Special Investigating Units and Special Tribunals Act, 1996
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 Products12. Standards for cream, cultured cream and acidified cream |
| (1) | Cultured cream shall— |
| (a) | be soured by inoculation with a lactic acid or lactic acid and aroma producing culture; and |
| (b) | contain at least 107 colony forming units per gram (CFU/g) of viable lactic acid or lactic acid and aroma producing micro-organisms per gram of a product. |
| (2) | Acidified cream shall be obtained by acidifying cream with permitted acids or acidity regulators to achieve a desired pH value. |
| (3) | The classes whipping cream, whipped cream, acidified cream and cultured cream may contain products derived exclusively from milk or whey that contain 35% (m/m) or more milk protein of any type (including casein and whey protein products and concentrates and any combinations thereof) and milk powders as functional ingredients (i.e. thickeners and stabilisers) only: Provided that these products are added in amounts functionally necessary not exceeding 20g/kg. |
