Agricultural Products Standard Act

119 of 1990
Regulations relating to dairy products and imitation dairy products

FMT260S-2024
Definitions
• Composite dairy products: means a product consisting of a combination of a
primary dairy product and another foodstuff, the solids of which are not intended to
replace any part of the milk solids of that primary dairy product. Fused or
combined.
• Class designation: means a class designation, alternate class designation or other
designation referred to in regulation 16. The act of identifying/groupinh according to
category.
• Dairy product: means a primary dairy product, a composite dairy product or a
modified dairy product.
• Food additive: means an additive as defined in the regulations made under the
Foodstuffs, Cosmetics and Disinfectants Act, 1972.
• Imitation dairy products: means any product other than a dairy product or a fat
spread, that is of animal or plant origin and in general appearance, presentation and
intended use corresponds to a dairy product.
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Definitions conti……
• Milk solids: means the solids of milk after the removal of the moisture. (i.e. cow’s
milk solids: casein, lactalbumin, lactose, calcium)
• Modified dairy products: means a product that its appearance, with respect to
general presentation and intended use, corresponds to a primary dairy product,
and of which not more than 50% of the fat content, protein content and
carbohydrate content has respectively been obtained from a source other than a
primary dairy product.
• Primary dairy products: means milk or a product that has been derived or
manufactured solely from milk, and to which has been added no substance other
than a permitted manufacturing substance, flavourant, colourant, vitamin or
mineral not intended to replace any part of the milk solids in that product, and
includes a product that consists of a combination of two or more such products

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Definitions conti……
• Pasteurise: means the heat treatment of a dairy product or an imitation dairy
product to such extent that:
(a) All pathogens and the large majority of the micro-organisms present therein are
destroyed without a substantial change in the composition and flavour of the
product concerned; and
(b) In the case of milk, the result of the phosphatase test is negative.
(i.e. phosphate test is done on pasteurised milk, Alkaline Phosphatase (ALP) is an
enzyme naturally present in all raw milks, which is used as an indicator of proper
milk pasteurization).

• Sterilize: means the heat treatment, after packing, of a dairy product or an imitation
dairy product to such extent that the product concerned will be resistant to
microbiological decay for a period of at least 14 days if kept at a temperature of 30
°C ± 1 °C. (i.e. Temp range; 121-132oC, above 100oC).
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FMT260S-2024
 Classes: Class and alternative class designation of primary dairy
products
Type of primary Class designation Alternate class designation
dairy product

1. Milk High-fat milk High-fat fresh milk

Full-fat milk Milk, Fresh milk, Full-fat milk, Full-cream milk,

Full fresh milk, Full- cream fresh milk

Low-fat milk Low-fat fresh milk

Fat-free milk Skim(med) fresh milk, Fat-free fresh milk,

Skim(med) milk
2. Reconstituted milk Reconstituted high-fat milk
Reconstituted milk, Reconstituted full cream
Reconstituted full-fat milk milk

Reconstituted low-fat milk 5

Classes: Class and alternative class designation of primary
dairy products
Whipping cream Cream; Thick cream

3. Cream
Dessert cream

Coffee cream Thin cream: Pouring cream

4. Butter- milk Buttermilk -

Cultured buttermilk -
5. Cultured milk Cultured high-fat milk High-fat maas; High-fat amazi
Cultured full-fat milk Sour milk; Maas; Amazi; Cultured full milk;
Cultured full-cream milk;
Full cream amazi
6. Yoghurt High fat yoghurt Double cream
Full fat yoghurt Full cream yoghurt, full milk yoghurt
Low fat yoghurt -
Fat free yoghurt Skimmed milk yoghurt
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Classes: Class and alternative class designation of primary dairy
products

7. Cottage cheese Full-fat cottage cheese Full fat

Medium-fat cottage cheese -

Low-fat cottage cheese -

Skimmed milk cottage cheese

Fat-free cottage cheese

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 Classes: Class alternative class designation of composite dairy
products
Type of composite dairy Class designation Alternate class designation
product

1. Fruit yoghurt High-fat fruit yoghurt Double-cream fruit yoghurt

Full-fat fruit yoghurt Full-milk fruit yoghurt; Full-cream milk fruit
yoghurt; Fruit yoghurt; Full-cream fruit
yoghurt
Low-fat fruit yoghurt -
Fat-free fruit yoghurt Skim(med) milk fruit yoghurt; Skim(med)
fruit yoghurt
2. Cottage cheese with Full fat cottage cheese with added foodstuff -
added foodstuff (i.e. chives)

Low fat cottage cheese with added foodstuff -

3. Sweetened condensed Sweetened condensed full fat milk Sweetened evaporated full-cream milk
milk
Sweetened condensed low fat milk Sweetened evaporated low-fat milk

Sweetened condensed fat free milk Sweetened condensed skimmed) milk

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Classes and class designation of modified dairy products

Types of modified dairy Class designation Alternate class designation

products

1. Butter High-fat modified butter High-fat butter spread

Medium-fat modified butter Medium-fat butter spread

Low-fat modified butter Low-fat butter spread

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Classes and class designation of imitation dairy products

Type of imitation dairy product Class designation

1. Creamer Coffee-creamer

Tea-creamer

2. Imitation milk product Blend

3. Imitation-cream Dessert topping

4. Sweetened condensed milk with vegetable oil Sweetened condensed milk with vegetable oil

5. Soya imitation milk Soya imitation milk

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Standards for primary dairy products
Standards for primary dairy products other than cheese and butter
(1) A primary dairy product other than cheese or butter, shall --
(a) have a clean and characteristic flavour;
(b) be free of any substance that does not naturally form part of milk; and
(c) comply with the applicable standards with respect to milk fat content, non-fat solids, milk protein
content, maximum freezing point, maximum moisture content and other additional requirements of product in
question as shown by Table 1.
(2) Primary dairy products of the types known as milk and reconstituted milk shall not clot when boiled for five
minutes.
(3) A primary dairy product of the class known as cultured cream shall be soured by inoculation with a lactic acid
producing culture.
(4) A primary dairy product of the type known as buttermilk shall --
(a) in the case of the class known as buttermilk, be obtained by the butter making process, and may be
soured by inoculation with a butter culture; and
(b) in the case of class known as cultured buttermilk, be obtained from pasteurized milk soured by
inoculation with a butter culture.
(5) A primary dairy product of the type known as cultured milk shall be obtained from pasteurized milk that has
been inoculated with a culture to produce a specific microbiological flora under controlled conditions.
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Standards for primary dairy products
(6) A primary dairy product of the type known as yoghurt shall --
(a) be manufactured mainly from the primary dairy products known as milk and reconstituted
milk;
(b) after pasteurization be fermented with a yoghurt culture; and
(c) contain a great number of viable yoghurt-type micro-organisms.
(7) A primary dairy product may contain other foodstuffs and food additives to the extent permissible
under the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act 54 of 1972).
(8) A primary dairy product: cultured dairy liquid blend, shall be manufactured from pasteurized dairy
liquid blend which has been innoculated with a culture to produce a specific microbiological flora under
controlled conditions.
Standards for cheese:
(1) Cheese product shall --
(a) have the characteristic flavour and body of cheese of the designation concerned.
(b) be free of any substance that does not naturally form part of milk.
(c) comply with the applicable standards and specification in respect to fat content, non-fat
solids, milk protein content, maximum freezing point, maximum moisture content and other additional
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requirements.
 Standards for primary dairy products
(2) Process cheese and cheese spread shall --
(a) be manufactured by the grinding, mixing, melting and emulsifying, with the aid of heat and an
emulsifying agent, of a type of cheese concerned.
(b) during the manufacture thereof be heat treated for 30 seconds at a temperature of 70°C, or
any other equivalent or greater time/temperature combination.
(3) Cheese may contain --
(a) rennet, colourant, calcium chloride, sodium chloride and the desired lactic acid
forming and flavour producing bacteria or mould that has to be present in cheese with a
specific designation; and
(b) other foodstuffs and food additives to the extent permissible under the Foodstuffs, Cosmetics
and Disinfectants Act, 1972 (Act 54 of 1972).
Standards for Butter:
(1) Butter shall --
(a) have a clean and characteristic flavour.
(b) be free of any substance that does not naturally form part of milk.
(c) comply with the applicable standards and specification related to Milk fat content, maximum
moisture, maximum non-fat solids content, maximum so dim chloride and other addition
requirements.
(2) Butter shall not contain any animal fat, vegetable oil or marine fat.
(3) Butter may contain other foodstuffs and food additives
FMT260S-2019
to the extent permissible under the Foodstuffs,
13
Cosmetics and Disinfectants Act, 1972 (Act 54 of 1972).
 Standards for composite dairy products
Standards for composite dairy products other than cheese with added foodstuffs:
(1) A composite dairy product shall-;
(a) have a clean and characteristic flavour;
(b) Be free of any substance that does not naturally form part of milk or the foodstuff that has
been added and
(c) comply with the applicable standards and specification of milk fat (%m/m), minimum milk
solids (%m/m), total dry matter content (% m/m) and other additional requirements of the
product concerned as stipulated in these regulations.
(2) Composite dairy products: fruit yoghurt and yoghurt with added foodstuffs
other than fruit-;
(a) shall be manufactured mainly from the primary dairy products known as milk and
reconstituted milk.
(b) be fermented with a yoghurt culture; and
(c) may after fermentation be submitted to heat treatment.

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 Standards for composite dairy products

(3) A composite dairy product : known as fruit yoghurt shall have a fruit content of at least 6% but
not more than 25%.
(4) A composite dairy product may contain other foodstuffs and food additives to the extent
permissible under the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act 54 of 1972).

(5) The total dry matter content of a composite dairy product of the type known as yoghurt with
added fruit and which has been sweetened with a non-nutritive sweetener, shall in the case of --
(a) full-fat yoghurt with added fruit be at least 14,5 % (m/m)
(b) low-fat yoghurt with added fruit be at least 14,0 %(m/m)
(a) fat-free yoghurt with added fruit be at least 13,5 %

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Standards for modified dairy products

(1) Modified dairy products; butter shall --

(a) have a clean and characteristic flavour;
(b) be free of any substance that does not naturally form part of milk or the other raw
materials from which it is manufactured.
(c) comply with the applicable standards and specification in respect to the Milk fat
(%m/m), maximum vegetable oil (%m/m), maximum marine oil (%m/m), total fat(%m/m), and
maximum sodium chloride content (%m/m).
(2) Modified butter may contain other foodstuffs and food additives to the extent permissible
under the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act 54 of 1972).

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Standards for imitation dairy products

(1) An imitation dairy product shall --

(a) have at least the same fat content, protein content and carbohydrate content as a dairy
product with corresponding appearance, organoleptic characteristics and intended.
(b) have a clean and characteristic flavour.
(c) be free of any substance that does not naturally form part of the raw materials from which it is
manufactured
(d) comply with the applicable standards and specification in respect to Minimum fat content (%
m/m), minimum milk protein (calculated on a fat-free basis) and other additional requirement of
product in question as stipulated in these regulations.
(2) An imitation dairy product: sweetened condensed milk with vegetable oil shall consist of
sweetened condensed fat-free milk (composite dairy product), to which vegetable oil has been added.
(3) An imitation dairy product: soya imitation milk shall be manufactured from soya beans only.
(4) An imitation dairy product may contain other foodstuffs and food additives to the extent permissible
under the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act 54 of 1972).

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Requirements for Containers
(1) A container in which a dairy product or an imitation dairy product is packed shall --
(a) be made from a material that --
(i) is suitable for this purpose;
(ii) will protect the contents thereof from contamination; and
(iii) will not impart any undesirable flavour to the contents thereof.
(b) be so strong that it will not be damaged or deformed during normal storage,
handling and transport practices;
(c) in the case of a container that is re-used, be thoroughly cleaned and sterilized
before a dairy product or an imitation dairy product is packed therein;
(d) be unbroken; and
(e) be closed properly in a manner permitted by the nature thereof.
(2) No outer container shall contain more than one class of dairy product or imitation dairy
product, irrespective whether those dairy products or imitation diary products are packed
therein in separate containers.
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Marking of Containers
(1) The main panel of a container of a dairy product or an imitation dairy product shall be marked with the
following particulars:
(a) The applicable class designation of that dairy product or imitation dairy product.
(b) The applicable additions to such class designation.
(c) If applicable, the additional particulars.
(2) A container of a dairy product or an imitation diary product shall, either on the main panel or on any
other conspicuous place, be marked with the following particulars:
(a) The name and address of the packer of that dairy product or imitation dairy product.
(b) A batch number or code as required.
(c) If applicable, the other additional particulars of the product concerned.
(d) The nett mass or volume of dairy product or imitation dairy product packed therein.
(3) The Class designation, name & address of packer, net mass/volume, code/number, additional
particulars or applicable additions (are specified in column 1 of table 2), shall be indicated in detached
letters and figures.
(a) that are in each separate case of the same colour, type and size:
(b) that appear on a uniform and contrasting background:
(c) that are clearly legible
(d) of which the minimum vertical height, depending on the mass of the product in a container,
shall be as specified in column 2, 3 orFMT260S-2019
4 of Table 8. 19
 Marking of Containers conti…………….
(4) If a dairy product or an imitation dairy product is packed in containers each
containing less than 105 g or 105 ml, as the case may be, of the product
concerned.
(a) the particulars referred to in paragraphs (b) and (c) of sub-regulation (1) and
paragraph (b) of sub-regulation (2) shall not be required to be marked on such
containers if those containers are packed in an outer container that is marked with all
the applicable particulars referred to in sub-regulation (1) and (2).

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 Minimum vertical height of the smallest letters and figures in
Nature of particulars the case of containers containing -

more than 250 g, but

250 g or less not more than 2 kg more than 2 kg
Indication of class designation 2.0 mm 4.0 mm 6.0 mm
Additions to class designation 2.0 mm 2.0 mm 3.0 mm
Product description 2.0 mm 3.0 mm 4.0 mm
The expression "Not for baby feeding" 2.0 mm 4.0 mm 6.0 mm
Indication of packer 2.0 mm 2.0 mm 2.0 mm
Indication of number or code to identify production lot -
(a) if perforated or embossed 2.0 mm 3.0 mm 4.0 mm
(b) if otherwise marked 2.0 mm 3.0 mm 4.0 mm
Directions for the reconstitution of milk powder 2.0 mm 2.0 mm 2.0 mm
The expressions "Not for baby feeding" and "Not 2.0 mm 3.0 mm 4.0 mm
formulated for infant feeding"
The expression "Not suitable for frying purposes" 2.0 mm 3.0 mm 4.0 mm
Indication of salt content 2.0 mm 2.0 mm 2.0 mm
Indication of moisture content 2.0 mm 2.0 mm 2.0 mm
Indication of milk protein content 2.0 mm 3.0 mm 4.0 mm
The expression "Imported from" or "Manufactured in", and 2.0 mm 3.0 mm 4.0 mm
the name of the country of origin of an imported product
The expression "Contains polyunsaturated fats/fatty 2.0 mm 2.0 mm 2.0 mm
acids"
Indication of production lot
(1) A number or code that is marked on a container of a dairy product or an imitation dairy
product shall represent the date of manufacture or packing of that diary product or imitation
dairy product and, if applicable, the number of the production lot thereof.
(2) Such number or code shall --
(a) be the same on all containers in which a product originating from the same production lot
are packed.

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Dairy and imitation dairy products nutrient specifications
Type of primary dairy Class designation Alternate class Milk fat content Minimum milk
product designation (%)(m/m) protein
content
calculated on
a fat- free
basis
(%)(m/m)

Milk High-fat milk High-fat fresh milk At least 4.5 3.0

Full-fat milk Milk, Fresh milk, Full-fat At least 3.3 3.0

milk, Full-cream milk, Full
fresh milk, Full- cream fresh
milk
Low-fat milk Low-fat fresh milk At least 1.5 but not 3.0
more than 2.5

Fat-free milk Skim(med) fresh milk, Fat- Not more than 0.5 3.0
free fresh milk, Skim(med)
milk
 Dairy and imitation dairy products nutrient specifications
Type of Product Class designation Alternative class Milk Fat content (% Milk protein on
designation m/m) a fat free basis
Yoghurt High-fat yoghurt Double-cream yoghurt At least 4.5 3.0

Full-fat yoghurt Yoghurt; Full- cream milk At least 3.0 3.0

yoghurt; Full milk yoghurt;
Full- cream yoghurt

Low-fat yoghurt - At least 1.5 but not 3.0

more than 2.5
Fat-free yoghurt - Not more than 0.5 3.0

Minimum Maximum Maximum

Type of Class Alternate class milk marine Total fat
product designation designation vegetable oil content
fat fat content
content content (%)(m/m) (%)(m/m)
(%)(m/m)
(%)(m/m)
Modified butter High-fat modified High-fat butter At least 75, but
butter spread 40 40 40 not more than 85
Medium-fat modified Medium-fat butter At least 50, but
butter spread 30 30 30 not more than 65
Low-fat modified Low-fat butter At least 35, but
butter spread 20 20 20 not more than 45
 Dairy and imitation dairy products nutrient specifications

Type of imitation dairy Class designation Minimum total fat Minimum milk protein
product content (%)(m/m) content calculated on a fat-
free
basis (%)(m/m)

Creamer Coffee-creamer * *
Tea-creamer * *

Imitation milk product Blend * 20.0

Imitation-cream Dessert topping 20.0 *

Sweetened condensed milk Sweetened condensed milk with

with vegetable oil vegetable oil 8.0 7.5

Soya imitation milk Soya imitation milk * *

* Not
specified
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