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 Products7. Standards for buttermilk and cultured buttermilk |
| (1) | Buttermilk is the liquid remaining from the butter making process, and may be inoculated with a butter culture. |
| (2) | Cultured buttermilk shall— |
| (a) | be obtained from heat treated milk and/or reconstituted or recombined milk; |
| (b) | be soured— |
| (i) | either spontaneous by the action of lactic acid producing or aroma producing bacteria; or |
| (ii) | by inoculation with a butter culture, or with lactic acid producing and/or aroma producing cultures; |
| (c) | have a pH value of less than 4.6; and |
| (d) | 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. |