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

B.07.042 [S]. Salad Dressing

• (a) shall be a combination of

  • (i) vegetable oil,

  • (ii) whole egg or egg yolk, in liquid, frozen or dried form,

  • (iii) vinegar or lemon juice, and

  • (iv) starch, flour, rye flour or tapioca flour or any combination thereof;

• (b) may contain

  • (i) water,

  • (ii) salt,

  • (iii) a sweetening agent,

  • (iv) spice or other seasoning,

  • (v) an emulsifying agent,

  • (vi) citric, tartaric or lactic acid, and

  • (vii) a sequestering agent; and

• (c) shall contain not less than 35 per cent vegetable oil.

B.07.043 No person shall sell a dressing that contains more than five per cent C₂₂ Monoenoic Fatty Acids calculated as a proportion of the total fatty acids contained in the dressing.

DIVISION 8Dairy Products

B.08.001 The foods referred to in this Division are dairy products.

B.08.001.1 The following definitions apply in this Division.

milk product

milk product means

• (a) with respect to butter or whey butter, any of the following products, namely,

  • (i) partly skimmed milk, skim milk, cream, buttermilk and whey cream, and

  • (ii) milk in concentrated, dried or reconstituted form and any product referred to in subparagraph (i) in concentrated, dried or reconstituted form;

• (b) with respect to cheese, any of the following products, namely,

  • (i) partly skimmed milk, skim milk, cream, buttermilk, whey and whey cream,

  • (ii) milk in concentrated, dried, frozen or reconstituted form and any product referred to in subparagraph (i) in concentrated, dried, frozen or reconstituted form,

  • (iii) butter, butter oil and whey butter,

  • (iv) any constituent of milk — other than water — singly or in combination with other constituents of milk, and

  • (v) whey protein concentrate;

• (c) with respect to cold-pack cheese food, cold-pack cheese food with (naming the added ingredients), cream cheese spread, cream cheese spread with (naming the added ingredients), processed cheese food, processed cheese food with (naming the added ingredients), processed cheese spread or processed cheese spread with (naming the added ingredients), any of the following products, namely,

  • (i) butter, whey butter and whey,

  • (ii) whey protein concentrate, and

  • (iii) any product referred to in subparagraph (i) in concentrated or dried form; and

• (d) with respect to ice milk mix, ice cream mix or sherbet, any of the products referred to in subparagraph (a)(i) or (ii) or (c)(i), (ii) or (iii). (produit du lait)

ultrafiltered

ultrafiltered, in relation to milk, partly skimmed milk or skim milk, means that the milk, partly skimmed milk or skim milk has been subjected to a process in which it is passed over one or more semi-permeable membranes to partially remove water, lactose, minerals and water-soluble vitamins without altering the whey protein to casein ratio and that results in a liquid product. (ultrafiltré)

B.08.002 Except as provided in these Regulations, a dairy product that contains a fat other than milk fat is adulterated.

B.08.002.1 Sections B.08.003 to B.08.028 do not apply to a lacteal secretion obtained from the mammary gland of any animal other than a cow, genus Bos, or a product or derivative of such secretion.

• B.08.002.2 (1) Subject to subsection (2), no person shall sell the normal lacteal secretion obtained from the mammary gland of the cow, genus Bos, or of any other animal, or sell a dairy product made with any such secretion, unless the secretion or dairy product has been pasteurized by being held at a temperature and for a period that ensure the reduction of the alkaline phosphatase activity so as to meet the tolerances specified in official method MFO-3, Determination of Phosphatase Activity in Dairy Products, dated November 30, 1981.

• (2) Subsection (1) does not apply to

  • (a) cheese; or

  • (b) any food that is sold for further manufacturing or processing in order to pasteurize it in the manner described in subsection (1).

Milk

B.08.003 [S]. Milk or Whole Milk

• (a) shall be the normal lacteal secretion obtained from the mammary gland of the cow, genus Bos; and

• (b) shall contain added vitamin D in such an amount that a reasonable daily intake of the milk contains not less than 300 International Units and not more than 400 International Units of vitamin D.

B.08.004 [S]. Skim Milk

• (a) shall be milk that contains not more than 0.3 per cent milk fat;

• (b) shall, notwithstanding sections D.01.009 and D.01.010, contain added vitamin A in such an amount that a reasonable daily intake of the milk contains not less than 1,200 International Units and not more than 2,500 International Units of vitamin A; and

• (c) shall contain vitamin D in such an amount that a reasonable daily intake of the milk contains not less than 300 International Units and not more than 400 International Units of vitamin D.

B.08.005 [S]. Partly Skimmed Milk or Partially Skimmed Milk

• (a) shall be derived from milk that has had its fat content reduced by mechanical separation or adjusted by the addition of cream, milk, partly skimmed milk or skim milk, either singly or in combination;

• (b) shall, notwithstanding sections D.01.009 and D.01.010, contain added vitamin A in such an amount that a reasonable intake of the milk contains not less than 1,200 International Units and not more than 2,500 International Units of vitamin A; and

• (c) shall contain vitamin D in such an amount that a reasonable daily intake of the milk contains not less than 300 International Units and not more than 400 International Units of vitamin D.

B.08.006 [S]. Milk Fat or Butter Fat shall be the fat of cow’s milk, and shall have

• (a) a specific gravity of not less than 0.905 at a temperature of 40°,

• (b) a tocopherol content not greater than 50 micrograms per gram, as determined by official method FO-16, Determination of Tocopherol in Milk Fat or Butter Fat, October 15, 1981,

• (c) a Reichert-Meissl number not less than 24, and

• (d) a Polenske number not exceeding 10 per cent of the Reichert-Meissl number and in no case shall the Polenske number exceed 3.5, and

where the tocopherol content is greater than 50 micrograms per gram or the Polenske number exceeds 10 per cent of the Reichert-Meissl number, there shall be deemed to have been an addition to the milk fat of fat other than that of cow’s milk.