【法规名称】
【法规编号】 44446 什么是编号？
【正 文】
第4页 CAP 132W FOOD AND DRUGS (COMPOSITION AND LABELLING) REGULATIONS
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[接上页] The weight of available carbon dioxide is the difference between the total weight of carbon dioxide and the weight of the residual carbon dioxide obtained when the sample is treated in the manner prescribed in paragraph (a), the total weight of carbon dioxide being determined by ascertaining the weight evolved when a similar sample of the baking powder is treated with excess of dilute sulphuric acid at room temperature, the evolution being completed either by boiling for minutes or by means of reduced pressure. PART II COMPOSITION OF MILK AND MILK PRODUCTS 9. Milk and reconstituted milk shall contain not less than 3.25% of milk fat, and the quantity of milk solids, other than milk fat, present in milk and reconstituted milk shall not be less than 8.5%. 9A. A milk beverage shall contain not less than 0.1% of milk fat. (L.N. 217 of 1977) 9B. Skimmed milk shall contain not more than 0.3% of milk fat, and the quantity of milk solids, other than milk fat, present in skimmed milk shall not be less than 8.5%. (L.N. 80 of 1996) 9C. Semi-skimmed milk shall contain not less than 1.5% and not more than 1.8% of milk fat, and the quantity of milk solids, other than milk fat, present in semi-skimmed milk shall not be less than 8.5%. (L.N. 80 of 1996) 10. Cream shall consist of that part of milk rich in fat which has been- (a) in the case of clotted cream, produced and separated by scalding, cooling and skimming; and (b) in every other case, separated by skimming or otherwise. (L.N. 217 of 1977) 11. (1) Subject to paragraphs (2) to (6), cream, howsoever described as cream, including such descriptions as single cream, pouring cream, coffee cream, fruit cream, or reconstituted cream, shall contain not less than 18% milk fat. (2) Sterilized cream shall contain not less than 23% milk fat. (3) Half cream and sterilized half cream shall contain not less than 12% milk fat. (4) Whipping cream and whipped cream shall contain not less than 35% milk fat. (5) Double cream and thick cream shall contain not less than 48% milk fat. (6) Clotted cream shall contain not less than 55% milk fat. (L.N. 217 of 1977) 12. (1) No sterilized cream or ultra heat treated cream shall contain more than 0.2% of any one or, as the case may be, more than 0.2% of any combination of the following ingredients- (a) calcium chloride; (b) sodium or potassium salts of- (i) carbonic acid; (ii) citric acid; (iii) orthophosphoric acid. (2) No cream which is sold or delivered to a manufacturer for the purpose of his manufacturing business or to a caterer for the purpose of his catering business shall contain more than 13% sugar. (3) No whipping cream which is sold or delivered to a manufacturer for the purpose of his manufacturing business or to a caterer for the purpose of his catering business, whipped cream and cream in an aerosol container shall contain- (a) more than 13% sugar; and (b) more than 0.3% of any one or, as the case may be, more than 0.3% of any combination of the following ingredients- (i) sodium alginate or a mixture of sodium bicarbonate, tetrasodium pyrophosphate and alginic acid; (ii) sodium carboxymethyl cellulose; (iii) carrageenan; (iv) gelatin. (4) Whipped cream and cream in an aerosol container may contain nitrous oxide. (5) No cream in an aerosol container shall contain more than 0.5% of glyceryl monostearate. (6) Clotted cream may contain nisin. (L.N. 217 of 1977) 13. The product known as "half and half" consisting of a mixture of milk and cream shall contain not less than 11.5% milk fat. 13A. The product known as recombined or reconstituted "half and half" consisting of recombined or reconstituted cream and recombined or reconstituted milk shall contain not less than 11.5% milk fat. 14. Sweetened condensed or evaporated milk hall be milk which has been condensed by the evaporation of a portion of its water content, and to which sugar has been added, and shall contain not less than 28% of total milk solids and not less than 8 % of milk fat. It shall not contain any foreign substance except sugar, salt (sodium chloride) and any additive specified in column 2 of Division 1 of Part III of this Schedule not exceeding the level specified opposite to the additive in column 3 of that Division. (L.N. 85 of 2004) 15. Sweetened condensed skimmed or separated milk shall be skimmed or separated milk which has been condensed by the evaporation of a portion f its water content, and to which sugar has been added, and shall contain not less than 24% of total milk solids including fat. It shall contain no foreign substance other than sugar, salt (sodium chloride) and any additive specified in column 2 of Division 1 of Part III of this Schedule not exceeding the level specified opposite to the additive in column 3 of that Division. (G.N.A. 48 of 1961. L.N. 85 of 2004) 16. Unsweetened condensed or evaporated milk shall be milk which has been condensed by evaporation of a portion of its water content, and heat-treated, and shall contain not less than 25.5% of total milk solids and not less than 7.8% of milk fat. It shall contain no foreign substance except salt (sodium chloride) and any additive specified in column 2 of Division 1 of Part III of this Schedule not exceeding the level specified opposite to the additive in column 3 of that Division. (L.N. 85 of 2004) |
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