings and fruit, additional descriptive terms shall be added to the name butter.
27. Whey Butter
  1. Description. Whey Butter is the solid food made from a minimum of 80% milk fat by weight recovered from whey.
  2. Optional Ingredients. Whey butter may contain the following safe and suitable ingredients: milk ingredients and modified milk ingredients, bacterial cultures, salt, air or inert gas, added edible casein and caseinates in reduced-fat butter, flavour, seasoning, fruit, vegetable and relish.
  3. Nomenclature. The name of the food shall be whey butter. If air or inert gas has been added, the name of the food shall be whipped butter. If flavouring ingredients have been added, such as seasonings and fruit, additional descriptive terms shall be added to the name whey butter.
28. Butteroil, Clarified Butter, Anhydrous Butter Oil, Ghee
  1. Description. Butteroil, clarified butter, anhydrous butter oil and ghee are foods prepared from butter or cream and resulting from the removal of most of the water and solids non-fat content. In the case of butter oil and ghee, the food shall contain not less than 99.3 % milk fat and not more than 0.5% water. In the case of anhydrous butter oil, the food shall contain not less than 99.8% milk fat and not more than 0.1% water.
  2. Optional Ingredients. may contain the following safe and suitable ingredients: milk ingredients, modified milk ingredients and permitted food additives.
  3. Nomenclature. The name of the food shall be butteroil or alternatively clarified butter, or anhydrous butter oil or ghee according to the description in this standard.

Cheese and Cheese Products

29. Cheese
  1. Description. Cheese
    1. is the fresh or matured solid or semi-solid dairy food obtained by
      1. coagulating milk or milk products or any combination of these materials with the aid of bacterial culture, through the action of rennet and/or other suitable coagulating agents, and by partially draining the whey resulting from such coagulation; or
      2. processing techniques involving coagulation and/or concentration of milk and/or materials obtained from milk which give an end-product which has the same essential physical, chemical and organoleptic characteristics as the product defined under (i).
    2. shall, in the case of a cheese variety named in Table 2 (Part I and Part II) to this section, contain no more than the maximum percentage of moisture in Column II thereof for that cheese.
    3. shall, in the case of a cheese variety named in Table 2 (Part I) to this section, contain not less than the minimum percentage of milk fat shown in Column III for that variety.
    4. shall in the case of a variety named in Table 2 (Part II) to this section, shall contain no more than the maximum percentage of milk fat shown in Column III for that variety.
    5. of a variety named in Table 2 of this Section shall meet any standard developed for that cheese, as accepted by Canada, that is published by the Codex Alimentarius Commission, issued by the Secretariat of the Joint FAO/WHO Food Standards Program.
  2. Optional Ingredients. Cheese may contain the following safe and suitable ingredients: milk ingredients, modified milk ingredients, salt, rennet, microbial enzymes, enzymes, relish, flavour, fruit, vegetable, spices, condiments, seasonings, herbs, bacterial cultures to aid in the further ripening and permitted food additives.
  3. Nomenclature. The name of the food shall be Cheese and (Naming the Variety) Cheese. The descriptors as detailed in Table 1 to this section may also be used to describe firmness or ripening quality of the cheese.

TABLE 1

TABLE 1
Descriptor Requirement
Firmness  
Soft Fresh Cheese having a moisture on fat-free basis content of 80% or more
Soft Cheese having a moisture on fat-free basis content of 67% and less than 80%
Semi-Soft Cheese having a moisture on fat-free basis content of 62% and not more than 67%
Firm Cheese having a moisture on fat-free basis content of 50% or more and not more than 62%
Hard Cheese having a moisture on fat-free basis of less than 50%
Ripening  
Ripened where the cheese ripening process develops within the whole body of the cheese
Surface Ripened where the ripening process starts from surface and moves into the body of the cheese
Blue Veined where veins of mold occur within the body of the cheese
Unripened or fresh where the cheese has not undergone any ripening

TABLE 2, PART I

TABLE 2, PART I
Item Variety of Cheese Column II
Maximum % of moisture
Column III
Minimum % of milk fat
1 Asiago 40.0 30.0
2 Baby Edam 47.0 21.0
3 Baby Gouda 45.0 26.0
4 Blue 47.0 27.0
5 Butter (Butterkase) 46.0 27.0
6 Bra 36.0 26.0
7 Brick 42.0 29.0
8 Brie 54.0 23.0
9 Caciocavallo 45.0 24.0
10 Camembert (Carré de l'est) 56.0 22.0
11 Cheddar 39.0 31.0
12 Colby 42.0 29.0
13 Danbo 46.0 25.0
14 Edam 46.0 22.0
15 Elbo 46.0 25.0
16 Emmentaler (Emmental, Swiss) 40.0 27.0
17 Esrom 50.0 23.0
18 Farmer's 44.0 27.0
19 Feta 55.0 22.0
20 Fontina 46.0 27.0
21 Fynbo 46.0 25.0
22 Gouda 43.0 28.0
23 Gournay 55.0 33.0
24 Gruyere 38.0 28.0
25 Havarti 50.0 23.0
26 Jack 50.0 25.0
27 Kasseri 44.0 27.0
28 Limburger 50.0 25.0
29 Maribo 43.0 26.0
30 Montasio 40.0 28.0
31 Monterey (Monterey Jack) 44.0 28.0
32 Mozzarella (Scamorza) 52.0 20.0
33 Part Skim Mozzarella 52.0 15.0
34 Muenster (Munster) 50.0 25.0
35 Neufchatel 60.0 20.0
36 Parmesan 32.0 22.0
37 Pizza 48.0 20.0
38 Provolone 45.0 24.0
39 Romano (Sardo) 34.0 25.0
40 St. Jorge 40.0 27.0
41 Saint-Paulin 50.0 25.0
42 Samsoe 44.0 26.0
43 Tilsiter (Tilsit) 45.0 25.0
44 Tybo 46.0 25.0

TABLE 2, PART II

TABLE 2, PART II
Item Variety of Cheese Column II
Maximum % of moisture
Column III
Maximum % of milk fat
1 Harzkase (Harzer Kase, Mainzer Kaze) 55.0 3.0
2 Lait écrémé 55.0 7.0
30. Whey Cheese
  1. Description. Whey cheese is the food obtained by the concentration of whey and the molding of the concentrated whey, with or without the addition of milk, milk products and milk fat. The dry matter of the whey cheese includes the water of crystallization of lactose.
  2. Optional Ingredients. Whey cheese may contain the following safe and suitable ingredients: milk ingredients and modified milk ingredients, microorganisms to aid in further ripening, salt and permitted food additives.
  3. Nomenclature. The name of the food shall be whey cheese.
31. Cream Cheese
  1. Description. Cream cheese is the food made from cream and/or milk ingredients and/or modified milk ingredients with the use of coagulating agents, with or without the use of concentrating processes to form a homogenous mass. The food shall contain not more than 55% moisture and not less than 30% milk fat.
    1. Cream cheese with (naming the added ingredients) shall contain not more than 60% moisture and not less than 26% milk fat.
    2. Cream(ed) cheese spread shall contain not more than 60% moisture, not less than 24% milk fat and not less than 51% cheese.
  2. Optional Ingredients. Cream cheese may contain the following safe and suitable ingredients: milk ingredients and modified milk ingredients, salt, vinegar, sweetening agents, flavours, fruits, vegetables, pickles, relishes, nuts, prepared or preserved meat, prepared or preserved fish and permitted food additives.
  3. Nomenclature. The name of the food shall be cream cheese. When the food contains added ingredients, the name shall be Cream cheese with (naming the added ingredients).
32. Processed Cheese
  1. Description. Processed cheese is the food made by comminuting and mixing the named variety or varieties of cheese and/or optional ingredients and permitted additives into a homogenous mass with the aid of heat. Processed cheese shall contain not less than 51% milk ingredients of which at least 50% are cheese.
    1. In the case of Processed (naming the Variety) Cheese, the cheese(s) used shall meet the compositional standards of the named variety or varieties. Processed (naming the Variety) Cheese shall have a total cheese ingredient content of not less than 51%.
    2. In all versions of processed cheese, the finished food shall contain not more than 60% moisture, except in the case of fat-reduced processed cheeses, the latter containing a maximum of 65% moisture.
  2. Optional Ingredients. Processed cheese may contain the following safe and suitable ingredients: milk ingredients and modified milk ingredients, salt, vinegar, sweetening agents, flavours, seasonings, spices, condiments, chocolate, fruits, vegetables, pickles, relishes, nuts, prepared or preserved meat, prepared or preserved fish and permitted food additives.
  3. Nomenclature. The name of the food shall be processed cheese or alternatively process cheese. In the case of named added ingredients, the food shall be named Processed Cheese with (naming the added ingredients).
33. Cold Pack Cheese
  1. Description. Cold pack cheese shall be the food obtained by comminuting and mixing the named variety or varieties of cheese into a homogenous mass without the aid of heat. The food shall contain not less than 51% cheese and not more than 46% moisture.
    1. in the case of cold pack (naming the variety) cheese, the cheese(s) used shall meet the compositional standards of the named variety or varieties.
  2. Optional Ingredients. Cold pack cheese may contain the following safe and suitable ingredients: milk ingredients and modified milk ingredients, added water to adjust moisture content and permitted food additives.
  3. Nomenclature. The name of the food shall be cold pack cheese. The name shall be cold pack (naming the variety ) cheese in accordance with the description in this section.
34. Grated (Naming the Variety) Cheese
  1. Description. Grated (naming the variety) cheese is the cheese that is ground and dehydrated from a named variety cheese(s) including hard interior ripened cheese meeting the requirements for the (named variety) Cheese (Table 2) outlined in these regulations.
    1. the lactose level of the finished food shall be less than <1% using the official method determined by the Regulatory Agency.
  2. Optional Ingredients. Grated (naming the variety) cheese may contain the following safe and suitable ingredients: permitted food additives.
  3. Nomenclature. The name of the food shall be grated (naming the variety) cheese.

Footnotes

Footnote 1

Once it is resolved whether the wording will be absence of inhibitors or absence of veterinary drugs, then this definition and other references to inhibitors should be changed accordingly.

Return to footnote 1 referrer

Footnote 2

See PART I (Revision Approved May, 2011)

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Footnote 3

See PART I (Revision Approved May, 2011)

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Footnote 4

See PART I (Revision Approved May, 2011)

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Footnote 5

There is a conflict between sections based upon a prescriptive philosophy and a HACCP philosophy. Those jurisdictions that are not considering mandatory HACCP would not use sections 71 and 72, for example.

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Footnote 6

Consideration was given to the requirement for a pest control program however as no pests are permitted in the premises, (section 55.3 ) then such a program simply becomes a means of achieving this objective.

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Footnote 7

The NLGMPQ is asked to develop standards for farm-separated cream

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Footnote 8

The bacterial standards are to be met at the processing plant as these regulations only apply to processors. It has been the regulatory requirement of the Food and Drugs Act (Canada) that these same standards apply at the retail level.

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Footnote 9

Does not apply to frozen yogourt or other frozen fermented dairy products.

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Footnote 10

It should be clear in this document that this sampling plan is an obligation on the regulators, processors will have their own sampling plan.

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Footnote 11

Compositional standards for milk, cream, whipping cream and enriched milk have been removed pending further discussion.

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Footnote 12

It was discussed that Canada 1 and Canada 2 are commercial standards and do not belong in this type of regulation.

Return to footnote 12 referrer