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Agricultural Product Standards Act, 1990 (Act No. 119 of 1990)

Regulations

Classification, Packing and Marking of Dairy Products and Imitation Dairy Products intended for sale in the Republic of South Africa

Part I : Dairy Products

11. Standards for yoghurt, strained yoghurt and drinking yoghurt with added foodstuff and/or fruit

 

(1) Yoghurt, strained yoghurt and drinking yoghurt with added foodstuff and/or fruit, 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-organisms per gram of a product;
(c) comply with the applicable standards for the class concerned; and
(d) not be subjected to heat treatment after fermentation.

 

(2) A composite dairy product of the type known as fruit yoghurt, strained fruit yoghurt and drinking fruit yoghurt shall have a total fruit content of at least 6 per cent but not more than 25 per cent on a mass per mass basis.

 

(3) The total dry matter content of a composite dairy product of the type known as yoghurt, strained yoghurt and drinking yoghurt with added foodstuff and/or fruit, and which has been sweetened with a permitted non-nutritive sweetener, shall, in the case of the—
(a) high fat class be at least 15 per cent (m/m);
(b) full fat class be at least 14.5 per cent (m/m);
(c) medium fat class be at least 14 per cent (m/m);
(d) low fat class be at least 13.5 per cent (m/m); and
(e) fat free class be at least 13 per cent (m/m).

 

(4) The expression "drinking" in drinking yoghurt may be replaced by the word "pouring".

 

(5) 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.

 

(6) If a specific micro-organism is used in conjunction with the sale of any type of yoghurt, strained yoghurt or drinking yoghurt with added foodstuff and/or fruit, 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.

 

(7) The standards specified in Table 8 shall also be applicable to yoghurt, strained yoghurt and drinking yoghurt, which are sweetened with added sugar.

 

(8) Subject to the provisions of regulation 29(3), the name of the added sugar may not form part of the class designation in the case of yoghurt, strained yoghurt and drinking yoghurt sweetened with sugar.