표지·머리말
STANDARD FOR SWEETENED CONDENSED MILK
CXS 282-1971
Adopted in 1971. Revised in 1999. Amended in 2010, 2018, 2022, 2023.
2022 Amendments
Following decisions taken at the Forty-fifth Session of the Codex Alimentarius Commission in December 2022, amendments were made in Section 7.5 Labelling of non-retail containers.
2023 Amendments Following decisions taken at the Forty-sixth Session of the Codex Alimentarius Commission in December 2023, the food additives provisions were amended in this standard and have been included in the General standard for food additives (GSFA) (CXS 192-1995)1 in line with the process of alignment of all food additive provisions with the GSFA.
1SCOPE
This standard (formerly Codex Stan A-4-1971) applies to sweetened condensed milk, intended for direct consumption or further processing, in conformity with the description in Section 2 of this standard.
2DESCRIPTION
Sweetened condensed milk is a milk product 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 Section 3 of this standard, 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.
3ESSENTIAL COMPOSITION AND QUALITY FACTORS
3.1Raw materials
Milk and milk powders,i cream and cream powders,ii milkfat products.iii The following milk products are allowed for protein adjustment purposes:
–milk retentate: Milk retentate is the product obtained by concentrating milk protein by ultrafiltration of milk, partly skimmed milk, or skimmed milk;
–milk permeate: Milk permeate is the product obtained by removing milk proteins and milkfat from milk, partly skimmed milk, or skimmed milk by ultrafiltration; and
–lactose.iv (also for seeding purposes).
3.2Permitted ingredients
–potable water
–sugar
–sodium chloride In this product, sugar is generally considered to be sucrose, but a combination of sucrose with other sugars, consistent with good manufacturing practice (GMP), may be used.
3.3Composition
Sweetened condensed milk
Minimum milkfat 8% m/m
Minimum milk solids(a) 28% m/m
Minimum milk protein in milk solids-not-fat(a) 34% m/m
Sweetened condensed skimmed milk
Maximum milkfat 1% m/m
Minimum milk solids(a) 24% m/m
Minimum milk protein in milk solids-not-fat(a) 34% m/m
Sweetened condensed partly skimmed milk
Milkfat More than 1% and less than 8% m/m
Minimum milk solids-not-fat(a) 20% m/m
Minimum milk solids(a) 24% m/m
Minimum milk protein in milk solids-not-fat(a) 34% m/m
Sweetened condensed high-fat milk
Minimum milkfat 16% m/m
Minimum milk solids-not-fat(a) 14% m/m
Minimum milk protein in milk solids-not-fat(a) 34% m/m
(a) The milk solids and milk solids-not-fat content includes water of crystallization of the lactose.
i See Standard for sugars (CXS 212-1999).
ii See note above.
iii See note above.
iv See note above.For all sweetened condensed milk, the amount of sugar is restricted by GMP to a minimum value which safeguards the keeping quality of the product and a maximum value above which crystallization of sugar, may occur.
4FOOD ADDITIVES
Only those additive functional classes indicated as technologically justified in the table below may be used for the product category specified. Acidity regulators used in accordance with Table 1 and Table 2 of the General standard for food additives (CXS 192-1995)1 in food category 01.3.1 (Condensed milk [plain]) and only certain acidity regulators, emulsifiers, firming agents, stabilizers and thickeners, in Table 3 are acceptable for use in foods conforming to this standard.
Additive functional class Justified use in sweetened condensed milk: Acidity regulators X Emulsifiers X Firming agents X Stabilizers X Thickeners X
X The use of additives belonging to the class is technologically justified.
5CONTAMINANTS
The products covered by this standard shall comply with the maximum levels for contaminants that are specified for the product in the General standard for contaminants and toxins in food and feed (CXS 193-1995).2 The milk used in the manufacture of the products covered by this standard shall comply with the maximum levels for contaminants and toxins specified for milk by the General standard for contaminants and toxins in food and feed (CXS 193-1995)2 and with the maximum residue limits for veterinary drug residues and pesticides established for milk by the Codex Alimentarius Commission.
6HYGIENE
It is recommended that the products covered by the provisions of this standard be prepared and handled in accordance with the appropriate sections of the General principles of food hygiene (CXC 1-1969),3 the Code of hygienic practice for milk and milk products (CXC 57-2004)4 and other relevant Codex texts such as codes of hygienic practice and codes of practice. The products should comply with any microbiological criteria established in accordance with the Principles and guidelines for the establishment and application of microbiological criteria related to foods (CXG 21-1997).5
7LABELLING
In addition to the provisions of the General standard for the labelling of pre-packaged foods (CXS 1-1985)6 and the General standard for the use of dairy terms (CXS 206-1999),7 the following specific provisions apply:
7.1Name of the food
The name of the food shall be: Sweetened condensed milk Sweetened condensed skimmed milk According to the composition specified in Sweetened condensed partly skimmed milk Section 3
Sweetened condensed high-fat milk Sweetened condensed partly skimmed milk may be designated “sweetened condensed semi-skimmed milk” if the milkfat content is 4.0–4.5 percent and the minimum milk solids is 28 percent m/m.
7.2Declaration of milkfat content
If the consumer would be misled by the omission, the milkfat content shall be declared in a manner found acceptable in the country of sale to the final consumer, 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.
7.3Declaration of milk protein
If the consumer would be misled by the omission, 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 the number of servings is stated.
7.4List of ingredients
Notwithstanding the provision of Section 4.2.1 of the General standard for the labelling of pre-packaged foods (CXS 1-1985),6 milk products used only for protein adjustment need not be declared.
7.5Labelling of non-retail containers
The labelling of non-retail containers should be in accordance with the General standard for the labelling of non-retail containers of foods (CXS 346-2021).8
8METHODS OF SAMPLING AND ANALYSIS
For checking the compliance with this standard, the methods of analysis and sampling contained in the Recommended methods of analysis and sampling (CXS 234-1999)9 relevant to the provisions in this standard, shall be used.
NOTES
1FAO and WHO. 1995. General standard for food additives. Codex Alimentarius Standard, No. CXS 192-1995. Codex
Alimentarius Commission. Rome.
2FAO and WHO. 1995. General standard for contaminants and toxins in food and feed. Codex Alimentarius Standard,
No. CXS 193-1995. Codex Alimentarius Commission. Rome.
3FAO and WHO. 1969. General principles of food hygiene. Codex Alimentarius Code of Practice, No. CXC 1-1969. Codex
Alimentarius Commission. Rome.
4FAO and WHO. 2004. Code of hygienic practice for milk and milk products. Codex Alimentarius Code of Practice,
No. CXC 57-2004. Codex Alimentarius Commission. Rome.
5FAO and WHO. 1997. Principles and guidelines for the establishment and application of microbiological criteria related
to foods. Codex Alimentarius Guideline, No. CXG 21-1997. Codex Alimentarius Commission. Rome.
6FAO and WHO. 1985. General standard for the labelling of pre-packaged foods. Codex Alimentarius Standard,
No. CXS 1-1985. Codex Alimentarius Commission. Rome.
7FAO and WHO. 1999. General standard for the use of dairy terms. Codex Alimentarius Standard, No. CXS 206-1999.
Codex Alimentarius Commission. Rome.
8FAO and WHO. 2021. General standard for the labelling of non-retail containers of foods. Codex Alimentarius Standard,
No. CXS 346-2021. Codex Alimentarius Commission. Rome.
9FAO and WHO. 1999. Recommended methods of analysis and sampling. Codex Alimentarius Standard, No. CXS 234-
1999. Codex Alimentarius Commission. Rome.