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

B.08.050 [Repealed, SOR/95-281, s. 1]

B.08.051 [S]. Cottage Cheese

• (a) shall be the product, in the form of discrete curd particles, prepared from skim milk, evaporated skim milk or skim milk powder and harmless acid-producing bacterial cultures;

• (b) shall contain not more than 80 per cent moisture;

• (c) may contain not more than 0.5 per cent stabilizing agent; and

• (d) may contain

  • (i) milk,

  • (ii) cream,

  • (iii) milk powder,

  • (iv) rennet derived from aqueous extracts from the fourth stomach of calves, kids or lambs,

  • (v) a milk coagulating enzyme derived from Rhizomucor miehei (Cooney and Emerson) (previous name: Mucor miehei (Cooney and Emerson)), from Mucor pusillus Lindt by pure culture fermentation process or from Aspergillus oryzae RET-1 (pBoel777), in an amount consistent with good manufacturing practice,

  • (vi) chymosin A derived from Escherichia coli K-12, GE81 (pPFZ87A), in an amount consistent with good manufacturing practice,

  • (vi.1) chymosin B derived from Aspergillus niger var. awamori, GCC0349 (pGAMpR) or from Kluyveromyces marxianus var. lactis, DS1182 (pKS105), in an amount consistent with good manufacturing practice,

  • (vi.2) pepsin derived from glandular layer of porcine stomach,

  • (vii) salt,

  • (viii) calcium chloride,

  • (ix) added lactose,

  • (x) pH adjusting agents,

  • (xi) relishes,

  • (xii) fruits,

  • (xiii) vegetables, and

  • (xiv) carbon dioxide.

B.08.052 [S]. Creamed Cottage Cheese shall be cottage cheese containing cream or a mixture of cream with milk or skim milk, or both, in such quantity that the final product shall contain

• (a) not less than four per cent milk fat; and

• (b) not more than 80 per cent moisture and may contain emulsifying, gelling, stabilizing and thickening agents.

B.08.053 All dairy products used in the preparation of cottage cheese shall be from a pasteurized source.

B.08.054 No person shall sell cottage cheese or creamed cottage cheese that contains more than 10 coliform bacteria per gram, as determined by official method MFO-4, Microbiological Examination of Cottage Cheese, November 30, 1981.

Butter

B.08.056 [S]. Butter

• (a) shall

  • (i) be the food prepared in accordance with good manufacturing practices from milk or milk products, and

  • (ii) contain not less than 80 per cent milk fat; and

• (b) may contain

  • (i) milk solids,

  • (ii) bacterial culture,

  • (iii) salt, and

  • (iv) food colour.

B.08.057 [S]. Whey Butter shall be butter made from whey cream.

Ice Cream

B.08.061 [S]. Ice Cream Mix

• (a) shall be the unfrozen, pasteurized combination of cream, milk or other milk products, sweetened with sugar, liquid sugar, invert sugar, honey, dextrose, glucose, corn syrup, corn syrup solids or any combination of such sweeteners;

• (b) may contain

  • (i) egg,

  • (ii) a flavouring preparation,

  • (iii) cocoa or chocolate syrup,

  • (iv) a food colour,

  • (v) pH adjusting agents,

  • (vi) microcrystalline cellulose or a stabilizing agent or both in an amount that will not exceed 0.5 per cent of the ice cream made from the mix,

  • (vii) a sequestering agent,

  • (viii) salt,

  • (ix) not more than one per cent added edible casein or edible caseinates; and

  • (x) propylene glycol mono fatty acid esters in an amount that will not exceed 0.35 per cent of the ice cream made from the mix and sorbitan tristearate in an amount that will not exceed 0.035 per cent of the ice cream made from the mix; and

• (c) shall contain not less than

  • (i) 36 per cent solids, and

  • (ii) 10 per cent milk fat or, where cocoa or chocolate syrup has been added, eight per cent milk fat.

B.08.062 [S]. Ice Cream

• (a) shall be the frozen food obtained by freezing an ice cream mix, with or without the incorporation of air;

• (b) may contain cocoa or chocolate syrup, fruit, nuts or confections;

• (c) shall contain not less than

  • (i) 36 per cent solids,

  • (ii) 10 per cent milk fat, or, where cocoa or chocolate syrup, fruit, nuts, or confections have been added, eight per cent milk fat, and

  • (iii) 180 grams of solids per litre of which amount not less than 50 grams shall be milk fat, or, where cocoa or chocolate syrup, fruit, nuts or confections have been added, 180 grams of solids per litre of which amount not less than 40 grams shall be milk fat; and

• (d) shall contain not more than

  • (i) 100,000 bacteria per gram, and

  • (ii) 10 coliform organisms per gram,

  as determined by official method MFO-2, Microbiological Examination of Ice Cream or Ice Milk, November 30, 1981.

Sherbet

B.08.063 [S]. Sherbet

• (a) shall be the frozen food, other than ice cream or ice milk, made from a milk product;

• (b) may contain

  • (i) water,

  • (ii) a sweetening agent,

  • (iii) fruit or fruit juice,

  • (iv) citric or tartaric acid,

  • (v) a flavouring preparation,

  • (vi) a food colour,

  • (vii) not more than 0.75 per cent stabilizing agent,

  • (viii) a sequestering agent,

  • (ix) lactose,

  • (x) not more than 0.5 per cent microcrystalline cellulose, and

  • (xi) not more than one per cent added edible casein or edible caseinates; and

• (c) shall contain

  • (i) not more than five per cent milk solids, including milk fat, and

  • (ii) not less than 0.35 per cent acid determined by titration and expressed as lactic acid.

Ice Milk

B.08.071 [S]. Ice Milk Mix

• (a) shall be the unfrozen, pasteurized combination of cream, milk or other milk products, sweetened with sugar, liquid sugar, invert sugar, honey, dextrose, glucose, corn syrup, corn syrup solids or any combination of such sweeteners;

• (b) may contain

  • (i) egg,

  • (ii) a flavouring preparation,

  • (iii) cocoa or chocolate syrup,

  • (iv) a food colour,

  • (v) a pH adjusting agent,

  • (vi) a stabilizing agent, in an amount that will not result in more than 0.5 per cent stabilizing agent in the ice milk,

  • (vii) a sequestering agent,

  • (viii) added lactose, and

  • (ix) not more than 1.5 per cent microcrystalline cellulose,

  • (x) salt, and

  • (xi) not more than one per cent added edible casein or edible caseinates; and

• (c) shall contain

  • (i) not less than 33 per cent solids, and

  • (ii) not less than three per cent and not more than five per cent milk fat.

B.08.072 [S]. Ice Milk

• (a) shall be the frozen food obtained by freezing an ice milk mix, with or without the incorporation of air;

• (b) may contain cocoa or chocolate syrup, fruit, nuts or confections;

• (c) shall contain

  • (i) not less than 33 per cent solids,

  • (ii) not less than three per cent and not more than five per cent milk fat, and

  • (iii) not less than 160 grams of solids per litre of which amount not less than 14 grams shall be milk fat; and

• (d) shall contain not more than

  • (i) 100,000 bacteria per gram, and

  • (ii) 10 coliform organisms per gram,

  as determined by official method MFO-2, Microbiological Examination of Ice Cream or Ice Milk, November 30, 1981.

B.08.073 [Repealed, SOR/92-626, s. 13]

• B.08.074 (1) The percentage of milk fat contained in

  • (a) yogurt,

  • (b) cottage cheese, and

  • (c) creamed cottage cheese,

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

• (2) In addition to the statement referred to in subsection (1), a person may, on the label of a food referred to in subsection (1), make a declaration of the fat content of the food, expressed in grams per serving of stated size.

Cream

B.08.075 [S]. Cream

• (a) shall be the fatty liquid prepared from milk by separating the milk constituents in such a manner as to increase the milk fat content; and

• (b) may contain

  • (i) a pH adjusting agent,

  • (ii) a stabilizing agent,

  • (iii) in the case of cream for whipping that has been heat-treated above 100°C, the following ingredients and food additives:

    • (A) skim milk powder in an amount not exceeding 0.25 per cent,

    • (B) glucose solids in an amount not exceeding 0.1 per cent,

    • (C) calcium sulphate in an amount not exceeding 0.005 per cent, and

    • (D) xanthan gum in an amount not exceeding 0.02 per cent, and

    • (E) [Repealed, SOR/2010-142, s. 7]

• (iv) in the case of cream for whipping, microcrystalline cellulose in an amount not exceeding 0.2 per cent.

• B.08.076 (1) The percentage of milk fat contained in canned cream shall be shown on the principal display panel followed by the words “milk fat” or the abbreviation “B.F.” or “M.F.”.

• (2) In addition to the statement referred to in subsection (1), a person may, on the label of canned cream, make a declaration of the fat content of the cream, expressed in grams per serving of stated size.

B.08.077 [S]. Sour Cream

• (a) shall be the product prepared by the souring of pasteurized cream with acid-producing bacterial culture and shall contain not less than 14 per cent milk fat; and

• (b) may contain

  • (i) milk solids,

  • (ii) whey solids,

  • (iii) buttermilk,

  • (iv) starch in an amount not exceeding one per cent,

  • (v) salt,

  • (vi) rennet derived from aqueous extracts from the fourth stomach of calves, kids or lambs, in an amount consistent with good manufacturing practice,

  • (vii) the following emulsifying, gelling, stabilizing and thickening agents:

    • (A) algin, carob bean gum (locust bean gum), carrageenan, gelatin, guar gum, pectin or propylene glycol alginate or any combination thereof in an amount not exceeding 0.5 per cent,

    • (B) monoglycerides, mono- and diglycerides, or any combination thereof, in an amount not exceeding 0.3 per cent, and

    • (C) sodium phosphate dibasic in an amount not exceeding 0.05 per cent,

  • (viii) sodium citrate as a flavour precursor in an amount not exceeding 0.1 per cent,

  • (ix) a milk coagulating enzyme derived from Rhizomucor miehei (Cooney and Emerson) (previous name: Mucor miehei (Cooney and Emerson)), from Mucor pusillus Lindt by pure culture fermentation process or from Aspergillus oryzae RET-1 (pBoel777), in an amount consistent with good manufacturing practice,

  • (x) chymosin A derived from Escherichia coli K-12, GE81 (pPFZ87A), in an amount consistent with good manufacturing practice, and

  • (xi) chymosin B derived from Aspergillus niger var. awamori, GCC0349 (pGAMpR) or from Kluyveromyces marxianus var. lactis, DS1182 (pKS105), in an amount consistent with good manufacturing practice.