{"id":"F2015L00462","name":"Australia New Zealand Food Standards Code – Standard 2.5.1 – Milk","slug":"f2015l00462","collection":"legislative_instrument","jurisdiction":"commonwealth","status":"in_force","isInForce":true,"actNumber":null,"makingDate":null,"administeringDepartment":null,"currentVersion":{"id":315821,"registerId":"commonwealth-F2015L00462-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 2.5.1 – Milk","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 2.5.1 Milk\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\n2.5.1—1 Name\n\nThis Standard is Australia New Zealand Food Standards Code – Standard 2.5.1 – Milk.\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\n2.5.1—2 Definitions\n\nNote In this Code (see section 1.1.2—3):\n\nmilk means:\n\n(a) the mammary secretion of milking animals, obtained from one or more milkings for consumption as liquid milk or for further processing, but excluding colostrums; or\n\n(b) such a product with phytosterols, phytostanols and their esters added.\n\nskim milk means milk from which milkfat has been removed.\n\n2.5.1—3 Requirement for food sold as milk\n\nA food that is sold as ‘milk’ must be milk.\n\n2.5.1—4 Requirement for retail sale as cow’s milk\n\n(1) This section applies to retail sales.\n\n(2) A food that is sold as cow’s milk must:\n\n(a) be:\n\n    (i) milk from cows; or\n    (ii) milk from cows:\n\n(A) to which milk components have been added, or from which they have been withdrawn in order for the product to comply with requirements of this section; and\n\n(B) that has the same whey protein to casein ratio as the original milk; and\n\n(b) contain no less than 32 g/kg of milkfat; and\n\n(c) contain no less than 30 g/kg of protein (measured as crude protein).\n\n2.5.1—5 Requirement for food sold as skim milk\n\nA food that is sold as ‘skim milk’ must:\n\n(a) be skim milk; and\n\n(b) contain no more than 1.5 g/kg of milkfat; and\n\n(c) for skim milk derived from cow’s milk—contain no less than 30 g/kg of protein (measured as crude protein).\n\n2.5.1—6 Compositional requirement for phytosterols, phytostanols and their esters in milk\n\n\\*Phytosterols, phytostanols and their esters may be added to milk only if:\n\n(a) the milk contains no more than 1.5 g total fat/100 g; and  \n\n(b) the \\*total plant sterol equivalents content is no less than 3 g/L of milk and no more than 4 g/L of milk.\n\n\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_","sortOrder":0}],"analysis":{"kimi_summary":{"content_quality":"ok","complexity_score":3,"scope_assessment":{"changed":false,"description":"The legislation maintains its original narrow scope focused specifically on defining milk and skim milk products and setting basic compositional standards. It has not expanded beyond its core purpose of regulating what constitutes these specific dairy products."},"complexity_factors":["Short, focused scope covering only milk and skim milk definitions and compositional requirements","Only 2 defined terms ('milk' and 'skim milk') in the dedicated definitions section","Simple conditional structure with basic percentage thresholds (32 g/kg fat, 30 g/kg protein, 1.5 g/kg fat for skim)","Single cross-reference to Standard 4.2.4 for dairy processing requirements","Limited exceptions: only one special case for phytosterol-fortified milk with straightforward caps","No nested exceptions or complex multi-layered compliance pathways"],"plain_english_summary":"This law sets the rules for what can legally be sold as 'milk' and 'skim milk' in Australia and New Zealand. It defines milk as the natural secretion from milking animals (like cows, goats, or sheep) that people can drink as a liquid or use to make other dairy products. The standard has specific rules for cow's milk sold in shops: it must contain at least 3.2% milkfat and 3% protein, and if milk components are added or removed, the protein balance must stay the same as natural milk. Skim milk must contain no more than 0.15% fat and at least 3% protein (if from cows). The law also allows special 'heart-healthy' milk with added plant sterols (substances from plants that can help lower cholesterol), but only in low-fat milk and within strict limits (3-4 grams per litre)."},"flash_summary":{"complexity_score":4,"scope_assessment":{"changed":false,"description":"The instrument sets definitions and compositional requirements for milk and skim milk and permits specified additions of phytosterols under conditions. The text itself does not state an expansion or narrowing of coverage relative to a prior instrument; no comparison to an earlier version is provided in the source."},"complexity_factors":["Technical numeric thresholds for fat and protein (e.g. ≥32 g/kg milkfat and ≥30 g/kg crude protein) require laboratory testing and clear measurement protocols (2.5.1—4(2)(b),(c); 2.5.1—5(b),(c)).","Requirement that modified cow’s milk retain the original whey protein to casein ratio adds protein-fraction analysis complexity (2.5.1—4(2)(a)(ii)(B)).","Conditional permission to add phytosterols is tightly constrained by both a fat ceiling and a narrow sterol concentration range, creating formulation and compliance precision (2.5.1—6(a),(b)).","Different rules for retail sales and for skim milk introduce scope distinctions businesses must track (2.5.1—4(1); 2.5.1—5(a)).","Defined-term boundaries (e.g. definition of ‘milk’, exclusion of colostrum, ‘milk components’) affect product classification and enforcement (2.5.1—2).","Interaction with other Code provisions and processing rules (notably the note referencing Standard 4.2.4) creates cross-standard compliance considerations (Note 3).","Enforcement and inspection burden on regulators and record-keeping/testing costs for producers and retailers to demonstrate compliance."],"plain_english_summary":"Sets legal definitions and compositional rules for milk and skim milk, requiring foods sold as “milk” to meet specified fat, protein and protein‑ratio thresholds and allowing limited addition of plant sterols in low‑fat milk. Dairy producers and retailers must meet these formulation and labelling requirements; regulators enforce compliance.\n\nWho pays: producers and retailers bear reformulation, testing and compliance costs. Who decides: food businesses choose formulations within the limits set; regulators inspect and enforce."},"flash_summary_failed":{"failed":true,"reason":"A positive credit balance is required for all requests, including BYOK, so fallback providers remain available. Add credits at https://vercel.com/d?to=%2F%5Bteam%5D%2F%7E%2Fai%3Fmodal%3Dtop-up to continue.","source":"analysis-cron"}},"importantCases":[],"_links":{"self":"/api/acts/f2015l00462","history":"/api/acts/f2015l00462/history","analysis":"/api/acts/f2015l00462/analysis","conflicts":"/api/acts/f2015l00462/conflicts","importantCases":"/api/acts/f2015l00462/important-cases","documents":"/api/acts/f2015l00462/documents"}}