Food and Drug Regulations (C.R.C., c. 870)

B.08.042 No manufacturer shall sell whole cheese that is not made from a pasteurized source unless the date of the beginning of the manufacturing process is

• (a) marked or branded thereon within three days thereof; or

• (b) marked on the label at the time of packaging, if the cheese is such that, because of its texture, consistency, or physical structure, such date cannot be effectively branded or marked on the cheese.

B.08.043 No manufacturer shall sell any cheese that is not made from a pasteurized source if it has been cut into smaller portions, unless

• (a) it has been duly stored; or

• (b) each portion of cut cheese is marked, branded or labelled with the date of the beginning of the manufacturing process.

• B.08.044 (1) Subject to subsection (2), no person shall sell cheese, including cheese curd, that is not made from a pasteurized source unless it has been stored.

• (2) Cheese, including cheese curd, that is not made from a pasteurized source may be used as an ingredient in any food providing such food is manufactured or processed so as to pasteurize the cheese in the manner described in the definition pasteurized source in section B.08.030(1).

B.08.045 Notwithstanding B.08.044, cheese that has not been manufactured from a pasteurized source and has not been stored but is marked or branded with the date of the beginning of the manufacturing process, may be sold to

• (a) a wholesaler;

• (b) a jobber; or

• (c) in quantities of not less than 900 pounds, to a retailer.

B.08.046 No person shall sell any whole cheese that has not been made from a pasteurized source unless there is stamped thereon the date of the beginning of the manufacturing process.

B.08.047 Every manufacturer, wholesaler, or jobber who sells cheese not made from a pasteurized source and which has not been stored shall keep a record of

• (a) the registered number of the cheese factory,

• (b) the date of manufacture of the cheese,

• (c) the vat number or vat numbers,

• (d) the name and address of the person to whom the cheese is sold, and

• (e) the weight sold from each vat,

for each lot of cheese sold.

• B.08.048 (1) Subject to section B.08.054, no person shall sell cheese, including cheese curd, made from a pasteurized source if the cheese contains more than

  • (a) 100 Escherichia coli, or

  • (b) 100 Staphylococcus aureus

  per gram, as determined by official method MFO-14, Microbiological Examination of Cheese, November 30, 1983.

• (2) No person shall sell cheese, made from an unpasteurized source if the cheese contains more than

  • (a) 500 Escherichia coli, or

  • (b) 1,000 Staphylococcus aureus

  per gram, as determined by official method MFO-14, Microbiological Examination of Cheese, November 30, 1983.

B.08.049 [S]. Whey

• (a) shall be the product remaining after the curd has been removed from milk in the process of making cheese; and

• (b) may contain

  • (i) catalase, in the case of liquid whey that has been treated with hydrogen peroxide,

  • (ii) lactase,

  • (iii) hydrogen peroxide, in the case of liquid whey destined for the manufacture of dried whey products,

  • (iv) benzoyl peroxide, and calcium phosphate tribasic and calcium sulphate as carriers of the benzoyl peroxide, in the case of liquid whey destined for the manufacture of dried whey products other than those for use in infant formula, and

  • (v) sodium hexametaphosphate, in the case of liquid whey destined for the manufacture of concentrated or dried whey products.

B.08.050 [Repealed, SOR/95-281, s. 1]

B.08.051 [S]. Cottage Cheese

• (a) shall be the product, in the form of discrete curd particles, prepared from skim milk, evaporated skim milk or skim milk powder and harmless acid-producing bacterial cultures;

• (b) shall contain not more than 80 per cent moisture;

• (c) may contain not more than 0.5 per cent stabilizing agent; and

• (d) may contain

  • (i) milk,

  • (ii) cream,

  • (iii) milk powder,

  • (iv) rennet derived from aqueous extracts from the fourth stomach of calves, kids or lambs,

  • (v) a milk coagulating enzyme derived from Rhizomucor miehei (Cooney and Emerson) (previous name: Mucor miehei (Cooney and Emerson)), from Mucor pusillus Lindt by pure culture fermentation process or from Aspergillus oryzae RET-1 (pBoel777), in an amount consistent with good manufacturing practice,

  • (vi) chymosin A derived from Escherichia coli K-12, GE81 (pPFZ87A), in an amount consistent with good manufacturing practice,

  • (vi.1) chymosin B derived from Aspergillus niger var. awamori, GCC0349 (pGAMpR) or from Kluyveromyces marxianus var. lactis, DS1182 (pKS105), in an amount consistent with good manufacturing practice,

  • (vi.2) pepsin derived from glandular layer of porcine stomach,

  • (vii) salt,

  • (viii) calcium chloride,

  • (ix) added lactose,

  • (x) pH adjusting agents,

  • (xi) relishes,

  • (xii) fruits,

  • (xiii) vegetables, and

  • (xiv) carbon dioxide.

B.08.052 [S]. Creamed Cottage Cheese shall be cottage cheese containing cream or a mixture of cream with milk or skim milk, or both, in such quantity that the final product shall contain

• (a) not less than four per cent milk fat; and

• (b) not more than 80 per cent moisture and may contain emulsifying, gelling, stabilizing and thickening agents.

B.08.053 All dairy products used in the preparation of cottage cheese shall be from a pasteurized source.

B.08.054 No person shall sell cottage cheese or creamed cottage cheese that contains more than 10 coliform bacteria per gram, as determined by official method MFO-4, Microbiological Examination of Cottage Cheese, November 30, 1981.