13.3 Standard on evaporated milk

13-3

(1) This Standard applies to evaporated milk, intended for direct consumption or further processing. This Standard applies in conformity with Codex Standard A-3-1971.

(2) Evaporated milk are milk products which can be obtained by the partial removal of water from milk by heat, or by any other process which leads to a product of the same composition and characteristics. The fat and/or protein content of the milk may have been adjusted, only to comply with the compositional requirements of subparagraph (4) of this Standard, by the addition and/or withdrawal of milk constituents in such a way as not to alter the whey protein to casein ratio of the milk being adjusted.

(3) The only ingredients permitted in evaporated milk other than the milk itself and additives permitted in accordance with the Codex General Standard on Food Additives shall be potable water and sodium chloride.

(4) The following compositional requirements shall be met for each of the products identified—

• (a)Evaporated milk—
  • (i)minimum milkfat shall be 7.5% m/m;
  • (ii)minimum milk solids shall be 25% m/m;
  • (iii)minimum milk protein in milk solids-not-fat shall be 34% m/m;
• (b)Evaporated skimmed milk—
  • (i)maximum milkfat shall be 1% m/m;
  • (ii)minimum milk solids shall be 20% m/m;
  • (iii)minimum milk protein in milk solids-not-fat shall be 34% m/m;
• (c)Evaporated partly skimmed milk—
  • (i)milkfat shall be more than 1% and less than 7.5% m/m;
  • (ii)minimum milk solids shall be 20% m/m;
  • (iii)minimum milk protein in milk solids-not-fat shall be 34% m/m;
• (d)Evaporated high-fat milk—
  • (i)minimum milkfat shall be 15% m/m;
  • (ii)minimum milk solids-not-fat shall be 11.5% m/m;
  • (iii)minimum milk protein in milk solids-not-fat shall be 34% m/m.

(5) In addition to the general requirements on labeling of pre-packaged foods—

• (a)the name of food shall be in accordance with the compositional requirements specified in subparagraph (4);
• (b)the milkfat content shall be declared either (i) as a percentage by mass or volume, or (ii) in grams per serving as quantified in the label provided that the number of servings is stated; and
• (c)the milk protein content shall be declared in a manner acceptable in the country of sale to the final consumer, either as (i) a percentage by mass or volume, or (ii) grams per serving as quantified in the label provided that the number of servings is stated.