Standard 2.5.1
Milk
Purpose
The reference to Standard ‘1.6.2’ to be replaced with ‘4.2.4’ from 5 October 2008
This Standard defines milk and skim milk and sets compositional requirements for these products. Processing requirements for milk are contained in Standard 1.6.2. Subclause 4(2) of this Standard does not apply to milk produced in New Zealand.
Editorial note:
For New Zealand purposes, processing requirements for milk and milk products are regulated under the Animal Products Act 1999 and the Food Act 1981, including the New Zealand Food (Milk and Milk Products Processing) Standard 2007.
Table of Provisions
1 Interpretation
2 Composition of cow’s milk
3 Composition of skim milk
4 Milk to be processed
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 and/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 1.6.2 of this Code.
Subclause 4(2) to be replaced with the following on 5 October 2008
(2) Milk must be processed according to Standard 4.2.4 of this Code.
(3) Milk and milk products produced in New Zealand must be processed in accordance with the Food Regulations 1984, made from time to time for the purpose of regulating the processing of milk and milk products.
5 Phytosterol Esters
Phytosterol esters may only be added to milk –
(a) such that the milk 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 phytosterol ester added is no less than 5.2 g/litre of milk and no more than 6.4 g/litre of milk.
6 Tall oil phytosterols
Tall oil phytosterols may only be added to milk –
(a) such that the milk 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 tall oil phytosterol added is no less than 3.2 g/litre of milk and no more than 4.0 g/litre of milk.
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