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 Products5. Standards for milk, flavoured milk and milkshake |
| (1) | Milk shall— |
| (a) | not clot when boiled for five minutes; |
| (b) | be classified as set out in Table 1 and comply with the standards for each such class; and |
| (c) | result in the lactoperoxidase activity and β- lactoglobulin content as specified in Table 2. |
| (2) | Flavoured milk shall— |
| (a) | be manufactured from heat treated milk and/or reconstituted and/or recombined milk to which a flavouring and other food additives (optional) have been added, |
| (b) | not contain any added animal, plant or marine fat; and |
| (c) | be classified as set out in Table 1 and comply with the standards for each such class: Provided that the minimum milk solids non-fat content, pH and maximum freezing point shall be ignored. |
| (3) | Milkshake or milk shake— |
| (a) | means a heat treated and flavoured primary dairy product of the class milk to which food additives have been added to accomplish thickening and/or facilitate foaming after it has been shaken and the foam is maintained for at least 30 seconds; and |
| (b) | shall be classified as set out in Table 1 and comply with the standards for each such class: Provided that the minimum milk solids non-fat content, pH and maximum freezing point shall be ignored. |