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.08.072. [S]. Ice Milk

  • (a) shall be the frozen food obtained by freezing an ice milk mix, with or without the incorporation of air;

  • (b) may contain cocoa or chocolate syrup, fruit, nuts or confections;

  • (c) shall contain

    • (i) not less than 33 per cent solids,

    • (ii) not less than three per cent and not more than five per cent milk fat, and

    • (iii) not less than 160 grams of solids per litre of which amount not less than 14 grams shall be milk fat; and

  • (d) shall contain not more than

    • (i) 100,000 bacteria per gram, and

    • (ii) 10 coliform organisms per gram,

    as determined by official method MFO-2, Microbiological Examination of Ice Cream or Ice Milk, November 30, 1981.

  • SOR/82-768, s. 24;
  • SOR/92-400, s. 15.

B.08.073. [Repealed, SOR/92-626, s. 13]

  • B.08.074. (1) The percentage of milk fat contained in

    • (a) yogurt,

    • (b) cottage cheese, and

    • (c) creamed cottage cheese,

    shall be shown on the principal display panel followed by the words “milk fat” or the abbreviation “B.F.” or “M.F.”.

  • (2) In addition to the statement referred to in subsection (1), a person may, on the label of a food referred to in subsection (1), make a declaration of the fat content of the food, expressed in grams per serving of stated size.

  • SOR/88-559, s. 18.

Cream

B.08.075. [S]. Cream

  • (a) shall be the fatty liquid prepared from milk by separating the milk constituents in such a manner as to increase the milk fat content; and

  • (b) may contain

    • (i) a pH adjusting agent,

    • (ii) a stabilizing agent,

    • (iii) in the case of cream for whipping that has been heat-treated above 100°C, the following ingredients and food additives:

      • (A) skim milk powder in an amount not exceeding 0.25 per cent,

      • (B) glucose solids in an amount not exceeding 0.1 per cent,

      • (C) calcium sulphate in an amount not exceeding 0.005 per cent, and

      • (D) xanthan gum in an amount not exceeding 0.02 per cent, and

      • (E) [Repealed, SOR/2010-142, s. 7]

  • (iv) in the case of cream for whipping, microcrystalline cellulose in an amount not exceeding 0.2 per cent.

  • SOR/79-662, s. 2;
  • SOR/82-1071, s. 6;
  • SOR/88-419, s. 1;
  • SOR/2010-142, s. 7.
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