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Proposed consequential amendments: Canadian Standards of Identity: Volume 1 – Dairy Products

Notice

On November 4, 2023, Health Canada and the Canadian Food Inspection Agency (CFIA) pre-published in the Canada Gazette, Part I the Regulations Amending Certain Regulations Concerning Food Additives, Compositional Standards, Microbiological Criteria and Methods of Analysis. As part of this initiative, the following volume of the Canadian Standards of Identity is proposed to be amended to:

How to provide comments on this document

To learn more about this regulatory proposal, including how to provide feedback on this document, please go to Consultation on the proposed Regulations Amending Certain Regulations Concerning Food Additives and Compositional Standards, Microbiological Criteria and Methods of Analysis for Food.

Date published: November 4, 2023

Interpretation

1. (1) The following definitions apply in this Volume.

"food colour" means a food additive that is used to add or restore colour to a food. (colorant alimentaire)

"FCSD" means the Food Compositional Standards Document. (DNCA)

"dairy product" has the same meaning as in section 1 on the Safe Food for Canadians Regulations. (produit laitier)

"edible casein" means the dry product obtained by separating, washing and drying the coagulum of skim milk, if the coagulum is obtained by precipitation with a food grade acid. (caséine comestible)

"edible caseinate" means the dry product obtained by the reaction of a food grade neutralizing agent on edible casein or fresh edible casein curd that is then subjected to an appropriate drying treatment. (caséinate comestible)

"FDR" means the Food and Drug Regulations. (RAD)

"milk" or "whole milk", as used in the manufacture of dairy products, means the normal lacteal secretion, free from colostrum, obtained from the mammary gland of an animal. (lait ou lait entier)

"milk product" means any of the following:

"milk solids", when used as an ingredient, means

"sweetening agent" has the same meaning as in subsection B.01.001(1) of the Food and Drug Regulations. (agent édulcorant)

(2) For greater certainty, the terms defined in subsection (1) that appear in the provisions of the FDR or the sections of Volume 7 of the FCSD that are referred to in this Volume have the same meaning as in that subsection.

Milk

2. Sterilized Milk is the food that meets the standard set out in section 7.1.5 of Volume 7 of the FCSD.

3. Condensed Milk or Sweetened Condensed Milk is milk from which water has been removed, to which sugar, dextrose, glucose, glucose solids, lactose or any combination of them has been added and that

4. Evaporated Milk or Concentrated Milk is milk from which water has been removed and that meets the requirements set out in section 7.1.7 of Volume 7 of the FCSD.

5. Evaporated Skim Milk or Concentrated Skim Milk is the food that meets the standard set out in section 7.1.8 of Volume 7 of the FCSD.

6. Evaporated Partly Skimmed Milk or Concentrated Partly Skimmed Milk is the food that meets the standard set out in section 7.1.9 of Volume 7 of the FCSD.

7. Milk Powder, Whole Milk Powder, Dry Whole Milk or Powdered Whole Milk is the food that meets the standard set out in section 7.1.10 of Volume 7 of the FCSD.

8. Skim Milk Powder or Dry Skim Milk is the food that meets the standard set out in section 7.1.11 of Volume 7 of the FCSD.

9. Malted Milk and Malted Milk Powder are the foods that meet the standard set out in section 7.1.17 of Volume 7 of the FCSD.

10. (Naming the flavour) Malted Milk and (naming the flavour) Malted Milk Powder are the foods that meet the standard set out in section 7.1.18 of Volume 7 of the FCSD.

Cheese

11. (1) (Naming the variety) Cheese is the food that meets the standard set out in section 7.4.2 of Volume 7 of the FCSD.

(2) Subsection (1) does not apply to

12. Cheddar Cheese is the food that meets the standard set out in section 7.4.3 of Volume 7 of the FCSD.

13. Cream Cheese is the food that meets the standard set out in section 7.4.7 of Volume 7 of the FCSD.

14. Cream Cheese with (naming the added ingredients) is the food that meets the standard set out in section 7.4.8 of Volume 7 of the FCSD.

15. Cream Cheese Spread is the food that meets the standard set out in section 7.4.9 of Volume 7 of the FCSD.

16. Cream Cheese Spread with (naming the added ingredients) is the food that meets the standard set out in section 7.4.10 of Volume 7 of the FCSD.

17. Whey Cheese and (naming the variety) Whey Cheese are the foods that meet the standard set out in section 7.4.4 of Volume 7 of the FCSD.

18. Processed (naming the variety) Cheese is the food that meets the standard set out in section 7.4.11 of Volume 7 of the FCSD.

19. Processed (naming the variety) Cheese with (naming the added ingredients) is the food that meets the standard set out in section 7.4.12 of Volume 7 of the FCSD.

20. Processed Cheese Food is the food that meets the standard set out in section 7.4.13 of Volume 7 of the FCSD.

21. Processed Cheese Food with (naming the added ingredients) is the food that meets the standard set out in section 7.4.14 of Volume 7 of the FCSD.

22. Processed Cheese Spread is the food that meets the standard set out in section 7.4.15 of Volume 7 of the FCSD.

23. Processed Cheese Spread with (naming the added ingredients) is the food that meets the standard set out in section 7.4.16 of Volume 7 of the FCSD.

24. Cold-pack (naming the variety) Cheese is the food that meets the standard set out in section 7.4.17 of Volume 7 of the FCSD.

25. Cold-pack (naming the variety) Cheese with (naming the added ingredients) is the food that meets the standard set out in section 7.4.18 of Volume 7 of the FCSD.

26. Cold-pack Cheese Food is the food that meets the standard set out in section 7.4.19 of Volume 7 of the FCSD.

27. Cold-pack Cheese Food with (naming the added ingredients) is the food that meets the standard set out in section 7.4.20 of Volume 7 of the FCSD.

28. Cottage Cheese is the food that meets the standard set out in section 7.4.5 of Volume 7 of the FCSD.

29. Creamed Cottage Cheese is the food that meets the standard set out in section 7.4.6 of Volume 7 of the FCSD.

30. Any cheese for which a standard is set out in any of sections 13 to 29 of this Volume may contain more than the maximum percentage of moisture set out in the applicable standard and less than the minimum percentage of milk fat set out in the applicable standard if

Butter and Butter Products

31. Butter is the food that meets the standard set out in section 7.3.1 of Volume 7 of the FCSD.

32. Whey Butter is the food that meets the standard set out in section 7.3.2 of Volume 7 of the FCSD.

33. Light Butter or Lite Butter is the food that is prepared from milk or milk products or a combination of them. It must contain at least 39% milk fat and not more than 60% milk fat and may contain

34. Calorie-reduced Butter is the food that is prepared from milk or milk products or a combination of them. It must contain at least 39% milk fat and not more than 50% of the calories that would normally be present in butter and may contain

35. Dairy Spread is the food that is prepared from milk or milk products or a combination of them. It must contain at least 39% milk fat and not more than 80% milk fat and may contain

36. Butter, whey butter, light butter or lite butter, calorie-reduced butter or dairy spread that is whipped may have air or inert gas uniformly incorporated into it as a result of whipping and, in the case of butter, may contain not more than 1% added edible casein, edible caseinates or any combination of them.

37. Butter with (naming the seasoning or flavour) or (naming the seasoning or flavour) Butter is butter to which a seasoning or a flavour other than that of butter, or both, has been added. It must contain at least 80% milk fat.

38. Butter with (naming the fruit, vegetable or relish) is butter to which any fruit, vegetable or relish, or any combination of them, has been added. It may contain less than 80% milk fat if the percentage of milk fat is reduced by the amount of the product added, but the resulting milk fat content must be at least 75%.

Butter Oil or Clarified Butter

39. Butter Oil or Clarified Butter is the food that is prepared from butter or cream, or both, by removing most of the water and solids-not-fat content so that it contains at least 99.3% milk fat and not more than 0.5% water.

40. Anhydrous Butter Oil is the food that is prepared from butter or cream, or both, by removing water and the solids-not-fat content so that it contains at least 99.8% milk fat and not more than 0.1% water.

Mixes for Frozen Dairy Products

41. Ice Cream Mix is the food that meets the standard set out in section 7.5.1 of Volume 7 of the FCSD.

42. Light Ice Cream Mix is the unfrozen, pasteurized food composed of cream, milk or other milk products, or any combination of them, that is sweetened with sugar, liquid sugar, invert sugar, honey, dextrose, glucose, corn syrup, corn syrup solids or any combination of them. It

43. Frozen Dairy Dessert Mix is the unfrozen, pasteurized food composed of milk, cream or other milk products, or any combination of them, that is sweetened with sweetening agents.

44. Milk Shake Mix is the unfrozen, pasteurized food composed of milk, cream or other milk products, or any combination of them, that is sweetened with sweetening agents. It

45. Ice Milk Mix is the food that meets the standard set out in section 7.5.2 of Volume 7 of the FCSD.

Frozen Dairy Products

46. Ice Cream is the food that meets the standard set out in section 7.6.1 of Volume 7 of the FCSD.

47. Light Ice Cream is the frozen food obtained by freezing a light ice cream mix, with or without the incorporation of air. It

48. Frozen Dairy Dessert is the frozen food obtained by freezing a frozen dairy dessert mix, with or without the incorporation of air. It

49. Ice Milk is the food that contains not more than 25 g/L solids from milk fat and that meets the standard set out in section 7.6.2 of Volume 7 of the FCSD.

Sherbet

50. Sherbet is the frozen food, other than ice cream, light ice cream, ice milk or frozen dairy dessert, that is made from a milk product and that meets the requirements set out in paragraph 7.6.3(a) of Volume 7 of the FCSD. It may also contain the ingredients set out in paragraph 7.6.3(b) of Volume 7 of the FCSD.

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