New Zealand Gazette – 2000 – No. 170

Page 4687

✨ Food Standards

20 DECEMBER NEW ZEALAND GAZETTE 4687

Standard 2.5.1

Milk

Purpose

This Standard defines milk and skim milk and sets compositional requirements for these products. Processing requirements for milk are contained in Standard 1.6.2. Subclause 4(2) of this Standard does not apply to milk produced in New Zealand.

Table of Provisions

1 Interpretation
2 Composition of cow’s milk
3 Composition of skim milk
4 Milk to be processed

Clauses

1 Interpretation

In this Code -

milk means the mammary secretion of milking animals, obtained from one or more milkings for consumption as liquid milk or for further processing but excludes colostrum.

skim milk means milk from which milkfat has been removed.

2 Composition of cow’s milk

(1) Subject to subclause (2), packaged cow’s milk for retail sale must contain each of the components listed in column 1 of the Table to this subclause in the corresponding proportion specified in column 2.

Table to subclause 2(1)

Column 1	Column 2
milkfat	minimum 3.2% m/m
protein (measured as crude protein)	minimum 3.1% m/m

(2) Packaged cow’s milk for retail sale may be adjusted to comply with the compositional requirements in the Table to subclause (1) by the addition of and/or withdrawal of milk components, provided the adjustment does not alter the whey protein to casein ratio of the milk being adjusted.

VUW Te Waharoa — NZ Gazette 2000, No 170

Gazette.govt.nz — NZ Gazette 2000, No 170

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✨ LLM interpretation of page content

🏥 Standard 2.5.1: Milk (continued from previous page)

Domain🏥 Health & Social Welfare
KeywordsFood standards, Milk, Skim milk, Composition, Processing requirements

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