Food and Drug Regulations (C.R.C., c. 870)

Regulations are current to 2016-11-21 and last amended on 2016-10-31. Previous Versions

  •  (1) [S]. Whey Cheese or (naming the variety) Whey Cheese

    • (a) shall be the product made by coagulating whey or concentrated whey with the aid of heat to form a curd and shaping the curd; and

    • (b) may contain

      • (i) micro-organisms to aid further ripening,

      • (ii) added milk and milk products, and

      • (iii) acetic acid, calcium carbonate, citric acid, lactic acid, malic acid, phosphoric acid, potassium bicarbonate, potassium carbonate, sodium bicarbonate, sodium carbonate, sodium hydroxide and tartaric acid as pH adjusting agents in an amount consistent with good manufacturing practice.

  • (2) No person shall use, to aid coagulation of whey in the manufacture of whey cheese, a substance other than vinegar or sour whey.

  • SOR/79-752, s. 2;
  • SOR/2007-302, s. 4(F);
  • SOR/2010-142, s. 5.
  •  (1) [S]. Cream Cheese with (naming the added ingredients)

    • (a) shall

      • (i) be the product made by coagulating cream with the aid of bacteria to form a curd and forming the curd into a homogeneous mass after draining the whey, and

      • (ii) contain the named added ingredients which shall be one or more of the following ingredients in amounts sufficient to differentiate the product from cream cheese but not in amounts so large as to change the basic nature of the product:

        • (A) cheese other than cream cheese,

        • (B) chocolate, condiments, flavouring preparations, seasonings or spices,

        • (C) fruits, nuts, pickles, relishes or vegetables,

        • (D) prepared or preserved meat, or

        • (E) prepared or preserved fish, and

      • (iii) contain

        • (A) not more than 60 per cent moisture, and

        • (B) not less than 26 per cent milk fat; and

    • (b) may contain

      • (i) cream added to adjust the milk fat content,

      • (ii) salt,

      • (iii) nitrogen to improve spreadability in an amount consistent with good manufacturing practice,

      • (iv) one or more of the following colouring agents:

        • (A) in an amount consistent with good manufacturing practice, annatto, beta-carotene, chlorophyll, paprika, riboflavin, turmeric, and

        • (B) in an amount not exceeding 35 parts per million, either singly or in combination thereof, beta-apo-8’-carotenal, ethyl beta-apo-8’-carotenoate,

      • (v) the following emulsifying, gelling, stabilizing and thickening agents:

        ammonium carrageenan, calcium carrageenan, carob bean gum (locust bean gum), carrageenan, gelatin, guar gum, Irish Moss Gelose, potassium carrageenan, propylene glycol alginate, sodium carboxymethyl cellulose (carboxymethyl cellulose, cellulose gum, sodium cellulose glycolate), sodium carrageenan, tragacanth gum, xanthan gum or any combination thereof in an amount not exceeding 0.5 per cent, and

      • (vi) the following preservatives:

        • (A) propionic acid, calcium propionate, sodium propionate or any combination thereof in an amount not exceeding 2,000 parts per million, calculated as propionic acid,

        • (B) sorbic acid, calcium sorbate, potassium sorbate, sodium sorbate, or any combination thereof in an amount not exceeding 3,000 parts per million, calculated as sorbic acid, or

        • (C) any combination of the preservatives named in clauses (A) and (B) in an amount not exceeding 3,000 parts per million, calculated as propionic acid and sorbic acid respectively.

  • (2) No person shall use any enzyme

    • (a) other than chymosin A derived from Escherichia coli K-12, GE81 (pPFZ87A), chymosin B derived from Aspergillus niger var. awamori, GCC0349 (pGAMpR) or from Kluyveromyces marxianus var. lactis, DS1182 (pKS 105), pepsin derived from glandular layer of porcine stomach or rennet derived from aqueous extracts from the fourth stomach of calves, kids or lambs, in the manufacture of a product to which subsection (1) applies; and

    • (b) at a level of use above that consistent with good manufacturing practice.

  • SOR/79-752, s. 2;
  • SOR/92-197, s. 4;
  • SOR/94-212, s. 4;
  • SOR/95-183, s. 4;
  • SOR/2010-143, s. 4;
  • SOR/2011-278, s. 2.
  •  (1) [S]. Cream Cheese Spread

    • (a) shall

      • (i) be the product made by coagulating cream with the aid of bacteria to form a curd and forming the curd into a homogeneous mass after draining the whey, and

      • (ii) contain

        • (A) added milk and milk products,

        • (B) not less than 51 per cent cream cheese,

        • (C) not more than 60 per cent moisture, and

        • (D) not less than 24 per cent milk fat; and

    • (b) may contain

      • (i) cream added to adjust the milk fat content,

      • (ii) salt, vinegar and sweetening agents,

      • (iii) nitrogen to improve spreadability in an amount consistent with good manufacturing practice,

      • (iv) one or more of the following colouring agents:

        • (A) in an amount consistent with good manufacturing practice, annatto, beta-carotene, chlorophyll, paprika, riboflavin, turmeric, and

        • (B) in an amount not exceeding 35 parts per million, either singly or in combination thereof, beta-apo-8′-carotenal, ethyl beta-apo-8′-carotenoate,

      • (v) the following emulsifying, gelling, stabilizing and thickening agents:

        • (A) ammonium carrageenan, calcium carrageenan, carob bean gum (locust bean gum), carrageenan, gelatin, guar gum, Irish Moss Gelose, potassium carrageenan, propylene glycol alginate, sodium carboxymethyl cellulose (carboxymethyl cellulose, cellulose gum, sodium cellulose glycolate), sodium carrageenan, tragacanth gum, xanthan gum or a combination thereof in an amount not exceeding 0.5 per cent, and

        • (B) calcium phosphate dibasic, potassium phosphate dibasic, sodium acid pyrophosphate, sodium aluminum phosphate, sodium hexametaphosphate, sodium phosphate dibasic, sodium phosphate monobasic, sodium phosphate tribasic, sodium pyrophosphate tetrabasic, calcium citrate, potassium citrate, sodium citrate, sodium potassium tartrate, sodium tartrate, sodium gluconate or any combination thereof in an amount, when calculated as anhydrous salts, not exceeding 3.5 per cent in the case of phosphate salts and 4.0 per cent in total,

      • (vi) acetic acid, calcium carbonate, citric acid, lactic acid, malic acid, phosphoric acid, potassium bicarbonate, potassium carbonate, sodium bicarbonate, sodium carbonate and tartaric acid as pH adjusting agents in an amount consistent with good manufacturing practice, and

      • (vii) the following preservatives:

        • (A) propionic acid, calcium propionate, sodium propionate or any combination thereof in an amount not exceeding 2,000 parts per million, calculated as propionic acid,

        • (B) sorbic acid, calcium sorbate, potassium sorbate, sodium sorbate, or any combination thereof in an amount not exceeding 3,000 parts per million, calculated as sorbic acid, or

        • (C) any combination of the preservatives named in clauses (A) and (B) in an amount not exceeding 3,000 parts per million, calculated as propionic acid and sorbic acid respectively.

  • (2) No person shall use any enzyme

    • (a) other than chymosin A derived from Escherichia coli K-12, GE81 (pPFZ87A), chymosin B derived from Aspergillus niger var. awamori, GCC0349 (pGAMpR) or from Kluyveromyces marxianus var. lactis, DS1182 (pKS 105), pepsin derived from glandular layer of porcine stomach or rennet derived from aqueous extracts from the fourth stomach of calves, kids or lambs, in the manufacture of a product to which subsection (1) applies; and

    • (b) at a level of use above that consistent with good manufacturing practice.

  • SOR/79-752, s. 2;
  • SOR/92-197, s. 5;
  • SOR/94-212, s. 5;
  • SOR/95-183, s. 5;
  • SOR/2007-302, s. 4(F);
  • SOR/2010-143, s. 5.
 
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