Australia New Zealand Food Standards Code – Standard 2.5.1 – Milk
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 2.5.1 Milk
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.
2.5.1—1 Name
This Standard is Australia New Zealand Food Standards Code – Standard 2.5.1 – Milk.
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.
2.5.1—2 Definitions
Note In this Code (see section 1.1.2—3):
milk means:
(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
(b) such a product with phytosterols, phytostanols and their esters added.
skim milk means milk from which milkfat has been removed.
2.5.1—3 Requirement for food sold as milk
A food that is sold as ‘milk’ must be milk.
2.5.1—4 Requirement for retail sale as cow’s milk
(1) This section applies to retail sales.
(2) A food that is sold as cow’s milk must:
(a) be:
(i) milk from cows; or
(ii) milk from cows:
(A) to which milk components have been added, or from which they have been withdrawn in order for the product to comply with requirements of this section; and
(B) that has the same whey protein to casein ratio as the original milk; and
(b) contain no less than 32 g/kg of milkfat; and
(c) contain no less than 30 g/kg of protein (measured as crude protein).
2.5.1—5 Requirement for food sold as skim milk
A food that is sold as ‘skim milk’ must:
(a) be skim milk; and
(b) contain no more than 1.5 g/kg of milkfat; and
(c) for skim milk derived from cow’s milk—contain no less than 30 g/kg of protein (measured as crude protein).
2.5.1—6 Compositional requirement for phytosterols, phytostanols and their esters in milk
*Phytosterols, phytostanols and their esters may be added to milk only if:
(a) the milk contains no more than 1.5 g total fat/100 g; and
(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.
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