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.
Regulation 260 stipulates a minimum protein content of 3% in milk, calculated for fat-free milk.
The carbohydrate (lactose) content of milk is typically 4.8%, but can vary between 4.7% and 5.0% across the different types of milk.
Yes, the redefinition of the fat-classes also affects other dairy products.
The changes are a result of factors such as technological advances, new product innovation due to research and development, and the need for aligning national legislation with international standards.
The Department of Agriculture, Forestry and Fisheries confirmed that Regulation R260, published in the Government Gazette on 27 March 2015, came into effect on 28 March 2016
