{"id":"F2015L00413","name":"Australia New Zealand Food Standards Code – Standard 2.5.3 – Fermented milk products","slug":"f2015l00413","collection":"legislative_instrument","jurisdiction":"commonwealth","status":"in_force","isInForce":true,"actNumber":null,"makingDate":null,"administeringDepartment":null,"currentVersion":{"id":315767,"registerId":"commonwealth-F2015L00413-current","compilationNumber":null,"startDate":"2026-04-08","status":"InForce","reasons":null,"registeredAt":null},"sections":[{"sectionNumber":"1","sectionType":"section","heading":"Australia New Zealand Food Standards Code – Standard 2.5.3 – Fermented milk products","content":"![Description: FS_Logo_K](image.001.png)\n\nFood Standards (Proposal P1025 – Code Revision) Variation\n\nThe Board of Food Standards Australia New Zealand gives notice of the making of this standard under section 92 of the Food Standards Australia New Zealand Act 1991. The Standard commences on 1 March 2016.\n\nDated 25 March 2015\n\n![](image.002.png)\n\nStandards Management Officer\n\nDelegate of the Board of Food Standards Australia New Zealand\n\n> Note:\n\n> Note: This Standard will be published in the Commonwealth of Australia Gazette No. FSC 96 on 10 April 2015.\n\nStandard 2.5.3 Fermented milk products\n\nNote 1 This instrument is a standard under the Food Standards Australia New Zealand Act 1991 (Cth). The standards together make up the Australia New Zealand Food Standards Code. See also section 1.1.1—3.\n\nNote 2 The provisions of the Code that apply in New Zealand are incorporated in, or adopted under, the Food Act 2014 (NZ). See also section 1.1.1—3.\n\nNote 3 In Australia, dairy products must be processed in accordance with Standard 4.2.4.\n\n2.5.3—1 Name\n\nThis Standard is Australia New Zealand Food Standards Code – Standard 2.5.3 – Fermented milk products.\n\nNote Commencement:  \nThis Standard commences on 1 March 2016, being the date specified as the commencement date in notices in the Gazette and the New Zealand Gazette under section 92 of the Food Standards Australia New Zealand Act 1991 (Cth). See also section 93 of that Act.\n\n2.5.3—2 Definitions\n\nNote In this Code (see section 1.1.2—3):\n\nfermented milk means a food obtained by fermentation of milk or products derived from milk, where the fermentation involves the action of microorganisms and results in coagulation and a reduction in pH.\n\nyoghurt means a fermented milk where the fermentation has been carried out with lactic acid producing microorganisms.\n\n2.5.3—3 Requirement for food sold as fermented milk or yoghurt\n\nA food that is sold as fermented milk or ‘yoghurt’ must:\n\n(a) be fermented milk or yoghurt as appropriate, or of fermented milk or yoghurt with other foods added; and\n\n(b) have a pH of no more than 4.5; and\n\n(c) have no less than 106 cfu/g microorganisms used in the fermentation; and\n\n(d) if the food is derived from cow’s milk—contain no less than 30 g/kg protein (measured as crude protein).\n\n2.5.3—4 Compositional requirement for fermented milk or yoghurt used as an ingredient\n\nIf a food contains fermented milk or yoghurt as an ingredient, that ingredient must comply with paragraphs 2.5.3—3(a) to (d).\n\n2.5.3—5 Compositional requirement for phytosterols, phytostanols and their esters in yoghurt\n\n\\*Phytosterols, phytostanols and their esters may be added to yoghurt only if:\n\n(a) the yoghurt contains no more than 1.5 g total fat/100 g; and\n\n(b) the yoghurt is supplied in a package, the capacity of which is no more than 200 g; and\n\n(c) the \\*total plant sterol equivalents content added is no less than 0.8 g and no more than 1.0 g/package.\n\n\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_","sortOrder":0}],"analysis":{"flash_summary_failed":{"failed":true,"reason":"Unauthenticated. Configure AI_GATEWAY_API_KEY or use a provider module. Learn more: https://ai-sdk.dev/unauthenticated-ai-gateway","source":"analysis-cron"},"flash_summary":{"complexity_score":3,"scope_assessment":{"changed":false,"description":"The instrument sets and records compositional and ingredient requirements for fermented milk and yoghurt and a conditional allowance for added plant sterols. It does not state an expansion or narrowing of covered product categories; rather it specifies numeric standards (s.2.5.3—3) and requires ingredient carry‑through (s.2.5.3—4). The phytosterol provision adds a conditional product variant but does not change the overall statutory scope."},"complexity_factors":["Clear numeric compositional thresholds (pH ≤ 4.5; live cultures ≥ 10^6 cfu/g; protein ≥ 30 g/kg for cow's milk) — s.2.5.3—3(b),(c),(d).","Definitions constrained to 'fermented milk' and 'yoghurt' which determine applicability — s.2.5.3—2.","Ingredient carry‑through requires any food containing fermented milk/yoghurt to meet the same compositional rules — s.2.5.3—4; increases compliance scope for compound foods.","Special conditional allowance for phytosterol/phytostanol additions to yoghurt with three simultaneous limits (fat content, package capacity, sterol per package) — s.2.5.3—5; introduces packaging/marketing constraints.","Measurement and testing obligations: protein must be \"measured as crude protein\" (s.2.5.3—3(d)) and microbiological and pH testing are implicit (s.2.5.3—3(b),(c)) but detailed methods are not specified, creating potential interpretive and laboratory-burden issues.","Cross‑jurisdictional and regulatory interaction: operative in both Australia and New Zealand (Notes 1–2) and linked to dairy processing rules in Standard 4.2.4 (Note 3), which may change enforcement pathways.","Short, focused text reduces legal drafting complexity, but operational complexity arises from laboratory testing frequency, recordkeeping and reformulation or repackaging costs for producers — s.2.5.3—3,5."],"plain_english_summary":"This standard sets legal compositional rules for foods sold as “fermented milk” or “yoghurt” in Australia and New Zealand: it defines those products and requires pH no more than 4.5, at least 10^6 cfu/g of fermentation microorganisms, and for cow’s‑milk products at least 30 g protein per kg. It also requires ingredient carry‑through and permits plant sterol–fortified yoghurts only under strict fat, package‑size and per‑package sterol limits. Manufacturers bear testing and formulation costs; regulators enforce compliance."},"kimi_summary":{"content_quality":"ok","complexity_score":3,"scope_assessment":{"changed":false,"description":"The legislation remains tightly focused on its original purpose: regulating fermented milk products. The scope covers product definitions, compositional requirements, and limited provisions for functional ingredient addition (phytosterols). There is no evidence of scope creep beyond the core regulatory purpose."},"complexity_factors":["Only 2 defined terms in the dedicated definitions section (fermented milk, yoghurt)","Straightforward 4-part compliance test in section 2.5.3—3 with no nested conditions","Single cross-reference to Standard 4.2.4 for dairy processing requirements","One conditional section (2.5.3—5) with three simple cumulative requirements for phytosterol addition","No exceptions to exceptions or complex conditional logic","Total length is very short (approximately 500 words)"],"plain_english_summary":"This standard sets the rules for selling fermented milk products (like yoghurt) in Australia and New Zealand. It defines what counts as 'fermented milk' and 'yoghurt', and sets minimum requirements: the product must actually be fermented by microorganisms, have a pH of 4.5 or lower (meaning it's acidic enough), contain at least 1 million live bacteria per gram from the fermentation process, and if made from cow's milk, have at least 3% protein. The standard also applies these rules when fermented milk is used as an ingredient in other foods. Additionally, it allows special health-promoting plant compounds (phytosterols) to be added to low-fat yoghurt only, with strict limits on package size and amount added."}},"importantCases":[],"_links":{"self":"/api/acts/f2015l00413","history":"/api/acts/f2015l00413/history","analysis":"/api/acts/f2015l00413/analysis","conflicts":"/api/acts/f2015l00413/conflicts","importantCases":"/api/acts/f2015l00413/important-cases","documents":"/api/acts/f2015l00413/documents"}}