Type of

primary dairy

product

Class/ Class

designation

Alternate class

designation

Milk fat content

(%)(m/m)

Minimum milk solids

non-fat content

Minimum

milk

protein

content

calculated

on a fat free

basis

(%)(m/m)

pH value

at

20 - 25°C

Maximum

freezing

point (°C)

Additional

requirements

Calculated

on the

total

content

(%)(m/m)

Calculated

on the

fat-free

basis

(%)(m/m)

1

2

3

4

5

6

7

8

9

10

High fat milk

High cream milk

More than 4.5

8.2

8.6

3

6.5 - 6.85

-0.512

Table 2,

Regulation 29

(3), (4) and (6)

Full fat milk

Full cream milk/Whole milk/Milk

More than 3.3 - 4.5

8.3

8.6

3

6.5 - 6.85

-0.512

Table 2,

Regulation 29

(3), (4) and (6)

Medium fat milk

Medium cream milk

More than 1.5 - 3.3

8.4

8.6

3

6.5 - 6.85

-0.512

Table 2,

Regulation 29

(3), (4) and (6)

Low fat milk

*

More than 0.5 - 1.5

8.5

8.6

3

6.5 - 6.85

-0.512

Table 2,

Regulation 29

(3), (4) and (6)

Fat free milk

Skim (med) milk

Not more than 0.5

8.6

8.6

3

6.5 - 6.85

-0.512

Table 2,

Regulation 29

(3), (4) and (6)