✨ Food Standards
20 DECEMBER NEW ZEALAND GAZETTE 4691
Table to subclause 2(3)
| Column 1 | Column 2 |
|---|---|
| Component or parameter | Proportion |
| Protein (measured as crude | minimum 3.1% m/m |
| protein) | |
| pH | maximum 4.5 |
| microorganisms from the | minimum 1,000,000 cfu/g |
| added culture |
(4) The protein requirements in the Table to subclause 2(3) apply exclusively to fermented milk made from cow’s milk.
Editorial note:
Reference to microorganisms in the Table to subclause 2(3) means the combined total of microorganisms present in the food.
‘cfu/g’ means colony forming units per gram.
3 Processing of milk and milk products in New Zealand
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.
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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
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Standard 2.5.3: Fermented Milk Products
(continued from previous page)
🏥 Health & Social WelfareFood standards, Fermented milk, Yoghurt, Composition, Processing requirements