Table 2 – Skim Milk Powder (Instant Process) Grade Requirements Maximum Solubility Index for skim milk powder that bears the words "High Heat" or the abbreviation "High Temp." Table 1 – Skim Milk Powder (Spray-Dried) Grade Requirements (b) the requirements set out in subsection (1) other than paragraph (1) (a), except that its flavour and odour, when reconstituted, may lack freshness.(a) the requirements of the grade Canada 2 as set out in that table and.(2) A dairy product named in the heading of a table to this section that is graded Canada 2 must meet (g) not contain a pH adjusting agent, except in the case of acid-type whey powder.(f) when reconstituted, have unobjectionable flavour and odour, except in the case of whey powder, acid-type whey powder and a combination of skim milk powder and whey powder, which may have a slightly cooked or slightly scorched flavour and odour and.(e) be wholly free from black or brown particles visible to the naked eye except in the case of whey powder, acid-type whey powder and a combination of skim milk powder and whey powder, which must be substantially free from brown or black particles visible to the naked eye.(d) be white or cream in colour or, in the case of whey powder, acid-type whey powder and a combination of skim milk powder and whey powder, be light in colour.(b) be uniform in composition and colour.(a) meet the requirements of the grade Canada 1 as set out in that table.(1) A dairy product named in the heading of a table to this section graded Canada 1 must Grade Requirements for Other Dairy Productsĥ. (f) be uniform in size and regular in shape.(e) have, except in the case of marbled cheddar cheese, a characteristic uniform colour and.(d) have a clean, smooth and unbroken surface.(b) have reasonably compact and firm body.(a) have typical and desirable flavour and aroma.(f) salt that is dissolved, if it is added to the product.(e) uniform colour that is characteristic of the product and.(d) any moisture in the product reasonably well incorporated.(a) typical and desirable flavour, and in the case of cultured butter, slightly acidulous.Butter, calorie-reduced butter, dairy spread, light butter or lite butter and whey butter graded Canada 1 must have Grade Requirements for Butter and Butter Productsģ. (2) The figures in the schedule of dairy product grade names, referred to in subsection (1) may be white, or any uniform colour. (1) If the foods set out in section 1 are graded and the grade name is applied to the food, the grade name must be displayed as shown in the schedule of dairy product grade names. (2) The grades and grade names for dry milk products are Canada 1 and Canada 2.Ģ. (1) The grade and grade name for butter, calorie-reduced butter, dairy spread, light butter or lite butter, whey butter and cheddar cheese is Canada 1 (see Volume 9, Import Grade Requirements for grade names used for imported dairy products). Grade Requirements for Other Dairy Productsġ.Grade Requirements for Butter and Butter Products.Canadian Grade Compendium: Volume 4 – Dairy Products
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