【法规名称】
【法规编号】 44446 什么是编号？
【正 文】
第5页 CAP 132W FOOD AND DRUGS (COMPOSITION AND LABELLING) REGULATIONS
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[接上页] 17. Unsweetened condensed or evaporated skimmed or separated milk shall be skimmed or separated milk which has been condensed by the evaporation of a portion of its water content, and heat-treated, and shall contain not less than 20% of total milk solids including fat. (G.N.A. 48 of 1961) 18. Butter shall be the clean, non-rancid fatty substance obtained by churning milk or cream. It shall contain not less than 80% of milk fat, not more than 16% of water and not more than 4% of salt (sodium chloride). It shall not be mixed with any foreign fat or oil, and it shall not contain any foreign substance except salt (sodium chloride), permitted colouring matter and any additive specified in column 2 of Division 2 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) 19. Cheese shall be the solid or semi-solid product obtained by coagulating milk with rennet or acid, with or without the addition of ripening ferments, seasonings, salt (sodium chloride) and permitted colouring matter. It shall contain not less than 30% of milk fat in its water-free substance, and it shall not contain any foreign fat. 20. Cream cheese shall be cheese made from milk and cream. It shall contain not less than 60% of milk fat in its water-free substance. 21. Whole-milk cheese shall be cheese made from milk. It shall contain not less than 50 % of milk fat in its water-free substance. 22. Skim-milk cheese shall be cheese made from milk from which part of the fat has been removed. It shall contain not less than 10% of milk fat in its water-free substance. 23. Ghee shall be made from milk (including buffalo milk) and shall contain no fat other than that derived from such milk. 24. Ice cream shall contain not less than 5% fat, 10% sugar and 7 1/2% milk solids other than fat: Provided that ice cream containing any fruit, fruit pulp or fruit puree shall either conform to the aforesaid standard or, alternatively, the total content of fat, sugar and milk solids other than fat shall not be less than 25% of the ice cream including the fruit, fruit pulp or fruit puree, as the case may be, and such total content of fat, sugar and milk solids other than fat shall include not less than 7 1/2% fat, 10% sugar and 2% milk solids other than fat. For the purpose of the aforesaid standards relating to ice cream, "sugar" (糖) means sucrose, sugar or the solids of any sweetening material derived from starch, provided that no ice cream shall contain less than 7 1/2% sucrose. PART III ADDITIVES IN CERTAIN MILK PRODUCTS Division 1 Additives in sweetened condensed or evaporated milk, sweetened condensed skimmed or separated milk and unsweetened condensed or evaporated milk Item Additive Maximum Level Firming Agents 1. Potassium chloride 2 grams per kilogram singly or 3 grams per kilogram in combination, expressed as anhydrous substances 2. Calcium chloride Stabilizers 3. Sodium citrates 2 grams per kilogram singly or 3 grams per kilogram in combination, expressed as anhydrous substances 4. Potassium citrates 5. Calcium citrates Acidity Regulators 6. Calcium carbonates 2 grams per kilogram singly or 3 grams per kilogram in combination, expressed as anhydrous substances 7. Sodium phosphates 8. Potassium phosphates 9. Calcium phosphates 10. Diphosphates 11. Triphosphates 12. Polyphosphates 13. Sodium carbonates 14. Potassium carbonates Thickener 15. Carrageenan 150 milligrams per kilogram Emulsifier 16. Lecithins Limited by good manufacturing practice Division 2 Additives in butter Item Additive Maximum Level Acidity Regulators 1. Sodium phosphates } 2 grams per kilogram 2. Sodium carbonate 3. Sodium hydrogen carbonate Limited by good manufacturing practice 4. Sodium hydroxide 5. Calcium hydroxide For the purposes of this Part, "good manufacturing practice" (优良制造规范) includes a manufacturing practice which complies with the following requirements- (a) the quantity of the additive added to food is limited to the lowest possible level necessary to accomplish its desired effect; (b) the quantity of the additive that becomes a component of food as a result of its use in the manufacturing, processing or packaging of a food and which is not intended to accomplish any physical, or other technical effect in the food itself, is reduced to the extent reasonably possible; and (c) the additive is prepared and handled in the same way as a food ingredient. (L.N. 85 of 2004) Cap 132W Sched 2 MARKING AND LABELLING OF FOODS AND DRUGS [regulation 4] (L.N. 80 of 1996) 1. (Repealed L.N. 80 of 1996) 2. Separated milk, skimmed milk, partly skimmed milk, condensed or evaporated skimmed milk and condensed or evaporated partly skimmed milk. (1) Every container containing separated milk, skimmed milk, partly skimmed milk, condensed or evaporated skimmed milk or condensed or evaporated partly skimmed milk shall bear a label upon which is printed such one of the following declarations as may be applicable- |
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