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1995 No. 209 DAIRY PRODUCE REGULATIONS (AMENDMENT) - REG 9
9. New Schedules 2 and 3
9.1 After Schedule 1, insert:
"SCHEDULE 2 Subregulation 16 (1),
Subregulation 17 (1)
MILK FAT AND PROTEIN CONTENT-KIND OF DAIRY PRODUCE
Column 1 Column 2 Column 3 Column 4
Item No. Kind of Dairy Produce Milk Fat (%) Protein (%)
Butter and butterfat products
1 Anhydrous milk fat 99.0 0.1
2 Butteroil 99.5 0.3
3 Ghee 99.8 0.1
Caseins
4 Casein 1.5 85.0
5 Casein-edible/industrial 0.5 84.0
Cheeses
6 Bakers 8.5 9.5
7 Blue vein 32.5 19.5
8 Brie 28.0 18.0
9 Camembert 25.5 17.5
10 Cheddar 33.0 24.5
11 Cheddar-kosher 33.0 24.5
12 Cheddar-reduced fat 23.8 27.9
13 Cheddar-reduced fat and salt
24.5 28.0
14 Cheddar-reduced salt 34.0 24.0
15 Cheedham 26.5 24.5
16 Cheese spread 21.5 16.0
17 Cheshire 31.5 23.0
18 Colby 31.5 23.0
19 Cottage 8.5 15.0
20 Cottage-creamed 4.5 16.0
21 Cottage-creamed low fat 2.5 12.5
22 Cottage-low fat 2.2 17.7
23 Cotto 10.5 26.5
24 Cream cheese 33.0 7.5
25 Curd 32.0 24.5
26 Devondale seven 7.0 26.0
27 Edam 27.0 26.4
28 Edam-reduced fat 18.5 32.0
29 Emmenthal 29.0 26.5
30 Fetta 19.0 18.5
31 Fetta-low salt 25.0 17.5
32 Fetta-reduced fat 13.5 20.5
33 Goshred 26.0 26.5
34 Gouda 28.5 25.5
35 Goya 30.5 34.5
36 Granular 32.0 24.5
37 Gruyere 29.0 27.5
38 Haloumy 16.0 20.5
39 Havarti 35.5 18.5
40 Jack 16.0 18.5
41 Melbouno 30.5 34.5
42 Mozzarella 22.0 26.0
43 Mozzarella-reduced fat 17.0 31.0
44 Mungabareena 31.0 17.5
45 Neufchatel 27.8 8.5
46 Parmesan 26.0 34.5
47 Pecorino 27.0 28.0
48 Pecorino-reduced fat 23.5 23.5
49 Peparto 30.5 25.0
50 Pizza 15.0 28.0
51 Processed 26.5 20.5
52 Raclette 29.0 24.0
53 Ricotta 9.5 8.5
54 Ricotta-reduced fat 7.5 10.5
55 Romano 26.0 32.0
56 Samsoe 32.0 22.5
57 Shred 26.0 26.5
58 Steppen 24.0 24.5
59 Swiss 29.0 27.5
60 Swiss-reduced fat 21.0 34.0
61 Tilsit 28.5 25.5
Condensed milk
62 Sweetened condensed milk-full
8.5 7.5
63 Unsweetened condensed milk-full
8.0 7.5
64 Unsweetened condensed milk-skim
3.0 9.0
Cream
65 Reduced cream 25.0 2.6
66 Rich/pure cream 45.0 1.5
67 Thickened cream 35.0 2.0
68 Whipping cream 40.0 1.7
CUSTARD
69 Custard 2.0 4.0
70 Custard-low fat 1.0 4.0
Milk products
71 Modified milk-low fat 0.3 3.9
72 Modified milk-reduced fat
1.4 3.9
73 Skim milk 0.1 3.4
74 Whole milk-flavoured 2.0 3.2
75 Whole milk-flavoured chocolate
3.2 3.0
76 Whole milk-flavoured reduced fat chocolate
1.7 3.3
77 Whole milk-UHT 3.2 3.0
Milk protein powders
78 Buttermilk powder 9.0 31.0
79 Milk protein concentrate 50
1.2 50.0
80 Milk protein concentrate 56
1.2 56.0
Whey products
81 Whey powder (sweet cheddar)
1.2 12.0
82 Whey protein concentrate 50
1.2 50.0
83 Whey protein concentrate 75
1.2 75.0
84 Whey protein concentrate 80
1.2 80.0
Yoghurts
85 Fruit yoghurt-low fat 0.2 5.0
86 Fruit yoghurt-reduced fat
1.0 4.5
87 Natural yoghurt 3.2 4.5
88 Natural yoghurt-A/B culture
0.2 5.5
89 Natural yoghurt-Leben 3.5 4.4
90 Natural yoghurt-low fat 0.2 5.5
91 Natural yoghurt-reduced fat
1.3 4.3
"SCHEDULE 3 Subregulation 16 (2),
Subregulation 17 (2)
MILK FAT AND PROTEIN CONTENT-CLASS OF DAIRY PRODUCE
Column 1 Column 2 Column 3 Column 4
Item No. Class of Dairy Produce Milk Fat (%) Protein (%)
1 Butter 82.0 0.5
2 Buttermilk 2.0 4.0
3 Raw milk 4.5 3.5
4 Skim milk powder-instant
0.8 35.5
5 Skim milk powder-non-instant
0.8 35.5
6 Whole milk-fresh 3.2 3.0
7 Whole milk powder-instant 26%
26.0 26.5
8 Whole milk powder-non-instant 26%
26.0 26.5".
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