Dairy Regulation – Fat Content
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. Continue reading
How are the new fat classes defined?
Table of the new fat classes for milk. Continue reading
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. Continue reading
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% across the different types of milk. Continue reading
Does the new regulation also apply to yoghurt and cheese?
Yes, the redefinition of the fat-classes also affects other dairy products. Continue reading
Why was the regulation revised?
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. Continue reading
When do companies have to comply with the new regulation?
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 Continue reading
