Please Note : Proposed amendment s are indicated  in blue 
 
DEPARTMENT OF AGR ICULTURE, LAND REFORM AND RURAL DEVELOPMENT  
 
No. R.XXX           dd/mm/yyyy  
 
AGRICULTURAL PRODUCT STANDARDS ACT, 1990  
(ACT No. 119 OF 1990)  
 
DRAFT REGULATIONS RELATING TO  THE CLASSIFICATION , PACKING AND MARKING OF  DAIRY 
PRODUCTS AND IMITATI ON DAIRY PRODUCTS  INTENDED FOR SALE IN THE REPUBLIC OF 
SOUTH AFRICA  
 
The Minister of Agr iculture, Land Reform and Rural Development  has under section 15 of the Agricultural 
Product Standards Act, 1990 (A ct No. 119 of 1990) -- 
 
(a) made the regulations in t his Schedule;  
 
(b) repealed the regulations published by the following Government Notices:  
(i) R. 2580 of 20 November 1987.  
(ii) R. 2581 of 20 November 1987.  
(iii) R. 1059 of 3 June 1988.  
(iv) R. 1060 of 3 June 1988.  
(v) R. 2141 of 6 October 1989.  
(vi) R. 1465 of 26 August 1994.  
(vii) R. 260 o f 27 March 2015 ; and 
 
(c) determined that the said regulations shall  come into operation  9 months  after date of 
publication thereof.  
 
SCHEDULE  
 
Contents  
 Regulation  Page number  
Definitions …................................................................. ................  1…………………..  2 
Restrictions on the sale of dairy products and imitation dairy 
products ........................................................................................   
2…………………..   
5 
 
PART I: DAIRY PRODUCTS  
   
Classes of dairy prod ucts .................................…........................  3………................  5 
General standards  for dairy products ............................................  4………................  6 
Standards for milk, flavoured milk and milkshake ............... ......... 5………................  6 
Standards for cultured mi lk …... ………….……………… .………...  6………................  8 
Standards for buttermilk and cultured buttermilk .……………… … 7………................  10 
Standards for sweetened condensed milk …….……………… …... 8………......... ....... 11 
Standards for evaporated milk ………………….……………… …... 9………................  12 
Standards for yoghurt , strained yoghurt  and drinking yoghurt ...… 10…..…................  13 
Standards for yoghurt , strained yoghurt and drinking yoghurt ….. 
with added foodstuff and/or fruit  11...……...............  15 
Standards for cream, cultured cream & acidified cream …….…… 12……................ .. 17 
Standards for cheese with  or without  added foodstuff …….……...  13……............ ...... 18 
Standards for process  cheese & chees e spread with  or without .. 
added foodstuff  14……............. ..... 26 
Standards for cream cheese with or without  added foodstuff ….... 15………..............  27 
Standards  for cottage cheese with  or without  added foodstuff ..… 16……................ .. 27 
Standar ds for  butter  and cultured butter  with or without added …. 
foodstuff  17……................ .. 28 
Standards for modified butter  and cultured modified butter with ... 
or without added foodstuff  18……................ .. 29 
Standards for dairy powder and dairy pow der blend ………… ..… 19……................  30 
Standards for milk fat. ……………………….……………… …….… 20……................  32  
2 Contents  
 Regulation  Page number  
Standards for dairy liquid blend and cultured  dairy  liquid blend .... 
Standards for dairy desserts with or without added foodstuff …… 
and/or fruit  
 21……................  
22………………..  32 
             34 
 
PART I I: IMITATION DAIRY PRODUCTS  
   
Classes of  imitation dairy products …………….……………… …… 23……................  36 
Standards for imitation dairy products ………….……………… ….. 
 24……................  36 
PART III: REQUIREM ENTS FOR CON TAINERS  
   
Requirements for containers .........................….….......................  25….............. ....... 37 
 
PART IV : MARKING REQUIREMENTS  
   
Marking of containers and outer containers .................................  26……................ .. 37 
Indication of class designation……………………………...  ………  27……………….. . 40 
Additions to class designation ........................... ............................  28………..............  41 
Additional particulars on the main panel .......................................  29………..............  43 
Indicating the date marking or batch code or batch number  30………………. .. 44 
Additional particulars on containers. …….………………………….  31………………. .. 45 
Restricted particulars  on container s and  outer container s.......... . 32………..............  45 
Sampling  and inspection .....…………………… ..……… .……… … 33………………. .. 46 
Method s of analysis………………………………… .……………….  34…………………  46 
Offence s and penalt ies ......................... .........…......................…  35………..............  48 
   
Definitions  
1. Any word or expression in these regulations to which a meaning has been assigned in the Act shall 
have that meaning and, unless the context otherwise indicates – 
 
"address " means a physical address and includes the street or road number or nam e and the name of 
the town, village or suburb and, in the case of a farm, the name or number of the farm and of the 
magisterial district in which it is situated ; 
 
"animal fat " means any fat of animal origin, excluding milk fat and marine fat;  
 
"batch " mean s a definite quantity of a dairy product or imitation dairy product  produced essentially under 
the same conditions, and which do not exceed a  period of 24 hours;  
 
"best before  date" or "best quality before date " means the date which signifies the end of pe riod 
under any stated storage conditions during which the unopened product will remain fully 
marketable and will retain any specific qualities  for which implied  or express claims have been 
made, however, beyond the date the food may still be acceptable for  consumption ; 
 
"class designation " means a class designation, alternate  class designation  or the type of dairy product  
or imitation dairy product as specified by these  regulation s; 
 
"commercially sterile " means the absence of microorganisms capable of grow ing in the dairy product  at 
normal non -refrigerated conditions at which the food is likely to be held during manufacture, 
distribution and storage;  
 
"competition"  means a  South African competition for dairy products which is recognised by Milk South 
Africa , as well as a competition for dairy products in a foreign country in the case of imported 
dairy products;  
 
"composite dairy product " means a product consisting of a combination of a primary dairy product and 
another foodstuff the solids of which are not i ntended to replace any part of the milk solids of that 
primary dairy product;  
  
3 "container " means any packaging of dairy or imitation dairy product directly in contact with the product 
for delivery as a single item , and includes wrappers and multipacks .  
 
"dairy permeate " means the product obtained by removing milk fat and milk protein but not lactose , from  
milk ( high fat, full fat, medium fat, low fat or fat free) or whey,  through the use of membrane 
filtration and to the extent practical ; 
 
"dairy product " means a primary dairy product, a composite dairy product or a modified dairy product;  
 
"dairy  retentate " means the product obtained by concentrating milk protein , through the use of 
membrane filtration and to the extent practical, of milk ( high fat, full f at, medium fat, low fat or fat 
free) or whey ; 
 
"EU SADC EPA " means the European Union and Southern African Development Community Economic 
Partnership Agreement signed on 10 June 2016  between the member states of the European 
Union and the Southern African Development Community region of which the Republic of South 
Africa forms p art;  
 
"Executive Officer" means the officer designated under section 2 (1) of the Act;  
 
"food additive " means a substance, supplement or any other substance which may be added to a 
foodstuff to affect its keeping quality, consistency, colour, taste, flavour, smell or other technical 
property as permitted for in the regulations published under the Foodstuff , Cosmetics and 
Disinfectants Act, 1972 (Act No. 54 of 1972), and includes but is not limited to acids, bases, salts, 
preservatives, antioxidants, anti -caking agents, colourants, flavourings, emulsifiers, stabilisers 
and thickeners;  
 
"foodstuff " means a foodstuff as defined by the  Foodstuff s, Cosmetics and Disinfectants Act, 1972 (Ac t 
No. 54 of 1972);  
 
"fruit" means  an edible part of a  fruit and /or vege table , either fresh or preserved , presented as but not 
limited to pulp, puree or fruit juice concentrate;  
 
"geographical indication " (GI)  means  an indication (name) as defined in the regulations relating to the 
protection of geographical indications used on agricultural products intended for sale in the 
Republic of South Africa published under the Act ; 
 
"heat treatment " means  pasteurisation, ultra high temperature  (UHT), sterilisation  or any other  suitable  
heat treatment of a dairy p roduct or  an imitation dairy product as defined in the regulations 
published under the Foodstuffs , Cosmetics and Disinfectants  Act, 1972 (Act No. 54 of 1972);  
 
"imitation dairy product " 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;  
 
"inspector " means the executive officer or an officer under his or her control, or an assigne e or an  
employee of an assignee;  
 
"label " means any tag, brand, mark, pictorial, graphic or other descriptive matter, which is written, printed, 
stencilled, marked, embossed, impressed upon, or permanently attached to a container of a  dairy 
product or imit ation dairy product , and includes labelling for the purpose of promoting its sale or 
disposal;  
 
"lactose " means a natural constituent of milk normally obtained from whey with an anhydrous lactose 
content of not less than 99.0  per cent ( m/m) on a dry basis:  Provided that it may be anhydrous or 
contain one molecule of water of crystallisation or be a mixture of both forms;  
 
"main ingredient"  means the ingredient(s) in a foodstuff which by weight or volume, whatever is 
applicable, contributes the highest perce ntage mass, excluding water;  
 
 
  
4 "main panel " means that part of the container  or outer container  that bears the brand or trade name of 
the product in greatest prominence or any other part of the  container  or label that bears the brand 
or trade  name in equa l prominence;  
 
"marine fat " means fat obtained from marine animals;  
 
"milk" means the normal secretion of the mammary glands of bovines, goats or sheep  or other  milking  
animals ; 
 
"milk solids " means the solids of milk after the removal of the moisture;  
 
"m/m" means  mass per mass ;  
 
"modified dairy product " means a product that, in so far as it relates to general appearance, 
presentation and intended use, corresponds to a primary dairy product, and of which  not more 
than 50 per cent of the fat content, prot ein content and /or carbohydrate content has respectively 
been obtained from a source other than a primary dairy product;  
 
"multipack " means a packaging  other than an outer container which con sist of multiple  individual 
containers of  150 ml/g or less of the same type of dairy product or imitation dairy product  in 
individual  containers and is intended to be  consumed separately and is sold as one unit  only; 
 
"outer container " means any packaging  other than gift packs or hamper packs  containing individual 
conta iners  or multipack s whether it completely or partially enclose s the containers  or multipacks ; 
 
"pasteurisation " means the heat treatment of a dairy product or an imitation dairy product  as defined in 
the regulations published  under the Foodstuffs , Cosmeti cs and Disinfectants Act, 1972 (Act No. 
54 of 1972) ; 
 
"permitted non -nutritive sweetener " means a non -nutritive sweetener permitted in terms of the 
regulations published under the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 
1972);  
 
"primary dairy product " means milk or a product that has been derived or manufactured solely from 
milk, and to which no substance s other than  permitted  food additives not intended to replace any 
part of the milk solids in that product  are added, and  includes  a product that consists of a 
combination of two or more such products;  
 
"recombined milk product " means milk or a milk product resulting from the combination of milk  fat and 
milk-solids -non-fat in their preserved forms with or without the addition of wate r to achieve the 
appropriate milk product composition;  
 
"reconstituted milk product " means milk or a milk product resulting from the addition of water to the 
dried or concentrated form of the product in the amount necessary to re -establish the appropriate 
water to solid ratio;  
 
"registered trade mark " means a registered trade mark as defined by the Trade Marks Act, 1993 (Act 
No. 194 of 1993);  
 
“small or mini serving container ” means a container in which a single serving portion of not more than 
50ml fluid o r not more than 30g solid of a dairy or imitation dairy product is packed which is 
intended for use mainly by, but not limited to, the catering and hospitality industries  as well as 
hospitals,  and includes mini milk pods, cheese wedges and mini butter tubs ; 
 
"sterilis ation " means the heat treatment of a dairy product or an imitation dairy product  as defined in the 
regulatio ns published  under  the Foodstuffs , Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 
1972) ; 
 
"strained"  means the process by which t he protein content of a dairy product has been increased by 
means of physical straining prior to or after fermentation (e.g. strained yoghurt);  
  
5 "sugar " means sugar as defined in the Codex Standard for Sugars (CODEX STAN 212 -1999);  
 
"the Act " means the Agr icultural Product Standards Act, 1990 (Act No. 119 of 1990);  
 
"ultra high t emperature (UHT) " means the heat treatment of a dairy product or an imitation dairy product  
as defined in the regulations published  under the Foodstuffs , Cosmetics and Disinfectant s Act, 
1972 (Act No. 54 of 1972) ; 
 
"ultra -pasteuris ation " means the heat treatment of milk to achieve an end-product that complies with  the 
specifications of Table 2 ; 
 
"use by  date" or "expiration date " means the date which signifies the end of the period under any  
stated storage conditions, after which the product should  not be sold or consumed due to safety 
and quality reasons;  
 
"vegetable  fat" means oil or fat that is obtained from vegetable matter; and  
 
"yoghurt culture " means a culture  consisting of Lactobacillus  delbrueckii subsp . bulgaricus  and 
Streptococcus thermophilus  or another similar culture used for the manufacture of the primary 
dairy product known as yoghurt.  
 
Restrictions  on the sale of dairy products and imitation dairy products  
2. (1) No person shall  sell a dairy product or an imitation dairy product in the Republic of South 
Africa – 
 
(a) unless such  product is  classified and presented for sale acc ording to the class  
referred to  in regulations 3 and 23; 
 
(b) unless such product complies wi th the relevant standards  specified in regulations  
4 to 22 and 24; 
 
(c) unless such product is packed in a container  and/or outer container  and in a 
manne r so prescribed by regulation 25; 
 
(d) unless a container and outer container in which such product is  packed, is 
marked with particulars and in a manner set out in regulations 26 to 31; 
 
(e) if such product is marked with any restricted particulars or in a manner which is 
prohibited in terms of regulation 32; and   
 
(f) if such product  contains a substance  so prescribed as a substanc e which it may 
not contain.  
 
(2) The prohibition set out in sub-regulation (1) shall not apply to the sale of a dairy product 
or an imitation dairy product that is an infant formula and a follow -up formula as defined in the regu lations 
published under the Foodstuffs , Cosmetics and Disinfectants  Act, 1972 (Act No. 54 of 1972).  
 
(3) The Executive Officer may grant written exemption, entirely or partially to any person on 
such condition s, as he or she may deem necessary, from the pr ovisions of sub -regulation (1).  
 
PART I: DAIRY PRODUCTS  
 
Classes of dairy products  
3. (1) Dairy products shall be classified  in accordance with  the classes specified in column 2  or 
the alternate class designation s (where applicable)  as specified in column 3 of Tables 1  to 21 for the  type 
of dairy product concerned . 
 
 (2) In the case of the named variety cheeses in Table 11 where no provision has been made 
for “low fat” and “fat free” classes, Table 10 shall be used to classify the named variety cheese conce rned 
falling with in such classes.   
6  
General s tandards  for dairy products  
 
4. (1) All classes of dairy product s shall -- 
 
(a) have a cl ean characteristic flavour , texture  and taste  of the specific product 
concerned ; 
 
(b) subject to the provisions of sub -regulation ( 3), be free of any substance that does 
not naturally form part of milk; and  
 
(c) comply with the applicable standards  as specified in columns 4, 5, 6, 7, 8, 9 and 
10 of Table s 1 to 21 opposite the class concerned.  
 
(2) Subject to the provisions of sub -regulation (1), dairy products shall comply with the 
additional requirements for each product concerned indicated in regulations 5 to 22. 
 
(3) A dairy product may contain food additives to the extent permissible in the regulations 
published  under the Foodstuff s, Cosmetics and Disinfectants Act,  1972 (Act No. 54 of 1972), and/or  other 
foodstuffs.  
 
(4) Subject to th e provisions of sub-regulation  (3), a composite dairy product  shall be free of 
any substance that does not naturally form part of milk or the foodstuf f that has been added thereto.  
 
Standards for milk , flavoured milk  and milkshake  
 
5. (1) Milk shall -- 
 
(a) not clot when boiled for five minutes;  
 
(b) be classified as set out in Table 1 and comply with the standards for each such 
class;  and 
 
(c) result in the lacto peroxid ase activity and β - lacto globulin conte nt as specified  in 
Table 2 . 
 
(2) Flavoured milk shall -- 
 
(a) be manufactured from heat treated milk and/or reconstituted and/or recombined milk 
to which a flavouring and other food additives (optional)  have been a dded ,  
 
(b) not contain any added animal, plant or marine fat; and 
 
(c) be classified as set out in Table 1 and comply with the standards for each such 
class: Provided that the minimum milk solids  non-fat content , pH and maximum 
freezing point shall be ignored.  
 
(3) Milkshake or milk shake  -- 
 
(a) means  a heat treated and flavoured primary dairy product of the class milk to 
which food additives have been added to accomplish thickening and/or facilitate 
foaming after it has been shaken  and the foam is maintained for  at least  than 30 
seconds ; and  
 
(b) shall be classified as set out in Table 1 and comply with the standards for each 
such class: Provided that the minimum milk solids non -fat content, pH and 
maximum freezing point shall be ignored.   
7 TABLE 1  
CLASSES OF AND  STANDARDS FOR MILK   
 
Type of 
primary dairy 
product  Class/ Class 
designation  Alternate class  
designation  Milk fat content 
(%)(m/m)  Minimum milk solids  
non-fat content  Minimum 
milk 
protein 
content  
calculated  
on a fat -
free basis 
(%)(m/m)  pH value  
at 
20 - 25°C Maximum 
freezing 
point (°C)  Additional 
requirements  
Calculated  
on the  
total  
content  
(%)(m/m)  Calculated  
on a 
fat-free 
basis  
(%)(m/m)  
1 2 3 4 5 6 7 8 9 10 
1. Milk High fat milk High cream milk  More than 4.5  8.2 8.6 3 6.5 - 6.85 -0.512  Table 2 , 
Regulation 29 
(3), (4) and (6)  
Full fat milk  Full cream m ilk/ Whole 
milk/ Milk More than 3.3 - 4.5 8.3 8.6 3 6.5 - 6.85 -0.512  Table 2 , 
Regulation 29 
(3), (4) and (6)  
Medium fat m ilk Medium cream milk  More than 1.5 - 3.3 8.4 8.6 3 6.5 - 6.85 -0.512  Table 2, 
Regulation 29 
(3), (4) and (6)  
Low fat milk  * More than 0.5 - 1.5 8.5 8.6 3 6.5 - 6.85 -0.512  Table 2 , 
Regulation 29 
(3), (4) and (6)  
Fat free milk Skim(med) milk  Not more than  0.5  8.6 8.6 3 6.5 - 6.85 -0.512  Table 2 , 
Regulation 29 
(3), (4) and (6 ) 
 Not specified   
8 TABLE 2 
ADDITIONAL STANDARDS FOR  MILK  
 
 
 Pasteurised   
milk Ultra pasteurised  
 milk UHT 
milk Sterilised  
milk 
1 2 3 4 5 
 
Lactop eroxidase  
activity   
Positive   
Negative   
Negative   
Negative  
 
β-Lactoglobulin  
content   
> 2500 mg/litre  
≥ 2000  mg/litre   
≥ 50 mg/litre  
< 50 mg/litre  
 
Standards for c ultured milk  
6. (1) Cultured  milk shall  -- 
 
(a) be obtained from heat treated milk and/or reconstituted or recombined milk that 
has been inoculated with a  culture to produce a microbiological flora under 
controlled conditions : Provided that in the case of – 
 
(i) Kefir the following specific starter cultures shall be used:  
Starter culture prepared from kefir grains , Lactobacillus kefiri , species of 
the genera Leuconostoc , Lactococcus and Acetobacter growing in a 
strong specific relationship, where the kefir grains constitute both lactose 
fermenting yeasts ( Kluyveromyces marxianus ) and non -lactose 
fermenting yeasts ( Saccharomyces unisporus , Saccharomyces 
cerevisia e and Saccharomyces exiguus ): Provided further that 
microorganisms other than the afore -mentioned specific starter cultures 
may be added; and  
 
(ii) Yeast Free Kefir starter culture comprising of lactic acid bacteria with 
characteristics of kefir grains shall be  used;  
 
(b) not be subjected to heat treatment after fermentation ; 
 
(c) contain at least 107 colony forming units per gram (CFU/g) of viable lactic acid  or 
lactic acid  and aroma producing micro -organisms , or in the case of Kefir and 
Yeast Free Kefir viable microor ganisms constituting the specific starter cultures 
stated in sub -paragraph (a)(i) and (ii) above,  per gram of a product;  
 
(d) have a pH value of less than 4.6;   
 
(e) in the case of Kefir, contain at least 104 colony forming units per gram (CFU/g) of 
yeasts per  gram of product; and  
 
(f) in the case of Yeast Free Kefir, contain no intentionally added yeasts.  
 
(2) The word “ maas ” in the alternate class designation may be substitute d by the word 
“amazi” or “amasi” . 
 
(3)  The word “K efir” in the class designation or  alternate class designation may be 
substituted by the word “Kephir”.  
 
 
  
9 TABLE 3  
CLASSES OF AND STANDARDS FOR CULTURED MILK   
 
Type of 
primary 
dairy 
product  Class/ Class 
designation  Alternate 
class 
designation  Milk fat 
content 
(%)(m/m)  Minimum milk solids 
non-fat content  Minimum milk 
protein content 
calculated on a 
fat-free basis 
(%)(m/m)  Calculated 
on the 
total 
content 
(%)(m/m)  Calculated 
on a fat -free 
basis 
(%)(m/m)  
1 2 3 4 5 6 7 
Cultured milk  Cultured high 
fat milk / 
Cultured high 
cream milk/ 
Cultu red high 
fat kefir/ 
Cultured high 
cream kefir/  
Cultured high 
fat yeast free 
kefir/Cultured 
high cream 
yeast free kefir  High fat maas / 
High cream 
maas / High fat  
sour milk/  
High cream 
sour milk / 
High fat kefir/  
High cream 
kefir/ High fat 
yeast free 
kefir/ High 
cream yeast 
free kefir  More than 4.5  8.2 8.6 3.0 
 Cultured full 
fat milk/ 
Cultured full 
cream milk/  
Cultured full 
fat kefir/ 
Cultured full 
cream kefir/  
Cultured full 
fat yeast free 
kefir/  Cultured 
full cream 
yeast free kefir  
 Sour milk / Full 
fat sour m ilk/ 
Full cream 
sour milk/  
Maas/ Full 
cream maas/ 
Full fat maas/  
Kefir/ Full 
cream kefir/  
Full fat kefir / 
Yeast free 
kefir/ Full 
cream yeast 
free kefir / Full 
fat yeast free 
kefir More than 3.3 
- 4.5 8.3 8.6 3.0 
 Cultured 
medium fat 
milk/ Cultured 
medium 
cream milk/ 
Cultured 
medium fat 
kefir/ Cultured 
medium 
cream kefir/  
Cultu red 
medium fat 
yeast free 
kefir/  Cultured 
medium 
cream yeast 
free kefir  Medium fat 
sour milk/  
Medium 
cream sour 
milk/ Medium 
fat maas/  
Medium 
cream ma as/ 
Medium fat 
kefir/ Medium 
cream  kefir/ 
Medium fat 
yeast free 
kefir/ Medium 
cream yeast 
free kefir  
 More than 1.5 
- 3.3 8.4 8.6 3.0  
10 Type of 
primary 
dairy 
product  Class/ Class 
designation  Alternate 
class 
designation  Milk fat 
content 
(%)(m/m)  Minimum milk solids 
non-fat content  Minimum milk 
protein content 
calculated on a 
fat-free basis 
(%)(m/m)  Calculated 
on the 
total 
content 
(%)(m/m)  Calculated 
on a fat -free 
basis 
(%)(m/m)  
1 2 3 4 5 6 7 
 Cultured low 
fat milk / 
Cultured low 
fat kefir/  
Cultured low 
fat yeast free 
kefir Low fat sour 
milk/ Low fat 
maas / Low fa t 
kefir/  Low fat 
yeast free kefir  More than 0.5 
- 1.5 8.5 8.6 3.0 
 Cultured fat 
free milk/  
Cultured fat 
free kefir/  
Cultured fat 
free yeast free 
kefir Cultured  
Skim(med) 
milk/ 
Skim(med) 
sour milk / Fat 
free sour milk/ 
Skim(med) 
maas/  Fat free 
maas / 
Skim(me d) 
kefir/  Fat free 
kefir/  
Skim(med ) 
yeast free 
kefir/ Fat free 
yeast free kefir  Not more than 
0.5 8.6 8.6 3.0 
 
Standards for buttermilk and cultured buttermilk  
7. (1) Buttermilk is the liquid remaining from  the butter making process, and may be inoculated 
with a butter culture . 
 
(2) Cultured butter milk shall  -- 
 
(a) be obtained from heat treated  milk and/or reconstituted or recombined milk; 
 
(b) be soured -- 
 
(i) either spontaneous by the action of lactic acid producing or aroma 
producing bacteria ; or  
 
(ii) by inoculation with a butter culture , or with lactic acid  producing  and/or 
aroma producing culture s;  
 
(c) have a pH value of less than 4.6; and  
 
(d) contain at least 107 colony forming unit s per gram (CFU/g) of viable lactic acid  or 
lactic acid  and aroma producing micro -organisms per gram of a product . 
 
 
  
11 TABL E 4 
CLASSES OF AND STANDARDS FOR  BUTTERMILK  AND  CULTURED BUTTER MILK  
 
 Not specified  
 
Standards  for sweetened condensed milk  
8. (1) Sweetened c ondensed milk  shall be manufactured by partial removal of water from milk, 
reconstituted milk or recombined milk with the addi tion of sugar, or by any other process which leads to a 
product of the same composition and characteristics: Provided that if reconstituted  milk or recombined 
milk is used, it shall at least be d eclared in the ingredients list.   
 
(2) The protein content of  the milk, reconstituted milk or recombined milk used,  may have  
been added adjusted or standardised  by the addition of d airy permeate, dairy r etentate and /or lactose .  
 
(3) Sodium chloride may be added d uring the manufacturing process . 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Type of dairy 
product  Class/  Class designation  Alternate class 
designation  Milk fat 
content 
(%)(m/m)  Minimum milk 
solids non -fat 
content 
calculated on 
the total 
content  
(%)(m/m)  
1 2 3 4 5 
1. Buttermilk  
 
 Low fat buttermilk  
 * More  than 
0.5 - 1.5 6.0 
Fat free buttermilk  
 Skim(med) buttermilk  Not more 
than 0.5 6.0 
2. Cultured 
buttermilk  Cultured high fat buttermilk  
 Cultured high cream 
buttermilk  More than 
4.5 8.2 
Cultured full fat buttermil k 
 Cultured buttermilk / 
Cultured full cream 
buttermilk  More than 
3.3 - 4.5 8.3 
Cultured medium fat 
buttermilk  Cultured medium cream 
buttermilk  More than 
1.5 - 3.3 8.4 
Cultured low fat buttermilk  
 * More  than 
0.5 - 1.5 8.5 
Cultured fat free buttermilk   
 Cultured skim(med) 
buttermilk  Not more 
than  0.5  8.6  
12 TABLE 5 
CLASSES OF AND STANDARDS FOR  SWEETENED  CONDENSED  MILK  
 
Type of dairy 
product  Class/ Class 
designation  Alternate class  
designation  Milk fat 
content 
(%)(m/m)  Minimum milk solids  
content  Minimum 
milk protein 
content 
calculated 
on a milk 
solids non - 
fat basi s 
(%)(m/m)  Calculated  
on the  
total  
content  
(%)(m/m)  Calculated  
on a 
fat-free 
basis  
(%)(m/m)  
1 2 3 4 5 6 7 
Sweetened 
condensed milk  
 Sweetened 
condensed high fat 
milk Sweetened 
condensed high 
cream milk  At least  16 
 * 
 
 14 34 
Sweetened 
condensed f ull fat 
milk Sweetened 
condensed milk/  
Sweetened 
condensed full 
cream milk  8 - 15 
 28 
 
 
 * 34 
Sweetened 
condensed 
medium fat milk  Sweetened 
condensed 
medium cream 
milk More than 
1 - 7 24 
 20 34 
 
Sweetened 
condensed fat free  
milk Sweetened 
condensed 
skim(med) milk  Not more 
than 1 24 * 34 
 Not specified  
 
Standards for evaporated milk  
9. (1) Evaporated  milk shall be manufactured  by partial removal of water from milk  by heat, or 
by any other process which leads to a product of the same composition and chara cteristics . 
 
(2) The protein content of the milk, reconstituted milk or recombined milk used,  may have  
been added adjusted or standardised  by the addition of dairy  permeate, dairy retentate and/or lactose.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
13  
 
TABLE 6 
CLASSES OF AND STA NDARDS FOR EVAPORATED MILK  
 
Type of 
dairy 
product  Class / Class 
designation  Alternate 
class  
designation  Milk fat 
content 
(%)(m/m)  Minimum milk solids  
non- fat content  Minimum 
milk 
protein 
content 
calculated 
on a milk 
solids 
non-fat 
basis  
(%)(m/m)  Maximum  
moisture  
content 
(%)(m/m)  Calculated  
on the  
total  
content  
(%)(m/m)  Calculated  
on a 
fat- free 
basis  
(%)(m/m)  
1 2 3 4 5 6 7 8 
Evaporated 
milk  
 Evaporated high 
fat milk  
 Evaporated 
high cream 
milk At least  15 * 
 11.5 
 34 73 
Evaporated full 
fat milk  Evaporated 
milk/ 
Evaporated 
full cream 
milk 7.5 - 14 25 
 * 
 34 75 
 
Evaporated 
medium fat milk  Evaporated 
medium 
cream milk  More than 
1 - 7.4  20 * 34 80 
Evaporated fat 
free milk  Evaporated 
skim(med) 
milk Not more 
than 1 20 * 34 80 
  Not specified  
 
Standards for  yoghurt , strained yoghurt  and drinking  yoghurt   
10. (1) Yoghurt , strained yoghurt  and drinking yoghurt shall -- 
 
(a) be manufactured  mainly  from heat treated milk and/or reconstituted or 
recombined milk that has been inoculated with a yoghurt cultur e to produce a 
microbiological flora under controlled condi tions ; 
 
(b) contain at least  107 colony forming unit s per gram  (CFU/g)  of viable yoghurt 
culture micro -organism per gram of a product ; and 
 
(c) not be subjected to heat treatment after fermentation . 
 
(2) If a specific micro -organism is used in conjunction with the sale of yoghurt , strained 
yoghurt or drinking yoghurt  and where the content claim is made in the labelling that refers to the 
presence of such specific micro -organism that has been added  to supple ment the yoghurt culture , it shall 
contain at least 106 colony forming unit s per gram (CFU/g) of that specified micro -organism.  
 
 (3) The standards specified  in Table 7  shall be applicable to  yoghurt , strained yoghurt  and 
drinking yoghurt -- 
 
(a) without adde d sugar; and  
 
(b) with or without food additives , and which  may have been  sweetene d with a  
14 permitted non-nutritive sweetener  only. 
 
 (4) The expression “shake” may follow the word “yoghurt” in the class designation if food 
additives have been added to accompli sh thickening and/or facilitate foaming after it has been shaken  
and the foam is maintained for at least  than 30 seconds . 
 
TABLE 7  
CLASSES OF AND STANDARDS FOR YOGHURT , STRAINED YOGHURT  AND DRINKING 
YOGHURT  
 
Type of 
dairy 
product  Class/ Class 
designation  Alternate class 
designation  Milk fat 
content  
(%)(m/m)  Minimum m ilk solids 
non-fat content  Minimum 
milk 
protein 
content  
calculated 
on a fat -
free basis  
(%)(m/m)  Calculated 
on the 
total 
content  
(%)(m/m)  Calculated 
on a fat-
free basis 
(%)(m/m)  
1 2 3 4 5 6 7 
1. Yoghurt  High fat yoghurt  Double cream 
yoghurt / High 
cream yoghurt  More than 4.5  8.2 8.6 2.7 
Full fat yoghurt  Yoghurt/  Full 
cream milk yoghurt/  
Full cream yoghurt  More than 3.3 - 
4.5 8.2 8.6 2.7 
Medium fat 
yoghurt  Medium cream  milk 
yoghurt / Medium  
cream yoghurt  More than 1.5 - 
3.3 8.2 8.6 2.7 
Low fat yoghurt  * More  than 0.5 - 
1.5  8.4 8.6 2.7 
Fat free yoghurt  Skim(med) milk 
yoghurt / Skim(med) 
yoghurt  Not more than  
0.5 8.6 8.6 2.7 
2. Strained 
yoghurt  High fat strained 
yoghurt  Double cream 
strained yoghurt/ 
High cream 
strained yoghurt  More than 4.5  8.2 8.6 5.6 
Full fat strained 
yoghurt  Strained y oghurt/  
Full cream milk 
strained yoghurt / 
Full cream strained 
yoghurt  More than 3.3 - 
4.5 8.2 8.6 5.6 
Medium fat 
strained yoghurt  Medium cream milk 
strained yoghurt / 
Medium cream 
strained yoghurt  More than 1.5 - 
3.3 8.2 8.6 5.6 
Low fat strained 
yoghurt  * More than 0.5 - 
1.5  8.4 8.6 5.6 
Fat free strained 
yoghurt  Skim(med) milk 
strained yoghurt / 
Skim(med)  strained 
yoghurt  Not more than  
0.5 8.6 8.6 5.6 
3. Drinking 
yoghurt  High fat drinking 
yoghurt  Double cream 
drinking yoghurt / 
High cream 
drinking yoghurt  More than 4.5  8.2 8.6 2.5  
15 Type of 
dairy 
product  Class/ Class 
designation  Alternate class 
designation  Milk fat 
content  
(%)(m/m)  Minimum m ilk solids 
non-fat content  Minimum 
milk 
protein 
content  
calculated 
on a fat -
free basis  
(%)(m/m)  Calculated 
on the 
total 
content  
(%)(m/m)  Calculated 
on a fat-
free basis 
(%)(m/m)  
1 2 3 4 5 6 7 
Full fat drinking 
yoghurt  Drinking y oghurt/  
Full cream milk 
drinking yoghurt/ 
Full cream drinking 
yoghurt  More than 3.3 - 
4.5 8.2 8.6 2.5 
Medium fat 
drinking yoghurt  Medium cream  milk 
drinking yoghurt / 
Medium cream 
drinking yoghurt  More than 1.5 - 
3.3 8.2 8.6 2.5 
Low fat drinking 
yoghurt  * More  than 0.5 - 
1.5  8.4 8.6 2.5 
Fat free drinking 
yoghurt  Skim(med) milk 
drinking yoghurt / 
Skim(med)  drinking 
yoghurt  Not more than 
0.5 8.6 8.6 2.5 
  Not specified  
 
Standards for yoghur t, strained yoghurt and drinking yoghurt  with added foodstuff and /or fruit 
11. (1) Yoghurt , strained yoghurt and drinking yoghurt  with added foodst uff and/or fruit , shall  -- 
 
(a) be manufactured  mainly from heat treated milk and/or reconstituted or 
recombined milk that has been inoculated with a yoghurt culture to produce a 
microbiological flora under controlled conditions ; 
 
(b) contain at least 107 colony f orming unit s per gram (CFU/g)  of viable yoghurt 
culture  micro -organisms  per gram of a product ; 
 
(c) comply with the applicable standards for the class concerned ; and 
 
(d)  not be subjected to heat treatment after fermentation . 
 
 (2) A composite dairy product of th e type known as fruit yoghurt , strained yoghurt and 
drinking yoghurt  shall have a total fruit content of at least 6 per cent but not more than 25 per cent on a 
mass per mass basis.  
  
(3) The total dry matter content of a composite dairy product of the type  known as yoghurt ,  
strained yoghurt and drinking yoghurt  with added foodstuff  and/or fruit , and which has been sweetened 
with a permitted  non-nutritive sweetener, shall, in the case of the -- 
 
(a) high fat class be at least 15  per cent (m/m);  
 
(b) full fat class  be at least 14. 5 per cent (m/m);  
 
(c) medium fat class be at least 14  per cent (m/m);  
 
(d) low fat class be at least 13.5 per cent (m/m); and  
  
16 (e) fat free class be at least 13  per cent (m/m).  
 
(4) The expression “drinking” in drinking yoghurt may be replac ed by the word  “pouring”.  
 
 (5) The expression “shake” may follow the word “yoghurt” in the class designation if food 
additives have been added to accomplish thickening and/or facilitate foaming after it has been shaken  
and the foam is maintained for at least than 30 seconds . 
 
(6) If a specific micro -organism is used in conjunction  with the sale of any type of yoghurt , 
strained yoghurt or  drinking yoghurt  with added foodstuff and/or fruit, and where the content claim is 
made in the labelling that refers to the presence of such specific micro -organism that has been added to 
supplement the yoghurt culture, it shall contain at least 106 colony forming units per gram (CFU/g) of that  
specified micro -organism.  
 
(7) The standards specified in Table 8 shall also be applicable to yoghurt, strained yoghurt 
and drinking yoghurt, which  are sweetene d with  added  sugar . 
 
(8)  Subject to the provisions of regulation 29(3), the name of the added  sugar  may not form 
part of the class designation in the case of yoghurt , straine d yoghurt and drinking yoghurt  sweetened with 
sugar . 
 
TABLE 8 
CLASSES OF AND STANDARDS FOR YOGHURT , STRAINED YOGHURT  AND DRINKING 
YOGHURT  WITH ADDED FOODSTUFF  AND/OR FRUIT  
 
Type of 
composite 
dairy product  Class/ Class 
designation  Alternate class designatio n Milk fat 
content  
(%)(m/m)  Total dry 
matter  
content 
(%)(m/m)  Minimum 
milk 
protein 
content 
(%)(m/m)  
1 2 3 4 5 6 
1. Yoghurt 
with added 
foodstuff 
and/or fruit  High fat yoghurt with 
(name of the added 
foodstuff and/or fruit)  Double cream yoghurt with 
(name of the added foodstuff 
and/or fruit) / High cream 
yoghurt with (name of the 
added foodstuff and/or fruit)  More than 
4.5 At least 18.0  2.0 
Full fat yoghurt with 
(name of the added 
foodstuff and/or fruit)  Yoghurt with (name of th e 
added foodstuff and/or fru it)/ 
Full cream yoghurt with (name 
of the added foodstuff and/or 
fruit) More than 
3.3 - 4.5 At least 17.5  2.0 
Medium fat yoghurt 
with (name of the 
added foodstuff and/or 
fruit)  Medium cream yoghurt with 
(name of the added foodstuff 
and/or fruit)  More th an 
1.5 - 3.3 More than 
17.2 2. 0 
Low fat yoghurt with 
(name of the added 
foodstuff and/or fruit)  * More than 
0.5 - 1.5 More than 
17.0 2.0 
Fat free yoghurt with 
(name of the added 
foodstuff and/or fruit)  Skim(med) yoghurt with (name 
of the added foodst uff and/or 
fruit) Not more 
than  0.5  More than 
16.5 2.0 
2.  Strained 
yoghurt 
with added 
foodstuff 
and/or fruit  High fat strained 
yoghurt with (name of 
the added foodstuff 
and/or fruit)  Double cream strained yoghurt 
with (name of the added 
foodstuff and/or  fruit)/ High 
cream strained yoghurt with 
(name of the added foodstuff 
and/or fruit)  More than 
4.5 At least 18.0  5.6  
17 Type of 
composite 
dairy product  Class/ Class 
designation  Alternate class designatio n Milk fat 
content  
(%)(m/m)  Total dry 
matter  
content 
(%)(m/m)  Minimum 
milk 
protein 
content 
(%)(m/m)  
1 2 3 4 5 6 
Full fat strained 
yoghurt with (name of 
the added foodstuff 
and/or fruit)  Strained yoghurt with (name of 
the added foodstuff and/or 
fruit)/Full cream strained 
yoghurt with (name of the 
added foodstuff and/or fruit)  More than 
3.3 - 4.5 At least 17.5  5.6 
Medium fat strained 
yoghurt with (name of 
the added foodstuff 
and/or fruit)  Medium cream strained 
yoghurt with (name of the 
added foodstu ff and/or fruit)  More than 
1.5 - 3.3 More than 
17.2 5.6 
Low fat strained 
yoghurt with (name of 
the added foodstuff 
and/or fruit)  * More than 
0.5 - 1.5 More than 
17.0 5.6 
Fat free strained 
yoghurt with (name of 
the added foodstuff 
and/or fruit)  Skim(me d) strained yoghurt 
with (name of the added 
foodstuff and/or fruit)  Not more 
than  0.5  More than 
16.5 5.6 
3. Drinking 
yoghurt  with 
added 
foodstuff 
and/or fruit  High fat drinking 
yoghurt  with (name of 
the added foodstuff 
and/or fruit)  Double  cream drinki ng 
yoghurt with (name of the 
added foodstuff and/or fruit)/ 
High cream drinking yoghurt 
with (name of the added 
foodstuff and/or fruit)  More than 
4.5 At least 18.0  2.0 
Full fat drinking 
yoghurt with (name of 
the added foodstuff 
and/or fruit)  Drinking yog hurt with (name of 
the added foodstuff and/or 
fruit)/ Full cream milk drinking 
yoghurt with (name of the  
added foodstuff and/or fruit)  More than 
3.3 - 4.5 At least 17.5  2.0 
Medium fat drinking 
yoghurt with (name of 
the added foodstuff 
and/or fruit)  Mediu m cream drinking 
yoghurt  with (name of the 
added foodstuff and/or fruit)  More than 
1.5 - 3.3 More than 
17.2 2. 0 
Low fat drinking 
yoghurt with (name of 
the added foodstuff 
and/or fruit)  * More than 
0.5 - 1.5 More than 
17.0 2.0 
Fat free drinking 
yoghurt  with (name of 
the added foodstuff 
and/or fruit)  Skim(med) drinking yoghurt  
with (name of the added 
foodstuff and/or fruit)  Not more 
than 0.5  More than 
16.5 2.0 
  Not specified  
 
Standards for cream , cultured cream and a cidified cream  
12. (1) Cultured  cream  shall -- 
 
(a) be soured by inoculation with a lactic acid or lactic acid and aroma producing 
culture; and  
 
(b) contain at least 107 colony forming units per gram (CFU/g) of viable lactic acid  or 
lactic acid and aroma producing micro -organisms per gram of a  produ ct.   
18  
(2) Acidified cream shall be obtained by acidifying cream with permitted acids or acidity 
regulators to achieve a desired pH value.  
 
(3) The c lasses w hipping cream, whipped cream, acidified cream and cultured cream may 
contain products derived exclus ively from milk or whey that contain 35% (m/m) or more milk protein of 
any type (including casein and whey protein products and concentrates and any combinations thereof) 
and milk powders as functional ingredients (i.e. thickeners and stabilisers) only: Pr ovided that these 
products are added in amounts functionally necessary not exceeding 20g/kg.  
 
TABLE 9  
CLASSES OF AND STANDARDS FOR CREAM,  CULTURED CREAM AND  ACIDIFIED CREAM  
 
Type of dairy 
product  Class/ Class 
designation  Alternate class designation  
 Milk fat content 
(%)(m/m)  pH value  
 
1 2 3 4 6 
1. Cream  
 Double  thick cream  Clotted cream  More than 45  6.5 – 6.85 
Whipping cream  Cream/ Thick cream  30 - 45 6.5 – 6.85 
Whipped cream  * 25 - 29 6.5 – 6.85 
Dessert cream  Cooking cream  20 - 24 #6.5 – 6.85 
Medium fat cream  Thin cream/ Pouring cream/  
Coffee cream  10 - 19 
 6.5 – 6.85 
2. Acidified 
cream  Acidified cream  * More than 20  * 
Medium fat acidified 
cream  * 10 - 20 
 * 
3. Cultured 
cream  Cultured cream  Sour cream  More than 20  Less than 
4.6 
Medium fat c ultured 
cream  Medium fat sour cream  10 - 20 
 Less than 
4.6 
  Not specified  
#  In the case of canned Dessert c ream, the minimum pH value may be 6.2.  
 
Standards for cheese with or without  added foodstuff  
 
13. (1) Cheese  with or without added foodstuff is the  ripened (matured) or unripened soft, semi -
soft, semi -hard or hard product, which may be coated, and in which the whey protein/casein ratio does 
not exceed that of milk. Cheese other than whey cheese  shall be obtained  by-- 
 
(a) coagulating wholly or partly the  protein of milk  (high fat , full fat , low fat or fat free) ,  
reconstituted dried milk, recombined milk,  cream, butter milk, or any combination 
of these products,  through the action of rennet or other suitable coagulating 
agents, with or without  partially d raining the whey resulting from the coagulation, 
and which will result in a concentration of milk protein (in particular, the casein 
portion), and that consequently, the protein content of the cheese will be distinctly 
higher than the protein level of the blend of the afore -mentioned milk products  
from which the cheese was made; and/o r 
 
(b) processing techniques involving coagulation of the protein of milk and/or products 
obtained from milk which give an end -product with similar physical, chemical and 
organolep tic characteristics as the product defined under paragraph (a).  
 
(2) (a) Whey cheese shall be obtained by – 
 
(i) concentrating whey with or without the addition of milk and milk fat, and 
moulding such concentrated whey; or  
 
(ii) coagulating whey with or without the  addition of milk and milk fat:  
19 Provided that only vinegar or sour whey may be used to aid coagulation 
of the whey.  
 
(b) Whey cheese obtained through the coagulation of whey may either be ripened 
(matured) or unripened.  
 
(c) In the case of whey cheese the class de signation shall be preceded by the 
expression “whey”.  
 
(3) Cheese may be coated prior to the ripening, during the ripening process or when the 
ripening has been finished with the following:  
 
(a)  A film, for example  polyvinylacetate,  other artificial mater ial or material 
composed of natural ingredients, which helps to regulate the humidity during 
ripening and protects the cheese against microorganisms ( e.g. ripening  films).  
 
(b)  A layer, mostly wax, paraffin or a plastic, which normally is impermeable to 
moisture, to protect the cheese after ripening against microorganisms and 
against physical damage during retail handling.  
 
 (4) Subject to the provisions of sub -regulation ( 8), cheese with or without added foodstuff not 
provided for in Tables 11 and 12 shal l comply with the compositional standards applicable to the class 
concerne d as set out in Tabl e 10.  
 
(5) In the case of cheese with added foodstuff , the minimum milk fat in dry matter content 
may be up to 10 per cent less than that specified in Table s 10 and 11 for the class of  cheese concerned . 
 
(6) In the case where  an accelerated ripening period method is used, the prescribed 
minimum ripening  period for the class concerned  shall not apply: Provided  that the class of cheese 
concerned  shall have physical, chemical and organoleptic properties similar to that of  cheese that was 
subjected to a natural ripening process . 
 
 (7) When cheese with or without added foodstuff is presented for sale as slices, shredded or 
grated, the class designation shall be preceded by the appropriate description: Provided that if the 
contents of the container is clearly visible and easily identifiable from the outside, such description may 
be omitted.  
 
(8)       Imported c heese  with or without added foodstuff originati ng from – 
 
(a) a member country within the European Union and which  is registered  as a 
Geographical Indication under the EU SADC EPA shall comply with the 
compositional standards set out in Table 1 2 for the named c heese concerned ; 
and 
 
(b) a World Trade Organisation (WTO) membe r country , excluding those countries 
that are members of the European Union, which is registered as a Geographical 
Indication  in the country concerned shall comply with the compositional 
standards registered for the GI named cheese concerned in the country  of origin .   
 
 
 
 
 
 
 
 
 
  
20 TABLE 10  
CLASSES OF AND STANDARDS FOR UNSPECIFIED CHEESE WITH OR  
WITHOUT ADDED FOODSTUFF  
 
Type o f cheese  
 Class/ Class 
designation  Milk fat in dry 
matter content 
(%)(m/m)  *Minimum dry 
matter content 
(%)(m/m)  Maximum 
moisture 
conten t on a fat -
free basis 
(%)(m/m)  
1 2 3 4 5 
Extra Hard  
Hard  
Semi -hard 
Semi -soft 
Soft High fat cheese  At least 60  62 Less than 51  
(Full fat) cheese  46 - 59 52 49 - 56 
Medium fat cheese  26 - 45 48 54 - 63 
Low fat cheese  11 - 25 12 61 - 69 
Fat free che ese or 
Skim(med) cheese  Not more than 10  Less than 12  More than 67  
* Dry matter content is dependent on the corresponding milk fat in dry matter content  
 
 
TABLE 11 
CLASSES OF AND STANDARDS FOR CERTAIN NAMED VARIETY  CHEESE  WITH  
OR WITHOUT ADDED FOODSTUFF  
 
Type of 
cheese   
 Class/ Class 
designation  Alternate class 
designation  Milk fat in dry matter 
content  Minimum 
dry matter 
content 
(%)(m/m)  Minimum 
ripening 
period 
(weeks)  Minimum 
(%)(m/m)  Maximum 
(%)(m/m)  
1 2 3 4 5 6 7 
1. Hard 
cheese  High fat cheese / High 
cream cheese  High fat Cheddar/ 
High cream Cheddar  60 
 * 
 66 
 5 
 
High fat or High cream 
Emmental/  
Emmentaler  60 
 
 * 
 
 67 
 
 8 
 
 
High fat Samsø/ High 
cream Samsø  55 
 * 59 3 
(Full fat) cheese/  
(Full cream) cheese  
 Cacciocavallo  45 * 64 20 
Cheddar 48 59 61 5 
Double Gloucester  48 * 56 4 
Emmental / 
Emmentaler  45 
 59 
 60 
 8 
 
Gruyère  45 * 62 8 
Mature cheddar  48 * 62 25 
Pecorino  45 * 60 12 
Red Leicester  48 * 58 6 
Samsø  45 54 54 3 
Medium fat cheese/ 
Medium cream cheese  Medium fa t cheddar/ 
Medium cream 
cheddar  30 
 
 47 
 
 53 
 
 5 
 
 
Medium fat Pecorino/ 
Medium cream 
Pecorino  25 
 
 44 
 
 56 
 
 12 
 
 
Medium fat Samsø/ 
Medium cream Samsø  35 
 44 
 46 
 3 
 
Parmesan  25 44 64 25 
Reggiano  30 45 67 *  
21 Type of 
cheese   
 Class/ Class 
designation  Alternate class 
designation  Milk fat in dry matter 
content  Minimum 
dry matter 
content 
(%)(m/m)  Minimum 
ripening 
period 
(weeks)  Minimum 
(%)(m/m)  Maximum 
(%)(m/m)  
1 2 3 4 5 6 7 
2. Semi -hard 
cheese  High fat cheese / High 
cream cheese  High fat Danbo/ High 
cream Danbo  55 
 * 
 57 
 3 
 
Drakensberg  56 * 56 * 
High fat or High cream 
Edam/  Edamer/  
Edammer  60 
 
 * 
 
 62 
 
 3 
 
 
$High fat Gouda/ High 
cream Gouda  60 
 * 
 62 
 3 
 
High fat Havarti/ High 
cream Havarti  60 
 * 
 58 
 1 
 
High fat Mozzarella/  
High cream 
Mozzarella  60 
 
 84 
 
 53 
 
 * 
 
 
High fat Tilsiter/ High 
cream Tilsiter  60 
 * 61 3 
 
(Full fat) cheese / (Full 
cream) cheese  Cheshire  48 * 56 4 
Danbo  45 54 52 3 
Edam / Edamer/  
Edammer  45 
 59 
 55 
 3 
 
Feta  45 * * * 
$Gouda or sweet milk  48 59 55 3 
Mature Gouda  48 * 58 16 
Halloumi  43 * 52 * 
Havarti  45 59 50 1 
Lancashire  48 * 54 4 
Mozzarella  45 59 31 * 
Provolone  45 59 51 4 
Raclette  45 * 57 * 
Tilsiter  45 59 55 3 
Washed curd cheese  45 * 52 4 
(Full fat) blue mould 
cheese/ (Full cream) 
blue mould cheese  Wensleydale  
 45 
 * 
 54 
 6 
 
(Full fat) white mould 
cheese/ (Full cream) 
white mould cheese  Stilton  50 * 56 6 
Wensleydale  
 45 
 * 
 56 
 6 
 
Medium fat cheese/ 
Medium cream cheese  
 
 Cumin 40 44 53 4 
Medium fat Danbo/ 
Medium cream Danbo  30 
 44 
 44 
 3 
 
Medium fat or Medium 
cream Edam/  Edamer/  
Edammer  40 
 
 44 
 
 51 
 
 3 
 
 
Medium fat Feta / 
Medium cream Feta   30 
 44 
 34 
 * 
 
$Medium fat Gouda/ 
$Medium cream 
Gouda  38 
 47 
 52 
 3 
 
Medium fat Havarti/ 
Medium cream Havarti  40 
 44 
 48 
 1 
  
22 Type of 
cheese   
 Class/ Class 
designation  Alternate class 
designation  Milk fat in dry matter 
content  Minimum 
dry matter 
content 
(%)(m/m)  Minimum 
ripening 
period 
(weeks)  Minimum 
(%)(m/m)  Maximum 
(%)(m/m)  
1 2 3 4 5 6 7 
Medium fat 
Mozzarella/ Medium 
cream Mozzarella  30 
 
 44 
 
 26 
 
 * 
 
 
Medium fat Tilsiter/ 
Medium cream Tilsiter  30 
 44 
  49 
 3 
 
3. Semi -soft 
cheese  High fat white mould 
cheese/  High cream 
white mo uld cheese  High fat Brie/ High 
cream Brie  60 
 * 
 51 
 2 
 
High fat Camembert/ 
High cream 
Camembert  55 
 
 * 
 
 48 
 
 2 
 
 
High fat Saint (St) 
Paulin/ High cream 
Saint (St) Paulin  60 * 58 1 
(Full fat) white mould 
cheese/ (Full cream) 
white mould cheese  Brie 45 59 43 2 
Bel Paese  45 * 50 * 
Camembert  40 54 41 2 
Saint (St) Paulin   45 59 50 1 
Medium fat cheese/ 
Medium cream cheese  Robiola  
 35 
 44 
 35 
 * 
 
Medium fat white mould 
cheese/ Medium cream 
white mould cheese  Medium fat Brie/ 
Medium c ream Brie  40 
 44 
 42 
 2 
 
Medium fat 
Camembert/ Medium 
cream Camembert  30 
 
 39 
 
 38 
 2 
4. Soft 
cheese  
 High fat cheese/ High 
cream cheese  Coulommiers  
 60 * 52 2 
(Full fat) cheese/ (Full 
cream) cheese  Coulommiers  50 59 46 2 
Limburger  45 * 38 * 
Ricotta  50 59 45 * 
Romadur  45 * 40 * 
Medium fat cheese/ 
Medium cream cheese  Medium fat 
Coulommiers/ Medium 
cream Coulommiers  40 
 
 49 
 
 42 
 
 2 
 
 
Medium fat ricotta / 
Medium cream ricotta  25 
 44 
 25 
 * 
 
    Not specified  
$ The class designation may incl ude the term “baby” if sold with a weight of 2.5kg and less.   
23 TABLE 1 2 
CLASSES OF AND STANDARDS FOR IMPORTED GI CHEESE  WITH OR WITHOUT ADDED FOODSTUFF  PROTECTED UNDER THE EU SADC EPA  
 
Type  
of 
cheese  Country  Class/  Class 
designation  Milk fat in d ry 
matter c ontent  
(%)(m/m)  Protein in dry 
matter 
content  
(%)(m/m)  Minimum 
dry matter 
content 
(%)(m/m)  Minimum  
ripening 
period 
(weeks)  pH value  Maximum 
moisture 
content on a 
fat free basis 
(%)(m/m)  Maximum  
sodium chloride 
content  
(%)(m/m)  
1 2 3 4 5 6 7 8 9 10 
1. Hard 
cheese  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Austria  Tiroler Bergkäse  At least 45  * 60 20 * 40 * 
France  
 Comté  45-54 * 62 17 * * 0.6 
Emmental de 
Savoie  * * 45 10 * * * 
Greece  Graviera Kritis  At least 40  * * 12 * 38 * 
Kefalograviera  At least 40  * * 12 * 40 * 
Italy 
 
 
 
 
 
 
 
 
 
 
 
 
 Asiago  
 At least 44  * * 2 * * * 
At least 34  * * 8 * * * 
Grana Padano  40-42 * * 36 * * * 
Semi -fat  
Grana Padano  Less than 35  * * 36 * * * 
Parmigiano 
Reggiano  At least 32  * * 48 * * * 
Pecorino Romano  At least 36  * * 20  
(table cheese)  
32  
(grating cheese)  * * * 
Dolce (mild) 
Pecorino Sardo  
Maturo (m atured)  
Pecorino Sardo  
Grated  
Pecorino Sardo  At least 40  
 
At least 35  
 
At least 35  * 
 
* 
 
* * 
 
* 
 
* 2 
 
8 
 
16 * 
 
* 
 
* * 
 
* 
 
* * 
 
* 
 
* 
Portugal  Queijo S.Jorge  At least 45 * * 12 * 49-63 * 
Queijo Serra da 
Estrela Velho  >60 
(Fat Content)  36-43  
(Protein 
Content)  * 17 * 49-56 *  
24 Type  
of 
cheese  Country  Class/  Class 
designation  Milk fat in d ry 
matter c ontent  
(%)(m/m)  Protein in dry 
matter 
content  
(%)(m/m)  Minimum 
dry matter 
content 
(%)(m/m)  Minimum  
ripening 
period 
(weeks)  pH value  Maximum 
moisture 
content on a 
fat free basis 
(%)(m/m)  Maximum  
sodium chloride 
content  
(%)(m/m)  
1 2 3 4 5 6 7 8 9 10 
Spain  Cured  
Arzùa -Ulloa  At least 45  * 65 24 5.1-5.4 * * 
Idiazábal  At least 45  25 55 8 4.9-5.5 * * 
Mahón -Menorca  At least 38  * * 21 * * * 
Queso Manchego  At least 50  30 55 4(>1.5kg)  
8(≤1.5kg)  4.8-5.8 * 2.3 
2. Semi -hard 
cheese  
 Greece  Feta At least 43  * * 8 * 56 * 
Kasseri  At least 40  * * 12 * 45 * 
Italy Fontina  At least 45  * * 12 * * * 
Pecorino Toscano  At least 40    16    
Provolone 
Valpadana  44-54 * * 1 (≤6kg) 
4 (>6kg)  
12 (15 kg) * 46 
43 
* * 
* 
* 
Netherlands  
 Baby Edam  40-44 * * 3 * 46.5 5.4 
Edam Holland  40-44 * * 4 * 45.5 5 
Gouda Holland  48-52 * * 4 * 42.5 4 
United 
Kingdom  Blue Stilton  
Mature Blue 
Stilton  
Vintage Blue 
Stilton  
White Stilton  At least 48  
At least 48  
 
At least 48  
 
At least 48  * 
* 
 
* 
 
* * 
* 
 
* 
 
* 6 
10 
 
15 
 
6 * 
* 
 
* 
 
* * 
* 
 
* 
 
* * 
* 
 
* 
 
* 
3. Semi -soft 
cheese  Denmark  Danablu 50+  At least 50  * 52 5 * * * 
Danablu 60+  At least 60  * 56 5 * * * 
France  Roquefort  At least 52  * 55 12 * * * 
Italy Gorgonzola  At least 48  * * 7 - 21 
(large wheel, 
‘mild’ type)  
11 – 38 * * *  
25 Type  
of 
cheese  Country  Class/  Class 
designation  Milk fat in d ry 
matter c ontent  
(%)(m/m)  Protein in dry 
matter 
content  
(%)(m/m)  Minimum 
dry matter 
content 
(%)(m/m)  Minimum  
ripening 
period 
(weeks)  pH value  Maximum 
moisture 
content on a 
fat free basis 
(%)(m/m)  Maximum  
sodium chloride 
content  
(%)(m/m)  
1 2 3 4 5 6 7 8 9 10 
(large wheel, 
‘strong’ type)  
8 – 28 
(small wheel, 
‘strong’ type)  
Portugal  Queijo Serra da 
Estrela  45-60  
(Fat Content)  26-33  
(Protein 
Content)  * 4 * 61-69 * 
4. Soft  
cheese  France  Brie d e Meaux  * * 44 4 * * * 
Camembert de 
Normandie  At least 45  * * 3 * * * 
Mont d’Or’/ 
Vacherin du Haut -
Doubs  At least 45  * * 3 * 75 * 
Reblochon  At least 45  * 45 2 * * * 
Italy Pecorino Toscano  At least 45  * * 2 * * * 
Taleggio  At least 48  * 46 4 * 54 * 
Spain  (Farm 
manufactured)  
Arzùa -Ulloa  At least 50  35 65 1 5.0-5.5 68-73 * 
5. Fresh 
cheese  Italy Mozzarella di 
Bufala Campana  At least 52  * * * * 65 * 
* Not specified  
 
 
 
 
  
26 Standards for process  cheese and cheese spread  with or without added food stuff  
14. (1) Process  cheese and  cheese sp read with or without  added foodstuff 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 specified in item 1, 2, 3 or 4  of 
column 1 of Table 11 or the type of cream cheese s pecified in column 1 of Table 
14 with whey proteins and with other primary dairy products ; and 
 
(b) during the manufacture thereof be heat treated for 30  seconds at a temperature 
of 70°C, or any other e quivalent or greater t ime/temperature combination.  
 
(2)        (a) If a designation specified in column 3 of Table 11 is used in connection with the 
sale of process cheese or cheese spread (with or without added foodstuff), the 
specified cheese shall consi st of at least 50 per  cent of the formulation in the final 
product except, for blue mould cheese which shall consist of at least 42 per cent 
of the formulation in the final product: Provided that the specified cheese 
concerned shall be subject to the requi rements on Quantitative Ingredient 
Declarations (QUID), as specified in the regulations published under the 
Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972).  
 
 (b) In the case of all process cheese or cheese spread with or without add ed 
foodstuff not presented for sale as a specific cheese referred to in paragraph (a) 
above, cheese shall at least be the main ingredient  in the final product 
concerned.  
  
(3) In the case of process cheese and cheese  spread  with added foodstuff , the minimu m 
milk fat in dry matter content may be up to 10 per cent less than that specified in Table 13  for the class of  
process cheese  or cheese spread  concerned.  
 
(4) The word “process” in the class designation of process cheese with or without added 
foodstuff ma y be substituted by the word “processed.  
 
TABLE 13 
CLASSES OF AND STANDARD S FOR PROCESS CHEESE AND CHEESE SPREAD  WITH OR 
WITHOUT ADDED FOODSTUFF  
 
Type of dairy 
product  Class  / Class  
designation  Alternate  class 
designation  Milk fat in dry matter 
content  Minimum dry 
matter content 
(%)(m/m)  Minimum 
(%)(m/m)  Maximum 
(%)(m/m)  
1 2 3 4 5 6 
1.Process cheese  High fat process  
cheese  
 Double cream process 
cheese / High cream 
process cheese  60 * 52 
Full fat process  
cheese  Process cheese / Full 
cream process chee se 40 59 40 
Medium fat process 
cheese  Medium cream 
process cheese  25 39 30 
2. Cheese spread  High fat cheese 
spread  
 Double cream cheese 
spread / High cream 
cheese spread  60 * 44 
Full fat cheese spread  Cheese spread / Full 
cream cheese spread  40 59 40 
Medium fat cheese 
spread  Medium cream cheese 
spread  25 39 30 
 Not specified   
27 Standards for cream cheese with or without  added foodstuff  
15. (1) Cream cheese with or without  added foodstuff  shall be manufactured mainly from the 
primary dairy product known as  cream  and products obtained from milk . 
 
(2) In the case of cream cheese with added foodstuff,  the minimum milk fat in dry matter 
content may be up to 10 per cent less than that specified in Table 1 4 for the class concerned . 
 
TABLE 14 
CLASSES OF AND STANDA RDS FOR CREAM CHEESE WITH OR WITHOUT  ADDED FOODSTUFF  
 
Type of dairy 
product  Class / Class 
designation  Alternate class 
designation  
 Milk fat in dry matter 
content  Minimum 
dry matter 
content 
(%)(m/m)  Milk fat 
content 
(%)(m/m)  Minimum 
(%)(m/m)  Maximum 
(%)(m/m)  
1 2 3 4 5 6 7 
Cream cheese  Full fat cream 
cheese  #Mascarpone/  
Cream cheese  70 * 45 At least 33  
Medium fat cream 
cheese   
* 52 69 35 20 - 34 
 Not specified  
# If a full fat cream cheese with or without added foodstuff is presented for sale as  “Masc arpone”, the pH value shall be more 
than 5.5 but not exceeding 6. 6. 
 
Standards for c ottage cheese with or without  added foodstuff   
16. (1) Cottage cheese with  or without  added foodstuff  shall be manufactured from milk or 
products  obtained from milk . 
 
(2) Creamed cottage cheese  with or without added foodstuff  shall be manufactured mainly 
from the primary dairy product s known as cottage cheese and cream.  
 
(3) In the case of cottage cheese with added foodstuff – 
 
(a)  the minimum milk fat in dry matter content  may be up to 10 per cent less than 
that specified in Table 1 5 for the class of cottage cheese;  
 
(b) the maximum moisture con tent for full fat class shall not exceed 73 per cent 
(m/m) and for medium fat class shall not exceed 75 per cent (m/m)  and 80 
perce nt for other classes ; and  
 
(c) the minimum dry matter content shall be as follows:  
 
 (i) full fat class – more than 27 per cent (m/m);  
 
 (ii) medium fa t class  – more than 25 per cent (m/m);  
 
 (iii) low fat class – at least 18 per cent (m/m); and  
 
 (iv) fat free class  – at least  18 per cent (m/m).  
 
 
 
 
 
 
 
  
28 TABLE 15 
CLASSES OF AND STANDARDS FOR COTTAGE CHEESE  WITH OR WITHOUT  ADDED 
FOODSTUFF  
 
Type of  
dairy 
product  Class/  Class designation  Alternate class designation  Milk fat in 
dry matter 
content 
(%)(m/m)  Maxi mum 
moisture 
content 
(%)(m/m)  Minimum  
dry matter 
content 
(%)(m/m)  
1 2 3 4 5 6 
Cottage 
cheese  Full fat cottage cheese  Cottage cheese/ Full cream 
cottage cheese/ Creamed 
cottage cheese  45 - 60 75 * 
Medium fat cottage 
cheese  Medium cream cottage cheese  25 - 44 77 * 
Low fat cottage cheese  * 10 - 24 80 * 
Fat free cottage cheese  Skim(med) cottage cheese  Less than 10  80 * 
* Not specified  
 
Standards for butter  and cultured butter  with or without added foodstuff  
17. (1) Butter and cultured butter with or wi thout added foodstuff  shall -- 
 
(a) be manufactured by churning or crystalisation of cream  using the appropriate 
method ; and 
 
(b) not conta in any animal fat, vegetable fat  or marine fat.  
 
(2) Cream that is intended for the manufacturing of –  
 
(a) butter with or without a dded foodstuff may be neutralized to a pH of not higher 
than 7.6 by means of a substance which is permitted for such purpose by the 
regulations published under the Foodstuffs, Cosmetics and Disinfectants Act, 
1972 (Act No. 54 of 1972) ; and  
 
(b) cultured butte r with or without added foodstuff  shall be inoculated with a suitable 
bacterial culture to an extent that the cultured butter with or without added 
foodstuff  has a pH of less than 6.3 after fermentation.   
 
(3) Whey butter shall be  manufactured from whey cream that is obtained during the cheese 
making process after the removal of cheese and cheese fines.  
 
(4) In the case of whey butter , the applicable class designation shall be preceded by the 
expression “whey”.  
 
 (5) In the case of butter and cultured butter w ith added foodstuff - 
 
(a) the prescribed maximum moisture content and maximum milk solids non -fat 
content  shall be ignored;  and 
 
(b) the following milk fat content shall apply for the classes concerned:  
 
 (i) Salted butter/S alted cultured butter : at least 75 per cent (m/m).  
 
 (ii) Unsalted butter/U nsalt ed cultured butter: at least 75 per cent (m/m) . 
 
(iii) Medium fat salted butter/ M edium  fat salted cultured butter: 50 -70 per 
cent (m/m) . 
  
29 (iv) Medium fat unsalted butter/ M edium  fat unsalted cultured butter: 50-70 
per cent (m/m).  
 
TABLE 1 6 
CLASSES OF AND STANDARDS FOR BUTTER  AND CULTURED BUTTER  WITH OR 
WITHOUT ADDED FOODSTUFF  
 
Type of 
primary 
dairy 
product  Class/ Class 
designation  Alternate class 
designation  Milk fat 
content  
(%)(m/m)  Maximum 
moisture 
content 
(%)(m/m)  Maximum 
milk solids 
non-fat 
content 
(%)(m/m)  Maximum 
sodium 
chloride 
content (%) 
(m/m)  pH 
value  
1 2 3 4 5 6 7 8 
1.  Butter  
 
 Salted butter  Butter  At least 80  16 2 2 * 
Unsalted butter  * At least 80  16 2 0 * 
Medium fat 
salted butter  Medium fat butter / 
Medium cream 
butter/  Medium 
cream salted butter  50 - 75 * * 2 * 
Medium fat 
unsalted butter  Medium cream 
unsalted butter  50 - 75 * * 0 * 
2. Cultured 
butter  
 Salted cultured 
butter  Cultured butter  At least 80  16 2 2 Less 
than 
6.3 
Unsalted 
cultur ed butter  * At least 80  16 2 0 Less 
than 
6.3 
Medium fat 
salted cultured 
butter  Medium fat cultured 
butter/ Medium 
cream cultured 
butter/ Medium 
cream salted 
cultured butter  50 - 75 * * 2 Less 
than 
6.3 
Medium fat 
unsalted 
cultured butter  Medium cream 
unsalted cultured 
butter  50 - 75 * * 0 Less 
than 
6.3 
* Not specified  
 
Standards for modified butter  and cultured modified butter  with or without added foodstuff  
18.  (1) Modified b utter and cultured modified butter  with or without added foodstuff  shall be 
manufactured  by blending  butter  fat with plant fat, animal fat and/or  marine fat . 
 
(2) Cultured modified butter with or without added foodstuff shall have been inoculated with a 
suitable bacterial culture to an extent that the final product has a pH of les s than 6.3 after fermentation.  
 
(3) The word “spread” may form part of the class designation in the case where the modified  
butter  and cultured modified butter  with or without added foodstuff  are specifically manufactured for 
such purpose.  
 
(4) In the case  of modified butter and cultured modified butter  with added foodstuff, the 
following total fat content shall apply for the classes concerned:  
 
(i) Full fat modified butter / Full fat cultured modified butter : at least 75 per cent 
(m/m).  
 
(ii) Medium fat mod ified butter / Medium fat cultured modified butter : 50-70 per cent 
(m/m).   
30 TABLE 1 7 
CLASSES OF AND STANDARDS FOR MODIFIED BUTTER  AND MODIFIED CULTURED 
BUTTER WITH OR WITHOUT ADDED  FOODSTUFF  
 Minimu m milk fat content: Always keep the definition for ‘modified dairy product’  in mind to ensure that the final 
product still qualifies as a modified butter and cultured modified butter .   
 
Stan dards for d airy powder  and d airy powder blend  
 
19. (1) (a) Milk powder and buttermilk  powder shall be manufactured by partial removal of 
water from the liquid primary dairy product concerned . 
 
(b) Dairy  permeate, dairy  retentate and lactose may be used to adjust or standardise 
the protein content of the milk used  to man ufacture the milk powder and 
buttermilk powder . 
 
(2) (a) Whey powders shall be manufactured by drying whey or acid whey fluid milk 
products obtained during the manufacture of cheese, casein or similar products 
by the separation from the curd after coagulat ion of milk and/or products obtained 
from milk.  
 
(b) Coagulation shall principally be obtained through –  
 
(i) action of rennet type enzymes for whey; or  
 
(ii) acidification for acid whey.   
 
(3) Cheese powder shall only be obtained from the dehydration o f the types of cheese 
specified in Tables 10 – 15 and does not include grated or shredded cheese.  
 
(4) Dairy  powder blend shall -- 
 
(a) be ma nufactured  by blending more than one primary dairy product; and  
 Type of 
modified 
dairy 
product  Class/ 
Class 
designa -
tion Alternate 
class 
designa -
tion  Minimum 
milk fat 
content 
(%) (m/m)  Maximum 
vegetable oil 
content (%) 
(m/m)  Maximum 
marine fat 
content 
(%) (m/m)  Total fat 
content 
(%) 
(m/m)  pH 
value  Additional 
require - 
ments  
1 2 3 4 5 6 7 8 9 
1. Modified 
butter  
 Full fat 
modified 
butte r  Modified 
butter / Full 
cream 
modified 
butter  40 40 40 75 - 85 n/a Regulation 
29(2), 31(2) 
and (3)  
Medium 
fat 
modified 
butter  Medium 
cream 
modified 
butter  30 30 30 50 - 65 n/a Regulation 
29(2), 31(2) 
and (3)  
2. Cultured 
modified 
butter  Full fat 
culture d 
modified 
butter  Cultured 
modified 
butter  40 40 40 75 - 85 Less 
than 
6.3 Regulation 
29(2), 31(2) 
and (3)  
 
Medium fat 
cultured 
modified 
butter  Medium 
cream 
cultured 
modified 
butter  
 30 30 30 50 - 65 Less 
than 
6.3 Regulation 
29(2), 31(2) 
and (3)   
31 (b) contain no animal, plant or marine fat.  
 
TABLE 1 8 
CLAS SES OF AND STANDARDS FOR DAIRY  POWDER AND DAIRY POWDER BLEND  
 
Type of dairy 
powder 
product  Class/ 
Class 
designation  Alternate class 
designation  Milk fat 
content  
(%)(m/m)  
 Minimum 
milk protein 
content 
calculated 
on a milk 
solids non -
fat basis 
(%)(m/m)  Minim um 
milk 
protein 
content  
(%)(m/m)  pH 
value  Maximum 
moisture 
content 
(%)(m/m)  
1 2 3 4 5 6 7 8 
1. Milk powder  
 High fat milk 
powder  Cream powder/ 
High cream milk 
powder  At least  42 34 * * 5 
Full fat milk 
powder  (Whole) Milk 
powder/ Full 
cream dry milk/ 
Full cream milk 
powder/ Full fat 
dry milk   26 - less 
than 42 34 * * 5 
Medium fat 
milk powder  Medium fat dry 
milk/ Medium 
cream dry milk/ 
Medium cream 
milk powder  More than 
3 - less 
than 26 34 * * 5 
Low fat milk 
powder  Low fat dry milk  More than 
1.5 - 3  34 * * 5 
Fat free milk 
powder  Skim(med) milk 
powder / 
Skim(med) dry 
milk Not more 
than 1.5 34 * * 5 
2.  Buttermilk 
powder  Buttermilk 
powder  Dry buttermilk  * 34 * * 5 
3.  Whey 
powder  Whey 
powder  Dry whey  * * 10 At 
least 
5.1 5 
Sweet whey  Dry sweet wh ey * * 11 At 
least 6  5 
Acid whey 
powder  Dry acid whey  * * 7 Less 
than 
5.1 4.5 
4.  Cheese 
powder  Cheese 
powder  * At least 18  * * * 5 
5.  Dairy 
powder 
blend  High fat 
dairy powder 
blend  High cream 
dairy powder 
blend  At least  42 30 * * 5 
Full fat dairy 
powder 
blend  Dairy powder 
blend/  Full 
cream dairy 
powder blend   26 - less 
than 42 30 * * 5 
Medium fat 
dairy powder 
blend  Medium cream 
dairy powder 
blend  More than 
3 - less 
than 26 30 * * 5  
32 Type of dairy 
powder 
product  Class/ 
Class 
designation  Alternate class 
designation  Milk fat 
content  
(%)(m/m)  
 Minimum 
milk protein 
content 
calculated 
on a milk 
solids non -
fat basis 
(%)(m/m)  Minim um 
milk 
protein 
content  
(%)(m/m)  pH 
value  Maximum 
moisture 
content 
(%)(m/m)  
1 2 3 4 5 6 7 8 
Low fat dairy 
powder 
blend  * More than 
1.5 - 3  30 * * 5 
Fat free 
dairy powder 
blend  Skim(med) dairy 
powder blend  Not more 
than 1.5 30 * * 5 
  Not specified  
 
Standards for m ilk fat  
20. (1) Milk fat shall be manufactured by removal of water and non -fat solids from milk or 
products obtained from milk.  
 
TABLE 19 
CLASS ES OF AND STANDARDS FOR MILK FAT   
 
Type of dairy 
product  Class designation  Alternate  class 
designation  Minimum m ilk fat  
content  (%)(m/m)  
 Maximum moisture 
content (%)(m/m)  
1 2 3 4 5 
Milk fat  Ghee  
 * 99.6 0.4 
Butter oil  Anhydrous b utter fat / 
Anhydrous m ilk fat  99.8 0.2 
  * Not specified  
 
Standards for dairy liquid blend and cultured dairy liquid blend  
21. (1)  Dairy liquid blend and cu ltured dairy liquid blend shall  -- 
 
(a) be manufactured  by blending more than one primary dairy product;  and 
 
(b) contain no an imal, plant or marine fat.  
 
(2) Cultured dairy liquid blend  shall -- 
 
(a) be manufactured from heat treated  dairy liquid blend which has been inoculated 
with a culture to produce a specific microbiological flora under controlled 
conditions; and  
 
(b) contain at lea st 107 colony forming units per gram (CFU/g) of viable  lactic acid 
producing micro -organisms per gram of a product.  
 
(3) The word “ blend ” in the alternate class designation may be substituted by the word 
“mixture” or “mix”.   
33 TABLE 20 
CLASSES OF AND STANDAR DS FOR DAIRY LIQUID BLEND AND CULTURED DAIRY LIQUID BLEND  
 
Type of  dairy 
product  Class / Class 
designation  Alternate class designation  Milk fat content  
(%) (m/m)  Minimum milk solids 
non-fat content  Minimum milk 
protein content 
calculated on a 
fat- free bas is 
(%)(m/m  pH 
value  
Calculated 
on the 
total 
content 
(%)(m/m)  Calculated 
on a fat - 
free basis 
(%)(m/m  
1 2 3 4 5 6 7 8 
1. Dairy liquid 
blend  
 High fat dairy liquid blend  High fat dairy blend / High cream dairy 
blend  More than 4.5  6.7 7 1.5  
* 
Full fat dairy liquid blend  Dairy blend/  Full cream dairy l iquid blend / 
Full cream dairy blend  More than 3.3 - 4.5 6.8 7 1.5  
* 
Medium fat dairy liquid 
blend  Medium cream dairy liquid blend / Medium 
fat dairy blend / Medium cream dairy blend  More than 1.5 - 3.3 6.9 7 1.5 * 
Low fat dairy liquid blend  Low fat dairy blend  More  than 0.5 - 1.5 7 7 1.5  
* 
Fat free dairy liquid blend  Fat free dairy blend / Skim(med) dairy 
blend  Not more than  0.5  7 7 1.5  
* 
2. Cultured dairy 
liquid blend  High fat cultured dairy 
liquid blend  High cream cultured dairy liquid blend / 
High fat cultured dairy blend / High cream 
cultured dairy blend / High fat maas blend / 
High cream maas blend   More than 4.5  6.7 7 1.5  
Less 
than 4.6  
Full fat cultured dairy 
liquid blend  Cultured  dairy  blend / Full cream c ultured 
dairy liquid blend / Full cream cultured 
dairy blend / Maas blend  More than 3.3 - 4.5 6.8 7 1.5  
Less 
than 4.6  
Medium fat cultured dairy 
liquid blend  Medium cream cultured dairy liquid blend / 
Medium fat cultured dairy blend/  Medium 
cream cultured dairy blend / Medium fat 
maas blend / Medium cream maas blend  More than 1.5 - 3.3 6.9 7 1.5 Less 
than 4.6  
Low fat cultured dairy 
liquid blend  Low fat cultured dairy blend / Low fat 
maas blend  More  than 0.5 - 1.5 7 7 1.5 Less 
than 4.6  
Fat free cultured dairy 
liquid blend  Fat free  cultured dairy blend / Fat free 
maas blend / Skim(med) cultured dairy 
blend/  Skim(med) maas blend  Not more than  0.5 7 7 1.5 Less 
than 4.6  
 Not specified   
34 Standards for dairy desserts  with or without added foodstuff and/o r fruit  
22. (1) Dairy desserts – 
 
(a)  shall consist of either a single primary dairy product, or a mixture of two or more 
primary dairy products with or without added foodstuff and/or fruit: Provided that 
the primary dairy product(s)  used shall at least b e the main ingredient(s) in the 
final product concerned;  and 
 
(b)         shall contain  no animal, plant or marine fat . 
 
(2)        The appropriate class designation or altern ate class designation in Table 21  for the type 
of dairy d essert concerned shall n ot include any reference to another class of dairy product.  
 
(3) The expression "drinking", "spoonable", "sliceable", or any other similar descriptive word, 
may form part of the class designation.  
 
(4) A composite dairy product of the type known as fruit d airy dessert shall have a total fruit 
content of at least 6 per cent but not more than 25 per cent on a mass per mass basis.  
 
(5) (a) A dairy dessert presented for sale as ‘Lassi’ shall , subject to the provisions of  
sub-regulation (1),  comply  with the fol lowing requirements:  
 
(i) It shall consist of a product obtained by whipping or not whipping a blend 
of a fermented milk product (yoghurt, etc.) and potable water, to which 
whey, milk, other milk products and/or permitted foodstuffs may be 
added.  
 
(ii) It shall con tain a minimum of 40  per cent  (m/m) of the fermented milk 
product on which it is based in the final product.  
 
(iii) It may contain permitted sweeteners.  
 
(iv) It may contain harmless micro -organisms other than those constituting 
the specific starter cultures.  
 
(b) The fermented milk product forming the base of the Lassi product concerned 
shall be subject to the requirements on Quantitative Ingredient Declarations 
(QUID), as specified in the regulations published under the Foodstuffs, 
Cosmetics and Disinfectants Act, 1 972 (Act No. 54 of 1972).  
  
(c) The word ing “Lassi Drink” or “Lassi” may replace the words “Dairy Snack” or 
“Dairy Dessert”  in the class designation  or alternate class designation.  
 
TABLE 21  
CLASSES OF AND STANDARDS FOR UNSPECIFIED DAIRY DESSERT PRODUCTS  
WITH OR  WITHOUT ADDED FOODSTUFF AND/OR FRUIT  
 
Type of dairy 
product  Class/ Class 
designation  Alternate class designation  Milk fat content 
(%)(m/m)  Minimum milk 
protein content 
calculated on a 
fat-free basis  
(%)(m/m)  
1 2 3 4 5 
1. Dairy dessert  High fat dair y 
dessert  High fat dairy snack/ Double 
cream dairy dessert/ Double 
cream dairy snack  More than 4.5  1.5 
Full fat dairy dessert  Full cream dairy dessert/ Full 
cream dairy snack/ Full fat 
dairy snack  More than 3.3 - 
4.5 1.5  
35 Type of dairy 
product  Class/ Class 
designation  Alternate class designation  Milk fat content 
(%)(m/m)  Minimum milk 
protein content 
calculated on a 
fat-free basis  
(%)(m/m)  
1 2 3 4 5 
Medium fat dairy 
dessert   Medium cream dairy dessert/ 
Medium cream dairy snack/ 
Medium fat dairy snack  More than 1.5 - 
3.3 1.5 
Low fat dairy dessert  Low fat dairy snack  More than 0.5 - 
1.5 1.5 
Fat free dairy 
dessert  Skim(med) dairy dessert/ 
Skim(med) dairy snack/ Fat 
free dairy  snack  Not more than  
0.5 1.5 
2.  Dairy  dessert 
with added 
foodstuff  
and/or fruit  High fat dairy 
dessert with (name 
of the added 
foodstuff  and/or fruit ) Double cream dairy dessert 
with (name of the added 
foodstuff  and/or fruit )/ Double 
cream dairy snack w ith (name 
of the added foodstuff  and/or 
fruit)/ High fat dairy snack with 
(name of the added foodstuff  
and/or fruit ) More than 4.5  1.5 
Full fat dairy dessert 
with (name of the 
added foodstuff  
and/or fruit ) Full cream dairy dessert with 
(name of the added  foodstuff  
and/or fruit )/ Full cream dairy 
snack with (name of the added 
foodstuff  and/or fruit )/ Full fat 
dairy snack with (name of the 
added foodstuff  and/or fruit ) More than 3.3 - 
4.5 1.5 
Medium fat dairy 
dessert with (name 
of the added 
foodstuff  and/or fruit ) Medium cream dairy dessert 
with (name of the added 
foodstuff  and/or fruit )/ Medium 
cream dairy snack wit h (name 
of the added foodstuff and/or 
fruit)/ Medium fat dairy snack 
with (name of the added 
foodstuff  and/or fruit ) More than 1.5 - 
3.3 1.5 
Low fat dairy dessert 
with (name of the 
added foodstuff  
and/or fruit ) Low fat dairy snack with 
(name of the added foodstuff  
and/or fruit ) More than 0.5 - 
1.5 1.5 
Fat free dairy 
dessert with (name 
of the added 
foodstuff  and/or fruit ) Skim(med) dairy dess ert wit h 
(name of the added foodstuff 
and/or fruit)/  Skim(med) dairy 
snack wit h (name of the added 
foodstuff and/or fruit)/  
Fat free dairy snack with 
(name of the added foodstuff  
and/or fruit ) Not more than  
0.5 1.5 
3.  Custard  Custard  * * 1.5 
4.  Custar d with 
added 
foodstuff 
and/or fruit  Custard with (name 
of the added 
foodstuff and/or fruit)  * * 1.5 
*  No t specifi ed 
 
 
 
 
  
36 PART II: IMITATION  DAIRY PRODUCTS  
 
Classes of imitation dairy products   
 
23. (1) Imitation dairy product shall be classified  in accor dance with the classes specified in 
column 1 or 2 of Table 22. 
 
(2) If the  type of imitation dairy product  referred to in sub -regulation (1) complies with the 
requirements for the nutrient content claim  or the comparative claim  as specified in the regulati ons 
published under the Foodstuffs , Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972) , the 
expression “fat free”, “low fat” , “reduced fat” , “light”, “lite” or any other words with a similar  meaning,  as 
the case may be , may  form part of the class d esignation.  
 
Standards for imitation  dairy products   
 
24. (1) All classes of imitation dairy product s shall -- 
 
(a) have a clean,  characteristic flavour  and taste of the product concerned ; 
 
(b) subject to the provisions of sub -regulation ( 6), be free of any substa nce that does 
not naturally form part of the raw materials from which it is manufactured;  and  
 
(c) comply with the applicable standards specifie d in columns 3 and 4 of Table 22 
opposite the class concerned.  
 
(2) At least 50 per cent (m/m) of the dry matter co ntent of an imitation dairy product of the 
type known as imitation milk powder shall consist of milk solids:  Provided that at least 50 per cent (m/m ) 
of such milk solids shall consist of a primary dairy pr oduct of the class known as fat free milk powder.  
 
(3) An imitation dairy product of the class  known as blend of skimmed milk with vegetable f at 
shall consist of milk constit uents, to which vegetable  fat has been added.  
 
(4) An imitation dairy product shall, in the case of a powdered form, contain not mor e than 5  
per cent  moisture  (m/m) . 
 
(5) The expression  “powder (ed)” or “liquid”, as the case may be , may form part of the class 
designation . 
  
(6) An imitation dairy product may contain food additives to the extent permissible  in the 
regulations published  under the Foodstuffs , Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972) , 
and/or other foodstuffs . 
       
TABLE 22 
CLASSES OF AND STANDARDS FOR IMITATION DAIRY PRODUCTS  WITH OR  
WITHOUT ADDED FOODSTUFF AND/ OR FRUIT  
 
Type / Class of 
imitation dairy 
product  Class/ Class designation  Minimum 
total fat 
content  
(%)(m/m)  Minimum 
protein content 
calculated on a 
fat- free basis 
(%)(m/m)  Additional 
requirements  
1 2 3 4 5 
1.  Creamer  Coffee creamer / Tea creamer / 
Coffee and Tea creamer  * * Regulation 29(2)  
2.  Imitation milk 
powder  
 Blend  of skimmed milk and  
vegetable  fat * 20  Regulation 24(2) & 
Regulation 29(2)  
3.  Imitation milk  (Name of plant) Milk 
 * * Regulation 29(2)  
4.  Imitation cream  Conf ectionery topping/ Dessert 
topping / Savoury topping / Dairy  * * Regulation 29(2) & 
32(9)  
37 Type / Class of 
imitation dairy 
product  Class/ Class designation  Minimum 
total fat 
content  
(%)(m/m)  Minimum 
protein content 
calculated on a 
fat- free basis 
(%)(m/m)  Additional 
requirements  
1 2 3 4 5 
free cream/ Non-dairy cream / 
#Coconut cream   
5.   Imitation 
(Sweetened) 
condensed milk 
with vegetable oil 
or fat  (Sweetened ) condensed milk with 
vegetable oil or vegetable fat 8 7.5 Regulation 24(3) 
6.  Imitation Cheese  Imitation c heese / Dairy free 
cheese / Non-dairy cheese  
  
*  
* Regulation 29(2) & 
32(9) 
7.   Cultured imitation 
dairy products  Cultured (name of the plant)  * * Regulation 29(2) & 
32(9) 
   Not specified  
# ‘Coconut Cream’ may be used as a class designation only if the product consists of the emulsion extracted from matured 
endosperm (kernel) of the coconut fruit with or without the addition of coconut water or water.  
 
PART III: REQUIREMENTS FOR CONTAINER S AND OUTER CONTAINER S 
 
Requirements for container s and oute r container s 
25. (1) A container  or outer container  in which a dairy product or an imitation d airy 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  or taste  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 tho roughly cleaned and sterilized 
before a dairy product or an imitation dairy product is packed therein;  
 
(d) be intact ; and  
 
(e) be closed properly in a manner permitted by the nature thereof.  
 
(2) No outer container shall contain more than one class of dai ry product or imitation dairy 
product, irrespective whether those dairy products or imitation dairy products are packed therein in 
separate containers.  
 
PART IV: MARKING REQUIREMENTS  
 
Marking of containers  and outer container s 
26. (1) Except where specific ally prescribed, all other marking requirements as s pecified  by 
these regulations shall be cle arly legible and be indicated  at least  in English, in a letter or figure size of at 
least 1 mm for lower case vowels . 
 
(2) The container  of a dairy product or an imitation dairy product shall be marked with the 
following particulars:  
  
38 (a) The class designation  and if applicable the additions to  the class designation  
in letters of the same type, size,  colour and font, prominently  on at least one main 
panel  in a letter size of at least 2mm  for lower case vowels : Provided that  – 
 
(i) the following particulars may be indicated in one different colour only:  
 
(aa) The fat class (e.g. ‘medium fat’, ‘high fat’, ‘full cream’, 
‘skimmed’, etc.) in the class designation or alternate class  
designation; or  
 
(bb) The name of the added foodstuff (e.g. ‘chives’, ‘peach’) or the 
name of the flavourant (e.g. ‘strawberry flavoured’, ‘chocolate 
flavoured’, etc.) when used in the additions  to the class 
designation; and  
 
(ii)  in the case of small or mini  serving containers, a minimum letter size of 
1mm for lower case vowels shall apply.  
 
(b) The additional particulars on the main panel , where applicable.  
 
(c) The name and address  of the manufacturer,  packer , importer  or seller of that 
dairy product or imitation d airy product : Provided that in  the case where it is not 
possible to use the physical address a postal address with a telephone number  
may be used . 
 
(d) The date marking (i.e. "best before"  or "best quality before " or "use by" or 
"expiration " date)  or batch cod e or batch number .  
 
(e) The country of origin , which shall be declared as follows:  
 
(i) "Product of (name of country)" if all the main ingredients, processing and 
labour used to make the foodstuff  are from one specific country; or 
 
(ii) "Produced in (name of country)" , "Processed in (name of country)", 
"Manufactured in (name of country)", "Made in (name of country)" or 
similar words when a foodstuff is processed in a second coun try which 
changes its nature:  
 
(iii) Provided that t he words "Packed in (name of country)" may be  used in 
addition to the requirement  of sub-paragraph ( i) or ( ii) above.  
 
 (3) The particulars refe rred to in  sub-regulation (2) (a), (c) and (d) shall  be marked on an 
outer container in which more than one container of a dairy product or an imitation dairy  product is 
packed.  
 
(4) If a primary dairy product known as milk or cultured milk  is sold  from a tank  into the 
contai ner of the buyer, the tank from which such milk or cultured milk  is sold shall be marked in the 
immediate vicinity of the tap with the app licable class designation and the manner of heat treatment, e.g. 
‘’pasteurised” or if not heat treated, the expression “raw” or “unpasteurised” , in letters and figures of which 
the minimum ve rtical height is at least 50mm.  
 
(5) (a)  In the case of a multip ack, only the particula rs prescribed in  sub-regulation  (2)(a ) 
shall be indicated on the individual containers : Provided that such individual 
containers  may not be sold loose and that the outer container or the foil lid is 
marked with  all the prescribed marking requirements.  
 
(b)  In the case of a small or mini serving container, only the particulars prescribed in 
sub-regulation (2)(a) shall be indicated on the individual containers: Provided 
that -- 
 
  
39 (i) small or mini serving containers shall be exempted from having to indicate 
these particulars in instances where it is technically not p ractical  to print on 
the type packaging material used  due to the nature thereof; and  
 
(ii) the outer container containing the small or mini serving containers shall be 
marked with al l the prescribed marking requirements and in the prescribed 
letter sizes.  
 
(6) If a primary dairy product known as cheese is cut and packed in the retail trade, the 
container or wrapper thereof shall be provided with a label  indicating the particulars referred to in sub -
regulation ( 2)(a), (c), (d) and (e) and regulation 30. 
 
(7) No word or expression may be bigger than the class designation unless it  is -- 
 
(a) a registered trade mark or trade name : Provided that  -- 
 
 (i)  in the case of trade marks or trade names still in the process of registration 
under the Trade Marks Act (No. 194 of 1993) --  
 
(aa) proof can be provided to the Executive Officer or inspector by the 
manufacturer, packer, retailer or importer that  the owner of such 
proposed trade  mark or trade nam e has already filed for the 
registration  with the registrar of trade marks prior to the launch of 
the dairy or imitation dairy product(s) on which it will be used;  and 
 
(bb) the proposed trade mark or trade name  concerned  shall not 
contravene an y other pro vision of these regulation s; and  
 
 (ii) if the application for registration of a proposed trade mark or trade name 
has been unsuccessful or cancell ed, the owner  shall be responsible to 
change the labels as soon as possible  in order to comply with the  provi sion 
of these regulation s.   
 
(b) the name that is used in connection with the sale of  the cheese specified in Table 
11: Provided that the difference in letter size may not  exceed  5 mm;  
 
(c)    words communicating to the consumer that a particular product is new, has been 
produced according to a new recipe and/or is on promotion for a limited period 
(i.e. a maximum of 12 months).  E.g.: ‘new’, ‘try me I’m new’, ‘new recipe’, ‘on 
promotion’, ‘on sale’, etc .;  
 
(d) words and/or wording appearing in a mark/ symbol/ em blem communicating that 
a particular product (or range of products) has won e.g. first prize, has been 
awarded a certain accolade or has been judged best in its class, etc. in a 
competition only: Provided that any words or wording appearing in a mark/ 
symb ol/ emblem – 
 
(i) shall not contravene the restrictions i n sub -regulations 32(3)(a), (4),  (5), (6) 
and (7) ; and  
 
(ii) which has been allowed for prior to 27 March 2015 shall not be subject to 
the restrictions in sub -paragraph (i): Provided further that the owne r(s) of 
such mark/ symbol/ emblem shall, on request, provide the Executive 
Officer with the necessa ry written proof in this regard;  
 
(e) an expression indicating the nett and/or drained mass, or volume indication as 
prescribed by the Legal Metrology Act, 2014 (Act No. 9 of 2014);  
 
  
40 (f) words, figures or expressions used to communicate the allocated flavour strength 
linked to the maturity of a particular type of cheese indicated on their own or 
when appearing as part of e.g. an emblem or icon ; or  
 
(g) a GI designation  (e.g. “Protected Designation of Origin”, “Protected Geographical 
Indication”, etc.) and/or its corresponding acronym (e.g. “PDO”, “PGI”, etc.) used  
to indicate that the dairy product concerned is a registered and protected GI in 
the country of origin conc erned.  
 
Indication of class designation  
 
27. (1) (a)  The class designation of a dairy product or an imitation dairy product shall  be -- 
 
(i) the applicable class designation or the alternate class designation as 
specified in regulation s 3 and 23; or 
 
(ii) any combination of the class designation and the alternate class 
designation : Provided that the designation shall represent the true 
description  of the product concerned . 
 
(b) In a case of a dairy product that qualifies as a modified dairy product, the wo rd 
“modified” shall form part of the class designation or the alternate class 
designation.  
  
(2) In the case of multipacks only , and subject to the provisions of regulation 26(5)(a), the 
class designation may be indicated as follows on the outer container or foil lid (i.e. on the top side of the 
multipack):  
(a) By combining the class designations:  
  E.g.  
3 variants of fruit yoghurt packed together - ‘fat free strawberry, pear and grape 
yoghurt’;  
3 variants of flavoured yoghurt packed together – ‘fat free choc olate, vanilla and 
blueberry flavoured yoghurt’; etc.  
 
OR 
 
(b) By using the generic class designation:  
 E.g.: 
 3 variants of fruit yoghurt packed together - ‘fat free fruit yoghurt’; ‘fat free yoghurt 
with fruit’  
3 variants of flavoured yoghurt packed together  – ‘fat free flavoured yoghurt’  
 
(c) The provisions  in paragraphs ( a) and ( b) above are sub ject to the following 
requirements : 
 
(i) The various fruits/foodstuffs or flavours that make up the multipack 
concerned shall be communicated on the outer container or f oil lid (i.e. on 
the top side of the multipack ): 
 
 E.g.: 
Pear  
 
 Strawberry  
 
Fat Free  Grape  
 
 
Pear  Fruit Yoghurt  
 
Strawberry   
 
Grape  
Note: If flavoured, the individual flavour indicators should read e.g., ‘strawberry 
flavoured’   
41  
   OR 
 
  
Fat Free  
Fruit Yoghurt   
 
 
 Pear  
Strawberry  
Grape   
 
 
Note: If flavoured, the individual flavour indicators should read e.g., ‘strawberry 
flavoured’  
 
   OR 
 
Pear  
 
 Strawberry  
 
Fat Free Strawberry, 
Pear  Grape  
 
 
 
Pear  & Grape Yoghurt  
 
 
Strawberry   
 
 
Grape  
Note: If flavou red, the individual flavour indicators should read e.g., ‘strawberry 
flavoured’  
   
  OR 
 
Fat Free  
Yoghurt  
 
Pear  
 Fat Free  
Yoghurt  
 
Strawberry  Fat Free  
Yoghurt  
 
Apricot  
 
Pear  
 
Fat Free  
Yoghurt   
Strawberry  
 
Fat Free  
Yoghurt   
Apricot  
 
Fat Free  
Yoghurt  
Note: If flavoured, the individual flavour indicators should read e.g., ‘strawberry 
flavoured’  
   
(3) In the case of other dairy products or  imitation dairy products of which the class 
designation or  the alternate class designation thereof is not provided  for by th ese regulation s, the class 
designation shall be the true description of the product concerned : Provided  that it is not misleading and 
that in the case of modified dairy products or imitation dairy products the word “modified” or “imitation” , as 
the case may be , shall form part of the class designation.  
 
(4) The class designation may be marked in altered word sequence : Provided that the 
altered word sequence does not constitute a misrepresentation , or does not directly or by implication 
create a mi sleading impression regarding the quality, nature, origin , class  or composition of that  dairy 
product or imitation dairy product concerned.   
 
Additions to class designation  
 
28. (1) In the case of reconstituted or recombined milk, the word “ reconstituted” or “recombined” 
shall form part of the class designation.  
 
  
42 (2) If a primary product has been obtained from the milk of an animal other than a cow of the 
bovine specie, the applicable class designation for that product shall be preceded by the nam e of the 
specie of the animal concerned.  
 
 (3) If a flavour ing has been added to a dairy product or an imitation dairy product in order to 
render a distinctive specific flavour thereto, the class designation for that product shall be preceded by the 
descriptive nam e for the distinctive flavour concerned and the expression “X Flavoured” , or followed by 
the expression “with X Flavour” or “with X Flavouring”, where “X” indicates the name(s) of the 
flavouring(s) used unless the flavourant concerned has been added  with t he intention  to enhance the 
flavour of the fruit or added foodstuff concerned.  
 
(4) Subject to the provisions of regulation 11(2), the applic able class designation shall 
include the actual name of the foodstuff  or fruit  added  if a foodstuff or fruit has b een added to a dairy 
product or imitation dairy product : Provided that the following collective names/descriptions instead of 
listing all the added fruits and/or foodstuffs as part of the class designation  may be used:  
 
(a) In the case of mixed fruits :     
  
(i) The expression ‘ mixed fruit ’ where two or more kinds of fruit have 
been added to the dairy or imitation dairy product: Provided further that 
in the case where a common, collective name exists for a group of 
fruits belonging to the same genus (e.g. ‘c itrus’, ‘stone fruit’, etc.) the 
word ‘fruit’ in the expression may either be preceded or replaced in 
totality by the collective name if only fruits belonging to the specific 
genus have been added to the dairy or imitation dairy product.  
E.g. ‘low fat mixed c itrus yoghurt’  
 
(ii) The expression ‘ fruit cocktail ’ where three or more kinds of fruit have 
been than added to the d airy or imitation dairy product.  
 E.g. ‘low fat fruit cocktail yoghurt’  
 
(b) In the case of mixed herbs : 
 
(i) The expression ‘ mixed herbs ’ wher e a mixture of two or more kinds of 
herbs has been added to the dairy or imitation dairy product.  
 E.g. ‘full fat cottage cheese with mixed herbs’  
 
(c) In the case of other added foodstuffs  : 
 
(i) Where a common, collective name exists for the added foodstuffs , 
such collective name may be used.  
   E.g. ‘full fat cottage cheese with chillies’  
 
(d) The provisions  in paragraphs ( a), (b) and ( c) above are sub ject to the following 
requirements : 
 
(i)   All the fruits and/or added foodstuffs shall be listed in the ingredi ents 
list as prescribed by the regulations published under the Foodstuffs, 
Cosmetics and Disinfectants Act, 1972, (Act No.54 of 1972).  
 
(ii) Depictions of the added fruits and/or other foodstuffs should preferably 
appear on the main panel to inform the con sumer, and such depictions 
shall always correspond with the list of ingredients.  
 
(iii) The use of “variant names ” (e.g. ‘Breakfast fruit’; ‘Fruit of the Cape’; 
etc.) in addition to and separately from the class designation or 
alternative class designation  to distinguish between the different  
43 variants of dairy or imitation dairy products on the main panel, is 
permissible: Provided that such names shall not be misleading . 
 
(5) The expression “plain” may form part of the class designation  and/or be indicated on its 
own if no foodstuff , fruit or flavouring has been added to a dairy product or imitation dairy product . 
 
(6) The word  “with” in the class designation of a composite dairy product or imitation dairy 
product may be omitted : Provided that the indication  of the class designation is not misleading.  
 
(7) The words used to describe the texture or appearance e.g. “chunky ”, “smooth”,  etc. may 
form part of the class designation  and/or be indicated on its own : Provided that such description is  not 
misleading.  
 
(8) The indication “smoked” or “X smoked” (where “X” indicates the word ‘wood’ only or the 
name of a specific type of wood used for smoking) may form part of the class designation  and/or be 
indicated on its own  in the case of cheese that have been subjecte d to a smoking process.  
 
(9) The claim “lactose free”, or indications with a similar meaning, may form part of the class 
designation and/or be indicated on its own in  the case where dairy products meet the requirements for 
this claim as prescribed by the r egulations published under the Foodstuffs, Cosmetics & Disinfectants 
Act, 1972 (Act No. 54 of 1972).  
 
 (10) The expression “fresh” may form part of the class designation  and/or be indicated on its   
own in the case of –  
 
(a) prepared custard: Provided that th e prepared custard does not contain  any 
preservatives, and is only chilled as well as  displayed for sale in a refrigerator ; 
 
(b) pasteurised, ultra pasteurised and unpasteurised /raw milk containing no food 
additives or added foodstuff ; and  
  
(c) pasteurised , ultra  pasteurised  and unpasteurised/raw cream  containing no food 
additives or added foodstuff.  
 
(11) The expression “mature” may form part of the class designation  and/or be indicated on its 
own in the case of cheese only: Provided that -- 
 
(a)  subject to the requ irements in regulation 13( 6), the cheese has been ripened for 
the applicable minimum ripening period specified in column 7 of Table 11;  and 
 
(b) the cheese has broken down sufficiently.  
 
(12) The expression “instant” ’ may form part of the class designation and/or be indicated on 
its own in the case of dairy products only: Provided that the conditions in regulation 32(8) have been met.  
 
(13) The expression “non-dairy” or “dairy free” may form part of the class designation and/or 
be indicated on its own in the ca se of imitation dairy products only: Provided that the condition in 
regulation 32(9) has been met.  
 
 (14) The expression “dried” may form part of  the class designation and/or be indicated on its 
own in the case of cheese: Provided  that the cheese concerned  has been subjected to the  drying 
process . 
 
Additional particulars on  the main panel  
 
29. (1) The main panel of a container of a primary dairy pro duct of the type known as dairy 
powder blend and dairy li quid blend  shall be marked with a product descr iption  of the product concerned: 
Provided that  – 
 
  
44 (a) such product description shall  consist of an indication of the descriptive names of 
the main dairy ingredients of the product concerned, indicated in descending 
order of  mass; and 
 
(b) the letter size of the  indication of the descriptive names referred to in  paragraph  
(a) shall not be less than 50 per cent of the  size of the class designation.  
 
(2) (a) If vegetable fat, marine fat and/or animal fat is a constituent of a modified dairy 
product or an imitation dairy product , the expression ‘with (name of the fat)” shall 
immediately follow t he class designation in a letter  size not less than 50 per cent 
of the size of the class designation, except in the case where the class 
designation includes the indication of  the added fat.  
 
(b) The requirements of sub -regulation (2) (a) shall be indicated in letter s of the same 
colour and font as the class designation.   
 
(3) If a dairy product or an imitation da iry product has been sweetened, t he expression 
"sweetened" shall be in dicated on the main p anel of a container thereof  in a letter size of at least 2 mm in 
height for lower case vowels . 
 
(4) If the types of primary dairy products known as milk and cream  have been heat treated , 
the manner of processing thereof shall be includ ed on the main panel  in close proximity to the class 
designation  in a letter size not less than 50 per cent of the size of the class  designation.  
 
(5) The provisions of sub -regulation (4) shall apply to fermented dairy prod ucts if it is 
subjected to heat treatment after fermentation : Provided that the applicable class designation for the dairy 
product concerned shall be “heat treated fermented milk”  or “heat treated dairy product” . 
 
(6) If the types of primary dairy products known as milk and cream have not  been  heat 
treated as contemplated in sub -regulation (4), the applicable class designation for that product shall 
include the expression "Unpasteurized" or "Raw".  
 
(7) The expression “long life ” may be indicated on the label of  commercially sterile  dairy 
products.  
 
(8) The expression “e xtended shelf life” may be indicated on the container of milk if the milk 
has been treated in a suitable manner  to ensure that all pathogens are destroyed and that the product is 
not microbiologically degraded when stored uno pened at 6 -8°C for at least 21 days , excluding  UHT and 
sterilised  milk. 
 
 (9) In the case of imported cheese enjoying protection as Geographical Indications under the 
EU SADC Economic Partnership Agreement ( refer to regulation 13, Table 12 ), the indication  of “Protected 
Designation of Origin” or “PDO”, or “Protected Geographical Indication” or “ PGI”, as the case may be,  
shall be marked on each container as prescribed by the European Union legislation concerned.  
 
 (10) In the case of imported GI name d cheese s, excluding the cheeses registered as  
Geographical Indications under the EU SADC EPA referred to in sub -regulation (9), originating from a 
World Trade Organisation (WTO) member country, the designations (e.g. “Protected Designation of 
Origin”, “Protected Geographical Indication”, etc.) or their corresponding abbreviation s (e.g. “PDO”, “PGI”, 
etc.) used to indi cate that the cheese name concerned is a registered and protected GI, shall be marked 
on each container in the manner prescribed by the country of or igin concerned . 
 
Indicating the date marking or batch code or batch number  
 
30. (1) Each  container of a dairy and imitation dairy product shall be  clearly marked with the date 
marking or  batch  code or batch number  in such a way that the specific batch is easily identifiable and 
traceable . 
 
(2) (a) If a date marking appears on a container – 
 
 
  
45 (i) it shall be preceded by appropriate wording “best before” or “best quality 
before ” and/or “use by”, and/or “expiration  date”, depending on the nature 
of the dairy product or imitation dairy product concerned;  
 
(ii) abbreviations of the preceding wording shall not be allowed, except in the 
case of “best before” where the abbreviation “BB” may be used;  
 
(iii) the date sequence shall be “day -month -year” (i.e. “dd/mm/y yyy”) when 
numbers only are used: Provided that in the case of imported products 
where an altered date sequence is used, the month shall be indicated in 
letters, either written out in full or abbreviated, and the year shall be 
written out in full; and  
 
(iv) it shall not be removed or altered by any person.  
 
(b) If dairy products or imitation dairy products are packed in an outer container, 
which  will during normal usage be discarded by the consumer, the date marking 
shall, if indicated, appear on each indi vidual container that will be retained by the 
consumer until consumption.  
 
Additional particulars on containers  
 
31. (1) A container of a powdered dairy product or powdered imitation dairy product  shall be 
marked with directions for the reconstitution the reof in order to obtain a final  ready -to-use product.  
 
(2) A container of butter and modified butter of the classes known as Medium Fat Butter, 
Medium Fat Butter with added foodstuff, Medium Fat Cultured Butter,  Medium Fat Modified Butter, 
Medium Fat Modif ied Butter with added foodstuff, Medium Fat Cultured Modified Butter and Medium Fat 
Cultured Modified Butter with added foodstuffs may be marked with the expression “not ideal for frying  
(purposes) ”. 
  
(3) If the fat content of a dairy product or an imitat ion d airy product is indicated on the 
container thereof, the indicated fat content  of the product concerned shall  not differ by more than 15 per 
cent calculated  from the actual fat content thereof.  
 
Restricted particulars on containers  and outer containers   
 
32. (1) Subject to the provisions of sub -regulation (2) -- 
 
(a) no class designation other than the applicable class designation of a dairy 
product or an imitation dairy product shall, except in the circumstances set out in 
regulation 29, be marked  on a container  thereof; and  
 
(b) no word or expression which so nearly resembles the class designation of a dairy 
product that it could be misleading with regard to the composition of an imitation 
dairy product shall be marked on the container  of such imitatio n dairy product.  
 
(2) If the class designation of a dairy product, or a word or expression referred to in sub -
regulation (1)( b), forms part of a registered trade mark that has been in use  before  20 November 1987 , 
such trade mark may be marked on a containe r of an imitation dairy product if -- 
 
(a) the registered  trade mark is framed clearly on the container of the imitation dairy 
product concerned; and  
 
(b) an abbreviation of the trade mark symbol  that is permissible under the Trade 
Marks Act, 1993 (Act No. 194 of 199 3), is marked within such frame.  
 
(3) (a) No word, mark, illustration, depiction or other method of expression that 
constitutes a misrepresentation or directly or by implication creates or may create 
a misleading impression regarding the quality , nature, class, origin or composition 
of a dairy product or an imitation dairy product shall be marked on a container of 
such product.   
46  
(b) The provisions of  paragraph (a) above  shall, in the case of an imitation dairy 
product of the type known as imitat ion milk product, not be construed so as to 
include a prohibition on an illustration or depiction of a drinking glass or glass jug  
containing a liquid with a white colour . 
 
 (4) No registered trade mark or brand name which may possibly, directly or by impl ication, 
be misleading or create a false impression of the contents of a container  or outer container  containing a 
dairy product or an imitation dairy product, shall appear on such a container . 
 
(5) The words "natural", "super", "extra",  “pure”, “fine”  or any other word or expression that 
directly or by implication creates or may create the impression that a dairy product or an imitation dairy 
product is of a special or particular quality shall not be marked on th e container of such product.  
 
(6) No claim r egarding the absence of any substance that does not normally occur in a dairy 
product or an imitation dairy product shall be marked on the container of such product, except in the 
cases where  the negative claim  is allowed for in the regulations published u nder the Foodstuffs , 
Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972).  
 
(7) No comparison with or reference to the respective merits or demerits of dairy products 
against imitation dairy products, whether relevant or not, shall be marked on the c ontainer of a dairy 
product and an imitation dairy product.  
 
(8) The word “instant” may only be marked on the container of a dairy product if such 
product, when reconstituted in accordance  with the usage instructions thereof, will disperse in wat er at 
20°C within 60 seconds when stirred.  
 
(9) An imitation dairy product labelled as “non -dairy” or “dairy  free” shall not contain any 
dairy ingredients.  
 
(10) Subject to  the provisions of regulation 11(2), d epictions, illustrations or expressions which 
emphasise the p resence of the added foodstuff or fruit in a dairy product or imitation dairy product shall 
only be allowed if the requirements  on Quantitative Ingredient Declarations (QUID) , as specified in the 
regulations published under the Foodstuffs , Cosmetics a nd Disinfect ants Act, 1972 (Act No. 54 of 1972), 
have been complied with.  
 
(11) The provisions of this regulation shall also apply to particulars that are marked on -- 
 
(a) an outer container in which one or more separate containers of a dairy product or 
an im itation dairy product is packed;  
 
(b) a notice board displayed at or in the immediate vicinity  of a dairy product or an 
imitation  dairy product tha t is kept or displayed for sale; and  
 
(c) all advertisements for dairy and imitation dairy products.  
 
Sampling  and inspection   
33. (1) For the purpose of inspection for quality control an inspector shall take such samples of 
a product, material, substance or other article in question as he or she may deem necessary.  
 
(2)  The methods to be employed when a sample of a da iry product or an  imitation dairy 
product is taken with a view to an analysis referred to in regulation 3 4 shall be as set out in the latest 
version of ISO 707 /IDF 050: “Milk and Milk products – Guidance on sampling ” published jointly by ISO  
and the Intern ational Dairy Federation  (IDF). 
 
Methods of analysis  
 
34. (1) The methods to be employed and the procedure to be  followed in connection with the 
determination of a property specified in column 1 of Table 23, of a dairy product or an imitation dairy 
product  shall be as set out in the publication of the International Dairy Federation  (IDF) , the number, year 
of publication and title of which are respectively specified in columns 2,3 and 4 of the said table opposite  
47 thereto (these methods are published as joint  IDF/ISO Standards and are also available from ISO).  
 
(2) Notwithstanding item (1) above , any other method which is accepted and approved by 
ISO or the CODEX Alimentarius may be used: Provided that – 
 
(a) the method concerned has been validated;  
 
(b) the laborato ry concerned employing this method has been accredited (e.g. by 
SANAS); and  
 
(c) the laboratory concerned conducts profic iency testing/ inter -laboratory 
comparisons.   
 
TABLE 23 
METHODS OF ANALYSIS  
 
Nature of 
determination  No. of  
publication  Date  
issued  Title 
1 2 3 4 
1.     Count - Colony 
forming units 
(fermented milk 
products)  ISO 6611  
IDF 94  2004  
 Colony forming units of yeasts and/or moulds  
(Colony count at 25 °C)  
ISO 20128  
IDF 192  2006  
 Lactobacillus acidophilus   
 (Colony count at 37 °C)  
ISO 7889  
IDF 117  
 2003  
 
 Lactobacillus delbrueckii subsp bulgaricus & 
Streptococcus thermophilus  
(Colony count at 37 °C)  
ISO 27205  
IDF 149  
(Annex A)  2010  Microorganisms constituting the starter culture  
(Colony count at 25 °C, 30 °C, 37 °C and 45 °C 
accordi ng to the starter organism in question)  
2. Fat content  ISO 1211  
IDF 001  2010  Milk - Determination of  fat content -  Gravimetric 
method  (Reference method)  
ISO 1735  
IDF 005  2004  Cheese and processed cheese products – 
Determination of  fat content – Grav imetric method 
(Reference method)  
ISO 1736  
IDF 009  2008  Dried milk and dried milk products - Determination of  
fat content – Gravimetric method (Reference 
method)  
ISO 1737  
IDF 013  2008  Evaporated milk and sweetened condensed milk - 
Determination of  fa t content  - Gravimetric method 
(Reference method)  
ISO 2450  
IDF 016  2008  Cream - Determination of  fat content – Gravimetric 
method (Reference method)  
ISO 7208  
IDF 022  2008  Skimmed milk, whey and buttermilk - Determination 
of fat content  - Gravimetric  method (Reference 
method)  
ISO 488  
IDF 105  2008  Milk - Determination of fat content - Gerber 
butyrometers  
3. Milk protein 
content  ISO 8968 -1 
IDF 20 -1 2001  Milk - Determination of nitrogen content – Part 1: 
Kjeldahl method  (including calculation of crud e 
protein content)  
ISO 8968 -2 
IDF 20 -2 2001  Milk – Determination of  nitrogen content  - Part 2: 
Block -digestion method (Macro method) (including 
calculation of crude protein content)  
ISO 8968 -3 
IDF 20 -3 2004  Milk – Determination of nitrogen content – Part 3: 
Block -digestion method (Semi -micro rapid routine 
method) (including calculation of crude protein 
content)  
4. Total solids  ISO 5534  
IDF 004  2004  Cheese and processed cheese – Determination of 
the total solids content (Reference method)  
IDF 15B  2010 Sweetened condensed milk – Determination of the 
total solids content (Reference method)   
48 Nature of 
determination  No. of  
publication  Date  
issued  Title 
1 2 3 4 
IDF 21B  2010  Milk, cream and evaporated milk – Determination of 
total solids content (Reference method)  
5. Moisture content   ISO 5536  
IDF 023  2009  Milkfat product s - Determination of water content  - 
Karl Fisher method  
ISO 5537  
IDF 026  2004  Dried milk - Determination of moisture content 
(Reference method)  
ISO 8851 -1 
IDF 191 -1 2004  Butter - Determination of moisture, non -fat solids and 
fat contents (Routine meth ods) – Part 1: 
Determination of moisture content  
6. Freezing point  ISO 5764  
IDF 108  2009  Milk - Determination of freezing point - Thermistor 
cryoscope method (Reference method)  
7. Salt content  ISO 1738  
IDF 012  2004  Butter - Determination of  the salt  co ntent  
 ISO 5943  
IDF 088  2006  Cheese and processed cheese products - 
Determination of chloride content  - Potentiometric 
titration method  
8. Moisture, solids -
non-fat and fat 
content (butter 
only)  ISO 3727 -1 
IDF 080 -1 2001  
 Butter - Determination of moist ure,  non -fat solids 
and fat contents – 
ISO 3727 -2 
IDF 080 -2 2001  
 Part 1: Determination of moisture content (Reference 
method)  
ISO 3727 -3 
IDF 080 -3 2003  Part 2: Determination of non -fat  solids content 
(Reference method)  
Part 3: Calculation of fat con tent 
9. Dispersibility and 
wettability  IDF 87  1979  Instant dried milk - Determination of the dispersibility 
and wettability  
10.   Lactoperoxidase  ISO/TS 17193  
IDF 208  2011  Determination of the lactoperoxidase activity - 
Photometric method (Reference method)  
11.   β-Lactoglobulin  ISO 13875  
IDF 178  2005  Determination of acid -soluble beta -lactoglobulin 
content - Reverse -phase HPLC method  
 
Offences and penalties  
 
35. Any perso n who contravenes or fails to comply with the provisions of these regulations shall be 
guilty of an offence and upon conviction be liable to a fine or to imprisonment in accordance with section 
11 of the Act.