Food and Drug Regulations (C.R.C., c. 870)

Regulations are current to 2013-06-10 and last amended on 2013-05-31. Previous Versions

B.08.052. [S]. Creamed Cottage Cheese shall be cottage cheese containing cream or a mixture of cream with milk or skim milk, or both, in such quantity that the final product shall contain

  • (a) not less than four per cent milk fat; and

  • (b) not more than 80 per cent moisture and may contain emulsifying, gelling, stabilizing and thickening agents.

B.08.053. All dairy products used in the preparation of cottage cheese shall be from a pasteurized source.

B.08.054. No person shall sell cottage cheese or creamed cottage cheese that contains more than 10 coliform bacteria per gram, as determined by official method MFO-4, Microbiological Examination of Cottage Cheese, November 30, 1981.

  • SOR/82-768, s. 22.

Butter

B.08.056. [S]. Butter

  • (a) shall

    • (i) be the food prepared in accordance with good manufacturing practices from milk or milk products, and

    • (ii) contain not less than 80 per cent milk fat; and

  • (b) may contain

    • (i) milk solids,

    • (ii) bacterial culture,

    • (iii) salt, and

    • (iv) food colour.

  • SOR/92-400, s. 10.

B.08.057. [S]. Whey Butter shall be butter made from whey cream.

  • SOR/92-400, s. 10.

Ice Cream

B.08.061. [S]. Ice Cream Mix

  • (a) shall be the unfrozen, pasteurized combination of cream, milk or other milk products, sweetened with sugar, liquid sugar, invert sugar, honey, dextrose, glucose, corn syrup, corn syrup solids or any combination of such sweeteners;

  • (b) may contain

    • (i) egg,

    • (ii) a flavouring preparation,

    • (iii) cocoa or chocolate syrup,

    • (iv) a food colour,

    • (v) pH adjusting agents,

    • (vi) microcrystalline cellulose or a stabilizing agent or both in an amount that will not exceed 0.5 per cent of the ice cream made from the mix,

    • (vii) a sequestering agent,

    • (viii) salt,

    • (ix) not more than one per cent added edible casein or edible caseinates; and

    • (x) propylene glycol mono fatty acid esters in an amount that will not exceed 0.35 per cent of the ice cream made from the mix and sorbitan tristearate in an amount that will not exceed 0.035 per cent of the ice cream made from the mix; and

  • (c) shall contain not less than

    • (i) 36 per cent solids, and

    • (ii) 10 per cent milk fat or, where cocoa or chocolate syrup has been added, eight per cent milk fat.

  • SOR/92-400, s. 11;
  • SOR/97-543, s. 2(F);
  • SOR/2007-75, s. 2;
  • SOR/2007-302, s. 4(F);
  • SOR/2010-142, s. 6(F).
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