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Food and Drug Regulations

Version of section B.08.051 from 2006-03-22 to 2010-06-16:


 [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,

    • (v) milk coagulating enzymes derived from Rhizomucor miehei (Cooney and Emerson) (previous name: Mucor miehei (Cooney and Emerson)), Mucor pusillus Lindt or 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,

    • (vii) salt,

    • (viii) calcium chloride,

    • (ix) added lactose,

    • (x) pH adjusting agents,

    • (xi) relishes,

    • (xii) fruits,

    • (xiii) vegetables, and

    • (xiv) carbon dioxide.

  • SOR/81-60, s. 4
  • SOR/92-197, s. 7
  • SOR/94-212, s. 7
  • SOR/95-183, s. 7
  • SOR/98-458, s. 4
  • SOR/2001-94, s. 2
  • SOR/2005-98, s. 7
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