Federal Register of Legislation - Australian Government

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Food Standards as made
This instrument includes new Standard 2.5.1 in the Australia New Zealand Food Standards Code. The current Standard with the same number will be repealed on 1 March 2016 under new Standard 5.1.1.
Administered by: Health
Exempt from sunsetting by the Food Standards Australia New Zealand Act 1991 s 94, Legislation Act 2003 s54(1)
Made 25 Mar 2015
Registered 01 Apr 2015
Tabled HR 12 May 2015
Tabled Senate 11 May 2015

Description: FS_Logo_K

 

Food Standards (Proposal P1025 – Code Revision) Variation

 

 

The Board of Food Standards Australia New Zealand gives notice of the making of this standard under section 92 of the Food Standards Australia New Zealand Act 1991. The Standard commences on 1 March 2016.

 

Dated 25 March 2015

Standards Management Officer

Delegate of the Board of Food Standards Australia New Zealand

 

 

 

 

 

Note: 

 

This Standard will be published in the Commonwealth of Australia Gazette No. FSC 96 on 10 April 2015.

 


Standard 2.5.1       Milk

Note 1        This instrument is a standard under the Food Standards Australia New Zealand Act 1991 (Cth). The standards together make up the Australia New Zealand Food Standards Code. See also section 1.1.1—3.

Note 2        The provisions of the Code that apply in New Zealand are incorporated in, or adopted under, the Food Act 2014 (NZ). See also section 1.1.1—3.

Note 3        In Australia, dairy products must be processed in accordance with Standard 4.2.4.

2.5.1—1               Name

                            This Standard is Australia New Zealand Food Standards Code – Standard 2.5.1 – Milk.

                                      Note    Commencement:
This Standard commences on 1 March 2016, being the date specified as the commencement date in notices in the Gazette and the New Zealand Gazette under section 92 of the Food Standards Australia New Zealand Act 1991 (Cth). See also section 93 of that Act.

2.5.1—2               Definitions

Note           In this Code (see section 1.1.2—3):

                                      milk means:

                                                  (a)        the mammary secretion of milking animals, obtained from one or more milkings for consumption as liquid milk or for further processing, but excluding colostrums; or

                                                  (b)        such a product with phytosterols, phytostanols and their esters added.

                                      skim milk means milk from which milkfat has been removed.

2.5.1—3               Requirement for food sold as milk

                            A food that is sold as ‘milk’ must be milk.

2.5.1—4               Requirement for retail sale as cow’s milk

                   (1)      This section applies to retail sales.

                   (2)      A food that is sold as cow’s milk must:

                            (a)      be:

                                      (i)       milk from cows; or

                                      (ii)      milk from cows:

                                               (A)     to which milk components have been added, or from which they have been withdrawn in order for the product to comply with requirements of this section; and

                                               (B)     that has the same whey protein to casein ratio as the original milk; and

                            (b)      contain no less than 32 g/kg of milkfat; and

                            (c)      contain no less than 30 g/kg of protein (measured as crude protein).

2.5.1—5               Requirement for food sold as skim milk

                            A food that is sold as ‘skim milk’ must:

                            (a)      be skim milk; and

                            (b)      contain no more than 1.5 g/kg of milkfat; and

                            (c)      for skim milk derived from cow’s milkcontain no less than 30 g/kg of protein (measured as crude protein).

2.5.1—6               Compositional requirement for phytosterols, phytostanols and their esters in milk

                            *Phytosterols, phytostanols and their esters may be added to milk only if:

                            (a)      the milk contains no more than 1.5 g total fat/100 g; and

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

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