13.4 Standard on sweetened condensed milk

13-4

(1) This Standard applies to sweetened condensed milk, intended for direct consumption or further processing. This Standard applies in conformity with Codex Standard A-4-1971 and its revisions.

(2) Sweetened condensed milks are milk products which can be obtained by the partial removal of water from milk with the addition of sugar, or by any other process which leads to a product of the same composition and characteristics. The fat and/or protein content of the milk may have been adjusted, only to comply with the compositional requirements in subparagraph (4), by the addition and/or withdrawal of milk constituents in such a way as not to alter the whey protein to casein ratio of the milk being adjusted.

(3) The only ingredients permitted in evaporated milk other than the milk itself and additives permitted in the Codex General Standard on Food Additives, shall be potable water, sodium chloride, sucrose and other sugars in accordance with good manufacturing practice.

(4) The following compositional requirements shall be met for each of the products identified—

• (a)sweetened condensed milk—
  • (i)minimum milkfat shall be 8% m/m
  • (ii)minimum milk solids shall be 28% m/m
  • (iii)minimum milk protein in milk solids-not-fat shall be 34% m/m.
• (b)sweetened condensed skimmed milk—
  • (i)maximum milkfat shall be 1% m/m
  • (ii)minimum milk solids shall be 24% m/m
  • (iii)minimum milk protein in milk solids-not-fat shall be 34% m/m; and
• (c)sweetened condensed partly skimmed milk—
  • (i)milkfat shall be more than 1% and less than 8% m/m
  • (ii)minimum milk solids shall be 24% m/m
  • (iii)minimum milk protein in milk solids-not-fat shall be 34% m/m
  • (iv)minimum milk solids not fat shall be 20% m/m.

(5) Sweetened condensed high-fat milk as defined by Codex shall not be permitted for sale in Fiji unless otherwise permitted by the Board.

(6) In addition to the general requirements on labeling of pre-packaged foods—

• (a)the name of food shall be in accordance with the compositional requirements specified in subparagraph (4);
• (b)the milkfat content shall be declared either (i) as a percentage by mass or volume, or (ii) in grams per serving as quantified in the label provided that the number of servings is stated; and
• (c)the milk protein content shall be declared in a manner acceptable in the country of sale to the final consumer, either as (i) a percentage by mass or volume, or (ii) grams per serving as quantified in the label provided that the number of servings is stated.