Canada revises the provisions governing the compositional standards for cheese
The Government of Canada has clarified and harmonized the federal standards for the composition of the cheese. The amendments eliminate inconsistencies in current legislation - Dairy and Food and Drug Regulations - approved in relation to the ingredients in the cheese. Overall, these amendments clarify the composition of cheese for consumers and industry. It lays down a minimum amount of milk used for the production of different cheeses, but also other dairy products like milk powder, whey and milk protein concentrate.Bring them to facilitate a licensing system for importers of cheese as a way to enforce the rules consistently and fairly.Following comments received during the consultation period, amendments were made to the proposals pre-published June 16, 2007 in the
Canada Gazette, Part I. Specific provisions have been made to reduce fat cheeses and milk ultrafiltrate to clarify that they are used as ingredients for cheese. The new regulations come into force one year from December 13, 2007, in order to provide manufacturers and importers time to adjust to change. Copies of the proposed regulatory amendments are available on the website of the Canada Gazette canadagazette.gc.ca.Canadian Food Inspection