Dairy Products Regulations
6. (1) Butter and butter products the common names of which are set out in Column I of the items of the table to this subsection shall meet the following standards:
(a) they shall be the foods prepared in accordance with good manufacturing practices from pasteurized milk or pasteurized milk products;
(b) they shall contain milk fat and, where applicable, calories in the percentages set out in Column II of an item of that table; and
(c) they may contain only those permitted ingredients that are set out in column III of an item of that table.
TABLE
Column I Column II Column III Item Common Name Percentage of Milk Fat and Calories Permitted Ingredients 1. Butter Minimum 80% milk fat by weight Milk solids, salt, air or inert gas, permitted food colour, permitted bacterial culture 2. Whey Butter Minimum 80% milk fat, recovered from whey, by weight Milk solids, salt, air or inert gas, permitted food colour, permitted bacterial culture 3. Light Butter or Lite Butter Minimum 39% milk fat by weight; maximum 60% milk fat by weight Milk solids, salt, air or inert gas, permitted food colour, permitted bacterial culture 4. Calorie-Reduced Butter Maximum 39% milk fat by weight; maximum 50% of calories of butter Milk solids, salt, air or inert gas, permitted food colour, permitted emulsifying and stabilizing agents, permitted preservative, permitted bacterial culture, up to 1% added edible casein or edible caseinates 5. Dairy Spread Minimum 39% milk fat by weight; maximum 80% milk fat by weight Milk solids, salt, air or inert gas, permitted food colour, permitted emulsifying and stabilizing agents, permitted preservative, permitted bacterial culture, up to 1% added edible casein or edible caseinates (2) Butter and butter products shall be designated as
(a) “whipped” where they have had air or inert gas uniformly incorporated into them as a result of whipping; and
(b) “cultured” where they have been produced from cream to which a permitted bacterial culture has been added.
(2.1) Whipped butter may contain up to one per cent added edible casein or edible caseinates.
(3) Cheddar cheese shall be the product made by coagulating milk, milk products or a combination thereof with the aid of bacteria to form a curd and subjecting the curd to the cheddar process or any process other than the cheddar process that produces a cheese having the same physical, chemical and organoleptic properties as those of cheese produced by the cheddar process, and
(a) shall contain
(i) not more than 39 per cent moisture, and
(ii) not less than 31 per cent milk fat; and
(b) may contain
(i) salt,
(ii) bacterial cultures to aid in further ripening,
(iii) permitted firming agents,
(iv) permitted preservatives, and
(v) permitted food colour.
(4) Notwithstanding paragraph (3)(a), cheddar cheese may contain more than the maximum percentage of moisture set out in that paragraph and less than the minimum percentage of milk fat set out in that paragraph, where
(a) the characteristic flavour and texture of cheddar cheese are maintained in the modified cheese; and
(b) the product name contains descriptive terminology that meets the requirements of
(i) the Food and Drugs Act and the Food and Drug Regulations with respect to claims and statements, and
(ii) the Guide for Food Manufacturers and Advertisers (1988), as amended from time to time, published by the Department of Consumer and Corporate Affairs, with respect to the use of the terms “light” and “lite”.
(c) [Repealed, SOR/97-369, s. 1]
- SOR/88-623, s. 2;
- SOR/90-472, ss. 4, 25(F);
- SOR/94-388, s. 2;
- SOR/95-548, s. 2;
- SOR/97-369, s. 1.