Dairy Products Regulations (SOR/79-840)

Regulations are current to 2016-02-03 and last amended on 2015-04-01. Previous Versions

 [Repealed, SOR/90-472, s. 14]

 Sherbet

  • (a) shall be the frozen food, other than ice cream, light ice cream, ice milk or frozen dairy dessert, made from a milk product;

  • (b) may contain

    • (i) water,

    • (ii) permitted sweetening agents,

    • (iii) fruits or fruit juice,

    • (iv) a flavouring preparation,

    • (v) permitted food additives, and

    • (vi) up to one per cent added edible casein or edible caseinates; and

  • (c) shall contain

    • (i) not more than five per cent milk solids, including milk fat, and

    • (ii) not less than 0.35 per cent acid determined by titration and expressed as lactic acid.

  • SOR/88-623, s. 10;
  • SOR/90-472, ss. 15, 25(F);
  • SOR/92-248, s. 14(F);
  • SOR/95-548, s. 2;
  • SOR/98-581, s. 1(F).

 Milk Shake Mix

  • (a) shall be the unfrozen, pasteurized combination of milk, cream or other milk products, sweetened with permitted sweetening agents;

  • (b) may contain

    • (i) egg,

    • (ii) flavouring preparation,

    • (iii) cocoa or chocolate syrup,

    • (iv) permitted food additives, and

    • (v) up to one per cent added edible casein or edible caseinates; and

  • (c) shall contain

    • (i) not less than 23 per cent total solids, and

    • (ii) not less than three per cent milk fat.

  • SOR/88-623, s. 11;
  • SOR/90-472, s. 25(F);
  • SOR/92-248, s. 15(F);
  • SOR/95-548, s. 2.

 Evaporated Milk or Concentrated Milk

  • (a) shall be milk from which water has been removed;

  • (b) shall contain

    • (i) not less than 25.0 per cent milk solids,

    • (ii) not less than 7.5 per cent milk fat, and

    • (iii) added vitamins as required pursuant to section B.08.010 of the Food and Drug Regulations; and

  • (c) may contain permitted food additives.

  • SOR/84-368, s. 1;
  • SOR/90-472, s. 25(F);
  • SOR/92-248, s. 16;
  • SOR/95-548, s. 2.

 Condensed Milk or Sweetened Concentrated Milk is milk from which water has been removed and to which has been added permitted sweetening agents, and

  • (a) may contain added vitamin D in accordance with section B.08.009 of the Food and Drug Regulations; and

  • (b) shall contain not less than

    • (i) 28 per cent milk solids, and

    • (ii) 8 per cent milk fat.

  • SOR/90-472, s. 25(F);
  • SOR/92-248, s. 17;
  • SOR/95-548, s. 2.

 Evaporated Skim Milk or Concentrated Skim Milk

  • (a) shall be milk that has been reduced to one half of its original volume by the removal of water;

  • (b) shall contain

    • (i) not more than 0.3 per cent milk fat,

    • (ii) not less than 17.0 per cent milk solids other than fat, and

    • (iii) added vitamins as required pursuant to section B.08.011 of the Food and Drug Regulations; and

  • (c) may contain permitted food additives.

  • SOR/90-472, s. 25(F);
  • SOR/92-248, s. 18(F);
  • SOR/95-548, s. 2;
  • SOR/2000-317, s. 9(E).

 Evaporated Partly Skimmed Milk or Concentrated Partly Skimmed Milk

  • (a) shall be milk from which part of the milk fat has been removed;

  • (b) shall be milk that has been reduced to one half of its original volume by the removal of water;

  • (c) shall contain not less than 17.0 per cent milk solids other than fat;

  • (d) shall contain vitamins as required pursuant to section B.08.012 of the Food and Drug Regulations; and

  • (e) may contain permitted food additives.

  • SOR/90-472, s. 25(F);
  • SOR/92-248, s. 19(F);
  • SOR/95-548, s. 2;
  • SOR/2000-317, s. 10(E).

 Malted Milk Powder

  • (a) shall be the product made by combining milk with the liquid separated from a mash of ground barley malt and meal and, on the removal of water,

  • (b) shall contain

    • (i) not less than 7.5 per cent milk fat, and

    • (ii) not more than 3.5 per cent moisture; and

  • (c) may contain permitted food additives.

  • SOR/90-472, s. 25(F);
  • SOR/95-548, s. 2.

 (naming the flavour) Malted Milk Powder, shall be malted milk powder containing a flavouring preparation.

  • SOR/95-548, s. 2.

 Sterilized Milk

  • (a) shall be milk that has been heated without concentration or appreciable loss of volume to a temperature of at least 100°C for a length of time sufficient to kill all the organisms present;

  • (b) shall be packed in hermetically sealed containers;

  • (c) shall contain not less than

    • (i) 11.75 per cent milk solids, and

    • (ii) 3.25 per cent milk fat; and

  • (d) shall contain vitamins as required pursuant to section B.08.007 of the Food and Drug Regulations.

  • SOR/88-88, s. 11;
  • SOR/89-16, s. 3;
  • SOR/90-472, s. 25(F);
  • SOR/95-548, s. 2.

 Sterilized Cream

  • (a) shall be cream that has been heated without significant concentration to a temperature of at least 100°C for a length of time sufficient to kill all the organisms present;

  • (b) shall be packed in hermetically sealed containers; and

  • (c) may contain permitted food additives.

  • SOR/88-88, s. 11;
  • SOR/89-16, s. 3;
  • SOR/95-548, s. 2.

Packing

 Every dairy product for which a standard is prescribed under this Part shall be packed in accordance with the requirements of subsections 16(2) to (4).

  • SOR/2000-35, s. 2.

Thermal Processing of Low-Acid Dairy Products Packaged in Hermetically Sealed Containers

  •  (1) Subject to subsection (2), every operator shall ensure that every low-acid dairy product packaged in a hermetically sealed container in a registered establishment is thermally processed until commercial sterility is achieved.

  • (2) Subsection (1) does not apply to a low-acid dairy product packaged in a hermetically sealed container where

    • (a) the low-acid dairy product is

      • (i) stored continuously under refrigeration at a temperature of 4°C or less and the container in which it is packaged is marked “Keep Refrigerated” and “Garder au froid”, or

      • (ii) kept continuously frozen and the container in which it is packaged is marked “Keep Frozen” and “Garder congelé”; and

    • (b) the shipping containers of the low-acid dairy product are also marked accordingly.

  • SOR/90-111, s. 6.
 
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