P-29, r. 1 - Regulation respecting food

Section 11.8.1 Disposition versions

2012-09-01

11.8.1. Milk for human consumption as such must meet the following standards:

(1)  whole milk must contain not less than 3.25% milk fat and not less than 8.25% non-fat milk solids, and have a Vitamin D content per litre of not less than 355 and not more than 465 international units;

(2)  partly skimmed milk must contain 1% or 2% milk fat and not less than 8.25% non-fat milk solids, and have a Vitamin A content per litre of not less than 1,410 and not more than 2,930 international units and a Vitamin D content per litre of not less than 355 and not more than 465 international units;

(3)  skim milk must contain not more than 0.1% milk fat and not less than 8.25% non-fat milk solids, and have a Vitamin A content per litre of not less than 1,410 and not more than 2,930 international units and a Vitamin D content per litre of not less than 355 and not more than 465 international units;

(4)  enriched partly skimmed milk must contain 1% or 2% milk fat and not less than 10% non-fat milk solids, and have a Vitamin A content per litre of not less than 1,410 and not more than 2,930 international units and a Vitamin D content per litre of not less than 355 and not more than 465 international units;

(5)  enriched skim milk must contain not more than 1% milk fat and not less than 10% non-fat milk solids, and have a Vitamin A content per litre of not less than 1,410 and not more than 2,930 international units and a Vitamin D content per litre of not less than 355 and not more than 465 international units per litre;

(6)  fermented milk must be obtained by the action of a culture of micro-organisms and must contain not less than 8.5% non-fat milk solids and not less than 0.7% lactic acid;

(7)  buttermilk must be made from the preparation of butter and must contain not more than 2% milk fat and not less than 8.5% non-fat milk solids.

The dairy products referred to in subparagraphs 1 to 6 of the first paragraph must not be prepared from milk powder mixed with water or from milk protein concentrates. They must have a casein and milk serum protein concentration at least equal to that of the raw milk used to prepare the products. Only non-fat solids are used to determine the casein and milk serum protein content.

No preparation process for the products referred to in subparagraphs 1 to 6 of the first paragraph may result in reducing the milk protein content or in lowering the casein/serum protein ratio of the raw milk used to prepare those products.

Non-fat solids added to enrich milk must be from Grade Canada 1 skim milk powder in accordance with the Dairy Products Regulations (SOR/79-840).

Despite subparagraphs 1 to 5 of the first paragraph, adding vitamins to kosher milk, goat’s milk and sheep’s milk is not mandatory. The composition standards set out in subparagraphs 1 to 5 of the first paragraph do not apply to goat’s milk and sheep’s milk if no vitamins are added.

Folic acid at a level of not less than 5 and not more than 10 µg per 100 ml of ready-to-serve milk may be added to fluid goat’s milk or goat’s milk powder, in which case the third paragraph does not apply but the composition standards set out in subparagraphs 1 to 5 of the first paragraph apply.

O.C. 741-2008, s. 15; O.C. 477-2010, s. 21.