Canada Revises Compositional Standard Regulations for Cheese
The regulations set a minimum level of milk to be used to produce various cheeses, but also allow for other milk products, such as skim milk powder, whey and milk protein concentrates.
08/01/08 The Government of Canada has clarified and harmonized the federal compositional standards for cheese.
The amendments eliminate inconsistencies in current federal regulations - the Dairy Products Regulations and the Food and Drug Regulations - with respect to the ingredients permitted in cheese making. Overall, these amendments clarify the composition of cheese for consumers and industry.
The regulations set a minimum level of milk to be used to produce various cheeses, but also allow for other milk products, such as skim milk powder, whey and milk protein concentrates. They also introduce a licensing system for cheese importers as a way to facilitate the enforcement of the regulations in a consistent and equitable fashion.
Following comments received during the consultation period, changes have been made to the proposals pre-published on June 16, 2007 in Canada Gazette, Part I. Specific provisions have been made for lower fat cheeses and to clarify that ultrafiltered milks are permitted as ingredients for cheese.
The revised Regulations will come into force one year from December 13, 2007, in order to provide manufacturers and importers with sufficient time to adapt to any changes.
