Standard 2.5.3

 

Fermented Milk Products

 

 

Purpose

 

The reference to Standard ‘1.6.2’ to be replaced with ‘4.2.4’ from 5 October 2008

 

This Standard defines and sets compositional requirements for fermented milk, including yoghurt.  Processing requirements for fermented milk are contained in Standard 1.6.2.

 

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 fermented milk, including yoghurt

3 Processing of milk and milk products in New Zealand
 

Clauses

 

1 Interpretation

 

In this Code –

 

fermented milk means a milk product obtained by fermentation of milk and/or products derived from milk, where the fermentation involves the action of micro-organisms and results in coagulation and a reduction in pH.

 

yoghurt means a fermented milk where the fermentation has been carried out with lactic acid producing micro-organisms.

 

2 Composition of fermented milk, including yoghurt

 

(1) Fermented milk may contain other foods.

 

(2) Micro-organisms used in the fermentation of fermented milk must remain viable in the product.

 

(3) Fermented milk and the fermented milk portion of a food containing fermented milk must contain each component or parameter listed in Column 1 in the corresponding proportion specified in Column 2 of the Table to this subclause.

 


Table to subclause 2(3)

 

Column 1

Column 2

Component or parameter

Proportion

protein (measured as crude protein)

minimum 30 g/kg

pH

maximum 4.5

microorganisms from the added culture

minimum 1 000 000 cfu/g

 

(4) The protein requirements in the Table to subclause 2(3) apply exclusively to fermented milk made from cow’s milk.

 

3 Processing of milk and milk products in New Zealand

 

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.

 

4 Phytosterol Esters

 

Phytosterol esters may only be added to yoghurt –

 

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

(b) that is supplied in a package, the capacity of which is no more than 200 g; and

(c) where the total phytosterol ester added is no less than 1.3 g and no more than 1.6 g.