P-29, r. 1 - Regulation respecting food

Section 11.8.2 Disposition versions

2012-09-01

11.8.2. Cultured buttermilk and cream for human consumption as such must meet the following standards:

(1)  cultured buttermilk must be obtained by fermenting milk with a bacterial culture and contain not more than 3.25% milk fat, not less than 8.25% non-fat milk solids and not less than 0.7% lactic acid;

(2)  cream must contain not less than 10% milk fat; light cream must contain not less than 7% and not more than 7.5% milk fat;

(3)  whipping cream must contain not less than 32% milk fat;

(4)  sour cream must be obtained by fermenting cream with a bacterial culture or by the action of an acidulant and must contain not less than 14% milk fat and not less than 0.2% lactic acid.

O.C. 741-2008, s. 15.