Food and Drug Regulations (C.R.C., c. 870)

Regulations are current to 2013-04-29 and last amended on 2013-03-21. Previous Versions

B.08.049. [S]. Whey

  • (a) shall be the product remaining after the curd has been removed from milk in the process of making cheese; and

  • (b) may contain

    • (i) catalase, in the case of liquid whey that has been treated with hydrogen peroxide,

    • (ii) lactase,

    • (iii) hydrogen peroxide, in the case of liquid whey destined for the manufacture of dried whey products,

    • (iv) benzoyl peroxide, and calcium phosphate tribasic and calcium sulphate as carriers of the benzoyl peroxide, in the case of liquid whey destined for the manufacture of dried whey products other than those for use in infant formula, and

    • (v) sodium hexametaphosphate, in the case of liquid whey destined for the manufacture of concentrated or dried whey products.

  • SOR/79-752, s. 4;
  • SOR/89-555, s. 1;
  • SOR/2010-40, s. 1;
  • SOR/2011-282, s. 1.
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B.08.050. [Repealed, SOR/95-281, s. 1]

B.08.051. [S]. Cottage Cheese

  • (a) shall be the product, in the form of discrete curd particles, prepared from skim milk, evaporated skim milk or skim milk powder and harmless acid-producing bacterial cultures;

  • (b) shall contain not more than 80 per cent moisture;

  • (c) may contain not more than 0.5 per cent stabilizing agent; and

  • (d) may contain

    • (i) milk,

    • (ii) cream,

    • (iii) milk powder,

    • (iv) rennet derived from aqueous extracts from the fourth stomach of calves, kids or lambs,

    • (v) a milk coagulating enzyme derived from Rhizomucor miehei (Cooney and Emerson) (previous name: Mucor miehei (Cooney and Emerson)), from Mucor pusillus Lindt by pure culture fermentation process or from Aspergillus oryzae RET-1 (pBoel777), in an amount consistent with good manufacturing practice,

    • (vi) chymosin A derived from Escherichia coli K-12, GE81 (pPFZ87A), in an amount consistent with good manufacturing practice,

    • (vi.1) chymosin B derived from Aspergillus niger var. awamori, GCC0349 (pGAMpR) or from Kluyveromyces marxianus var. lactis, DS1182 (pKS105), in an amount consistent with good manufacturing practice,

    • (vi.2) pepsin derived from glandular layer of porcine stomach,

    • (vii) salt,

    • (viii) calcium chloride,

    • (ix) added lactose,

    • (x) pH adjusting agents,

    • (xi) relishes,

    • (xii) fruits,

    • (xiii) vegetables, and

    • (xiv) carbon dioxide.

  • SOR/81-60, s. 4;
  • SOR/92-197, s. 7;
  • SOR/94-212, s. 7;
  • SOR/95-183, s. 7;
  • SOR/98-458, s. 4;
  • SOR/2001-94, s. 2;
  • SOR/2005-98, s. 7;
  • SOR/2010-143, ss. 7, 39(E).
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