Purpose
This Standard defines milk and skim milk and sets compositional
requirements for these products. Processing requirements for milk are contained
in Standard 4.2.4. Subclause 4(2) of this Standard does not apply to milk
produced in New Zealand.
Editorial note:
The Australian processing requirements for milk are contained in Standard
4.2.4.
New Zealand has its own processing requirements for milk and milk
products.
Table of Provisions
1 Interpretation
2 Composition of cow’s milk
3 Composition of skim milk
4 Milk to be processed
5 Phytosterols, phytostanols and their esters
Clauses
1 Interpretation
In this Code –
milkmeans the mammary secretion of milking animals, obtained from
one or more milkings for consumption as liquid milk or for further processing
but excludes colostrum.
skim milkmeans milk from which milkfat has been removed.
2 Composition of cow’s milk
(1) Subject to subclause (2), packaged cow’s milk for retail sale
must contain each of the components listed in column 1 of the Table to this
subclause in the corresponding proportion specified in column 2.
Table to subclause 2(1)
|
Column 1
|
Column 2
|
|
milkfat
|
minimum 32 g/kg
|
|
protein (measured as crude protein)
|
minimum 30 g/kg
|
(2) Packaged cow’s milk for retail sale may be adjusted to comply
with the compositional requirements in the Table to subclause (1) by the
addition of or withdrawal of milk components, provided the adjustment does not
alter the whey protein to casein ratio of the milk being adjusted.
3 Composition of skim milk
(1) Skim milk must contain each of the components listed in
column 1 of the Table to this subclause in the corresponding proportion
specified in column 2.
Table to subclause 3(1)
|
Column 1
|
Column 2
|
|
milkfat
|
maximum 1.5 g/kg
|
|
protein (measured as crude protein)
|
minimum 30 g/kg
|
(2) The protein requirements specified in the Table to subclause
(1) apply exclusively to skim milk derived from cow’s milk.
4 Milk to be processed
(1) Subclause 4(2) does not apply to milk produced in New
Zealand.
(2) Milk must be processed according to Standard 4.2.4 of this
Code.
5 Phytosterols, phytostanols and their esters
Phytosterols, phytostanols and their esters may only be added to milk
–
(a) that contains no more than 1.5 g total fat per 100 g;
and
(c) where the total plant sterol equivalents content is no less
than 3 g/L of milk and no more than 4 g/L of milk.
