✨ Food Standards
4690
NEW ZEALAND GAZETTE
No. 170
Standard 2.5.3
Fermented Milk Products
Purpose
This Standard defines and sets compositional requirements for fermented milk, including yoghurt. Processing requirements for fermented milk are contained in Standard 1.6.2.
Table of Provisions
- Interpretation
- Composition of fermented milk, including yoghurt
- Processing of milk and milk products in New Zealand
Clauses
1 Interpretation
In this Code -
fermented milk means a milk product obtained by fermentation of milk and/or products derived from milk, where the fermentation involves the action of microorganisms and results in coagulation and a reduction in pH.
yoghurt means a fermented milk where the fermentation has been carried out with lactic acid producing microorganisms.
2 Composition of fermented milk, including yoghurt
(1) Fermented milk may contain other foods.
(2) Microorganisms used in the fermentation of fermented milk must remain viable in the product.
(3) Fermented milk and the fermented milk portion of a food containing fermented milk must contain each component or parameter listed in Column 1 in the corresponding proportion specified in Column 2 of the Table to this subclause.
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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 2.5.3: Fermented Milk Products
🏥 Health & Social WelfareFood standards, Fermented milk, Yoghurt, Composition, Processing requirements