1Australia New Zealand Food Standards Code – Standard 2.5.3 – Fermented milk products

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Food Standards (Proposal P1025 – Code Revision) Variation

The 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.

Dated 25 March 2015

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Standards Management Officer

Delegate of the Board of Food Standards Australia New Zealand

Note:

Note: This Standard will be published in the Commonwealth of Australia Gazette No. FSC 96 on 10 April 2015.

Standard 2.5.3 Fermented milk products

Note 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.

Note 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.

Note 3 In Australia, dairy products must be processed in accordance with Standard 4.2.4.

2.5.3—1 Name

This Standard is Australia New Zealand Food Standards Code – Standard 2.5.3 – Fermented milk products.

Note Commencement:
This 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.

2.5.3—2 Definitions

Note In this Code (see section 1.1.2—3):

fermented 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.

yoghurt means a fermented milk where the fermentation has been carried out with lactic acid producing microorganisms.

2.5.3—3 Requirement for food sold as fermented milk or yoghurt

A food that is sold as fermented milk or ‘yoghurt’ must:

(a) be fermented milk or yoghurt as appropriate, or of fermented milk or yoghurt with other foods added; and

(b) have a pH of no more than 4.5; and

(c) have no less than 106 cfu/g microorganisms used in the fermentation; and

(d) if the food is derived from cow’s milk—contain no less than 30 g/kg protein (measured as crude protein).

2.5.3—4 Compositional requirement for fermented milk or yoghurt used as an ingredient