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 1.6.2.  Subclause 4(2) of this Standard does not apply to milk produced in New Zealand.

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)

(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)

(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.

(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.