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Text consolidated by Valsts valodas centrs (State
Language Centre) with amending regulations of:
10 July 2012 [shall come
into force from 14 July 2012]
If a whole or part of a paragraph has been amended,
the date of the amending regulation appears in square
brackets at the end of the paragraph. If a whole
paragraph or sub-paragraph has been deleted, the date of
the deletion appears in square brackets beside the
deleted paragraph or sub-paragraph.
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Republic
of Latvia
Cabinet
Regulation No. 97
Riga, 1 February 2011
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Regulations Regarding Requirements
for the Classification, Quality and Labelling of Milk Products
and Composite Milk Products
Issued pursuant to
Section 4, Paragraph four
of the Law on the Supervision of the Handling of Food
and Section 21, Paragraph one
of the Consumer Rights Protection Law
1. This Regulation prescribes the requirements for the
classification, quality and labelling of milk products and
composite milk products.
2. The following terms shall be used in this Regulation:
2.1. milk products - products obtained from heat-treated milk
or from milk which has not undergone heat treatment and to which
only food additives or other processing aids have been added in
the production process. No component of milk in milk products
shall be replaced by another component in part or in whole;
2.2. composite milk products - products in which the content
of milk, milk products or components of milk is not less than 51%
and no component of milk is replaced by another component in part
or in whole. During the production process of composite milk
products food additives, other necessary processing aids and
other food products and components may be additionally added.
3. This Regulation shall not apply to:
3.1. drinking milk and milk fat products in compliance with
the requirements determined by the Council Regulation (EC) No
1234/2007 of 22 October 2007 establishing a common organisation
of agricultural markets and on specific provisions for certain
agricultural products (Single CMO Regulation);
3.2. dehydrated milk products in compliance with the
regulatory enactments regarding requirements for the
classification, quality and labelling of dehydrated milk products
and procedures for the assessment of the compliance of the
referred to products with such requirements; and
3.3. food caseins and caseinates in compliance with the
regulatory enactments regarding requirements for the quality,
classification and labelling for food caseins and caseinates and
procedures for the assessment of the compliance thereof.
4. The products referred to in Paragraph 1 of this Regulation
that in compliance with the regulatory enactments have been
produced or placed on the market in any of the Member States of
the European Union or Turkey or that in compliance with the
regulatory enactments have been produced in any of the Member
States of the European Economic Area, are allowed to be offered
in Latvia observing the principle of mutual recognition.
5. The compliance of milk products and composite milk products
with the requirements of this Regulation shall be supervised and
controlled by the Food and Veterinary Service.
6. General labelling requirements of milk products and
composite milk products are set out in the regulatory enactment
regarding labelling of food products.
7. Classification and quality indices of milk products are set
out in Annex to this Regulation.
8. Trade names of the products referred to in Annex to this
Regulation shall be used only for milk products and composite
milk products that are produced in accordance with the provisions
of Paragraph 2 of this Regulation.
9. The percentage content of milk fat in the trade name of the
product or next to it in the same field of vision shall be
indicated for:
9.1. reconstituted and recombined milk products;
9.2. sweet cream; and
9.3. sour cream.
10. If milk products and composite milk products are not
produced from cow's milk but from milk of other animal the trade
name or labelling of the product shall include an indication
regarding the animal the milk of which has been used.
11. If thermal, physical or chemical treatment has not been
included in the production process of products made of raw milk,
the labelling shall include and indication "Produced from raw
milk".
12. Trade name of the product "siers" [cheese] shall be
supplemented only with the name of the cheese variety or name
used traditionally.
13. The following information may be additionally indicated on
the labelling of cheese:
13.1. the type of ripening of cheese;
13.2. the cheese variety depending on the moisture content of
fat-free part (for example, hard, soft);
13.3. the cheese variety depending on the percentage content
of fat in dry matter (for example, fatty, light);
13.4. fat content in dry matter of cheese in per cent "…% fat
in dry matter".
14. If cheese quality indices, content and technology comply
with a particular name of the cheese variety in accordance with
cheese standards (Codex Stan A-6-1978, Rev.1-1999, amended
2006) developed by the Codex Alimentarius Commission of
the Food and Agriculture Organisation of the United Nations and
the World Health Organisation (FAO/WHO), it is allowed to
indicate only the name of the cheese variety without the word
"cheese".
15. Packaging, that is labelled in accordance with the Cabinet
Regulation No. 521 of 16 September 2003, Requirements for the
Classification, Quality and Labelling of Milk-based Products,
Composite Milk-based Products and Preparations of Milk-based
Products, until the day of coming into force of this Regulation,
is allowed to be used for preparations of milk products for trade
in a local market until full sale thereof, but not longer than
until 13 December 2014.
[10 July 2012]
16. The Cabinet Regulation No. 521 of 16 September 2003,
Requirements for the Classification, Quality and Labelling of
Milk-based Products, Composite Milk-based Products and
Preparations of Milk-based Products (Latvijas Vēstnesis,
2003, No.129; 2004, No. 160; 2005, No. 56; 2008, No. 41, 195), is
repealed.
17. Paragraph 12 of this Regulation shall come into force on
13 December 2014.
[10 July 2012]
Prime Minister V. Dombrovskis
Minister for Agriculture J. Dūklavs
Annex
Cabinet Regulation No. 97
1 February 2011
Classification and Quality Indices
of Milk Products
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No.
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Name of a group of
product
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Trade name of a product
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Description of a product
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Quality indices (%)
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milk fat
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moisture content
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1
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2
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3
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4
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5
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6
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1.
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Fermented milk products |
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milk products which comply with the following
characterisation:
a) produced from milk or milk products, by adding
starter culture thereto causing fermentation of milk or
products thereof; if required, the food additives are
added;
b) they are heat-treated or not heat-treated,
homogenised or non-homogenised;
c) sour milk drinks with curdled or homogenized
texture;
d) the acidity of which, expressed as lactic acid, is
not less than 0.6%;
e) other foodstuffs (such as spices, fruit, vegetables,
juices, cereal, honey, chocolate, sugar) may be added
thereto;
f) one gram of the product contains:
not less than 107 of viable lactic acid bacteria;
not less than 104 of viable yeast - in koumiss and
kephir;
not less than 106 of viable bifidobacteria, if the
bifidobacteria starter culture has been added in the
production process of the product
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1.1.
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sour cream |
milk product in the form of
oil-in-water emulsion obtained by separating the fat-free
part of milk and adding starter culture consisting of several
species of lactic acid bacteria |
not less than 10
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1.2.
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acidophilus milk |
fermented milk drink the starter
culture of which consists of Lactobacillus
acidophilus |
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1.3.
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kephir |
sour milk drink with curdled or
homogenized texture the starter culture of which consists of
lactic acid bacteria and yeasts |
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1.4.
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skimmed kephir |
sour milk drink with curdled or
homogenized texture the starter culture of which consists of
lactic acid bacteria and yeasts |
not more than 0.5
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1.5.
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koumiss |
fermented mare's milk product
the starter culture of which consists of Lactobacillus
delbrueckii subsp.bulgaricus and yeasts |
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1.6.
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curdled milk |
fermented milk product with
homogenized texture, the starter culture of which consists of
one or several species of lactic acid bacteria |
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1.7.
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yogurt (also drinking
yoghurt) |
fermented milk product with
curdled or homogenized texture in the production of which
starter culture containing Streptococcus thermophilus
and Lactobacillus delbrueckii subsp. bulgaricus in
certain proportions is used; fat-free dry matter in the
product is not less than 8.2% |
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1.8.
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skimmed milk yogurt |
fermented milk product with
curdled or homogenized texture in the production of which
starter culture containing Streptococcus thermophilus
and Lactobacillus delbrueckii subsp. bulgaricus in
certain proportions is used; fat-free dry matter in the
product is not less than 8.2% |
not more than 0.5
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1.9.
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buttermilk |
milk product with curdled or
homogenized texture, obtained by fermenting by-product of
butter production with the starter culture which consists of
one or several species of lactic acid bacteria |
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1.10.
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ryazhenka |
fermented milk product with
curdled texture obtained by fermenting milk or skimmed milk
protractedly heated at a high temperature with the mesophilic
and/or termophilic lactic acid bacteria starter culture |
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1.11.
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"Y" with bifidobacteria or
bifido "Y", where Y - fermented milk product |
fermented milk product the
starter culture of which is supplemented with
bifidobacteria |
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1.12.
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thermised "Y", where "Y" -
fermented milk product |
milk product which is subject to
heat treatment after fermenting, thus destroying the viable
micro-organisms of starter culture |
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2.
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Sweet cream |
sweet cream |
milk product in the form of oil
-in-water emulsion obtained by separating the fat-free part
of milk |
10-45
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3.
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Concentrated milk fat
products |
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milk fat products obtained from
milk, cream or butter by separating the water and fat-free
dry matter in part or in whole |
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3.1.
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anhydrous milk fat |
concentrated milk fat product
obtained from cream or milk |
not less than 99.8
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0,1
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3.2.
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anhydrous butteroil |
concentrated milk fat product
obtained from butter |
not less than 99.8
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0,1
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3.3.
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milk fat |
concentrated milk fat product
obtained from cream or milk |
not less than 99.6
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0,4
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3.4.
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butteroil |
concentrated milk fat product
obtained from butter |
not less than 99.6
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0,4
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3.5.
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melted butter or Ghee (Ghi) |
concentrated milk fat product
obtained by melting the butter and separating fat-free dry
matter |
not less than 99.6
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4.
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Curd |
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milk product obtained by
coagulation of skimmed milk, low-fat milk, milk, buttermilk
or mixture of these products with the mesophilic and
termophilic lactic acid bacteria starter culture by adding or
without adding coagulation enzyme preparations or other
appropriate coagulants and by separating whey caused as a
result of coagulation with different methods |
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4.1.
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whole milk curd |
milk product obtained by
coagulation of milk with starter culture of lactic acid
bacteria, by adding or without adding starter culture enzyme
preparation or other appropriate coagulants and by draining
the whey obtained |
not less than 9
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65-73
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4.2.
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curd |
milk product obtained by
coagulation of low-fat milk with starter culture of lactic
acid bacteria, by adding or without adding coagulation enzyme
preparation or other appropriate coagulants and by draining
the whey obtained |
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not more than 78
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4.3.
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skimmed milk curd |
milk product obtained by
coagulation of skimmed milk with starter culture of lactic
acid bacteria, by adding or without adding coagulation enzyme
preparation or other appropriate coagulants and by draining
the whey obtained |
not more than 0.5
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not more than 80
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4.4.
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cottage cheese |
milk product obtained by
coagulation of skimmed milk with starter culture of
mesophilic lactic acid bacteria and coagulation enzyme
preparation by draining the whey caused as a result of
coagulation, by rinsing the curd granules obtained and by
adding sweet cream to them |
not less than 4
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not more than 80
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5.
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Cheese |
cheese |
milk product obtained by coagulation of skimmed milk,
low-fat milk, milk, cream, whey cream or buttermilk or of
mixture of these products with starter culture and
coagulation enzyme preparation or other appropriate
coagulant, and by draining whey that has been produced in
the result of coagulation.
Product which complies with the following
characterisation:
a) fat content in the dry matter of cheese:
for high-fat cheese - more than 60%;
for full fat cheese - 45-60%;
for medium fat cheese -25-45 %;
for partially skimmed cheese -10-25 %;
for skim cheese - less than 10%;
b) moisture of the fat-free part of cheese is:
for extra hard cheese - less than 51%;
for hard cheese - 49-56%;
for firm or semi-hard cheese - 54-69%;
for soft cheese - more than 67%;
c) according to the duration and type of ripening cheese
is classified:
unripened or fresh;
ripened;
mould ripened or ripened under the influence of fungal
microflora;
ripened in brine
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5.1.
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curd cheese |
milk product obtained from curd
by additional pressing |
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5.2.
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sour milk cheese |
milk products obtained from
skimmed milk and curd by adding other milk products (butter
and/or sweet cream) and by thermal treatment of the obtained
mass |
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6.
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Processed cheese |
processed cheese |
milk product in the
production of which mixture of one or several cheese
varieties and emulsifiable salts is grained, stirred, melted
by adding or without adding cream, butter or butteroil and
other food products or components |
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6.1.
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Processed cheese of
certain variety |
processed "X" cheese
where "X" - the name of the cheese variety |
milk product in the
production of which the certain cheese variety is used, and
the content thereof in the cheese mixture is not less than
75%. The rest part of cheese mixture is formed by cheese of
similar variety. |
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6.2.
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processed "X" and "Y"
cheese or "X" and "Y" processed cheese where "X" and "Y" -
names of cheese varieties in descending order of weight |
milk product in the
production of which several cheese varieties is used |
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7.
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Reconstituted and recombined
milk products |
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7.1.
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reconstituted "X" where "X" -
the name of a milk product |
milk product obtained from dry
and dehydrated milk products by adding certain amount of
water in order to reconstitute the necessary ratio between
the water and dry matter |
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7.2.
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recombined "X", where "X" - the
name of a milk product |
milk product obtained by
combining milk fat and fat-free dry matter of milk in
different proportions, by adding or not adding water in order
to reconstitute the necessary proportion of fat and fat-free
dry matter, as well as water and dry matter |
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8.
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Milk and cream ice-cream |
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whipped and frozen milk product
in the production of which milk, milk products and the
necessary food additives are used; other food products or
components may be added |
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8.1.
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low-fat milk ice-cream |
whipped and frozen milk product
in the production of which milk, milk products and the
necessary food additives and products are used |
not more than 3
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8.2.
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milk ice-cream |
whipped and frozen milk product
in the production of which milk, milk products and the
necessary food additives and products are used |
not more than 7
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8.3.
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cream ice-cream |
whipped and frozen milk product
in the production of which milk, milk products and the
necessary food additives and products are used |
not less than 8
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9.
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Deserts made of milk products:
milk;
cream;
curd;
yogurt;
ice-cream;
cheese
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puddings;
creams;
deserts;
cakes;
glazed and non-glazed curd snacks;
pastes;
sweet and salted masses
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compound milk products produced
from milk products by additionally adding other food products
and food additives |
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Minister for Agriculture J. Dūklavs
Translation © 2013 Valsts valodas centrs (State
Language Centre)
