Agricultural Product Standards Act, 1990 (Act No. 119 of 1990)

Regulations

Classification, Packing and Marking of Dairy Products and Imitation Dairy Products intended for sale in the Republic of South Africa

Part I : Dairy Products

12. Standards for cream, cultured cream and acidified cream
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(1) Cultured cream shall—
(a) be soured by inoculation with a lactic acid or lactic acid and aroma producing culture; and
(b) contain at least 107 colony forming units per gram (CFU/g) of viable lactic acid or lactic acid and aroma producing micro-organisms per gram of a product.

 

(2) Acidified cream shall be obtained by acidifying cream with permitted acids or acidity regulators to achieve a desired pH value.

 

(3) The classes whipping cream, whipped cream, acidified cream and cultured cream may contain products derived exclusively from milk or whey that contain 35% (m/m) or more milk protein of any type (including casein and whey protein products and concentrates and any combinations thereof) and milk powders as functional ingredients (i.e. thickeners and stabilisers) only: Provided that these products are added in amounts functionally necessary not exceeding 20g/kg.