P-29, r. 1 - Regulation respecting food

Section 11.8.1 Disposition versions

2024-12-01

11.8.1. Milk for human consumption as such must meet the following standards:

(1)  whole milk must contain not less than 3.25% milk fat and not less than 8.25% non-fat milk solids;

(2)  partly skimmed milk must contain 1% or 2% milk fat and not less than 8.25% non-fat milk solids;

(3)  skim milk must contain not more than 0.1% milk fat and not less than 8.25% non-fat milk solids;

(4)  enriched partly skimmed milk must contain 1% or 2% milk fat and not less than 10% non-fat milk solids;

(5)  enriched skim milk must contain not more than 1% milk fat and not less than 10% non-fat milk solids;

(6)  fermented milk must be obtained by the action of a culture of micro-organisms and must contain not less than 8.5% non-fat milk solids and not less than 0.7% lactic acid;

(7)  buttermilk must be made from the preparation of butter and must contain not more than 2% milk fat and not less than 8.5% non-fat milk solids.

The Vitamin A and D content in the milk products referred to in subparagraphs 1 to 5 of the first paragraph must be the content provided for in the Food and Drugs Act (R.S.C. 1985, c. F-27) and its regulations.

The dairy products referred to in subparagraphs 1 to 6 of the first paragraph must not be prepared from milk powder mixed with water or from milk protein concentrates. They must have a casein and milk serum protein concentration at least equal to that of the raw milk used to prepare the products. Only non-fat solids are used to determine the casein and milk serum protein content.

No preparation process for the products referred to in subparagraphs 1 to 6 of the first paragraph may result in reducing the milk protein content or in lowering the casein/serum protein ratio of the raw milk used to prepare those products.

Non-fat solids added to enrich milk must be from Grade Canada 1 skim milk powder in accordance with the Food and Drugs Act and its regulations.

Despite the second paragraph, adding vitamins to kosher milk, goat’s milk and sheep’s milk is not mandatory. The composition standards set out in subparagraphs 1 to 5 of the first paragraph do not apply to goat’s milk and sheep’s milk if no vitamins are added.

Folic acid at a level of not less than 5 and not more than 10 µg per 100 ml of ready-to-serve milk may be added to fluid goat’s milk or goat’s milk powder, in which case the fourth paragraph does not apply but the milk must contain Vitamins A and D according to the conditions set out in the Food and Drugs Act and its regulations.

O.C. 741-2008, s. 15; O.C. 477-2010, s. 21; O.C. 1562-2024, s. 27.

2012-09-01

11.8.1. Milk for human consumption as such must meet the following standards:

(1)  whole milk must contain not less than 3.25% milk fat and not less than 8.25% non-fat milk solids, and have a Vitamin D content per litre of not less than 355 and not more than 465 international units;

(2)  partly skimmed milk must contain 1% or 2% milk fat and not less than 8.25% non-fat milk solids, and have a Vitamin A content per litre of not less than 1,410 and not more than 2,930 international units and a Vitamin D content per litre of not less than 355 and not more than 465 international units;

(3)  skim milk must contain not more than 0.1% milk fat and not less than 8.25% non-fat milk solids, and have a Vitamin A content per litre of not less than 1,410 and not more than 2,930 international units and a Vitamin D content per litre of not less than 355 and not more than 465 international units;

(4)  enriched partly skimmed milk must contain 1% or 2% milk fat and not less than 10% non-fat milk solids, and have a Vitamin A content per litre of not less than 1,410 and not more than 2,930 international units and a Vitamin D content per litre of not less than 355 and not more than 465 international units;

(5)  enriched skim milk must contain not more than 1% milk fat and not less than 10% non-fat milk solids, and have a Vitamin A content per litre of not less than 1,410 and not more than 2,930 international units and a Vitamin D content per litre of not less than 355 and not more than 465 international units per litre;

(6)  fermented milk must be obtained by the action of a culture of micro-organisms and must contain not less than 8.5% non-fat milk solids and not less than 0.7% lactic acid;

(7)  buttermilk must be made from the preparation of butter and must contain not more than 2% milk fat and not less than 8.5% non-fat milk solids.

The dairy products referred to in subparagraphs 1 to 6 of the first paragraph must not be prepared from milk powder mixed with water or from milk protein concentrates. They must have a casein and milk serum protein concentration at least equal to that of the raw milk used to prepare the products. Only non-fat solids are used to determine the casein and milk serum protein content.

No preparation process for the products referred to in subparagraphs 1 to 6 of the first paragraph may result in reducing the milk protein content or in lowering the casein/serum protein ratio of the raw milk used to prepare those products.

Non-fat solids added to enrich milk must be from Grade Canada 1 skim milk powder in accordance with the Dairy Products Regulations (SOR/79-840).

Despite subparagraphs 1 to 5 of the first paragraph, adding vitamins to kosher milk, goat’s milk and sheep’s milk is not mandatory. The composition standards set out in subparagraphs 1 to 5 of the first paragraph do not apply to goat’s milk and sheep’s milk if no vitamins are added.

Folic acid at a level of not less than 5 and not more than 10 µg per 100 ml of ready-to-serve milk may be added to fluid goat’s milk or goat’s milk powder, in which case the third paragraph does not apply but the composition standards set out in subparagraphs 1 to 5 of the first paragraph apply.

O.C. 741-2008, s. 15; O.C. 477-2010, s. 21.