Dairy Products Regulations (SOR/79-840)
Full Document:
Regulations are current to 2012-05-02 and last amended on 2008-12-13. Previous Versions
Grade Requirements for Butter and Butter Products
12. Butter and butter products may be graded Canada 1 if the butter or butter product meets the requirements of section 4 and subsections 6(1), (2) and (2.1), and
(a) [Repealed, SOR/90-472, s. 6]
(b) its flavour is typical and desirable, and in the case of cultured butter, slightly acidulous;
(c) its texture is smooth;
(d) [Repealed, SOR/90-472, s. 6]
(e) its body is firm;
(f) moisture in the product is reasonably well incorporated;
(g) its colour is uniform and characteristic of the product; and
(h) any salt in the product is dissolved.
(2) and (3) [Repealed, SOR/98-216, s. 6]
- SOR/90-472, s. 6;
- SOR/98-216, s. 6;
- SOR/2002-438, s. 1.
Grade Requirements for Cheddar Cheese
13. (1) Cheddar cheese may be graded Canada 1 if the cheese meets the requirements of section 4 and subsection 6(3), and
(a) its flavour and aroma are typical and desirable;
(b) its body is reasonably compact and firm;
(c) its texture is smooth;
(d) its surface is clean, smooth and unbroken;
(e) except in the case of marbled cheddar cheese, its colour is uniform and characteristic of cheddar cheese; and
(f) the cheese is uniform in size and regular in shape.
(2) and (3) [Repealed, SOR/98-216, s. 7]
- SOR/88-195, s. 1;
- SOR/98-216, s. 7.
Grade Requirements for Dry Milk Products
14. (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 I Column II Column III Column IV Grade Requirements Spray-Dried [Repealed, SOR/92-248, s. 4] Instant Process Canada 1 Canada 2 Canada 1 Canada 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 * 2.0 mlFootnote ** 1.0 ml 2.0 ml Standard Plate (max) Count 50,000/g 100,000/g 50,000/g 100,000/g Coliforms (max) 10/g 10/g 10/g 10/g Sediment Disc (max) 2 3 2Footnote * 3 (15.0 mg) (22.5 mg) (15.0 mg) (22.5 mg) Direct Microscopic Clump Count (max) 100M 200M 75M 100M 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 I Column II Column III Grade Requirements Spray-Dried [Repealed, SOR/92-248, s. 4] Canada 1 Canada 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 * >1.0 ml Standard Plate Count (max) 50,000/g 100,000/g Coliforms (max) 10/g 10/g Sediment Disc (max) 2 3 (15.0 mg) (22.5 mg) Direct Microscopic Clump Count (max) 100M 200M 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 I Column II Column III Column IV Grade Requirements Spray-Dried [Repealed, SOR/92-248, s. 4] Gas Packed Canada 1 Canada 2 Canada 1 Canada 2 Milk fat (min.) 26.0% 26.0% 26.0% 26.0% Moisture (max.) 2.5%Footnote ** 5.0% 2.50%Footnote ** 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 ml 1.0 ml >1.0 ml Standard Plate Count (max.) 50,000/g 100,000/g 30,000/g 50,000/g Coliform (max.) 10/g 10/g 10/g 10/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 M 200 M 75 M 100 M Oxygen (max.) — — 3.0%Footnote * 3.0%Footnote * 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 I Column II Column III Grade Requirements Spray-Dried [Repealed, SOR/92-248, s. 4] Canada 1 Canada 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/g 200,000/g Coliforms (max) 10/g 10/g Sediment Disc (max) 3 4 (22.5 mg) (32.5 mg) Alkalinity of Ash [Repealed, SOR/95-548, s. 2] TABLE 5
WHEY POWDER
Column I Column II Column III Grade Requirements Spray-Dried [Repealed, SOR/92-248, s. 4] Canada 1 Canada 2 Milk fat (max) 1.2% >1.2% Moisture (max) 4.5%Footnote * 5.0% Titratable Acidity (min) 0.11%Footnote ** 0.11%Footnote ** (max) 0.16% >0.16% Solubility Index [Repealed, SOR/88-195, s. 2] Bacteria (max) 50,000/g 200,000/g Coliforms (max) 10/g 10/g Sediment Disc (max) 2 3 (15.0 mg) (22.5 mg) Alkalinity of Ash [Repealed, SOR/95-548, s. 2] Return to footnote *5.0% in the case of Non-Hygroscopic Whey Powder.
Return to footnote **0.08% in the case of whey powder made from swiss cheese whey, and identified as such.
TABLE 6
ACID-TYPE WHEY POWDER
Column I Column II Column III Grade Requirements Spray-Dried [Repealed, SOR/92-248, s. 4] Canada 1 Canada 2 Milk fat (max) 1.2% >1.2% Moisture (max) 4.5%Footnote * 5.0% Titratable Acidity (min) 0.30% 0.30% Solubility Index [Repealed, SOR/88-195, s. 2] Bacteria (max) 50,000/g 200,000/g Coliforms (max) 10/g 10/g Sediment Disc (max) 2 3 (15.0 mg) (22.5 mg) Return to footnote *5.0% in the case of Non-Hygroscopic Whey Powder.
TABLE 7
BLENDED SKIM MILK AND WHEY POWDER BLENDED WHEY AND SKIM MILK POWDER
Column I Column II Column III Grade Requirements Spray-Dried [Repealed, SOR/92-248, s. 4] Canada 1 Canada 2 Milk fat (max) 1.2% >1.2% Moisture (max) 4.2% 5.0% Titratable (min) 0.11%Footnote * 0.11%Footnote * Acidity (max) 0.16% >0.16% Bacteria (max) 50,000/g 200,000/g Coliforms (max) 10/g 10/g Sediment Disc (max) 2 3 (15.0 mg) (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 I Column II Column III Grade Requirements Edible Casein Spray Edible Caseinates Canada 1 Canada 2 Canada 1 Canada 2 Milk fat (max) 1.5% >1.5% 2.0% dry >2.0% dry basis 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/g 100,000/g 50,000/g 100,000/g Coliforms (max) 10/g 10/g 10/g 10/g Sediment Disc (max) 2 (15.0 mg) >2 (>15.0 mg) 3 (22.5 mg) >3 (>22.5 mg) Protein (min) 95% dry 90% dry 88% dry <88% dry basis basis basis basis pH (max) — — 7.5Footnote * >7.5Footnote * 7.0Footnote ** >7.0Footnote ** Return to footnote *in the case of Ca. and Mg. edible caseinates.
Return to footnote **in the case of other 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.