Food and Drug Regulations (C.R.C., c. 870)

B.07.037 [S]. Tarragon, whole or ground, shall be the dried leaves and flowering tops of Artemisia dracunculus L. and shall contain

• (a) not more than

  • (i) 15 per cent total ash,

  • (ii) 1.5 per cent ash insoluble in hydrochloric acid, and

  • (iii) 10 per cent moisture; and

• (b) not less than 0.3 millilitre volatile oil per 100 grams of spice.

B.07.038 [S]. Thyme, whole or ground, shall be the dried leaves and flowering tops of the thyme plant Thymus vulgaris L. or Thymus zygis L. and shall contain

• (a) not more than

  • (i) 12 per cent total ash,

  • (ii) five per cent ash insoluble in hydrochloric acid, and

  • (iii) nine per cent moisture; and

• (b) not less than 0.9 millilitre volatile oil per 100 grams of spice.

B.07.039 [S]. Turmeric, whole or ground, shall be the dried rhizome of Curcuma longa L. and shall contain

• (a) not more than

  • (i) seven per cent total ash,

  • (ii) 1.5 per cent ash insoluble in hydrochloric acid, and

  • (iii) 10 per cent moisture; and

• (b) not less than 3.5 millilitres volatile oil per 100 grams of spice.

B.07.040 [S]. Mayonnaise, Mayonnaise Dressing or Mayonnaise Salad Dressing

• (a) shall be a combination of

  • (i) vegetable oil,

  • (ii) whole egg or egg yolk, in liquid, frozen or dried form, and

  • (iii) vinegar or lemon juice;

• (b) may contain

  • (i) water,

  • (ii) salt,

  • (iii) a sweetening agent,

  • (iv) spice or other seasoning except turmeric or saffron,

  • (v) citric, tartaric or lactic acid, and

  • (vi) a sequestering agent; and

• (c) shall contain not less than 65 per cent vegetable oil.

B.07.041 [S]. French Dressing

• (a) shall be a combination of

  • (i) vegetable oil, and

  • (ii) vinegar or lemon juice;

• (b) may contain

  • (i) water,

  • (ii) salt,

  • (iii) a sweetening agent,

  • (iv) spice, tomato or other seasoning,

  • (v) an emulsifying agent,

  • (vi) whole egg or egg yolk, in liquid, frozen or dried form,

  • (vii) citric, tartaric or lactic acid, and

  • (viii) a sequestering agent; and

• (c) shall contain not less than 35 per cent vegetable oil.

B.07.042 [S]. Salad Dressing

• (a) shall be a combination of

  • (i) vegetable oil,

  • (ii) whole egg or egg yolk, in liquid, frozen or dried form,

  • (iii) vinegar or lemon juice, and

  • (iv) starch, flour, rye flour or tapioca flour or any combination thereof;

• (b) may contain

  • (i) water,

  • (ii) salt,

  • (iii) a sweetening agent,

  • (iv) spice or other seasoning,

  • (v) an emulsifying agent,

  • (vi) citric, tartaric or lactic acid, and

  • (vii) a sequestering agent; and

• (c) shall contain not less than 35 per cent vegetable oil.

B.07.043 No person shall sell a dressing that contains more than five per cent C₂₂ Monoenoic Fatty Acids calculated as a proportion of the total fatty acids contained in the dressing.

DIVISION 8Dairy Products

B.08.001 The foods referred to in this Division are dairy products.

B.08.001.1 The following definitions apply in this Division.

milk product

milk product means

• (a) with respect to butter or whey butter, any of the following products, namely,

  • (i) partly skimmed milk, skim milk, cream, buttermilk and whey cream, and

  • (ii) milk in concentrated, dried or reconstituted form and any product referred to in subparagraph (i) in concentrated, dried or reconstituted form;

• (b) with respect to cheese, any of the following products, namely,

  • (i) partly skimmed milk, skim milk, cream, buttermilk, whey and whey cream,

  • (ii) milk in concentrated, dried, frozen or reconstituted form and any product referred to in subparagraph (i) in concentrated, dried, frozen or reconstituted form,

  • (iii) butter, butter oil and whey butter,

  • (iv) any constituent of milk — other than water — singly or in combination with other constituents of milk, and

  • (v) whey protein concentrate;

• (c) with respect to cold-pack cheese food, cold-pack cheese food with (naming the added ingredients), cream cheese spread, cream cheese spread with (naming the added ingredients), processed cheese food, processed cheese food with (naming the added ingredients), processed cheese spread or processed cheese spread with (naming the added ingredients), any of the following products, namely,

  • (i) butter, whey butter and whey,

  • (ii) whey protein concentrate, and

  • (iii) any product referred to in subparagraph (i) in concentrated or dried form; and

• (d) with respect to ice milk mix, ice cream mix or sherbet, any of the products referred to in subparagraph (a)(i) or (ii) or (c)(i), (ii) or (iii). (produit du lait)

ultrafiltered

ultrafiltered, in relation to milk, partly skimmed milk or skim milk, means that the milk, partly skimmed milk or skim milk has been subjected to a process in which it is passed over one or more semi-permeable membranes to partially remove water, lactose, minerals and water-soluble vitamins without altering the whey protein to casein ratio and that results in a liquid product. (ultrafiltré)

B.08.002 Except as provided in these Regulations, a dairy product that contains a fat other than milk fat is adulterated.

B.08.002.1 Sections B.08.003 to B.08.028 do not apply to a lacteal secretion obtained from the mammary gland of any animal other than a cow, genus Bos, or a product or derivative of such secretion.

• B.08.002.2 (1) Subject to subsection (2), no person shall sell the normal lacteal secretion obtained from the mammary gland of the cow, genus Bos, or of any other animal, or sell a dairy product made with any such secretion, unless the secretion or dairy product has been pasteurized by being held at a temperature and for a period that ensure the reduction of the alkaline phosphatase activity so as to meet the tolerances specified in official method MFO-3, Determination of Phosphatase Activity in Dairy Products, dated November 30, 1981.

• (2) Subsection (1) does not apply to

  • (a) cheese; or

  • (b) any food that is sold for further manufacturing or processing in order to pasteurize it in the manner described in subsection (1).

Milk

B.08.003 [S]. Milk or Whole Milk

• (a) shall be the normal lacteal secretion obtained from the mammary gland of the cow, genus Bos; and

• (b) shall contain 2 μg of vitamin D per 100 mL.

B.08.004 [S]. Skim Milk

• (a) shall be milk that contains not more than 0.3 per cent milk fat;

• (b) shall, notwithstanding sections D.01.009 and D.01.010, contain added vitamin A in such an amount that a reasonable daily intake of the milk contains not less than 1,200 International Units and not more than 2,500 International Units of vitamin A; and

• (c) shall contain 2 μg of vitamin D per 100 mL.

B.08.005 [S]. Partly Skimmed Milk or Partially Skimmed Milk

• (a) shall be derived from milk that has had its fat content reduced by mechanical separation or adjusted by the addition of cream, milk, partly skimmed milk or skim milk, either singly or in combination;

• (b) shall, notwithstanding sections D.01.009 and D.01.010, contain added vitamin A in such an amount that a reasonable intake of the milk contains not less than 1,200 International Units and not more than 2,500 International Units of vitamin A; and

• (c) shall contain 2 μg of vitamin D per 100 mL.

B.08.006 [S]. Milk Fat or Butter Fat shall be the fat of cow’s milk, and shall have

• (a) a specific gravity of not less than 0.905 at a temperature of 40°,

• (b) a tocopherol content not greater than 50 micrograms per gram, as determined by official method FO-16, Determination of Tocopherol in Milk Fat or Butter Fat, October 15, 1981,

• (c) a Reichert-Meissl number not less than 24, and

• (d) a Polenske number not exceeding 10 per cent of the Reichert-Meissl number and in no case shall the Polenske number exceed 3.5, and

where the tocopherol content is greater than 50 micrograms per gram or the Polenske number exceeds 10 per cent of the Reichert-Meissl number, there shall be deemed to have been an addition to the milk fat of fat other than that of cow’s milk.

B.08.007 [S]. Sterilized Milk

• (a) and (b) [Repealed, SOR/97-148, s. 1]

• (c) shall contain not less than

  • (i) 11.75 per cent milk solids, and

  • (ii) 3.25 per cent milk fat; and

• (d) shall contain 2 μg of vitamin D per 100 mL.

B.08.008 The percentage of milk fat contained in

• (a) partly skimmed milk or partially skimmed milk,

• (b) partly skimmed milk with added milk solids or partially skimmed milk with added milk solids, or

• (c) evaporated partly skimmed milk or concentrated partly skimmed milk

shall be shown on the principal display panel followed by the words “milk fat” or the abbreviation “B.F.” or “M.F.”.

B.08.009 [S]. Condensed Milk or Sweetened Condensed Milk shall be milk from which water has been evaporated and to which has been added sugar, dextrose, glucose, glucose solids or lactose, or any combination thereof, may contain added vitamin D and shall contain not less than

• (a) 28 per cent milk solids; and

• (b) eight per cent milk fat.

B.08.010 [S]. Evaporated Milk

• (a) shall be milk from which water has been evaporated;

• (b) shall contain not less than

  • (i) 25.0 per cent milk solids, and

  • (ii) 7.5 per cent milk fat;

• (c) shall, notwithstanding sections D.01.009 to D.01.011, contain added vitamin C in such an amount that a reasonable daily intake of the milk contains not less than 60 milligrams and not more than 75 milligrams of vitamin C;

• (d) shall contain 2 μg of vitamin D per 100 mL when reconstituted to its original volume; and

• (e) may contain

  • (i) added disodium phosphate or sodium citrate, or both, and

  • (ii) an emulsifying agent.