Agricultural Product Standards Act, 1990 (Act No. 119 of 1990)RegulationsClassification, Packing and Marking of Dairy Products and Imitation Dairy Products intended for sale in the Republic of South AfricaPart I : Dairy Products19. Standards for dairy powder and dairy powder blend |
(1)
| (a) | Milk powder and buttermilk powder shall be manufactured by partial removal of water from the liquid primary dairy product concerned. |
| (b) | Dairy permeate, dairy retentate and lactose may be used to adjust or standardise the protein content of the milk used to manufacture the milk powder and buttermilk powder. |
(2)
| (a) | Whey powders shall be manufactured by drying whey or acid whey fluid milk products obtained during the manufacture of cheese, casein or similar products by the separation from the curd after coagulation of milk and/or products obtained from milk. |
| (b) | Coagulation shall principally be obtained through— |
| (i) | action of rennet type enzymes for whey; or |
| (ii) | acidification for acid whey. |
| (3) | Cheese powder shall only be obtained from the dehydration of the types of cheese specified in Tables 10 – 15 and does not include grated or shredded cheese. |
| (4) | Dairy powder blend shall— |
| (a) | be manufactured by blending more than one primary dairy product; and |
| (b) | contain no animal, plant or marine fat. |