澳新食品标准法典-2.5.3-发酵乳制品(Fermented Milk Products)

最新文本请详见：   2.5.3.pdf，已更新至2014.10.30
 

Purpose

This Standard defines and sets compositional requirements for fermented milk, including yoghurt. 

Table of Provisions

1             Interpretation

2             Composition of fermented milk, including yoghurt

3             Deleted

4             Phytosterols, phytostanols and their esters

Clauses

1             Interpretation

In this Code –

fermented milk means a milk product obtained by fermentation of milk or products derived from milk, where the fermentation involves the action of micro-organisms and results in coagulation and a reduction in pH.

yoghurt means a fermented milk where the fermentation has been carried out with lactic acid producing micro-organisms.

2             Composition of fermented milk, including yoghurt

(1)           Fermented milk may contain other foods.

(2)           In fermented milk and the fermented milk portion of a food containing fermented milk, each component or parameter listed in Column 1 must comply with the value specified in Column 2 of the Table to this subclause.

Table to subclause 2(2)

Column 1	Column 2
Component or parameter	Value
protein (measured as crude protein)	minimum 30 g/kg
pH	maximum 4.5
microorganisms used in the fermentation	minimum 106 cfu/g

3             Deleted

4             Phytosterols, phytostanols and their esters

Phytosterol, phytostanols and their esters may only be added to yoghurt –

(a)          that contains no more than 1.5 g total fat per 100 g; and

(b)          that is supplied in a package, the capacity of which is no more than 200 g; and

(c)          where the total plant sterol equivalents content added is no less than 0.8 g and no more than 1.0 g per package.