Preserved Milk (Amendment) Regulations, 2008

L.N. 224 of 2008

FOOD SAFETY ACT

(CAP. 449)

Preserved Milk (Amendment) Regulations, 2008

IN exercise of the powers conferred by article 10 of the Food Safety

Act, the Minister for Social Policy has made the following regulations>–

(1) The title of these regulations is the Preserved Milk Citation and

commencement.

(Amendment) Regulations, 2008, and they shall be read and construed

as one with the Preserved Milk Regulations, 2004 hereinafter referred L.N. 215 of 2004.

to as “the principal regulations”.

(2) These regulations shall enter into force on the 31st

August, 2008.

Regulations 3 and 4 implement the provisions of Council Scope.

Directive 2007#61#EC of 26 September 2007 amending Directive

2001#114#EC relating to certain partly or wholly dehydrated preserved

milk for human consumption.

Regulation 3.2 of the principal regulations shall be deleted.

Amends regulation

3 of the principal

regulations.

For the First Schedule to the principal regulations, there shall Substitutes the First

Schedule to the

be substituted the following>–

principal

regulations.

“FIRST SCHEDULE

Definitions of products and product names

1. Partly dehydrated milk

This means the liquid product, whether or not sweetened, obtained by the

partial removal of water from milk, from wholly or partly skimmed milk or from

a mixture of these products, which may have an admixture of cream or of wholly

dehydrated milk or both, the addition of wholly dehydrated milk not to exceed, in

the finished products, 25 % of total milk solids.

Types of unsweetened condensed milk

(a)

Condensed high-fat milk

Partly dehydrated milk containing, by weight, not less than 15 % fat, and

not less than 26.5 % total milk solids.

(b)

Condensed milk

Partly dehydrated milk containing, by weight, not less than 7.5 % fat and

not less than 25 % total milk solids.

(c)

Condensed, partly skimmed milk

Partly dehydrated milk containing, by weight, not less than 1 % and less

than 7.5 % fat, and not less than 20 % total milk solids.

(d)

Condensed skimmed milk

Partly dehydrated milk containing, by weight, not more than 1 % fat and

not less than 20 % total milk solids.

Types of sweetened condensed milk

(e)

Sweetened condensed milk

Partly dehydrated milk with an admixture of sucrose (semi-white sugar,

white sugar or extra-white sugar) and containing, by weight, not less than

8 % fat and not less than 28 % total milk solids.

(f)

Sweetened condensed, partly skimmed milk

Partly dehydrated milk with an admixture of sucrose (semi-white sugar,

white sugar or extra-white sugar) and containing, by weight, not less than

1 % and less than 8 % fat, and not less than 24 % total milk solids.

(g)

Sweetened condensed skimmed milk

Partly dehydrated milk with an admixture of sucrose (semi-white sugar,

white sugar or extra-white sugar) and containing, by weight, not more than

1 % fat and not less than 24 % total milk solids.

2. Totally dehydrated milk

This means the solid product, where the water content does not exceed

5 % by weight of the finished product, obtained by the removal of water from milk,

from wholly or partly skimmed milk, from cream or from a mixture of these

products.

(a)

Dried high-fat milk or high-fat milk powder

Dehydrated milk containing, by weight, not less than 42 % fat.

(b)

Dried whole milk or whole milk powder

Dehydrated milk containing, by weight, not less than 26 % and less than

42 % fat.

(c)

Dried partly skimmed milk or partly skimmed-milk powder

Dehydrated milk with a fat content of more than 1,5 % and less than 26 %

by weight.

(d)

Dried skimmed milk or skimmed-milk powder

Dehydrated milk containing, by weight, not more than 1,5 % fat.

3. Treatments

(a) An additional quantity of lactose not greater than 0,03 % by weight of

the finished product is authorised for the manufacture of the products defined in

1(e) to (g).

(b)Without prejudice to Regulation (EC) No 853/2004 of the European

Parliament and of the Council of 29 April 2004 laying down specific hygiene rules

for food of animal origin ( 1 ), the preservation of the products referred to

in paragraphs 1 and 2 shall be achieved

-

by heat-treatment (sterilisation, UHT, etc.), for the products

referred to in 1(a) to (d),

-

by the addition of sucrose, for the products referred to in 1(e) to

(g),

1 OJ L 139, 30.4.2004, p. 55. Corrected by OJ L 226, 25.6.2004, p. 22.

-

by dehydration, for the products referred to in 2.

(c) Without prejudice to the compositional requirements of points 1 and 2

of this Schedule the protein content of milk may be adjusted to a minimum content

of 34 % by weight (expressed on fat free dry matter), by the addition and/or

withdrawal of milk constituents in such a way as not to alter the whey protein to

casein ratio of the milk being adjusted.

4. Authorised additions and raw materials

(a) Vitamins and minerals in accordance with Regulation (EC) No

1925/2006 of the European Parliament and of the Council of 20 of December 2006,

on the addition of vitamins and minerals and of certain other substances to foods

(b) Authorised raw materials for protein adjustment purposes referred to in

point 3(c) shall be as follows

(i)

Milk retentate

Milk retentate is the product obtained by concentrating milk protein

by ultra filtration of milk, partly skimmed milk, or skimmed milk;

(ii)

Milk permeate

Milk permeate is the product obtained by removing milk proteins

and milk fat from milk, partly skimmed milk, or skimmed milk by

ultra filtration; and

(iii) Lactose

Lactose is a natural constituent of milk normally obtained from

whey with an anhydrous lactose content of not less than 99.0 %

m/m on a dry basis. It may be anhydrous or contain one molecule of

water of crystallisation or be a mixture of both forms.”.

OJ L 404, 30.12.2006, p. 26.

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