✨ Food Standards
4688 NEW ZEALAND GAZETTE No. 170
3 Composition of skim milk
(1) Skim milk must contain each of the components listed in column 1 of the Table to this subclause in the corresponding proportion specified in column 2.
Table to subclause 3(1)
| Column 1 | Column 2 |
|---|---|
| milkfat | maximum 0.15% m/m |
| protein (measured as crude protein) | minimum 3.1% m/m |
(2) The protein requirements specified in the Table to subclause (1) apply exclusively to skim milk derived from cow’s milk.
4 Milk to be processed
(1) Subclause 4(2) does not apply to milk produced in New Zealand.
(2) Milk must be processed according to Standard 1.6.2 of this Code.
(3) Milk and milk products produced in New Zealand must be processed in accordance with the Food Regulations 1984, made from time to time for the purpose of regulating the processing of milk and milk products.
Editorial note:
For New Zealand purposes, processing requirements for milk and milk products are presently regulated under the Dairy Industry Act 1952 and the New Zealand Food Regulations 1984. New Zealand is currently formulating a mandatory standard for the processing of milk and milk products for application to this Food Standards Code.
Next Page →
Online Sources for this page:
VUW Te Waharoa —
NZ Gazette 2000, No 170
Gazette.govt.nz —
NZ Gazette 2000, No 170
✨ LLM interpretation of page content
🏥
Standard 2.5.1: Milk
(continued from previous page)
🏥 Health & Social WelfareFood standards, Milk, Skim milk, Composition, Processing requirements