| (a) | be obtained from heat treated milk and/or reconstituted or recombined milk that has been inoculated with a culture to produce a microbiological flora under controlled conditions: Provided that in the case of— |
| (i) | Kefir the following specific starter cultures shall be used: |
Starter culture prepared from kefir grains, Lactobacillus kefiri, species of the genera Leuconostoc, Lactococcus and Acetobacter growing in a strong specific relationship, where the kefir grains constitute both lactose fermenting yeasts (Kluyveromyces marxianus) and non-lactose fermenting yeasts (Saccharomyces unisporus, Saccharomyces cerevisiae and Saccharomyces exiguus): Provided further that microorganisms other than the afore-mentioned specific starter cultures may be added; and
| (ii) | Yeast Free Kefir starter culture comprising of lactic acid bacteria with characteristics of kefir grains shall be used; |
| (b) | not be subjected to heat treatment after fermentation; |
| (c) | contain at least 107 colony forming units per gram (CFU/g) of viable lactic acid or lactic acid and aroma producing micro-organisms, or in the case of Kefir and Yeast Free Kefir viable micro organisms constituting the specific starter cultures stated in sub-paragraph (a)(i) and (ii) above, per gram of a product; |
| (d) | have a pH value of less than 4.6; |
| (e) | in the case of Kefir, contain at least 104 colony forming units per gram (CFU/g) of yeasts per gram of product; and |
| (f) | in the case of Yeast Free Kefir, contain no intentionally added yeasts. |
| (2) | The word "maas" in the alternate class designation may be substituted by the word "amazi" or "amasi". |
| (3) | The word "Kefir" in the class designation or alternate class designation may be substituted by the word "Kephir". |
