Federal Register of Legislation - Australian Government

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Standard 2.5.1 Food Standards as amended, taking into account amendments up to Food Standards (Proposal P1013 – Code Maintenance IX) Variation
This Standard defines milk and skim milk and sets compositional requirements for these products.
Administered by: Health
Registered 03 Aug 2011
Start Date 11 Jul 2011
End Date 10 Oct 2012
Date of repeal 01 Mar 2016
Repealed by Australia New Zealand Food Standards Code - Standard 5.1.1 - Revocation and Transitional Provisions - 2014 revision

Standard 2.5.1

 

Milk

 

 

Purpose

 

This Standard defines milk and skim milk and sets compositional requirements for these products.  Processing requirements for milk are contained in Standard 4.2.4.  Subclause 4(2) of this Standard does not apply to milk produced in New Zealand.

 

Editorial note:

 

The Australian processing requirements for milk are contained in Standard 4.2.4.

 

New Zealand has its own processing requirements for milk and milk products.

 

Table of Provisions

 

1             Interpretation

2             Composition of cow’s milk

3             Composition of skim milk

4             Milk to be processed

5             Phytosterols, phytostanols and their esters

 

Clauses

 

1             Interpretation

 

In this Code –

 

milk means the mammary secretion of milking animals, obtained from one or more milkings for consumption as liquid milk or for further processing but excludes colostrum.

 

skim milk means milk from which milkfat has been removed.

 

2             Composition of cow’s milk

 

(1)           Subject to subclause (2), packaged cow’s milk for retail sale must contain each of the components listed in column 1 of the Table to this subclause in the corresponding proportion specified in column 2.

 

Table to subclause 2(1)

 

Column 1

Column 2

milkfat

minimum 32 g/kg

protein (measured as crude protein)

minimum 30 g/kg

 

(2)           Packaged cow’s milk for retail sale may be adjusted to comply with the compositional requirements in the Table to subclause (1) by the addition of or withdrawal of milk components, provided the adjustment does not alter the whey protein to casein ratio of the milk being adjusted.

 

3             Composition of skim milk

 

(1)           Skim milk must contain each of the components listed in column 1 of the Table to this subclause in the corresponding proportion specified in column 2.

 


 

Table to subclause 3(1)

 

Column 1

Column 2

milkfat

maximum 1.5 g/kg

protein (measured as crude protein)

minimum 30 g/kg

 

(2)           The protein requirements specified in the Table to subclause (1) apply exclusively to skim milk derived from cow’s milk.

 

4             Milk to be processed

 

(1)           Subclause 4(2) does not apply to milk produced in New Zealand.

 

(2)           Milk must be processed according to Standard 4.2.4 of this Code.

 

5             Phytosterols, phytostanols and their esters

 

Phytosterols, phytostanols and their esters may only be added to milk –

 

(a)          that contains no more than 1.5 g total fat per 100 g; and

(b)          that is supplied in a package, the labelled volume of which is no more than 1 litre; and

(c)          where the total plant sterol equivalents content is no less than 3 g/L of milk and no more than 4 g/L of milk.