The Consumer Education Project of Milk SA

What is different in the new regulation?

According to the new dairy and imitation dairy products Regulation R260, one of the important changes is that the fat classes for milk have been redefined. The new fat classes will give consumers more choice when buying dairy products.
The most notable change is that a medium-fat class has been introduced. Milk in this class has a fat content of 1.5% to 3.3%. Previously, low-fat milk was classified as having 0.5% to 2.5% fat. According to the new definition, the fat content of low-fat milk should now be 0.5% to 1.5%. Therefore, 2% milk will no longer be classified as low-fat, but as 2% medium-fat milk.

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Latest Questions

How are the new fat classes defined?

How are the new fat classes defined?

The following table outlines the new fat classes for milk. ...
What is the protein content of milk in the different fat classes?

What is the protein content of milk in the different fat classes?

Regulation 260 stipulates a minimum protein content of 3% in milk, calculated for fat-free milk. Typ...
What is the carbohydrate content of milk?

What is the carbohydrate content of milk?

The carbohydrate (lactose) content of milk is typically 4.8%, but can vary between 4.7% and 5.0% acr...
Does the new regulation also apply to yoghurt and cheese?

Does the new regulation also apply to yoghurt and cheese?

Yes, the redefinition of the fat-classes also affects other dairy products. Regulation 260 provides ...
Why was the regulation revised?

Why was the regulation revised?

The changes are a result of factors such as technological advances, new product innovation due to re...
When do companies have to comply with the new regulation?

When do companies have to comply with the new regulation?

The Department of Agriculture, Forestry and Fisheries confirmed that Regulation R260, published in t...
Our Expert
Jompie Burger
Jompie Burger

Dairy Standard Agency

Jompie Burger from the Dairy Standard Agency
www.dairystandard.co.za

Jompie Burger is the Managing Director of the Dairy Standard Agency (DSA), an independent non-profit organisation which primary objective is to promote dairy quality (product composition) and safety in the interest of the industry and the consumer.