Statistics Act, 1999
R 385
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 Products10. Standards for yoghurt, strained yoghurt and drinking yoghurt |
| (1) | Yoghurt, strained yoghurt and drinking yoghurt shall— |
| (a) | be manufactured mainly from heat treated milk and/or reconstituted or recombined milk that has been inoculated with a yoghurt culture to produce a microbiological flora under controlled conditions; |
| (b) | contain at least 107 colony forming units per gram (CFU/g) of viable yoghurt culture micro-organism per gram of a product; and |
| (c) | not be subjected to heat treatment after fermentation. |
| (2) | If a specific micro-organism is used in conjunction with the sale of yoghurt, strained yoghurt or drinking yoghurt and where the content claim is made in the labelling that refers to the presence of such specific micro-organism that has been added to supplement the yoghurt culture, it shall contain at least 106 colony forming units per gram (CFU/g) of that specified micro-organism. |
| (3) | The standards specified in Table 7 shall be applicable to yoghurt, strained yoghurt and drinking yoghurt— |
| (a) | without added sugar; and |
| (b) | with or without food additives, and which may have been sweetened with a permitted non-nutritive sweetener only. |
| (4) | The expression "shake" may follow the word "yoghurt" in the class designation if food additives have been added to accomplish thickening and/or facilitate foaming after it has been shaken and the foam is maintained for at least 30 seconds. |
