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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

5. Standards for milk, flavoured milk and milkshake

 

(1) Milk shall—
(a) not clot when boiled for five minutes;
(b) be classified as set out in Table 1 and comply with the standards for each such class; and
(c) result in the lactoperoxidase activity and β- lactoglobulin content as specified in Table 2.

 

(2) Flavoured milk shall—
(a) be manufactured from heat treated milk and/or reconstituted and/or recombined milk to which a flavouring and other food additives (optional) have been added,
(b) not contain any added animal, plant or marine fat; and
(c) be classified as set out in Table 1 and comply with the standards for each such class: Provided that the minimum milk solids non-fat content, pH and maximum freezing point shall be ignored.

 

(3) Milkshake or milk shake—
(a) means a heat treated and flavoured primary dairy product of the class milk to which 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; and
(b) shall be classified as set out in Table 1 and comply with the standards for each such class: Provided that the minimum milk solids non-fat content, pH and maximum freezing point shall be ignored.