DEPARTMENT OF AGRICULTURE, FORESTRY AND FISHERIES

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               DEPARTMENT OF AGRICULTURE, FORESTRY AND FISHERIES

No. R.

                         AGRICULTURAL PRODUCT STANDARDS ACT, 1990
                                    (ACT No. 119 OF 1990)

         REGULATIONS RELATING TO DAIRY PRODUCTS AND IMITATION DAIRY PRODUCTS

The Minister of Agriculture, Forestry and Fisheries has under section 15 of the Agricultural Product
Standards Act, 1990 (Act No. 119 of 1990) --

         (a)     made the regulations in this Schedule; and

         (b)     repealed the regulations published by the following Government Notices:
                 (i)     R. 2580 of 20 November 1987.
                 (ii)    R. 2581 of 20 November 1987.
                 (iii)   R. 1059 of 3 June 1988.
                 (iv)    R. 1060 of 3 June 1988.
                 (v)     R. 2141 of 6 October 1989.
                 (vi)    R. 1465 of 26 August 1994.



                                               SCHEDULE

Definitions

1.      Any word or expression in these regulations to which a meaning has been assigned in the Act
shall have that meaning and, unless the context otherwise indicates –

"address” means a physical address and includes the street or road number or name and the name of
       the town, village or suburb and, in the case of a farm, the name or number of the farm and of the
       magisterial district in which it is situated;

"animal fat" means any fat of animal origin, excluding milk fat and marine fat;

"class designation" means a class designation, alternate class designation or other designation referred
        to in regulation 24;

"composite dairy product" means a product consisting of a combination of a primary dairy product and
      another foodstuff the solids of which are not intended to replace any part of the milk solids of that
      primary dairy product;

"container” means any packaging of dairy or imitation dairy product directly in contact with the product for
        delivery as a single item or may potentially be sold as single item, and includes wrappers when
        such is offered to the consumer;

"extended shelf life (ESL) milk" means milk that have been treated in a manner to reduce the microbial
       count beyond pasteurization, packaged under extreme hygienic conditions and have a defined
       prolonged shelf life at the temperature higher than 0º C but lower than 5º C;

"dairy product" means a primary dairy product, a composite dairy product or a modified dairy product;

"flavouring" means a flavouring as defined in the regulations made under the Foodstuffs, Cosmetics and
        Disinfectants Act, 1972 (Act No. 54 of 1972);

"food additive" means an additive as defined in the regulations made under the Foodstuffs, Cosmetics
       and Disinfectants Act, 1972 (Act No. 54 of 1972);
                                                     2

"foodstuff" means a foodstuff as defined in section 1 of the Foodstuffs, Cosmetics and Disinfectants Act,
       1972 (Act No. 54 of 1972);

“free range dairy cows” means cows that are able to range freely on pasture and graze pasture,
        including spending a minimum of 300 days on pasture and grazing pasture annually;

“fresh milk/cream" means milk/cream that has not been exposed to temperature higher than that of
       pasteurization as defined in this regulations;

"imitation dairy product" means any product other than a dairy product or a fat spread, that is of animal
         or plant origin and in general appearance, presentation and intended use corresponds to a dairy
         product;

"label" means any tag, brand, mark, pictorial, graphic or other descriptive matter, which is written,
        printed, stencilled, marked, embossed, impressed upon, or permanently attached to a container
        of a foodstuff, and includes labelling for the purpose of promoting its sale or disposal;

“main panel” means that part of the container or label that bears the brand or trade name of the product
       in greatest prominence or any other part of the label that bears the brand or trade name in equal
       prominence and is visible at first glance when presented to the consumer;

"marine fat" means fat obtained from marine animals;

"milk" means the normal secretion of the mammary glands of bovines, goats or sheep;

"milk solids" means the solids of milk after the removal of the moisture;

"modified dairy product" means a product that, in so far as it relates to general appearance,
       presentation and intended use, corresponds to a primary dairy product, and of which not more
       than 50 per cent of the fat content, protein content and carbohydrate content has respectively
       been obtained from a source other than a primary dairy product;

"organic" means a product which has been produced, processed and handled in compliance with organic
       standards and certified by a recognised certification body or authority;

"outer container" means any packaging containing individual containers whether it completely or
       partially enclose the containers;

"pasteurisation" means the heat treatment of a dairy product or an imitation dairy product by heating
       every particle to a temperature of at least 63 º C but not exceeding 65.5 º C and keeping it at that
       temperature for at least 30 minutes, which heating shall be followed by cooling within 30 minutes
       to a temperature lower than 5 º C, or heating every particle to a temperature of at least 72 º C but
       not exceeding 75º C and keeping it at that temperature for at least 15 seconds minutes, which
       heating shall be followed immediately by cooling to a temperature lower than 5 º C, such that the
       dairy product:

        (a)     All vegetative pathogens are destroyed without the substantial change in the
                composition; and

        (b)     In case of milk comply with requirements as set out in Table 1A;

“postal address” means a postal address registered with the South African Post Office and shall include
        the telephone number of the manufacturer, packer, seller or importer;

"primary dairy product" means milk or a product that has been derived or manufactured solely from
       milk, and to which has been added no substance other than a permitted (in terms of this
       regulations and as defined in the regulations made under the Foodstuffs, Cosmetics, and
       Disinfectant Act, 1972 (Act No.54 of 1972) manufacturing substance, flavouring, colourant,
       vitamin or mineral not intended to replace any part of the milk solids in that product, and includes
       a product that consists of a combination of two or more such products;
                                                    3


“reconstituted milk product“ means milk or a milk product resulting from the addition of water to the
       dried or concentrated form of the product in the amount necessary to re-establish the appropriate
       water to solid ratio;

“recombined milk product” means milk or a milk product resulting from the combination of milk-fat and
      milk-solids-non-fat in their preserved forms with or without the addition of water to achieve the
      appropriate milk product composition;

"sterilization” means the heat treatment of a dairy product or an imitation dairy product as defined in the
         regulations made under the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 54 of
         1972) and must comply with requirements as set out in Table 1A;

"the Act" means the Agricultural Product Standards Act, 1990 (Act No. 119 of 1990);

"trade mark" means a trade mark as defined in section 2(1) of the Trade Marks Act, 1993 (Act No. 194 of
        1993);

“Ultra High Temperature (UHT)” means the process whereby a dairy product is subjected to a heat
       treatment above 100ºC and aseptically packaged so that the end product, after incubation for not
       less than 14 days at a temperature of 30 ºC +/- 1 ºC, is free from spoilage micro-organisms and
       shall comply with requirements as set out in Table 1A;

“Ultra pasteurized” means that a dairy product has been thermally processed at a temperature higher
        than 80 °C for less than 1 second and cooled immediately to below 5 °C, either before or after
        packaging, so as to produce a product which is resistant to micro-biological growth and spoilage
        for at least 21 days at temperature of higher than 0°C but less than 5 °C and which comply with
        requirements as set out in Table 1A;

"vegetable oil" means oil or fat that is obtained from vegetable matter; and

"yoghurt culture" means a culture consisting of Lactobacillus bulgaricus, Streptococcus thermophilus or
       another similar culture used for the manufacture of the primary dairy product known as yoghurt.

Restrictions for sale

2.        (1)   No person shall, sell dairy product or imitation dairy product in the Republic of South
Africa --

                (a)     unless the product in question is sold according to classes as prescribed by
                        regulation 3 and 21;

                (b)     unless the product in question complies with the standards so prescribed for the
                        composition thereof, and contains the ingredients and other substances so
                        prescribed as ingredients and other substances which it shall contain;

                (c)     unless the product in question is packed in a container and in a manner so
                        prescribed by regulation 22;

                (d)     unless a container in which such product is packed, is marked with particulars
                        and in a manner so prescribed by the regulations;

                (e)     if the product in question contains a substance so prescribed as a substance
                        which it may not contain; and

                (f)     if the dairy and imitation dairy product contains prohibited substances in terms of
                        the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972).
                                                      4

        (2)    The prohibition set out in paragraph 2 (1) shall not apply to the sale of a dairy product or
an imitation dairy product that is an infant formula as defined in the regulations made under the
Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972).

       (3)      The Executive Officer may grant written exemption, entirely or partially to any person on
such condition, as he or she may deem necessary, from the provisions of subregulation (1).

Classes of primary, modified and composite dairy products

3.      (1)      Primary, modified and composite dairy products shall, in the case of a type of product
specified in column 1 of Table 1- 6 and 8-15 , be classified in the classes specified in column 2 or 3 of the
said table opposite thereto.

Standards for primary, modified and composite dairy products

4.      (1)     A dairy product that is classified as being of a class referred to in regulation 3(1) shall --

                (a)      have a clean and characteristic flavour;

                (b)      subject to the provisions of subregulation (3), be free of any substance that does
                         not naturally form part of milk; and

                (c)      comply with the applicable standards specified in columns 4, 5, 6, 7, 8, 9 and 10
                         of Table 1 -15 opposite the class concerned.

         (2)     Subject to the provisions of sub regulation (1), primary, modified and composite dairy
products shall comply with the additional requirements for each product concerned indicated in
regulations 5 to 20.

        (3)      A primary, modified and composite dairy product may contain other foodstuffs and food
additives to the extent permissible under the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No.
54 of 1972).

        (4)    Subject to the provisions of subregulation 4(3), the composite dairy product must be free
of any substance that does not naturally form part of milk or the foodstuff that has been added thereto.

Standards for milk

5.      (1)     A primary dairy product of the type known as milk, recombined and reconstituted milk
shall--

                (a)      not clot when boiled for five minutes; and

                (b)      comply with the provisions of regulation 4 and the indication of heat treatment as
                         stipulated in Table 1A.

        (2)     The word milk in the class designation of the type of a primary dairy product known as
flavoured milk may be substituted by the word “milkshake” if the product shows thickening after agitation.

        (3)      If a primary product has been obtained from the milk of an animal other than a cow of the
bovine specie, the applicable class designation for that product shall be preceded by the name of the
specie of the animal concerned.
                                                                              5

                                                                         TABLE 1
                                                            CLASSES OF AND STANDARDS FOR MILK

Type of primary         Class             Alternate class         Milk fat    Minimum milk solids         Minimum        pH-     Maximum      Additional
 dairy product       designation           designation            content          not fat content       milk protein   value     freezing    requireme
                                                                 (%)(m/m)     calculat      calculated     content               point (°C)      nts
                                                                                  ed            on a      (%)(m/m)
                                                                                on the        fat-free
                                                                                 total         basis
                                                                               content       (%)(m/m)
                                                                              (%)(m/m
                                                                                   )
       1                  2                       3                  4             5              6           7           8          9             10
Milk              High Fat Milk          High fat milk        More than 4.5       8.2            8.6          3         6.6 to    -0.512      Table 1A,
                                                                                                                         6.8                  Regulation
                                                                                                                                              24 (1) (d)
                  Full fat/ full cream   Full cream            3.0 - 4.5          8.3         8.6             3         6.6 to    -0.512      Table 1A,
                  Milk                   Milk/Whole Milk                                                                 6.8                  Regulation
                                                                                                                                              24 (1) (d)
                  2% Fat milk                     *            1.8- 2.2           8.4         8.6             3         6.6 to    -0.512      Table 1A,
                                                                                                                         6.8                  Regulation
                                                                                                                                              24 (1) (d)
                  Low fat milk                    *            0.5- 1.5           8.4         8.6             3         6.6 to    -0.512      Table 1A,
                                                                                                                         6.8                  Regulation
                                                                                                                                              24 (1) (d)
                  Skim(med) milk         Fat free Milk        Less than 0.5       8.6         8.6             3         6.6 to    -0.512      Table 1A,
                                                                                                                         6.8                  Regulation
                                                                                                                                              24 (1) (d)
                                                                             6

Type of primary         Class           Alternate class           Milk fat   Minimum milk solids         Minimum            pH-    Maximum      Additional
 dairy product       designation         designation              content         not fat content       milk protein       value    freezing    requireme
                                                                 (%)(m/m)    calculat      calculated     content                  point (°C)      nts
                                                                                 ed            on a      (%)(m/m)
                                                                               on the        fat-free
                                                                                total         basis
                                                                              content       (%)(m/m)
                                                                             (%)(m/m
                                                                                  )
       1                 2                     3                   4              5              6           7              8          9            10
Unsweetened       Unsweetened          Unsweetened         At least 7.5           *              *          34              *          *        maximum
condensed milk    condensed full fat   evaporated full                                                                                          moisture
                  milk                 cream milk;                                                                                              content
                                       unsweetened                                                                                              (%)(m/m):
                                       condensed milk;                                                                                          75
                                       unsweetened
                                       evaporated milk;
                                       unsweetened
                                       condensed full
                                       cream milk;
                                       evaporated milk,
                                       kondens
                  Unsweetened          Unsweetened         2-5               *           *                  34         *           *            maximum
                  condensed            condensed                                                                                                moisture
                  medium fat milk      reduced-fat milk;                                                                                        content
                                       Medium-fat                                                                                               (%)(m/m):
                                       unsweetened                                                                                              77
                                       evaporated milk;
                                       reduced-fat
                                       unsweetened
                                       evaporated milk.
                  Unsweetened          unsweetened         Less than 1       *           *                  34         *           *            maximum
                  condensed            +condensed                                                                                               moisture
                  skim(med) milk       skim(med) milk                                                                                           content
                                                                                                                                                (%)(m/m):
                                                                                                                                                80
                                                                           7

Type of primary         Class           Alternate class       Milk fat     Minimum milk solids         Minimum        pH-    Maximum      Additional
 dairy product       designation         designation          content           not fat content       milk protein   value    freezing    requireme
                                                             (%)(m/m)      calculat      calculated     content              point (°C)      nts
                                                                               ed            on a      (%)(m/m)
                                                                             on the        fat-free
                                                                              total         basis
                                                                            content       (%)(m/m)
                                                                           (%)(m/m
                                                                                )
       1                   2                   3                  4             5              6           7          8          9           10
Sweetened         Sweetened            Sweetened          At least 16                         14          34
condensed milk    condensed high       evaporated full
                  fat milk             cream milk;
                                       sweetened
                                       condensed milk;
                                       sweetened
                                       evaporated milk;
                                       sweetened
                                       condensed full
                                       cream milk;
                                       evaporated milk,
                                       kondens

                  Sweetened            Sweetened          At least 8 but       28                         34
                  condensed full fat   evaporated full    less than 16
                  milk                 cream milk;
                                       sweetened
                                       condensed milk;
                                       sweetened
                                       evaporated milk;
                                       sweetened
                                       condensed full
                                       cream milk;
                                       evaporated milk,
                                       kondens
                                                                              8

Type of primary         Class             Alternate class        Milk fat      Minimum milk solids        Minimum        pH-    Maximum      Additional
 dairy product       designation           designation           content           not fat content       milk protein   value    freezing    requireme
                                                                (%)(m/m)      calculat      calculated     content              point (°C)      nts
                                                                                  ed            on a      (%)(m/m)
                                                                                on the        fat-free
                                                                                 total         basis
                                                                               content       (%)(m/m)
                                                                              (%)(m/m
                                                                                   )
        1                2                       3                   4             5              6           7          8          9            10
                  Sweetened              Sweetened           At least 1 but   24                 20          34
                  condensed              condensed           less than 8
                  medium fat             reduced-fat milk;
                                         Medium-fat
                                         sweetened
                                         evaporated milk;
                                         reduced-fat
                                         sweetened
                                         evaporated milk.
                  Sweetened              Sweetened           Less than 1          24           *             34
                  condensed              evaporated
                  skim(med) milk         skim(med) milk

Flavoured Milk    High Fat flavoured              *          More than 4.5        *            *              3                  -0.512      Regulation
                  Milk                                                                                                                       5(2)
                  Full fat/ full cream   Flavoured Milk      3.0 - 4.5            *             *             3                  -0.512      Regulation
                  flavoured Milk                                                                                                             5(2)
                   2% Fat Flavoured              *           1.8- 2.2             *             *             3                  -0.512      Regulation
                  milk                                                                                                                       5(2)
                  Low fat flavoured                          0.5 - 1.5            *             *             3                  -0.512      Regulation
                  Milk                                                                                                                       5(2)
                  Fat free flavoured     Skim(med)           Less than 0.5        *             *             3                  -0.512      Regulation
                  Milk                   Flavoured milk                                                                                      5(2)
                                                              9


                                                  TABLE 1A
                                   INDICATION OF HEAT TREATMENT FOR MILK


                            Pasteurised milk                Ultra                   UHT Milk           Sterilised Milk
                                                       pasteurised milk
            1                          2                      3                           4                   5

Phosphatase                Negative                    Negative                Negative               Negative

Peroxidase                 Positive                    Negative                Negative               Negative

B-Lactoglobulin            > 2600mg/litre              2000 –         2600     50 - 2000 mg/ litre    < 50mg/litre
                                                       mg/litre

Lactulose                  Not detectable              < 50mg/litre            50 - 600mg/litre       >600mg/litre

 Standards for Cultured Milk

 6.       (1)      A primary dairy product of the type known as cultured milk shall:

                    (a)      be obtained from pasteurized milk and/or reconstituted or recombined milk that
                             has been inoculated with a culture to produce a microbiological flora under
                                                                             7
                             controlled conditions which contain at least 10 colony forming units per gram
                             (CFU/g) of viable lactic acid and aroma producing micro-organisms per gram of a
                             product,

                     (b)     Comply with the provisions of regulation 4.


                                              TABLE 2
                            CLASSES OF AND STANDARDS FOR CULTURED MILK

      Type of        Class              Alternate          Milk fat       Milk solids non-fat        Minimum          pH-
      primary     designation            Class             content              content                 milk         value
       dairy                           Designation        (%)(m/m)      Calculat    Calculated        protein
      product                                                            ed on         on a fat       content
                                                                        the total    free basis      calculate
                                                                        content      (%) (m/m)         d on a
                                                                          (%)                         fat free
                                                                         (m/m)                       basis (%)
                                                                                                       (m/m)
      1                 2                     3              4                5                6          7           8
Cultured milk     Cultured            High-fat maas;        More             8.2              8.6       2.7       Less than
                  high-fat milk       High-fat            than 4.5                                                4.6
                                      Amazi/Amasi
                  Cultured full-      Sour milk          3.0 – 4.5           8.3              8.6       2.7       Less than
                  fat milk            Maas/ Amazi/                                                                4.6
                                      Amasi
                                      Cultured full
                                      cream milk;
                                      Full cream
                                      amazi/
                                      Amasi
                                                       10

      Type of      Class              Alternate     Milk fat       Milk solids non-fat     Minimum        pH-
      primary   designation            Class        content              content              milk       value
       dairy                         Designation   (%)(m/m)      Calculat    Calculated     protein
      product                                                     ed on         on a fat    content
                                                                 the total    free basis   calculate
                                                                 content      (%) (m/m)      d on a
                                                                   (%)                      fat free
                                                                  (m/m)                    basis (%)
                                                                                             (m/m)
                Cultured         Low-fat sour      0.5 – 1.5       8.4            8.6         2.7       Less than
                low-fat milk     milk; Low-fat                                                          4.6
                                 maas;
                                 Low-fat
                                 amazi/Amasi
                Cultured fat-    Cultured          Less than       8.6            8.6         2.7       Less than
                free milk        skim(med)         0.5                                                  4.6
                                 milk;
                                 Skim(med)
                                 sour milk;
                                 Fat-free sour
                                 milk;
                                 Skim(med)
                                 maas; Fat-free
                                 maas;
                                 Skim(med)
                                 amazi/
                                 Amasi; Fat-free
                                 amazi/
                                 Amasi

 Standards for Buttermilk & Cultured buttermilk

 7.       (1)     A primary dairy product of the type known as buttermilk shall --

                  (a)       be obtained by the butter making process, and may be inoculated with a butter
                            culture or with lactic acid and aroma producing culture;

                  (b)       in the case of the class known as cultured buttermilk, be obtained from
                            pasteurized buttermilk or pasteurised milk, soured by inoculation with a butter
                                                                                                            7
                            culture or lactic acid and aroma producing culture and must contain at least 10
                            colony forming units per gram (CFU/g) of viable lactic acid and aroma producing
                            micro-organisms per gram of a product, and

                  (c)       comply with the provisions of regulation 4.

                                        TABLE 3
             CLASSES OF AND STANDARDS FOR BUTTERMILK & CULTURED BUTTER MILK

Type of primary         Class                  Alternate Class        Min solid non-          pH-value
dairy product           Designation             Designation          fat(calc on total
                                                                         content)

         1                       2                    3                     4                       5

Buttermilk              Buttermilk                     *                    6.0                     *

Cultured                Cultured                       *                    8.3             Less than 4.6
buttermilk              buttermilk
                                                         11

 Standards for Yoghurt

 8.       (1)      A primary dairy product of the type known as yoghurt shall --

                   (a)       be manufactured mainly from the primary dairy products known as milk and
                             reconstituted milk;

                   (b)       after pasteurization be fermented with a yoghurt type culture;
                                                  7
                   (c)       contain at least 10 CFU of viable yoghurt-type micro-organisms per gram of a
                             product; and

                   (d)       comply with the provisions of regulation 4.


                                               TABLE 4
                               CLASSES OF AND STANDARDS FOR YOGHURT

 Type of            Class              Alternate class           Milk Fat     Minimum Milk solids     Minimu
 primary          Designation           designation              content         non fat content      m Milk
  dairy                                                          %(m/m)       Calculated Calculat     Protein
 product                                                                        on the       ed on    content
                                                                                 total      the fat
                                                                               content        free
                                                                              (%) (m/m)      basis
                                                                                              (%)
                                                                                            (m/m)
      1                  2                    3                     4              5            6        7

Yoghurt         High-fat yoghurt      Double – cream          More than 4.5      8.2          8.6       2.7
                                      yoghurt

                Full-fat yoghurt      Yoghurt; Full-             3.0 - 4.5       8.2          8.6       2.7
                                      cream milk
                                      yoghurt; Full-
                                      cream yoghurt

                Low-fat yoghurt       –                         0.5 – 3.0         8.4         8.6       2.7

                Fat-free yoghurt      Skim(med) milk          Less than 0.5      8.6          8.6       2.7
                                      yoghurt


 Standards for yoghurt with added foodstuffs and additives

 9.      (1)     A composite dairy product of the type known as yoghurt and drinking yoghurt with added
 foodstuffs and additives, shall --

                   (a)       comply to the provisions of Regulation 4;

                   (b)       comply with the applicable standards specified in columns 4, 5, 6 and 7 of Table
                             5 opposite the class concerned;

                   (c)       shall be manufactured mainly from the primary dairy products known as milk and
                             reconstituted or recombined milk;

                   (d)       be fermented with a yoghurt culture; and
                                                     12
                                             7
                (e)      contain at least 10 CFU of viable yoghurt-type micro-organisms per gram of a
                         product, except in the case of yoghurt which has been heat treated after
                         inoculation.

         (2)     A composite dairy product of the type known as fruit yoghurt shall have a fruit content of
at least 6 per cent but not more than 25 per cent on a mass to mass basis.

        (3)     The total dry matter content of a composite dairy product of the type known as yoghurt
with added foodstuffs and additives other than fruit, and which has been sweetened with a non-nutritive
sweetener, shall, in the case of --

                (a)      full-fat yoghurt with added foodstuffs be at least 14,5 per cent (m/m);

                (b)      low-fat yoghurt with added foodstuffs be at least 14,0 per cent (m/m); and

                (c)      fat-free yoghurt with added foodstuffs be at least 13,0 per cent (m/m).

        (4)     The total dry matter content of a composite dairy product of the type known as yoghurt
with added fruit and additives, which has been sweetened with a non-nutritive sweetener, shall in the
case of --

                (a)      full-fat yoghurt with added fruit be at least 14,5 per cent (m/m);

                (b)      low-fat yoghurt with added fruit be at least 14,0 per cent (m/m); and

                (c)      fat-free yoghurt with added fruit be at least 13,5 per cent

        (5)    The total dry matter content of a composite dairy product of the type known as yoghurt
with added foodstuffs and fruit, and which has been sweetened with a non-nutritive sweetener, shall, in
the case of --

                (a)      full-fat yoghurt with added foodstuffs be at least 14,5 per cent (m/m);

                (b)      low-fat yoghurt with added foodstuffs be at least 14,0 per cent (m/m); and

                (c)      fat-free yoghurt with added foodstuffs be at least 13,0 per cent (m/m).

       (6)     The expression “drinking”, “pouring”, or any other word with a similar meaning may
precede or form part of the class designation if the yoghurt or a dairy dessert is specifically made for such
purpose.
                                                                                          13

                                                                   TABLE 5
                                 CLASSES OF AND STANDARDS FOR YOGHURT WITH ADDED FOODSTUFFS AND DAIRY DESSERT

Type of composite     Class designation        Alternate class            Milk-fat             Total dry matter   Minimum milk   Additional
dairy product                                  designation                content                  content           Protein     Requirements
                                                                             (%)(m/m)             (%)(m/m)           Content
          1                      2                        3                      4                     5                6               7

1. Fruit yoghurt      High-fat fruit yoghurt   Double-cream fruit         More than 3.5        At least 18.0            2.7      Regulation
                                               yoghurt                                                                           9(4), 9(6),
                                                                                                                                 26(5) ,24(2)(b)
                      Full-fat fruit yoghurt   Full-milk fruit yoghurt;   2.5 - 3.5            At least 17.5            2.7      Regulation
                                               Full-cream milk fruit                                                             9(4), 9(6),
                                               yoghurt; Fruit                                                                    26(5) ,24(2)(b)
                                               yoghurt; Full-cream
                                               fruit yoghurt
                      Low-fat fruit yoghurt                -              0.5 – 3.0            More than 17.0           2.7      Regulation
                                                                                                                                 9(4), 9(6),
                                                                                                                                 26(5) ,24(2)(b)
                      Fat-free fruit yoghurt   Skim(med) milk fruit       Less than 0.5        More than 16.5           2.7      Regulation
                                               yoghurt; Skim(med)                                                                9(4), 9(6),
                                               fruit yoghurt                                                                     26(5) ,24(2)(b)
2. Yoghurt with       High fat yoghurt with    Double cream               More than 3.5        More than 18.0     2.7            See regulation
   added foodstuffs   (name of added           yoghurt with (name                                                                9(3), 9(6)
   and additives      foodstuff)               of added foodstuff)                                                               ,26(5) & 25 (3)
   other than fruit

                      Full-fat yoghurt with     Full-cream yoghurt        2.5 – 3.5            More than 17.5     2.7            See regulation
                      (name of added           with (name of added                                                               9(3), 9(6)
                      foodstuff)                     foodstuff)                                                                  ,26(5) & 25 (3)

                      Low-fat yoghurt with                -               0.5 - 2.5            More than 17.0     2.7            See regulation
                      (name of added                                                                                             9(3), 9(6)
                      foodstuff)                                                                                                 ,26(5) & 25 (3)

                      Fat-free yoghurt with               -               less than 0.5        More than 16.5     2.7            See regulation
                      (name of added                                                                                             9(3), 9(6)
                      foodstuff)                                                                                                 ,26(5) & 25 (3)
2. Yoghurt with       High fat yoghurt with    Double cream               More than 3.5        More than 18.0     2.7            See regulation
                                                                                       14

Type of composite     Class designation       Alternate class          Milk-fat             Total dry matter   Minimum milk   Additional
dairy product                                 designation              content                  content           Protein     Requirements
                                                                          (%)(m/m)             (%)(m/m)           Content
         1                       2                       3                    4                     5                6                7
   added foodstuffs   (name of added          yoghurt with (name                                                              9(3), 9(6) &
   and fruit          foodstuff and fruit)    of added foodstuff                                                              25(4)
                                              and fruit)
                      Full-fat yoghurt with     Full-cream yoghurt     2.5 – 3.5            More than 17.5     2.7            See regulation
                      (name of added           with (name of added                                                            9(3), 9(6)
                      foodstuff)                foodstuff and fruit)                                                          ,26(5) & 25 (3)

                      Low-fat yoghurt with              -              0.5 - 2.5            More than 17.0     2.7            See regulation
                      (name of added                                                                                          9(3), 9(6)
                      foodstuff and fruit)                                                                                    ,26(5) & 25 (3)

                      Fat-free yoghurt with             -              less than 0.5        More than 16.5     2.7            See regulation
                      (name of added                                                                                          9(3), 9(6)
                      foodstuff and)                                                                                          ,26(5) & 25 (3)

3. Dairy desserts     Dairy dessert                Dairy snack                *                    *                 *        See regulation
                                                                                                                              9(6),
                                                        15

 Standards for Cream and cultured cream

 10.     (1)      A primary dairy product of the type known as cream and cultured cream shall comply with
 the provisions of regulation 4

           (2)    A primary dairy product of the class known as cultured cream shall:--

                  (a)      be soured by inoculation with a lactic acid and aroma producing culture; and


                                                    7
                  (b)      must contain at least 10 CFU of viable lactic acid producing micro-organisms
                           per gram of a product.

                                            TABLE 6
                              CLASSES OF AND STANDARDS FOR CREAM

   Type of          Class           Alternate         Milk fat      Minimum               pH-value
 composite       designation          class           content     solid non fat
    dairy                          designation       (%)(m/m)     calculated on
  products                                                          a fat free
                                                                    (%)(m/m)
      1                2                 3              4               5                   6
1. Cream         Double cream                       More than          8.6          6.5 – 6.8
                                                    45

                 Whipping         Cream; thick      35 - 45             8.6         6.5 – 6.8
                 cream            cream

                 Whipped                            25 - 35             8.6         6.5 – 6.8
                 cream                   -

                 Dessert cream    Cooking           20 - 25             8.6         6.5 – 6.8
                                  cream

                 Medium fat       Thin cream;       10 - 20             8.6         6.5 – 6.8
                 cream            Pouring
                                  cream; Coffee
                                  cream
                                  Reduced fat
                                  cream.
                 Acidified               *          More than           8.6         Less than 4.6
                 cream                              20
                 Medium fat       Reduced fat       10- 20              8.6         Less than 4.6
                 acidified        acidified
                 cream            cream
2. Cultured      Cultured         Sour cream        More than           8.6         Less than 4.6
cream            cream                              20
                 Medium fat       Medium fat        10- 20              8.6         Less than 4.6
                 cultured         sour cream;
                 cream            Reduced fat
                                  cultured
                                  cream
                                  Reduced sour
                                  cream


 Standards for Cheese and cheese with added foodstuffs

 11.       (1)    A primary dairy product of the type known as cheese and cheese with added foodstuffs
                                                           16

 shall --

                   (a)       be manufactured by coagulating wholly or partly the protein of milk, skimmed milk,
                             low- fat milk, cream, whey or butter milk, or any combination of these materials,
                             through the action of rennet or other suitable coagulating agents, and partially
                             draining the whey resulting from the coagulation; and

                   (b)       comply with the provisions of regulation 4.

            (2)    Cheese and cheese with added foodstuffs may --

                   (a)        be ripened or unripened soft, semi-soft, semi-hard or hard product and can be
                              coated with wax or another protective substance; and

                   (b)        The fat-in-dry-matter content and the dry matter content of cheese with added
                              foodstuffs may be up to ten per cent more than that required for cheese of the
                              class designation concerned.


            (3)    A primary dairy product of the type known as whey cheese shall be manufactured by --

                   (a)        The concentration of whey and the moulding of the concentrated product; and

                   (b)        The coagulation of whey by heat with or without the addition of acid.


                                                 TABLE 7
                                  CLASSES OF AND STANDARDS FOR CHEESE

  Type of             Class            Alternative class          Fat in dry matter   Minimum         Minimum
  cheese           designation            designation                  content        dry matter      ripening
                                                                 Minimu     Maximu     content         period
                                                                   m        m         (%)(m/m)        (weeks)
                                                                (%)(m/m (%)(m/m
                                                                    )       )
      1                   2                    3                    4          5          6              7
1. Hard           High-fat             Unspecified                 45           *         *              *
cheese            cheese
                  Full-fat cheese      Cacciocavallo              45          55         64             20
                                       Mature Cheddar             48          55         62             25
                                       Cheddar                    48          55         61              6
                                       Emmental                   45          55         60              8
                                       Gruyère                    45          55         62              8
                                       Provolone                  45          55         51              8
                                       Asiago                     45          55         63             20
                                       Samsø                      45          55         56              6
                                       Pecorino                   45          55         60             12
                                       Unspecified                45          56         60              5
                  Medium/              Parmasan                   25          44         56             25
                  Reduced-fat          Pecorino                   25          44         56             12
                  cheese               Incanestrato               35           *         65              *
                                       Reggiano                   30           *         67              *
                                       Medium/ reduced-           35           *         58              *
                                       fat cheddar
                                       Unspecified                10          44         52              8
2. Semi-hard      High-fat             Drankensberg               62           *         56              *
cheese            cheese
                                       Unspecified                60          *          60              1

                  High-fat blue        Unspecified                60          *          56              6
                                                      17

  Type of          Class          Alternative class          Fat in dry matter   Minimum      Minimum
  cheese        designation          designation                  content        dry matter   ripening
                                                            Minimu     Maximu     content      period
                                                              m        m         (%)(m/m)     (weeks)
                                                           (%)(m/m (%)(m/m
                                                               )       )
     1                 2                 3                     4          5          6           7
               mould cheese
               (Full-fat)         Feta                       45          59         45           *
               cheese             Cheshire                   48          59         56           4
                                  Gouda or Sweet             48          59         55           4
                                  milk
                                  Mature Gouda               48          60         58          18
                                  Baby Gouda                 48          60         55           4
                                  Harvati                    45          59         52           6
                                  Tilsiter                   45          59         53           4
                                  Mozzarella                 45          59         45           *
                                  Danbo                      45          59         53           6
                                  Halloumi                   45          59         52           *
                                  Washed curd                45          59         52           4
                                  cheese
                                  Unspecified                45          59         50           4
               (Full-fat) blue    Blue Stilton               45          60         56           6
               mould cheese       Wensleydale                50          60         56           6
                                  Unspecified                50          59         56           6
               (Full-fat) white   Stilton: White             50          60         56           6
               mould cheese       Stilton
                                  Unspecified                50          59         50           6
               Medium/            Edam                       40          44         47           4
               Reduced-fat        Cumin                      40          44         53           4
               cheese             Medium/                    30          44         34           *
                                  Reduced-fat
                                  Mozzarella
                                  Edammer                    40          45         54           *
                                  Friesian 40+               40          45         54           4
                                  Cummin 30+                 40          45         55           *
                                  Leyden 40+                 40          45         58           4
                                  Unspecified                25          44         47           4
                                  Cedara                     10          25         40           *
                                  Friesian 20+               20          25         52           6
                                  Cummin 20+                 20          25         52           6
                                  Leyden 20+                 20          25         52           6
                                  Unspecified                10          44         45           *
               Medium/            Unspecified                 *          10          *           *
               Reduced -fat
               white mould
               cheese
3. Semi-Soft   High-fat           Unspecified                60          *          55           *
    cheese     cheese
               Full fat cheese    Unspecified                45          59         48           *
               Full-fat white     St Paulin                  45          59         48           4
               mould cheese       Camembert                  45          59         44           1
                                  Bel Paese                  45          60         50           *
                                  Brie                       45          59         44           1
               Full-fat blue      Unspecified                48          54         50           2
               mould
               Medium/            Robiola                    35          44         35           *
               Reduced fat        Roquefort                  50          60         56           6
                                                          18

     Type of        Class             Alternative class          Fat in dry matter   Minimum        Minimum
     cheese      designation             designation                  content        dry matter     ripening
                                                                Minimu     Maximu     content        period
                                                                  m        m         (%)(m/m)       (weeks)
                                                               (%)(m/m (%)(m/m
                                                                   )       )
       1              2                       3                    4           5          6              7
                cheese                Gorgonzola                  50          60         56              6
                                      Unspecified                 25          44          *              *
                Medium/               Brie                        40          44         44              1
                Reduced-fat
                white mould
                cheese
                                      Camembert                  40          44          44              1
                                      Carre de l’Est             40           *          43              *
                                      Pont I’Evêque              40           *          45              *
                                      Unspecified                 *          10          20              *
4. Soft         High-fat              Unspecified                60           *          50              *
cheese          cheese
                (Full-fat)            Limburger                  45          60          38              *
                cheese                Romadur                    45          60          40              *
                                      Unspecified                45          59          40              *
                Full-fat white        Unspecified                50          59          45              *
                mould cheese
                Medium-/              Medium/                    25          44          25              *
                Reduced fat           Reduced -fat
                cheese                ricotta
                                      Unspecified                25          44           *              *
                Medium/               Coulomminers               40          44          44              2
                Reduced -fat          Reduced -fat               25          44           *              *
                white mould           ricotta
                cheese                Unspecified                 *          10          20              *

5. Whey         Whey cheese                    *                 10          33           *              *
cheese
                Creamed whey                                     33          *            *              *
                cheese
                Medium/Reduc                   *                  *          10           *              *
                ed fat whey
                cheese
 *
        Not specified
 Standards for process(ed) cheese and cheese spread(s)

 12.      (1)    Primary dairy products of the type known as process(ed) cheese and cheese spread
 shall --

                 (a)         be manufactured by the grinding, mixing, melting and emulsifying, with the aid of
                             heat and an emulsifying agent, of a type of cheese specified in item 1, 2, 3 or 4 of
                             column 1 of Table 7;

                 (b)         during the manufacture thereof be heat treated for 30 seconds at a temperature
                             of 70°C, or any other equivalent or greater time/temperature combination; and

                 (c)         comply with the provisions of regulation 4.

         (2)      If a designation specified in column 3 of Table 7 is used in connection with the sale
 thereof, consist of at least 50 per cent of the cheese concerned: Provided that the fat-in-dry-matter
 content of that process cheese or cheese spread may be up to three per cent less than that required for
                                                       19

 cheese of the designation concerned.

                                     TABLE 8
       CLASSES OF AND STANDARD FOR PROCESS(ED) CHEESE AND CHEESE SPREAD(S)

  Type of              Class            Alternative            Fat in dry matter      Minimum dry
  cheese            designation            class                    content              matter
                                        designation         Minimum       Maximum       content
                                                            (%)(m/m)      (%)(m/m)     (%)(m/m)
      1                    2                 3                  4             5             6
1.Process(ed)      High-fat                                    60             *            52
    cheese         process (ed)               *
                   cheese
                   Full-fat process   Full-cream               45           59             45
                   (ed) cheese        process(ed)
                                      cheese

                   Medium-fat         Reduced fat              25           44             40
                   process (ed)       process (ed)
                   cheese             cheese

                   Skim(med)                                    *           10             34
                   process
                   cheese
2. Cheese          High-fat                   *                60            *             44
spread             cheese spread

                   (Full-fat)         Full-cream               45           59             41
                   cheese spread      cheese spread

                   Medium-fat         Reduced fat              25           45             31
                   cheese spread      cheese spread

                   Skim(med)                  *                 *           10             29
                   cheese spread
 * Not specified


 Standards for Cream Cheese and cream cheese with added foodstuffs

 14.    (1)      A primary dairy product of the type known as cream cheese and cream cheese with
 added foodstuffs shall --

                   (a)      be manufactured mainly from the primary dairy product known as milk or
                            products obtained from milk; and

                   (b)      comply with the provisions of regulation 4.

       (2)       The fat-in-dry-matter content and the dry matter content of cream cheese with added
 foodstuffs may be up to ten per cent more than that required for the cream cheese concerned.

                                            TABLE 10
                           CLASSES OF AND STANDARDS FOR CREAM CHEESE

 Type of        Class designation          Alternative          Fat in dry matter    Minimum      Milk-fat
 cheese                                       class                  content         dry matter   content
                                           designation                                content     (%)(m/m)
                                                                                     (%)(m/m)
                                                         20

                                                                Minimu       Maximu
                                                                  m             m
                                                               (%)(m/m       (%)(m/m
                                                                   )             )
     1                   2                        3                4            5                6           7
1. Cream         Cream cheese 33 %        Mascarpone; Full        70             *              45     At least 33
cheese                                    fat cream cheese

                 Cream cheese 28%         Cream cheese             60          69               42      At least 28
                                          28%; cream                                                     but less
                                          cheese                                                         than 33

                 Cream cheese 24%         Cream cheese             60          69               38      At least 24
                                          24%;                                                           but less
                                                                                                         than 28


 Standards for Cottage cheese and cottage cheese with added foodstuffs

 15.     (1)     A primary dairy product of the type known as cottage cheese and cottage cheese with
 added foodstuffs shall be manufactured from milk or milk products with or without added foodstuffs where
 applicable.

        (2)    A primary dairy product of the type known as creamed cottage cheese shall be
 manufactured mainly from the primary dairy product known as cottage cheese and cream.

           (3)       Comply with the provisions of regulation 4.

                                   TABLE 11
  CLASSES OF AND STANDARDS FOR COTTAGE CHEESE AND COTTAGE CHEESE WITH ADDED
                                 FOODSTUFFS

  Type of             Class          Alternate class    Milk-fat     Maximu         Total dry        Fat-in –dry
  primary          designation        designation       content        m              matter            matter
   dairy                                               (%)(m/m)     moisture         content           content
  product                                                            content        (%)(m/m)          (%)(m/m)
                                                                    (%)(m/m)
      1                   2                 3             4             5              6                 7
1. Cottage        Full-fat cottage   Cottage              *            75              *               45-60
cheese            cheese             cheese; Full
                                     cream cottage
                                     cheese,
                                     Creamed
                                     cottage cheese

                  Medium fat         Reduced               *            77              *              25-45
                  cottage cheese     fat/cream
                                     cottage cheese;
2. Cottage        Full-fat cottage   Cottage               *            73      More than 27.0         45-60
cheese with       cheese with        cheese; Full
added             (name of           cream cottage
foodstuffs        added              cheese(name of
                  foodstuff)         the added
                                     foodstuff),
                                     Creamed
                                     cottage
                                     cheese(name of
                                     the added
                                     foodstuff)
                                                             21

 Type of               Class         Alternate class      Milk-fat     Maximu       Total dry          Fat-in –dry
 primary            designation       designation         content        m            matter              matter
  dairy                                                  (%)(m/m)     moisture       content             content
 product                                                               content      (%)(m/m)            (%)(m/m)
                                                                      (%)(m/m)
       1                  2                 3                 4           5                6               7
                   Medium fat        Reduced fat
                   cottage cheese    cottage cheese      *              75        More than 25.0         25-45
                   with (name of     ( name of the
                   added             added
                   foodstuff)        foodstuff);


 Standards for Butter

 16.       (1)       A primary dairy product of the type known as butter shall --

                     (a)      be manufactured by churning cream until the fats separate from the liquid;

                     (b)      comply with the provisions of regulation 4; and

                     (c)      not contain any animal fat, vegetable oil or marine fat.

         (2)     Cream that is intended for the manufacturing of butter may by means of a substance the
 use of which is permitted for this purpose under the Foodstuffs, Cosmetics and Disinfectants Act, 1972,
 (Act No. 54 of 1972) be neutralized to a pH of not higher than 7.6.

        (3)     Whey butter shall be manufactured from whey separated from curd during the cheese
 making process.

                                                TABLE 12
                                  CLASSES OF AND STANDARDS FOR BUTTER

 Type of           Class      Alternate class     Milk-fat (%)(m/m)     Maximum           Maximum
 primary         designatio    designation                              moisture         solids-not-
  dairy              n                                                   content         fat content
 product                                                                (%)(m/m)          (%)(m/m)
    1              2                 3                      4               5                 6
1.Butter     Salted           Salted butter;           At least 80         16                 2
             butter           Butter
             Unsalted                 *                At least 82           16                2
             butter
             Medium-fat       Reduced fat               50 - 65              *                 *
             butter           butter
             Whey                     -                At least 80           16                2
             butter
             Medium-fat       Reduced fat               50 - 65              *                 *
             whey butter      whey butter


 Standards for modified butter

 17.      (1)    A modified dairy product of the type known as modified butter shall be manufactured from
 butter blended with plant fat, animal fat and/or marine fat; and

           (2)       comply with the provisions of regulation 4.


                                                       TABLE 13
                                                          22

                          CLASSES OF AND STANDARDS FOR MODIFIED BUTTER

Type of                                                                                       Additional
primary      Class          Alternate      Minimum        Maximu       Maximu     Total fat    require-
 dairy      designati         class          milk         m vege-         m       content       ments
product        on          designation        fat         table oil    marine    (%)(m/m)
                                            content       content        fat
                                           (%)(m/m)      (%)(m/m)      content
                                                                      (%)(m/m)
    1            2                3            4             5            6          7             9
Modified    High-fat       Butter              40           40           40       75 - 85     Regulation
butter      modified       spread;                                                            26(1))(e)
            butter         Modified
                           butter
            Medium -       Reduced-fat         30           30           30       50 - 65     Regulation
            fat            modified                                                           26(1))(e)
            modified       butter;
            butter         Reduced-fat
                           butter
                           spread;
                           Medium -fat
                           butter spread


 Standards for Dairy powder and Dairy powder blend

 18.       (1)    Primary dairy products of the type known as dairy powder and dairy powder blend shall --

                  (a)        be manufactured by partial removal of water from the primary liquid product
                             concerned;

                  (b)        in the case of milk powder, comply with provisions of Table 1 when diluted
                             according to the manufacturer’s prescribed dilution ratio; and

                  (c)        comply with the provisions of regulation 4.


                                     TABLE 14
       CLASSES OF AND STANDARDS FOR DAIRY POWDERS AND DAIRY POWDER BLENDS

Types of dairy         Class               Alternative           Milk fat           Minimum        Maximum
powder product         designation         class                 (%)(m/m)             protein      moisture
                                           designation                                content      content
                                                                                    calculated     (%) (m/m)
                                                                                     on a free
                                                                                     fat basis
                                                                                    (%) (m/m)
         1                    2                     3                   4                 5                6
1. Milk powder         High-fat milk                -            More than 40            34                5
                       powder

                       Full-fat milk       (Whole) Milk               26 - 40            34                5
                       powder              powder, Dry milk
                                           , Full-cream milk
                                           powder, Full-
                                           cream dry milk
                                                            23

Types of dairy       Class                 Alternative           Milk fat           Minimum         Maximum
powder product       designation           class                 (%)(m/m)             protein       moisture
                                           designation                                content       content
                                                                                    calculated      (%) (m/m)
                                                                                     on a free
                                                                                     fat basis
                                                                                    (%) (m/m)
       1                     2                     3                        4            5               6

                     Medium fat milk       Medium fat dry        1.5 - 26                 34             5
                     powder                milk ; Reduced
                                           fat milk powder;
                                           Reduced fat dry
                                           milk

                     Skim(med) milk        Skim(med) milk        Less than 1.5            34             5
                     powder                dry milk
2. Cream             Full –fat Cream       Cream powder          More than 42             34             5
powder               powder
                     Medium fat            Reduced fat                1.5 - 26            34             5
                     cream powder          cream powder
                     Skim(med)                    *              Less than 1.5            34             5
                     cream powder
3. Buttermilk        Buttermilk            Dry buttermilk                   *             34             5
powder               powder
4. Whey powder       Whey powder           Dry whey                         *             10             5

                     Acid Whey             Dry acid whey                    *             7             4.5
                     powder
5. Cheese            Cheese powder                 -             At least 20              *              5
powder
6. Dairy powder      High-fat dairy                *             More than 40             30             5
blend                powder blend
                     Full-fat dairy        Full-cream dairy           26 - 40             30             5
                     powder blend          powder blend
                     Medium-fat            Reduced fat                1.5 - 26            30             5
                     dairy powder          dairy powder
                     blend                 blend


 Standards for Milk fats

 19.       (1)    A primary dairy product of the type known as milk fat shall --

                  (a)       be manufactured by removal of water and non-fat solids from milk or products
                            obtained from milk; and

                  (b)       comply with the provisions of regulation 4.


                                             TABLE 15
                              CLASSES OF AND STANDARDS FOR MILK FATS

Types of dairy          Class                  Alternative class       Minimum Milk fat            Maximum
powder product          designation            designation                 (%)(m/m)            moisture content
                                                                                                   (%) (m/m)
       1                        2                       3                      4                        5
Anhydrous milk fat      Ghee; Butter oil       Dry milk fat,           More than 99.6          0.1
                                               Anhydrous milk
                                                     24

                                          fat, Anhydrous
                                          Butter oil ; Milk fat;


Standards for Dairy liquid blend and cultured dairy liquid blends

20.     (1)     A primary dairy product of the type known as dairy liquid blend and cultured dairy liquid
blend shall:-

                (a)     comply with the provisions of regulation 4; and

                (b)     shall contain no animal, plant and marine fat.

        (2)     A primary dairy product of the type known as cultured dairy liquid blend shall --

                (a)     be manufactured from pasteurized dairy liquid blend which has been inoculated
                        with a culture to produce a specific microbiological flora under controlled
                        conditions; and
                                            7
                (b)     contain at least 10 CFU of viable lactic acid producing micro-organisms per
                        gram of a product.
                                                                                             25


                                                                          TABLE 15
                                      CLASSES OF AND STANDARDS FOR DAIRY LIQUID BLENDS AND CULTURED DAIRY LIQUID BLENDS

Type of              Class               Alternate class designation         Milk fat content     Minimun solids non fat     Minimum milk         pH- value
composite dairy      designation                                                                           content           protein content
product                                                                                           Calculated Calculated      calculated on a
                                                                                                    on the        on a fat    fat free basis
                                                                                                     total      free basis      (%) (m/m
                                                                                                   content       (%) (m/m
                                                                                                  (%) (m/m)
          1                   2                          3                             4               5             6              7                 8
Dairy liquid blend   High-fat dairy      High-fat dairy blend; High-fat          More than 4.5        8.2           8.6            2.6                *
                     liquid blend        dairy mixture

                     Full-fat dairy      Full-cream dairy liquid blend;             2.5 - 4.5        8.3           8.6             2.6                 *
                     liquid blend        Full-cream dairy blend; Full-
                                         cream dairy mixture

                     Medium fat          Medium fat dairy blend                      1.5-2.5         8.3           8.6             2.6
                     dairy liquid        ;Medium fat dairy liquid mixture;
                     blend               Medium fat dairy mixture

                     Low-fat dairy       Low-fat dairy blend; Low-fat               0.5 - 1.5        8.4           8.6             2.6                 *
                     liquid blend        dairy liquid mixture; Low-fat
                                         dairy mixture

                     Fat-free dairy      Fat-free dairy blend; Fat-free
                     liquid blend        dairy mixture; Fat-free dairy           Less than 0.5       8.6           8.6             2.6                 *
                                         liquid mixture
Cultured dairy       High-fat            High-fat cultured dairy blend       More than 4.5           8.2           8.6             2.6         Less than 4.6
liquid blend         cultured dairy      (mix (ture)); High-fat maas
                     liquid blend        blend(mix (ture))
                                                                                        26

Type of           Class               Alternate class designation         Milk fat content    Minimun solids non fat     Minimum milk       pH- value
composite dairy   designation                                                                          content           protein content
product                                                                                       Calculated Calculated      calculated on a
                                                                                                on the        on a fat    fat free basis
                                                                                                 total      free basis      (%) (m/m
                                                                                               content       (%) (m/m
                                                                                              (%) (m/m)
       1                  2                           3                             4              5             6             7                8

                  Full-fat cultured   Full-cream cultured dairy liquid           2.5 - 4.5       8.3           8.6             2.6         Less than 4.6
                  dairy liquid        blend(mix (ture)); Full-fat
                  blend               cultured dairy blend(mix (ture));
                                      Cultured dairy blend(mix (ture));
                                      Maas blend(mix (ture))

                  Medium fat          Medium fat cultured liquid                  1.5-2.5
                  cultured liquid     blend(mix (ture))
                  blend

                  Low-fat cultured    Low-fat cultured dairy blend;              0.5 - 1.5       8.4           8.6             2.6         Less than 4.6
                  dairy liquid        Low- fat maas blend
                  blend

                  Fat-free            Fat-free cultured dairy blend;          Less than 0.5      8.6           8.6             2.6         Less than 4.6
                  cultured dairy      Fat- free maas blend
                  liquid blend
                                                             27

 Classes and standards of imitation dairy products

 21.      (1)         An imitation dairy product shall --


                      (a)       in the case of a type of product specified in column 1 of Table 16 , be classified in
                                the classes specified in column 2 of the said table opposite thereto;

                      (b)       have a clean and characteristic flavour;

                      (c)       subject to the provisions of subregulation (4), be free of any substance that does
                                not naturally form part of the raw materials from which it is manufactured;

                      (d)       comply with the applicable standards specified in columns 3 and 4 of Table 16
                                opposite the class concerned; and

                      (e)       in the case of imitation milk, have at least the same fat content, protein content
                                and carbohydrate content as a dairy product with corresponding appearance,
                                organoleptic characteristics and intended use.

         (2)      At least 50 per cent of the dry matter content of an imitation dairy product of the type
 known as imitation milk product shall consist of milk solids: Provided that at least 50 per cent of such milk
 solids shall consist of a primary dairy product of the class known as fat-free milk powder.

          (3)      An imitation dairy product of the type known as blend of skimmed milk with vegetable oil
 or fat shall consist of milk constituents, to which vegetable oil or fat has been added.

        (4)     The imitation dairy product shall, in the case of a powdered form, contain not more than 5
 % moisture and the word “powder (ed)” must form part of the class designation.

        (5)     An imitation dairy product may contain other foodstuffs and food additives to the extent
 permissible under the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972).

                                        TABLE 16
                  CLASSES OF AND STANDARDS FOR IMITATION DAIRY PRODUCTS

Type of imitation                 Class          Minimum          Minimum               Additional requirements
 dairy product                 designation       total fat        protein content
                                                 content          calculated on a
                                                   (%)(m/m)       fat-free basis
                                                                  (%)(m/m)
          1                         2                   3                 4                        5
1.     Creamer              Coffee-creamer              *                  *           Regulation 21 (4) and 26
                            Tea-creamer                                                (3)
2. Imitation milk           Blend                       *                  20          Regulation 21 (4), 26 (3)
powder

3.   Imitation milk         Liquid blend (mix                                          Regulation 26 (3), 24(2)(c)
                            (ture))
4. Imitation-               Dessert topping            20                  *           Regulation 21 (4), &
cream                       Non-dairy cream                                            Regulation 26 (3)

5. Blend of skim            Sweetened                  7.5                 34          Regulation 26 (3)
   (med) with               condensed milk
   vegetable oil            with vegetable oil
   or fat.                  or fat
6. Imitation                Imitation Cheese            *                  *           Regulation 21 (4), &
Cheese                                                                                 Regulation 26 (3)

 *        Not specified
                                                       28


Requirements for containers

22.     (1)      A container in which a dairy product or an imitation dairy product is packed shall --

                 (a)      be made from a material that --

                          (i)     is suitable for this purpose;

                          (ii)    will protect the contents thereof from contamination; and

                          (iii)   will not impart any undesirable flavour to the contents thereof.

                 (b)      be so strong that it will not be damaged or deformed during normal storage,
                          handling and transport practices;

                 (c)      in the case of a container that is re-used, be thoroughly cleaned and sterilized
                          before a dairy product or an imitation dairy product is packed therein;

                 (d)      be unbroken; and

                 (e)      be closed properly in a manner permitted by the nature thereof.

        (2)     No outer container shall contain more than one class of dairy product or imitation dairy
product, irrespective whether those dairy products or imitation dairy products are packed therein in
separate containers.

Marking of containers

23.      (1)     Except where specifically prescribed, all other marking requirements as stipulated by the
regulations shall be clearly legible and be indicated in at least English, in a letter or figure size of at least
2mm.

       (2)      The main panel of a container of a dairy product or an imitation dairy product shall be
marked with the following particulars:

                 (a)      The applicable class designation of that dairy product or imitation dairy product
                          as required in regulation 24, in letters of the same type, colour and font.

                 (b)      If applicable, the additional particulars as required in regulation 26.

                 (c)      If a primary dairy product known as cheese is cut and packed in the retail trade,
                          the container or wrapper thereof shall be provided with a label on which the class
                          designation, as well as a production lot (batch code) shall be indicated in clear,
                          legible letters and figure, the country of origin shall be indicated on the label with
                          other marking requirements.

        (3)     A container of a dairy product or an imitation dairy product shall, either on the main panel
or on any other conspicuous place thereon, be marked with the following particulars:

                 (a)      The name and address of the packer, manufacturer, or seller of that dairy
                          product or imitation dairy product in a letter size of at least 1 mm: Provided that in
                          the case where it is not possible to use the physical address a postal address
                          with a telephone number may be used.

                 (b)      The particulars as required in regulation 27.

                 (c)      The nett and drained mass or mass or volume of dairy product or imitation dairy
                          product packed therein as required in terms of the Trade Metrology Act, 1973
                          (Act No. 77 of 1973): Provided that the height of the mass or volume indications
                                                      29

                         comply with the requirements in terms of the Trade Metrology Act, 1973 (Act No.
                         77 of 1973).

                 (d)     The country of origin, which shall be declared as follows:

                         (i)      "Product of (name of country)" if all the main ingredients, processing and
                                  labour used to make the foodstuff is from one specific country;

                         (ii)     "Produced in (name of country)", "Processed in (name of country)",
                                  "Manufactured in (name of country)", "Made in (name of country)" or
                                  similar words when a foodstuff is processed in a second country which
                                  changes its nature; or

                         (iii)    the words "Packed in (name of country)" may be used in addition to the
                                  requirement of paragraph (a) or (b) above.


        (4)      (a)     The particulars referred to in paragraphs (a) and (c) of subregulation (2) and
                         paragraphs (a) and (b) of subregulation (3) shall be marked on an outer container
                         in which more than one separate container of a dairy product or an imitation dairy
                         product is packed.

                 (b)     The particulars in regulation 28(2), as well as those referred to in paragraph (a)
                         of subregulation (2) shall be marked on the container of an imitation dairy product
                         and a dairy product of the type known as dairy powder blend.

        (5)     The ingredient list, in the manner as required in terms of the Foodstuffs, Cosmetics and
Disinfectants Act, 1972 (Act No. 54 of 1972) in a letter size of at least 1 mm.

        (6)     The date marking in the manner as required in terms of the Foodstuffs, Cosmetics and
Disinfectants Act, 1972 (Act No. 54 of 1972).

          (7)     If a primary dairy product known as milk or Amasi is sold in the container of the buyer,
the container from which such milk or Amasi is sold shall be marked in the immediate vicinity of the tap of
the container with the applicable class designation and the manner of heat treatment, e.g.” pasteurised”
or if not heat treated, “raw” or “unpasteurised” in terms of these regulations, in letters and figures of which
the minimum vertical height is at least 50mm.

       (8)       No word or expression may be bigger than the class designation unless it is a registered
trade mark or trade name.


Indication of class designation

24.     (1)      Subject to the provisions of subregulation (2), the class designation of a dairy product or
an imitation dairy product that is marked on the main panel of a container thereof shall --

                 (a)     in the case of a dairy products and imitation dairy products specified in column 1
                         of all Tables concerned, be the applicable class designation or alternate class
                         designation centrally located on the main panel specified in column 2 or 3 of the
                         applicable table;

                 (b)     in the case of cheese specified in Table 7, a combination of such class
                         designation and alternate class designation may be used: Provided that such a
                         designation shall represent a true description of the cheese concerned.

                 (c)     in the case of modified butter, be the applicable class designation or alternate
                         class designation specified in column 1 of 2 of Table 13: Provided that in the
                         case of any other modified dairy product the word “modified” must form part of
                         the class designation; and
                                                     30


                (d)      in the case of reconstituted milk or recombined milk, the word “ reconstituted” or
                         “recombined” must form part of the class designation.

        (2)     (a)      A class designation may be marked in altered word sequence on the main panel
                         of a container on condition that the altered word sequence does not constitute a
                         misrepresentation or does not or may not directly or by implication create a
                         misleading impression regarding the quality, nature, origin or composition of the
                         dairy product or imitation dairy product concerned.

                (b)      The word "fruit" in the class designation of the type of a dairy product may be
                         substituted by the name of the type of fruit that has been added thereto:
                         Provided that in the case of yoghurt, depictions or illustrations of the respective
                         fruit(s) added to or used in the manufacturing shall only be allowed if the product
                         concerned contains at least 6% (m/m) but not more than 25 % (m/m) of such
                         fruit.

                (c)      If the milk is derived from plant material, the word “milk” shall be preceded by the
                         name of the plant concerned, and

25.     (1)     If a flavourant has been added to a dairy product or an imitation dairy product in order to
render a distinctive specific flavour thereto, the applicable class designation for that product shall be
preceded by the descriptive name for the distinctive flavour concerned and the expression "Flavoured"
unless the flavourant concerned has been added thereto to enhance the flavour of the fruit or added
foodstuff concerned.

        (2)     In the case where a foodstuff has been added to a dairy product or imitation dairy
product, the applicable class designation must include the actual name of the foodstuff added.

        (3)      Subject to the provisions of regulation 24(2)(b) the depictions or illustrations of any other
ingredient or ingredients emphasised on the label shall only be allowed if the requirements, as specified
in the regulations published under the Foodstuffs, Cosmetics and Disinfects Act, 1972 (Act No. 54 of
1972), have been complied with.

        (4)     In the case of composite product with added foodstuffs and/or fruits, the expression
“with” may be used in conjunction with the class designation.

Additional particulars on main panels

26.     (1)     (a)      The main panel of a container of a primary dairy product of the type known as
                         dairy powder blend or dairy liquid blend, and of an imitation milk product, shall be
                         marked with a product description of the product concerned; and

                (b)      Such product description shall --

                         (i)     in the case of a primary dairy product of the types known as dairy
                                 powder blend and dairy liquid blend, consist of an indication of the
                                 descriptive names of the main dairy ingredients of the product
                                 concerned, indicated in descending order by mass; and

                         (ii)    in the case of imitation dairy products, consist of an indication of the
                                 descriptive names of the main ingredients of the product concerned,
                                 indicated in descending order by mass on the main panel.

                (c)       If a primary dairy product of a particular class is a main constituent of an
                          imitation dairy product referred to in paragraph 1(a), the descriptive name for
                          such primary dairy product in a product description referred to in paragraph 1(b)
                          shall be the applicable class designation for that dairy product.

                (d)      If vegetable oil is a constituent of an imitation dairy product referred to in
                                                    31

                        paragraph 1(a), the type of vegetable oil shall also be indicated.

                (e)     In the case of a modified dairy product, any source of fat other than butterfat shall
                        be indicated on the main panel in close proximity to the class designation.

        (2)     If a dairy product or an imitation dairy product has been sweetened--

                (a)     the expression "Sweetened" shall be indicated on the main panel of a container
                        thereof; and

                (b)     the descriptive name of the sweetener which was used, shall be included in the
                        particulars required to be indicated in terms of regulation 23(5).

        (3)     An imitation dairy product labelled as “non-dairy” shall contain no dairy ingredients.

         (4)       If the types of primary dairy products known as milk and cream, have been pasteurized,
sterilized, ultra-pasteurized, or U.H.T.-treated the manner of processing thereof shall be included on the
main panel. The expression long life may be used on sterilised or UHT treated milk or cream, provided
that the heat treatment is also indicated on the main panel.

          (5)      The provisions of subregulation (4) shall mutatis mutandis apply to fermented dairy
products if it is subjected to heat-treatment after fermentation: Provided that the expression “contains no
live cultures” shall be indicated in close proximity to the class designation in the same letter size.

       (6)     If the types of primary dairy products known as milk and cream have not been treated as
contemplated in subregulation (4), the applicable class designation for that product shall include the
expression "Unpasteurized" or "Raw".

Indication of production lot

27.     (1)     A container of a dairy and imitation dairy product shall be identifiable and traceable to
such an extent that the factory where the final product was produced can be identified as well as details
regarding the specific production lot (batch).

       (2)     Such identification shall be the same for all containers of a dairy products originating from
the same production lot (batch).

Additional particulars on containers

28.      (1)      A container of a powdered dairy or imitation dairy product shall be marked with producers
directions for the reconstitution thereof in order to obtain a final product.


        (2)     (a)     A main panel of an imitation dairy product of the type known as imitation milk
                        product, dairy powder blend, dairy liquid blend or whey powder shall be marked
                        with the expression "Not for baby/infant feeding" and such expression shall be
                        framed with a solid line;

                (b)     For the purposes of paragraph (a), "baby" means a child under the age of three
                        years; and

                (c)     The expression referred to in paragraphs (a) shall be marked in conjunction with
                        the class designation for the product concerned.

         (3)    A container of butter of the class known as medium fat butter, and of modified butter of
the class known as medium fat modified butter shall be marked with the expression "Not suitable for
frying (purposes)".

        (4)     (a)     A container of butter of the classes known as medium-fat butter, and of modified
                        butter of the classes known as high-fat modified butter, medium-fat modified
                                                    32

                        butter, shall be marked with the expression "Moisture content" followed by an
                        indication of the extent, expressed as a percentage, to which moisture
                        constitutes part of that product; and

                (b)     The percentage referred to in subparagraph (a) shall not differ by more than
                        three per cent from the actual moisture content of the product concerned.



Restricted particulars on containers

29.     (1)     Subject to the provisions of subregulation (2) --

                (a)     no class designation other than the applicable class designation of a dairy
                        product or an imitation dairy product shall, except in the circumstances set out in
                        regulation 26, be marked on a container thereof; and

                (b)     no word or expression which so nearly resembles the class designation of a dairy
                        product that it could be misleading with regard to the composition of an imitation
                        dairy product shall be marked on the container of such imitation dairy product.

        (2)     If the class designation of a dairy product, or a word or expression referred to in
subregulation (1)(b), forms part of a registered trade mark that has been in use on the date of
commencement of this regulation, such trade mark may be marked on a container of an imitation dairy
product if –

                (a)     that trade mark is framed clearly on the container of the imitation dairy product
                        concerned; and

                (b)     the expression "Trade Mark", or an abbreviation of the said expression that is
                        permissible under the Trade Marks Act, 1963 (Act 62 of 1963), is marked within
                        such frame in letters the minimum vertical height of which shall be 2 mm.

        (3)     (a)     No word, mark, illustration, depiction or other method of expression that
                        constitutes a misrepresentation or directly or by implication creates or may create
                        misleading impression regarding the quality, nature, class, origin or composition
                        of a dairy product or an imitation dairy product shall be marked on a container of
                        such product.

                (b)     The provisions of paragraph (a) shall, in the case of an imitation dairy product of
                        the type known as imitation milk product, not be construed so as to include a
                        prohibition on an illustration or depiction of a drinking glass or glass jug

        (4)      No trade mark or brand name which may possibly, directly or by implication, be
misleading or create a false impression of the contents of a container containing dairy product or imitation
dairy product, shall appear on such a container.

        (5)     (a)     The words "natural", "super", "extra", or any other word or expression that
                        directly or by implication creates or may create the impression that a dairy
                        product or an imitation dairy product is of a special or particular quality shall not
                        be marked on the container of such product; and

                (b)     The words "mature" may be marked on the container of cheese only if such
                        cheese --

                        (i)      has been ripened for the applicable minimum ripening period specified in
                                 column 7 of Table 7;

                        (ii)     has after organoleptic evaluation according to the method specified in
                                 Item 1 of Table 17, attained an average score of at least 4; and
                                                     33


                         (iii)   has broken down sufficiently.

        (6)      No claim regarding the absence of any substance that does not normally occur in a dairy
product or an imitation dairy product shall be marked on the container of such product, except in the
cases where it is allowed in terms of the requirements of the Foodstuffs, Cosmetics and Disinfectants Act,
1972 (Act No. 54 of 1972).

        (7)      No comparison with or reference to the respective merits or demerits of dairy products
against imitation dairy products, whether relevant or not, shall be marked on the container of a dairy
product and an imitation dairy product.

        (8)     The word “instant” shall be marked on the container of a dairy product only if such
product, when reconstituted in accordance with the usage instructions thereof, will disperse in water at 20
°C within 60 seconds when stirred.

        (9) The word “fresh” shall only be marked on a container of a primary dairy product of the type
known as pasteurised and unpasteurised/raw milk with no added foodstuffs or minerals and on
pasteurised and unpasteurised/raw primary dairy products of the class known as cream.

        (10)    A dairy product may only be marked with the expression “milk produced from free range
cows or (name of other specie)” on milk or “made from milk produced from free range cows or (name of
other specie” on other dairy products if such milk is obtained from a farm certified or approved as “free
range” and complies with the following standards.

                (a)      Dairy animals must be able to range freely on pasture and graze pasture,
                         including:

                         (i)     spending a minimum of 300 days on pasture, grazing pasture annually,
                                 and


                (b)      The stocking-density of dairy cattle on pasture should not exceed 130 head per
                         hectare.

                (c)      The stocking-rate of dairy cattle on pasture should not exceed 2,000 kg per
                         hectare. (See guidelines for calculation attached as Annexure 1)

        (11)   The word “organic” shall not be labelled on a container of dairy product unless the
product was produced, processed and handled in compliance with recognised standards and certified by
a recognised certification body or authority.

       (12)     The provisions of this regulation shall mutatis mutandis apply to particulars that are
marked on --

                (a)      an outer container in which one or more separate containers of a dairy product or
                         an imitation dairy product is packed; and

                (b)      a notice board displayed at or in the vicinity of a dairy product or an imitation
                         dairy product that is kept or displayed for sale.

Sampling

30.      The methods to be employed and the procedure to be followed when a sample of a dairy product
or an imitation dairy product is taken with a view to an analysis referred to in regulation 24 shall be as set
out in the latest version of ISO 707|IDF 050: “Milk and Milk products – Guidance on sampling” and in ISO
5538|IDF 113: Milk and milk products - Sampling – Inspection by attributes, both published jointly by ISO,
Case postale 56, CH-1211 Geneva 20, Switzerland and IDF Central Secretariat, Diamant Building,
Boulevard Auguste Reyers 80, 1030 Brussels, Belgium.
                                                     34

 Methods of analysis

 31.     The methods to be employed and the procedure to be followed in connection with the
 determination of a property specified in column 1 of Table 17, of a dairy product or an imitation dairy
 product shall be as set out in the publication of the Central Secretariat, International Dairy Federation,
 Brussels, Belgium, the number, year of publication and title of which are respectively specified in columns
 2, 3 and 4 of the said table opposite thereto (these methods are published as joint IDF/ISO Standards
 and are also available from ISO) or any other method which is accepted and approved by ISO and
 CODEX ALIMENTARIUS.

                                              TABLE 17
                                        METHODS OF ANALYSIS
                                            [Regulation 31]


 Nature of determination         No. of         Date                            Title
                               publication     issued
             1                      2             3                              4

1.   Organoleptic (sensory)     ISO 2935        2009      Milk and milk products - Sensory analysis
     evaluation                  IDF 099
                               Part s1, 2 &
                                    3

2.   Fat content                ISO 1211        2010      Milk - Determination of fat content -
                                 IDF 001                  Gravimetric method (Reference method)

                                ISO 1735        2004      Cheese and processed cheese products –
                                 IDF 005                  Determination of fat content – Gravimetric
                                                          method (Reference method)

                                ISO 1736        2008      Dried milk and dried milk products -
                                 IDF 009                  Determination of fat content – Gravimetric
                                                          method (Reference method)

                                ISO 1737        2008      Evaporated milk and sweetened condensed
                                 IDF 013                  milk - Determination of fat content -
                                                          Gravimetric method (Reference method)

                                ISO 2450        2008      Cream - Determination of fat content –
                                 IDF 016                  Gravimetric method (Reference method)

                                ISO 7208        2008      Skimmed milk, whey and buttermilk -
                                 IDF 022                  Determination of fat content - Gravimetric
                                                          method (Reference method)

                                  IDF 24        1964      Determination of the fat content of butter oil

                                 ISO 488        2008      Milk - Determination of fat content - Gerber
                                 IDF 105                  butyrometers

3.   Milk protein content      ISO 8968-1       2001      Milk - Determination of nitrogen content – Part
                                 IDF 20-1                 1: Kjeldahl method (including calculation of
                                                          crude protein content)

                               ISO 8968-2       2001      Milk – Determination of nitrogen content -
                                 IDF 20-2                 Part 2: Block-digestion method (Macro
                                                          method) (including calculation of crude
                                                          protein content)
                                                    35


 Nature of determination          No. of       Date                           Title
                                publication   issued
             1                       2           3                              4

                                ISO 8968-3     2004      Milk – Determination of nitrogen content –
                                  IDF 20-3               Part 3: Block-digestion method (Semi-micro
                                                         rapid routine method) (including calculation of
                                                         crude protein content)

4.   Total solids                ISO 5534      2004      Cheese and processed cheese –
                                  IDF 004                Determination of the total solids content
                                                         (Reference method)

                                 IDF 15B       1991      Sweetened condensed milk – Determination
                                                         of the total solids content (Reference method)

                                 IDF 21B       1987      Milk, cream and evaporated milk –
                                                         Determination of total solids content
                                                         (Reference method)

5.   Moisture content            ISO 5536      2009      Milkfat products - Determination of water
                                  IDF 023                content - Karl Fisher method

                                 ISO 5537      2004      Dried milk - Determination of moisture content
                                  IDF 026                (Reference method)

                                ISO 8851-1     2004      Butter - Determination of moisture, non-fat
                                 IDF 191-1               solids and fat contents (Routine methods) –
                                                         Part 1: Determination of moisture content

6.   Freezing point              ISO 5764      2009      Milk - Determination of freezing point -
                                  IDF 108                Thermistor cryoscope method (Reference
                                                         method)

7.   Salt content                ISO 1738      2004      Butter - Determination of the salt content
                                  IDF 012


                                 ISO 5943      2006      Cheese and processed cheese products -
                                  IDF 088                Determination of chloride content -
                                                         Potentiometric titration method

8.   Moisture, solids-not-fat   ISO 3727-1     2001      Butter - Determination of moisture, non-fat
     and fat content             IDF 080-1               solids and fat contents –
                                ISO 3727-2     2001      Part 1: Determination of moisture content
                                 IDF 080-2               (Reference method)
                                ISO 3727-3     2003      Part 2: Determination of non-fat solids
                                 IDF 080-3               content (Reference method)

                                                         Part 3: Calculation of fat content

9.   Dispersibility and           IDF 87       1979      Instant dried milk - Determination of the
     wettability                                         dispersibility and wettability

 Offences and penalties

 32.      Any person who contravenes or fails to comply with the provisions of these regulations shall be
 guilty of an offence and upon conviction be liable to a fine or to imprisonment in accordance with section
                 36

11 of the Act.
                                        37


         ANNEXURE 1 – GUIDELINES FOR CALCULATING FREE RANGE PROVISIONS

Guide to calculations


Average heifer weight =   (((Average cow weight x 0.9) – 35) ÷ (Average age at first
                          calving x 30.5)) x (Age at first calving ÷ 2 x 30.5) + 35

Stocking rate =           (Average cow weight x Number of cows in herd + Average
                          heifer weight x Number of heifers) ÷ Total area of fertilized
                          pastures

Average camp size =       Total area of fertilized pastures ÷ Number of camps

Average group size =      Cows in herd ÷ Number of groups of cows

Stocking density =        Average group size ÷ Average camp size

				
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