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DESCRIPTION |
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A BLEND OF SKIMMED
MILK AND VEGETABLE FAT IN POWDERED FORM IS A PRODUCT PREPARED BY THE PARTIAL
REMOVAL OF WATER FROM MILK CONSTITUENTS WITH THE ADDITION OF EDIBLE VEGETABLE
OIL, EDIBLE VEGETABLE FAT OR A MIXTURE THEREOF, TO MEET THE COMPOSITIONAL
REQUIREMENTS IN SECTION 3 OF THIS STANDARD. |
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ESSENTIAL
COMPOSITION AND QUALITY FACTORS |
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· RAW MATERIALS o
SKIMMED MILK AND
SKIMMED MILK POWDERS 1, OTHER NON-FAT MILK SOLIDS, AND EDIBLE VEGETABLE OILS/
FATS.1 § THE FOLLOWING MILK PRODUCTS ARE ALLOWED FOR
PROTEIN ADJUSTMENT PURPOSES: § MILK RETENTATE: MILK RETENTATE IS THE PRODUCT
OBTAINED BY CONCENTRATING MILK PROTEIN BY ULTRAFILTRATION OF MILK, PARTLY
SKIMMED MILK, OR SKIMMED MILK; § MILK PERMEATE: MILK PERMEATE IS THE PRODUCT
OBTAINED BY REMOVING MILK PROTEINS AND MILK FAT FROM MILK, PARTLY SKIMMED
MILK OR SKIMMED MILK BY ULTRAFILTRATION; § LACTOSE1 |
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· PERMITTED NUTRIENTS o
WHERE ALLOWED IN
ACCORDANCE WITH THE GENERAL PRINCIPLES FOR THE ADDITION OF ESSENTIAL
NUTRIENTS FOR FOOD (CXG 9-1987), MAXIMUM AND MINIMUM LEVELS FOR VITAMINS A, D
AND OTHER NUTRIENTS, WHERE APPROPRIATE, SHOULD BE LAID DOWN BY NATIONAL
LEGISLATION IN ACCORDANCE WITH THE NEEDS OF INDIVIDUAL COUNTRY INCLUDING,
WHERE APPROPRIATE, THE PROHIBITION OF THE USE OF PARTICULAR NUTRIENTS. |
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· COMPOSITION o
BLEND OF SKIMMED MILK
AND VEGETABLE FAT IN POWDERED FORM § MINIMUM TOTAL FAT – 26% M/M § MAXIMUM WATER(A) – 5% M/M § MINIMUM MILK PROTEIN IN MILK SOLIDS-NOT-FAT(A) –
34% M/M o
REDUCED FAT BLEND OF
SKIMMED MILK POWDER AND VEGETABLE FAT IN POWDERED FORM § TOTAL FAT – MORE THAN 1.5% AND LESS THAN 26%
M/M § MAXIMUM WATER(A) – 5% M/M § MINIMUM MILK PROTEIN IN MILK SOLIDS-NOT-FAT(A) –
34% M/M |
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FOOD
ADDITIVES |
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ONLY THOSE ADDITIVE
CLASSES INDICATED AS JUSTIFIED IN THE TABLE BELOW MAY BE USED FOR THE PRODUCT
CATEGORIES SPECIFIED. |
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ACIDITY REGULATORS,
ANTICAKING AGENTS AND ANTIOXIDANTS USED IN ACCORDANCE WITH TABLES 1 AND 2 OF
THE GENERAL STANDARD FOR FOOD ADDITIVES (CXS 192-1995) IN FOOD CATEGORY
01.5.2 (MILK AND CREAM POWDER ANALOGUES), AND ONLY CERTAIN ACIDITY
REGULATORS, ANTICAKING AGENTS, EMULSIFIERS AND STABILIZERS IN TABLE 3 ARE
ACCEPTABLE FOR USE IN FOODS CONFORMING TO THIS STANDARD. |
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ADDITIVE FUNCTIONAL CLASS |
JUSTIFIED USE |
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COLOURS |
– |
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BLEACHING AGENTS |
– |
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ACIDITY REGULATORS |
X |
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STABILIZERS |
X |
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THICKENERS |
– |
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EMULSIFIERS |
X |
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ANTIOXIDANTS |
X |
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PRESERVATIVES |
– |
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FOAMING AGENTS |
– |
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ANTICAKING AGENTS |
X |
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PACKAGING GAS |
– |
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X THE USE OF
ADDITIVES BELONGING TO THE CLASS IS TECHNOLOGICALLY JUSTIFIED. |
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– THE USE OF
ADDITIVES BELONGING TO THE CLASS IS NOT TECHNOLOGICALLY JUSTIFIED. |
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CONTAMINANTS |
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THE PRODUCTS
COVERED BY THIS STANDARD SHALL COMPLY WITH THE MAXIMUM LEVELS FOR
CONTAMINANTS THAT ARE SPECIFIED FOR THE PRODUCT IN THE GENERAL STANDARD FOR
CONTAMINANTS AND TOXINS IN FOOD AND FEED (CXS 1931995). |
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THE MILK USED IN
THE MANUFACTURE OF THE PRODUCTS COVERED BY THIS STANDARD SHALL COMPLY WITH
THE MAXIMUM LEVELS FOR CONTAMINANTS AND TOXINS SPECIFIED FOR MILK BY THE
GENERAL STANDARD FOR CONTAMINANTS AND TOXINS IN FOOD AND FEED (CXS 193-1995)
AND WITH THE MAXIMUM RESIDUE LIMITS FOR VETERINARY DRUG RESIDUES AND
PESTICIDES ESTABLISHED FOR MILK BY THE CAC. |
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THE VEGETABLE
OILS/FAT USED IN THE MANUFACTURE OF THE PRODUCTS COVERED BY THIS STANDARD
SHALL COMPLY WITH THE MAXIMUM LEVELS FOR CONTAMINANTS AND TOXINS SPECIFIED
FOR THE OILS/FATS BY THE GENERAL STANDARD FOR CONTAMINANTS AND TOXINS IN FOOD
AND FEED (CXS 193-1995) AND WITH THE MAXIMUM RESIDUE LIMITS FOR PESTICIDES
ESTABLISHED FOR THE OILS/FATS BY THE CAC. |
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HYGIENE |
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IT IS RECOMMENDED
THAT THE PRODUCTS COVERED BY THE PROVISIONS OF THIS STANDARD BE PREPARED AND
HANDLED IN ACCORDANCE WITH THE APPROPRIATE SECTIONS OF THE GENERAL PRINCIPLES
OF FOOD HYGIENE (CXC 1-1969), THE CODE OF HYGIENIC PRACTICE FOR MILK AND MILK
PRODUCTS (CXC 57-2004) AND OTHER RELEVANT CODEX TEXTS SUCH AS CODES OF
HYGIENIC PRACTICE AND CODES OF PRACTICE. |
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THE PRODUCTS SHOULD
COMPLY WITH ANY MICROBIOLOGICAL CRITERIA ESTABLISHED IN ACCORDANCE WITH THE
PRINCIPLES AND GUIDELINES FOR THE ESTABLISHMENT AND APPLICATION OF
MICROBIOLOGICAL CRITERIA RELATED TO FOODS (CXG 21-1997). |
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LABELLING |
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· IN ADDITION TO THE PROVISIONS OF THE GENERAL
STANDARD FOR THE LABELLING OF PREPACKAGED FOODS (CXS 1-1985) THE FOLLOWING
SPECIFIC PROVISIONS APPLY: |
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· NAME OF THE FOOD o
BLEND OF SKIMMED MILK
AND VEGETABLE FAT IN POWDERED FORM; o REDUCED FAT BLEND OF SKIMMED MILK AND VEGETABLE
FAT IN POWDERED FORM. |
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· DECLARATION OF TOTAL FAT CONTENT o
THE TOTAL FAT CONTENT
SHALL BE DECLARED IN A MANNER FOUND ACCEPTABLE IN THE COUNTRY OF SALE TO THE
FINAL CONSUMER, EITHER (I) AS A PERCENTAGE BY MASS OR VOLUME, OR (II) IN
GRAMS PER SERVING AS QUANTIFIED IN THE LABEL PROVIDED THAT THE NUMBER OF
SERVINGS IS STATED. o A STATEMENT SHALL APPEAR ON THE LABEL AS TO THE
PRESENCE OF EDIBLE VEGETABLE FAT AND/OR EDIBLE VEGETABLE OIL. WHEN REQUIRED
BY THE COUNTRY OF RETAIL SALE, THE COMMON NAME OF THE VEGETABLE FROM WHICH
THE FAT OR OIL IS DERIVED SHALL BE INCLUDED IN THE NAME OF THE FOOD OR AS A
SEPARATE STATEMENT. |
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· DECLARATION OF MILK PROTEIN o THE MILK PROTEIN CONTENT SHALL BE DECLARED IN A
MANNER ACCEPTABLE IN THE COUNTRY OF SALE TO THE FINAL CONSUMER, EITHER (I) AS
A PERCENTAGE BY MASS OR VOLUME, OR (II) IN GRAMS PER SERVING AS QUANTIFIED IN
THE LABEL PROVIDED THAT THE NUMBER OF SERVINGS IS STATED. |
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METHODS OF
SAMPLING AND ANALYSIS |
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FOR CHECKING THE
COMPLIANCE WITH THIS STANDARD, THE METHODS OF ANALYSIS AND SAMPLING CONTAINED
IN THE RECOMMENDED METHODS OF ANALYSIS AND SAMPLING (CXS 234-1999) RELEVANT
TO THE PROVISIONS IN THIS STANDARD, SHALL BE USED. |
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