P-29, r. 1 - Regulation respecting food

Section 11.8.3 Disposition versions

2012-09-01

11.8.3. Yogourt must be obtained by fermenting milk, partly skimmed milk or skim milk to which the following may be added:

(1)  milk-derived ingredients;

(2)  raw or processed plants including confections and seasonings or any other flavouring preparation within the meaning of the Food and Drug Regulations (C.R.C., c. 870);

(3)  food additives within the meaning of the Food and Drug Regulations;

(4)  vitamins, minerals, and omega-3 and omega-6 polyunsaturated fatty acids;

(5)  table salt;

(6)  cultures of harmless micro-organisms; and

(7)  sweeteners.

Yogourt must contain

(1)  not less than 0.7% lactic acid;

(2)  not less than 9.5% non-fat milk solids;

(3)  not less than 3% protein originating from the milk used without taking into account non-dairy ingredients;

(4)  not less than 1 x 107 colony-forming units per gram or per millilitre, depending on the form of presentation of the product, of live Lactobacillus bulgaricus and Streptococcus thermophilus bacteria.

Yogourt that contains raw or processed plants including confections and seasonings or any other flavouring preparation within the meaning of the Food and Drug Regulations must contain, despite subparagraph 2 of the second paragraph, not less than 8.2% non-fat milk solids and have a preservative content of not more than 50 ppm.

Despite subparagraphs 2 and 3 of the second paragraph and the third paragraph, drinkable yogourt must contain not less than 6.5% non-fat milk solids and not less than 2.2% protein originating from the milk used.

If the yogourt contains stabilizers, gelling agents, thickeners or emulsifiers, their content must not exceed 2%.

No preparation process for the yogourt listed in this section may result in reducing the milk protein content or in lowering the casein/serum protein ratio of the milk used to prepare the yogourt.

O.C. 741-2008, s. 15; O.C. 1009-2008.