P-29, r. 1 - Regulation respecting food

Section 11.1.1 Disposition versions

2012-09-01

11.1.1. In this Chapter,

“commercial sterility” means the condition obtained in a dairy product or dairy product substitute that has been processed by the application of heat alone or in combination with other treatments to render the dairy product free of all viable forms of micro-organisms, including spores, capable of growing in the product at normal temperatures at which the dairy product is designed to be held during distribution and storage; (stérilité commerciale)

“cream” means the fatty liquid obtained by separating the constituents of milk; (crème)

“dairy barn” means a building used primarily for housing and milking milk-producing animals; (étable)

“firm cheese” means cheese having a moisture on fat-free basis content of not less than 50% and not more than 62%; (fromage à pâte ferme)

“hard cheese” means cheese having a moisture on fat-free basis content of less than 50%; (fromage à pâte dure)

“identification number” means the identification referred to in paragraph 7 of section 2 of the Regulation respecting the identification and traceability of certain animals (chapter P-42, r. 7); (numéro d’identification)

“inhibitor” means any antibiotic, antiseptic or other substance that inhibits the growth of bacteria; (substance inhibitrice)

“lot” means a specific quantity of a dairy product or dairy product substitute or a production unit identified by a number by which it can be traced during preparation or distribution; (lot)

“milk” means the lacteal secretion obtained from the mammary gland of a domestic animal such as a cow, goat or sheep and intended for human consumption; (lait)

“prepackaged” means packaged in the dairy plant in the container or package to be delivered to the consumer; (préemballé)

“raw milk or cream” means milk or cream that has not been subjected to heat treatment at a temperature above 40 ºC; (lait ou crème cru)

“semi-soft cheese” means cheese having a moisture on fat-free basis content of more than 62% and less than 67%; (fromage à pâte demi-ferme)

“soft cheese” means cheese having a moisture on fat-free basis content of more than 67% and less than 80%; (fromage à pâte molle)

“unpasteurized milk or cream” means milk or cream that has been subjected to heat treatment at a lower temperature than that of pasteurization; (lait ou crème non pasteurisé)

“warehouse” means an establishment or vehicle in which primarily dairy products or dairy product substitutes are stored. (entrepôt)

O.C. 741-2008, s. 15; O.C. 66-2009, s. 24.