✨ Food Standards for Milk Products
20 DECEMBER NEW ZEALAND GAZETTE 4697
2 Composition of dried, evaporated and condensed milks
(1) The fat and/or protein content of the milk used to make dried milks, evaporated milks or condensed milks, may be adjusted to comply with the compositional requirements set out in this Standard, by the addition and/or withdrawal of milk constituents in such a way as not to alter the whey protein to casein ratio of the milk being adjusted.
(2) Dried milks, evaporated milks and condensed milks must contain no less than 34% m/m milk protein in milk solids-non-fat.
(3) In addition to the general compositional requirements of this Standard, the milk products listed in bold type in Column 1 of the Schedule, when made from cow’s milk, must contain the components in the corresponding proportions listed in Column 2 of the Schedule.
3 Permitted ingredients
(1) Evaporated milks may contain -
(a) salt; and
(b) water.(2) Condensed milks may contain -
(a) salt; and
(b) water; and
(c) sugars.4 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 2.5.7: Dried Milks, Evaporated Milks and Condensed Milks
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🏥 Health & Social WelfareFood standards, Dried milks, Evaporated milks, Condensed milks, Compositional requirements, Processing requirements, Milk products