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Food and Drug Regulations

Version of section B.08.036 from 2010-06-17 to 2024-05-28:

  •  (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

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