55Modification of Food Standards Code

55 Modification of Food Standards Code

55 Modification of Food Standards Code

The Food Standards Code, Standard 4.2.4 is modified as follows—

(a) by omitting the definition of dairy processing from clause 1(2) and by inserting instead—

dairy processing—

(a) means—

(i) packaging, treating, cutting or manufacturing dairy products; and

(ii) packing and storing dairy products on the premises where the products are packaged, treated, cut or manufactured; and

(b) does not include dairy primary production.

(b) by omitting the definition of dairy products from clause 1(2) and by inserting instead—

dairy product means—

(a) colostrum;

(b) milk;

(c) a food that contains at least 50%, measured by weight, of either or both of the following—

(i) milk;

(ii) a substance produced from milk, disregarding the weight of the substance not attributable to milk;

(d) without limiting paragraph (c), any of the following that comply with the requirements of paragraph (c)—

(i) liquid milk products;

(ii) cream and thickened cream;

(iii) butter, butter concentrate, buttermilk, concentrated buttermilk, dairy blend, ghee and anhydrous milk fat (butter oil);

(iv) casein, caseinate and cheese;

(v) whey, whey cream and concentrated whey cream;

(vi) cultured milk and yoghurt;

(vii) ice cream and ice cream mix;

(viii) buttermilk powder, lactose powder, milk sugar, powdered milk, skim milk powder, whey powder, milk protein powder and other milk concentrates.