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CODEX STANDARD FOR EVAPORATED MILKS

CODEX STAN A-3-1971, Rev.1-1999

1

SCOPE

This Standard applies to evaporated milks, intended for direct consumption or further processing, inconformity with the description in Section 2 of this Standard.

2DESCRIPTION

Evaporated milks are milk products which can be obtained by the partial removal of water from milkby heat, or by any other process which leads to a product of the same composition andcharacteristics. The fat and/or protein content of the milk may have been adjusted, only to complywith the compositional requirements in Section 3 of this Standard, by the addition and/or withdrawalof milk constituents in such a way as not to alter the whey protein to casein ratio of the milk beingadjusted.

33.1

ESSENTIAL COMPOSITION & QUALITY FACTORSRAW MATERIALS

Milk and milk powders*, cream and cream powders*, milkfat products*.The following milk products are allowed for protein adjustment purposes:- milk retentate- milk permeate

Milk retentate is the product obtained by concentrating milk protein by

ultrafiltration of milk, partly skimmed milk, or skimmed milk;

Milk permeate is the product obtained by removing milk proteins andmilkfat from milk, partly skimmed milk, or skimmed milk by ultrafiltration;and

- lactose *.

*

For specification, see relevant Codex standard.

3.2PERMITTED INGREDIENTS

Potable waterSodium chloride.

3.3COMPOSITIONEvaporated milk

Minimum milkfat

Minimum milk solids**

Minimum milk protein in milk solids-not-fat**

7.5% m/m25% m/m34% m/m 1% m/m20% m/m34% m/m

More than 1% and less than 7.5% m/m20% m/m34% m/m

Evaporated skimmed milk

Maximum milkfat

Minimum milk solids**

Minimum milk protein in milk solids-not-fat**

Evaporated partly skimmed milk

Milkfat

Minimum milk solids**

Minimum milk protein in milk solids-not-fat**

CODEX STAN A-3Page 2 of 3

Evaporated high-fat milk

Minimum milkfat

Minimum milk solids-not-fat**

Minimum milk protein in milk solids-not-fat**

15% m/m11.5% m/m34% m/m

** The milk solids and milk solids-not-fat content include water of crystallization of the lactose.

4FOOD ADDITIVES

Only those food additives listed below may be used and only within the limits specified.

INS No.

508509331332333170339340341450451452500501407322

NameFirming agents

Potassium chlorideCalcium chloride

Maximum Level

)2 g/kg singly or 3 g/kg in combination, expressed as)anhydrous substances

)

)2 g/kg singly or 3 g/kg in combination, expressed as)anhydrous substances

))))

)2 g/kg singly or 3 g/kg in combination, expressed as)anhydrous substances)))150 mg/kgLimited by GMP

Stabilizers

Sodium citratesPotassium citratesCalcium citrates

Acidity Regulators

Calcium carbonatesSodium phosphatesPotassium phosphatesCalcium phosphatesDiphosphatesTriphosphatesPolyphosphatesSodium carbonatesPotassium carbonates

Thickener

Carrageenan

Emulsifier

Lecithins

55.1

CONTAMINANTSHEAVY METALS

The products covered by this Standard shall comply with the maximum limits established by theCodex Alimentarius Commission.

5.2PESTICIDE RESIDUES

The products covered by this Standard shall comply with the maximum residue limits established bythe Codex Alimentarius Commission.

6

6.1

HYGIENE

It is recommended that the products covered by the provisions of this standard be prepared andhandled in accordance with the appropriate Sections of the Recommended International Code ofPractice - General Principles of Food Hygiene (CAC/RCP 1-1969, Rev.3-1997), and other relevantCodex texts such as Codes of Hygienic Practice and Codes of Practice.

From raw material production to the point of consumption, the products covered by this standardshould be subject to a combination of control measures, which may include, for example,

6.2

CODEX STAN A-3Page 3 of 3

pasteurization, and these should be shown to achieve the appropriate level of public healthprotection.

6.3

The products should comply with any microbiological criteria established in accordance with thePrinciples for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL 21-1997).

7LABELLING

In addition to the provisions of the Codex General Standard for the Labelling of Prepackaged Foods(CODEX STAN 1-1985, Rev.1-1991; Codex Alimentarius, Volume 1A) and the General Standardfor the Use of Dairy Terms (CODEX STAN 206-1999), the following specific provisions apply:

7.1NAME OF THE FOOD

The name of the food shall beEvaporated milk

Evaporated skimmed milk

Evaporated partly skimmed milkEvaporated high-fat milk

)

)according to the composition specified in)Section 3)

Evaporated partly skimmed milk may be designated “evaporated semi-skimmed milk” if the milkfatcontent is 4.0 - 4.5% and the minimum milk solids is 24% m/m.

7.2DECLARATION OF MILKFAT CONTENT

If the consumer would be misled by the omission, the milkfat content shall be declared in a mannerfound acceptable in the country of sale to the final consumer, either (i) as a percentage by mass orvolume, or (ii) in grams per serving as quantified in the label provided that the number of servings isstated.

7.3DECLARATION OF MILK PROTEIN

If the consumer would be misled by the omission, the milk protein content shall be declared in amanner acceptable in the country of sale to the final consumer, either as (i) a percentage by mass orvolume, or (ii) grams per serving as quantified in the label provided that the number of servings isstated.

7.4LIST OF INGREDIENTS

Notwithstanding the provision of Section 4.2.1 of the General Standard for the Labelling ofPrepackaged Foods (CODEX STAN 1-1985, Rev.1-1991; Codex Alimentarius, Volume 1A), milkproducts used only for protein adjustment need not be declared.

7.5LABELLING OF NON-RETAIL CONTAINERS

Information required in Section 7 of this Standards and Sections 4.1 to 4.8 of the General Standardfor the Labelling of Prepackaged Foods (CODEX STAN 1-1985, Rev.1-1991; Codex Alimentarius,Volume 1A), and, if necessary, storage instructions, shall be given either on the container or inaccompanying documents, except that the name of the product, lot identification, and the name andaddress of the manufacturer or packer shall appear on the container. However, lot identification, andthe name and address of the manufacturer or packer may be replaced by an identification mark,provided that such a mark is clearly identifiable with the accompanying documents.

8METHODS OF SAMPLING & ANALYSIS

See Codex Alimentarius, Volume 13.