Dairy Products Regulations (SOR/79-840)

Regulations are current to 2016-09-18 and last amended on 2015-04-01. Previous Versions

Grade Requirements for Dry Milk Products

  •  (1) A dry milk product named in the heading of a table to this section may be graded Canada 1 if it meets the requirements of section 4, and

    • (a) it meets the requirements of the grade Canada 1 as set out in that table;

    • (b) it is uniform in composition and colour;

    • (c) it is free from hard lumps;

    • (d) it is white or cream in colour or, in the case of whey powder, acid-type whey powder, blended skim milk and whey powder and blended whey and skim milk powder, it is light in colour;

    • (e) it is wholly free from black or brown particles visible to the naked eye except in the case of whey powder, acid-type whey powder, blended skim milk and whey powder, and blended whey and skim milk powder, which shall be substantially free from brown or black particles visible to the naked eye;

    • (f) when reconstituted, its flavour and odour are unobjectionable except in the case of whey powder, acid-type whey powder, blended skim milk and whey powder and blended whey and skim milk powder, which may have a slightly cooked or slightly scorched flavour and odour; and

    • (g) except in the case of acid-type whey powder, it does not contain a pH adjusting agent.

  • (2) A dry milk product named in the heading of a table to this section may be graded Canada 2 if it meets the requirements of section 4, and

    • (a) it meets the requirements of the grade Canada 2 as set out in that table; and

    • (b) it meets the requirements set out in subsection (1), except that its flavour and odour when reconstituted may lack freshness.

  • (3) In the tables to this section,

    • (a) > means greater than; and

    • (b) < means less than.

    TABLE 1

    SKIM MILK POWDER

    Column IColumn IIColumn IIIColumn IV
    Grade RequirementsSpray-Dried[Repealed, SOR/92-248, s. 4]Instant Process
    Canada 1Canada 2Canada 1Canada 2
    Milk fat(max)1.2%1.29%1.2%1.29%
    Moisture(max)4.0%5.0%5.0%5.0%
    Titratable Acidity(min)0.11%0.11%0.11%0.11%
    (max)0.15%>0.15%0.15%>0.15%
    Solubility Index(max)1.0 mlFootnote for TABLE 1 SKIM MILK POWDER*2.0 mlFootnote for TABLE 1 SKIM MILK POWDER**1.0 ml2.0 ml
    Standard Plate(max)
    Count50,000/g100,000/g50,000/g100,000/g
    Coliforms(max)10/g10/g10/g10/g
    Sediment Disc(max)2

    (15.0 mg)

    3

    (22.5 mg)

    2Footnote for TABLE 1 SKIM MILK POWDER*

    (15.0 mg)

    3

    (22.5 mg)

    Direct Microscopic Clump Count(max)100M200M75M100M
    • Return to footnote *Except skim milk powder designated as “High Heat” (High Temp.), which shall not be greater than 2.0 ml.

    • Return to footnote **Except skim milk powder designated as “High Heat” (High Temp.), which shall not be greater than 2.5 ml.

    TABLE 2

    PARTLY-SKIMMED MILK POWDER

    Column IColumn IIColumn III
    Grade RequirementsSpray-Dried[Repealed, SOR/92-248, s. 4]
    Canada 1Canada 2
    Milk fat(min)1.3%1.3%
    (max)25.9%25.9%
    Moisture(max)4.0%5.0%
    Titratable Acidity(min)0.11%0.11%
    (max)0.15%>0.15%
    Solubility Index(max)1.0 mlFootnote for TABLE 2 PARTLY-SKIMMED MILK POWDER*>1.0 ml
    Standard Plate Count(max)50,000/g100,000/g
    Coliforms(max)10/g10/g
    Sediment Disc(max)23
    (15.0 mg)(22.5 mg)
    Direct Microscopic Clump Count(max)100M200M
    • Return to footnote *Except partly-skimmed milk powder designated as “High Heat” (High Temp.), which shall not be greater than 2.0 ml.

    TABLE 3

    WHOLE MILK POWDER

    Column IColumn IIColumn IIIColumn IV
    Grade RequirementsSpray-Dried[Repealed, SOR/92-248, s. 4]Gas Packed
    Canada 1Canada 2Canada 1Canada 2
    Milk fat(min.)26.0%26.0%26.0%26.0%
    Moisture(max.)2.5%Footnote for TABLE 3 WHOLE MILK POWDER**5.0%2.50%Footnote for TABLE 3 WHOLE MILK POWDER**5.0%
    Titratable Acidity(min.)0.11%0.11%0.11%0.11%
    (max.)0.15%>0.15%0.15%>0.15%
    Solubility Index(max.)1.0 ml>1.0 ml1.0 ml>1.0 ml
    Standard Plate Count(max.)50,000/g100,000/g30,000/g50,000/g
    Coliform(max.)10/g10/g10/g10/g
    Sediment Disc(max.)2 (15.0 mg)3 (22.5 mg)2 (15.0 mg)3 (22.5 mg)
    Direct Microscopic Clump Count(max.)100 M200 M75 M100 M
    Oxygen(max.)3.0%Footnote for TABLE 3 WHOLE MILK POWDER*3.0%Footnote for TABLE 3 WHOLE MILK POWDER*
    • Return to footnote *Calculated to atmospheric pressure. This determination to be made 7-10 days after final gas packaging.

    • Return to footnote **3.5% in the case of whole milk powder that has been made more soluble by an instantizing process.

    TABLE 4

    BUTTERMILK POWDER

    Column IColumn IIColumn III
    Grade RequirementsSpray-Dried[Repealed, SOR/92-248, s. 4]
    Canada 1Canada 2
    Milk fat(min)2.0%<2.0%
    (max)12.0%12.0%
    Moisture(max)4.0%5.0%
    Titratable Acidity(min)0.08%0.08%
    (max)0.18%>0.18%
    Solubility Index(max)1.25 ml>1.25 ml
    Bacteria(max)50,000/g200,000/g
    Coliforms(max)10/g10/g
    Sediment Disc(max)3

    (22.5 mg)

    4

    (32.5 mg)

    Alkalinity of Ash[Repealed, SOR/95-548, s. 2]

    TABLE 5

    WHEY POWDER

    Column IColumn IIColumn III
    Grade RequirementsSpray-Dried[Repealed, SOR/92-248, s. 4]
    Canada 1Canada 2
    Milk fat(max)1.2%>1.2%
    Moisture(max)4.5%Footnote for TABLE 5 WHEY POWDER*5.0%
    Titratable Acidity(min)0.11%Footnote for TABLE 5 WHEY POWDER**0.11%Footnote for TABLE 5 WHEY POWDER**
    (max)0.16%>0.16%
    Solubility Index[Repealed, SOR/88-195, s. 2]
    Bacteria(max)50,000/g200,000/g
    Coliforms(max)10/g10/g
    Sediment Disc(max)2

    (15.0 mg)

    3

    (22.5 mg)

    Alkalinity of Ash[Repealed, SOR/95-548, s. 2]

    TABLE 6

    ACID-TYPE WHEY POWDER

    Column IColumn IIColumn III
    Grade RequirementsSpray-Dried[Repealed, SOR/92-248, s. 4]
    Canada 1Canada 2
    Milk fat(max)1.2%>1.2%
    Moisture(max)4.5%Footnote for TABLE 6 ACID-TYPE WHEY POWDER*5.0%
    Titratable Acidity(min)0.30%0.30%
    Solubility Index[Repealed, SOR/88-195, s. 2]
    Bacteria(max)50,000/g200,000/g
    Coliforms(max)10/g10/g
    Sediment Disc(max)2

    (15.0 mg)

    3

    (22.5 mg)

    TABLE 7

    BLENDED SKIM MILK AND WHEY POWDER BLENDED WHEY AND SKIM MILK POWDER

    Column IColumn IIColumn III
    Grade RequirementsSpray-Dried[Repealed, SOR/92-248, s. 4]
    Canada 1Canada 2
    Milk fat(max)1.2%>1.2%
    Moisture(max)4.2%5.0%
    Titratable(min)0.11%Footnote for TABLE 7 BLENDED SKIM MILK AND WHEY POWDER BLENDED WHEY AND SKIM MILK POWDER*0.11%Footnote for TABLE 7 BLENDED SKIM MILK AND WHEY POWDER BLENDED WHEY AND SKIM MILK POWDER*
    Acidity(max)0.16%>0.16%
    Bacteria(max)50,000/g200,000/g
    Coliforms(max)10/g10/g
    Sediment Disc(max)2

    (15.0 mg)

    3

    (22.5 mg)

    • Return to footnote *0.09% where the whey used comes from the manufacture of swiss cheese, and is identified as such.

    TABLE 8

    EDIBLE CASEIN EDIBLE CASEINATES

    Column IColumn IIColumn III
    Grade RequirementsEdible CaseinSpray Edible Caseinates
    Canada 1Canada 2Canada 1Canada 2
    Milk fat(max)1.5%>1.5%2.0% dry basis>2.0% dry basis
    Moisture(max)10.0%>10.0%5.0%>5.0%
    Titratable Acidity(min)0.20%>0.20%0.20%>0.20%
    Bacteria(max)50,000/g100,000/g50,000/g100,000/g
    Coliforms(max)10/g10/g10/g10/g
    Sediment Disc(max)2 (15.0 mg)>2 (>15.0 mg)3 (22.5 mg)>3 (>22.5 mg)
    Protein(min)95% dry basis90% dry basis88% dry basis<88% dry basis
    pH(max)7.5Footnote for TABLE 8 EDIBLE CASEIN EDIBLE CASEINATES*

    7.0Footnote for TABLE 8 EDIBLE CASEIN EDIBLE CASEINATES**

    >7.5Footnote for TABLE 8 EDIBLE CASEIN EDIBLE CASEINATES*

    >7.0Footnote for TABLE 8 EDIBLE CASEIN EDIBLE CASEINATES**

  • SOR/88-195, s. 2;
  • SOR/88-623, s. 3;
  • SOR/89-16, s. 3(F);
  • SOR/90-244, s. 9(F);
  • SOR/90-472, ss. 7, 25(F);
  • SOR/92-248, s. 4;
  • SOR/95-548, s. 2;
  • SOR/98-216, s. 8.
 
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