National Qualifications Framework Act, 2008
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 AfricaTablesTable 17 : Classes of and standards for modified butter and cultured modified butter with or without added foodstuff |
|
Type of modified dairy product |
Class/ Class designation |
Alternate class designation |
• Minimum milk fat content (%) (m/m) |
Maximum vegetable oil content (%) (m/m) |
Maximum marine fat content (%) (m/m) |
Total fat content (%) (m/m) |
pH value |
Additional requirements |
||
|
1 |
2 |
3 |
4 |
5 |
6 |
7 |
8 |
9 |
||
|
Full fat modified butter |
Modified butter/ Full cream modified butter |
40 |
40 |
40 |
75 - 85 |
n/a |
Regulation 29(2), 31(2) and (3) |
||
|
Medium fat modified butter |
Medium cream modified butter |
30 |
30 |
30 |
50 - 65 |
n/a |
Regulation 29(2), 31(2) and (3) |
|||
|
Full fat cultured modified butter |
Cultured modified butter |
40 |
40 |
40 |
75 - 85 |
Less than 6.3 |
Regulation 29(2), 31(2) and (3) |
||
|
Medium fat cultured modified butter |
Medium cream cultured modified butter |
30 |
30 |
30 |
50 - 65 |
Less than 6.3 |
Regulation 29(2), 31(2) and (3) |
| • | Minimum milk fat content: The definition for "modified dairy product" shall always be kept in mind to ensure that the final product still qualifies as a modified butter and cultured modified butter. |
