LegalizeCondensed Milk and Dried Milk Regulations (Northern Ireland) 2003
Made: 10th June 2003
Coming into operation: 21st July 2003
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Citation and commencement
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Interpretation
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Scope of the Regulations
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Reserved descriptions
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Labelling and description of designated products
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Manner of marking or labelling
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Penalties and enforcement
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Defence in relation to exports
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Application of provisions of the Order
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Amendments and revocations
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Transitional provision
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SCHEDULE 1 — PARTLY OR WHOLLY DEHYDRATED PRESERVED MILK PRODUCTS AND THEIR RESERVED DESCRIPTIONS
| Column 1 | Column 2 |
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| Reserved descriptions | Designated products |
| Notes:Authorised additions and raw materials:Any designated product may contain—any substance permitted pursuant to Regulation (EC) No. 1333/2008 of the European Parliament and of the Council on food additives, andvitamins and minerals in accordance with the requirements of Regulation (EC) No. 1925/2006 of the European Parliament and of the Council on the addition of vitamins and minerals and of certain other substancesto foodsAuthorised raw materials for protein adjustment purposes referred to in Note 4 are:Milk retentate, which is the product obtained by concentrating milk protein by ultra filtration of milk, partly skimmed milk or skimmed milk;Milk permeate, which is the product obtained by removing milk proteins and milk fat from milk, partly skimmed milk or skimmed milk by ultra filtration; andLactose, which 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.An additional quantity of lactose, not greater than 0.03% by weight of the finished product, may be added in the manufacture of any designated product specified in paragraph 1(e) to (g).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 as corrected by a corrigendum published on 25 June 2004 and amended by Commission Regulation (EC) No. 2074/2005 of 5 December 2005, Commission Regulation (EC) No. 2076/2005 of 5 December 2005, Commission Regulation (EC) No. 1662/2006 of 6 November 2006 and Council Regulation (EC) No. 1791/2006 of 20 November 2006, the preservation of the designated products shall be achieved—by heat treatment for the products referred to in paragraph 1(a) to (d);by the addition of sucrose for the products referred to in paragraph 1(e) to (g);by dehydration for the products referred to in paragraph 2.Without prejudice to the compositional requirements set out in the table above, 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 ratio of whey protein to casein in the milk being adjusted.The levels of dry matter, moisture content, fat, sucrose, lactic acid and lactates and phosphatase activity in the designated products shall be determined in accordance with the methods set out in Directive 79/1067. | Notes:Authorised additions and raw materials:Any designated product may contain—any substance permitted pursuant to Regulation (EC) No. 1333/2008 of the European Parliament and of the Council on food additives, andvitamins and minerals in accordance with the requirements of Regulation (EC) No. 1925/2006 of the European Parliament and of the Council on the addition of vitamins and minerals and of certain other substancesto foodsAuthorised raw materials for protein adjustment purposes referred to in Note 4 are:Milk retentate, which is the product obtained by concentrating milk protein by ultra filtration of milk, partly skimmed milk or skimmed milk;Milk permeate, which is the product obtained by removing milk proteins and milk fat from milk, partly skimmed milk or skimmed milk by ultra filtration; andLactose, which 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.An additional quantity of lactose, not greater than 0.03% by weight of the finished product, may be added in the manufacture of any designated product specified in paragraph 1(e) to (g).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 as corrected by a corrigendum published on 25 June 2004 and amended by Commission Regulation (EC) No. 2074/2005 of 5 December 2005, Commission Regulation (EC) No. 2076/2005 of 5 December 2005, Commission Regulation (EC) No. 1662/2006 of 6 November 2006 and Council Regulation (EC) No. 1791/2006 of 20 November 2006, the preservation of the designated products shall be achieved—by heat treatment for the products referred to in paragraph 1(a) to (d);by the addition of sucrose for the products referred to in paragraph 1(e) to (g);by dehydration for the products referred to in paragraph 2.Without prejudice to the compositional requirements set out in the table above, 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 ratio of whey protein to casein in the milk being adjusted.The levels of dry matter, moisture content, fat, sucrose, lactic acid and lactates and phosphatase activity in the designated products shall be determined in accordance with the methods set out in Directive 79/1067. |
| 1. Partly dehydrated milk | |
| — Types of unsweetened condensed milk | |
| aCondensed high-fat milk | Partly dehydrated milk containing, by weight, not less than 15% fat, and not less than 26.5% total milk solids. |
| bCondensed milk | Partly dehydrated milk containing, by weight, not less than 7.5% fat, and not less than 25% total milk solids. |
| cCondensed, 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. |
| dCondensed 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 | |
| eSweetened 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. |
| fSweetened 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. |
| gSweetened 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 | |
| aDried high-fat milk or high-fat milk powder | Totally dehydrated milk containing, by weight, not less than 42% fat. |
| bDried whole milk or whole milk powder | Totally dehydrated milk containing, by weight, not less than 26% and less than 42% fat. |
| cDried partly skimmed milk or partly skimmed-milk powder | Totally dehydrated milk with a fat content of more than 1.5% and less than 26% by weight. |
| dDried skimmed milk or skimmed-milk powder | Totally dehydrated milk containing, by weight, not more than 1.5% fat. |
SCHEDULE 2 — ALTERNATIVES TO THE RESERVED DESCRIPTIONS SPECIFIED IN SCHEDULE 1
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Signed
Sealed with the Official Seal of the Department of Health, Social Services and Public Safety on 10th June 2003.
W. B. Smith — A Senior Officer of the — Department of Health, Social Services and Public Safety
Explanatory note
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Footnotes
[^f00001]: Formerly the Department of Health and Social Services; see S.I. 1999/283 (N.I. 1), Article 3
[^f00002]: S.I. 1991/762 (N.I. 7) as amended by S.I. 1996/1633 (N.I. 12) and paragraphs 26 to 42 of Schedule 5 and Schedule 6 to the Food Standards Act 1999 c. 28
[^f00003]: O.J. No. L31, 1.2.2002, p. 1
[^f00004]: S.R. 1996 No. 383; the relevant amending Regulations are S.R. 1998 No. 253, S.R. 1999 Nos. 143, 242 and 286, S.R. 2000 Nos. 189 and 303, S.R. 2001 No. 45 and S.R. 2003 No. 159
[^f00005]: O.J. No. L327, 24.12.1979, p. 29
[^f00006]: O.J. No. L306, 28.10.1987, p. 24
[^f00007]: O.J. No. L1, 3.1.94, p. 1
[^f00008]: O.J. No. L1, 3.1.94, p. 571
[^f00010]: S.R. 1977 No. 196, as amended by S.R. 1981 No. 305, S.R. 1987 No. 65, S.R. 1989 No. 430, S.R. 1991 Nos. 203 and 344, S.R. 1992 No. 464 and S.R. 1996 Nos. 50 and 383
[^f00011]: S.R. 1987 No. 38
[^f00012]: S.R. 1991 No. 203
[^f00013]: S.R. 1991 No. 344
[^f00014]: S.R. 1992 No. 464
[^f00015]: S.R. 1999 No. 244
[^f00016]: S.R. 2001 No. 46
[^f00017]: S.R. 1983 No. 26
[^f00018]: S.R. 1987 No. 65
[^f00019]: S.R. 1989 No.430
[^f00020]: S.R. 1996 No. 49
Editorial notes
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