Food and Drug Regulations (C.R.C., c. 870)
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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 [Repealed, SOR/92-626, s. 13]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(E) [Repealed, SOR/2010-142, s. 7]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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