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Bulletinof the International Dairy Federation

0032005397/2005

The Codex General Standardfor the Use of Dairy Terms

Its nature, intent and implications



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CONTENTS397/2005

Foreword 1

Disclaimer 2

1. Background 2

2. Introduction 2

3. Status in terms of the TBT agreement 3

4. Objectives of the GSUDT 4

5. The scope of the GSUDT 4

6. Definitions 4

6.1 Plain Dairy Products 5

6.2 Composite Milk Products 5

7. General principles 6

8. Application of dairy terms for

dairy products6

8.1 General Requirements for the Naming of Foods 6

8.2 Naming of dairy products complying with the definition of milk (that is, raw milk) 7

8.3 Application of the names specified by the Codex milkproduct standards 7

8.4 Naming of milk products that are

not covered by a specific standard of identity 7

8.5 Naming of modified dairy products 7

8.6 Naming of composite milk products 8

8.7 Modification in regard of raw materials 8

8.7.1 Animal species origin 8

8.7.2 Recombination/reconstitution 10

8.8 Compositional modification 10

8.8.1 Drinking milk 10

8.8.2 Other milk products 11

8.9 Protein and Fat Adjustment 11

8.9.1 Drinking milk (Section 4.2.3) 12

8.9.2 Processing milk for milk products

other than drinking milk (Section 4.3.2 of GSUDT) 12

9. Use of dairy terms for other foods 13

9.1 Imitations and misleading practices 13

9.2 Traditional names (Section 4.6.2 of GSUDT) 13

9.3 Other products (Sections 4.6.3 and 4.6.4 of GSUDT) 14

9.3.1 General principle 14

9.3.2 Foods containing milk ingredients: 14

9.3.3 Foods which do not contain any milk ingredients: 15

10. Labelling of prepackaged dairyproducts 15

Annex 1 16

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The Codex General Standard for the Use of Dairy TermsIts nature, intent and implications







Bulletin of the International Dairy Federation 397/2005 The Codex General Standard for the Use of Dairy TermsIts nature, intent and implications

The Codex GeneralStandard for the Useof Dairy TermsIts nature, intent andimplications

Foreword

The Codex General Standard on the Use of Dairy Terms (the GSUDT) is for the dairy sectorone of the most important Codex texts, the objective being to determine where, when andhow dairy terms may be used and where they may not and to provide a general framework

for the Codex file of dairy product standards.As the GSUDT itself may appear highly compressed, this issue of the Bulletin of IDF hasbeen published to provide the reader with information on the nature, the intent and pos-sible implications in the context of national, regional and international trade, including itsstatus in relation to the WTO Technical Barriers to Trade Agreement (TBT).

The principles of the application of dairy terms are discussed, with examples, in rela-tion to milk products, composite milk products and other foods. Their application to milkproducts with modified composition (for example, fat reduced, protein enriched, etc) isalso covered, with examples. The text of the Codex GSUDT is included as an appendix.Throughout the text reference is also made to the relevant provisions of the Codex GeneralStandard for Labelling Prepackaged Foods (the GSLPF).

This report is intended for legislators working on labelling matters in the national con-text, the regional context and the international context as well as for legal specialists in

food companies and in trade associations concerned with these issues.The report has been prepared within the work programme of the IDF Standing Commit-

tee on Food Labelling and Terminology, and has been drafted by Claus Heggum (DK) withassistance of, in particular, Michael Hickey (IE), Phil Fawcet (NZ), and Allen Sayler (US),and with helpful input from R Bouchard (CA), T Kützemeier (DE), J Rieke (DE), G Werner(DE), J-C Gillis (FR) and E Thompson (US). It was unanimously approved for publication byIDF National Committees in response to IDF Questionnaire 1204/SCFLT, November 2004.

Claus HeggumLeader of Action Team on General Standard for Use of Dairy termsApril 2005




DisclaimerThe content of this paper does not replace the Codex General Standard for the Use of DairyTerms (CODEX STAN 206) (or GSUDT), does not provide a legal opinion on its use and istherefore not intended for application within the context of the WTO Agreement on Techni-cal Barriers to Trade.

The purpose of this paper is to provide the reader of CODEX STAN 206 with informationon the nature, intent and possible implications of the GSUDT, recognizing that practicalinterpretation of the individual provisions of the standard must be done within the contextof the individual national situation and traditions, including the framework of the nationallegislation of the country, and consequently is likely to vary from country to country.

AbbreviationsCAC - Codex Alimentarius CommissionCCMMP - Codex Committee on Milk and Milk ProductsFAO - Food and agriculture Organization of the U N GSLPF - General Standard for the Labelling of the Pre-packaged Food GSUDT - General Standard for the Use of Dairy TermsWHO - World Health OrganizationWTO - World Trade Organization

1. Background

Since the invention of “artificial butter”, many developments in food technology have striv-en to obtain similar sensory qualities to those of a number of milk products using a varietyof raw materials other than those derived from milk.

Milk and milk products have a high nutritional value, unique functional properties anda very positive sensory image and appeal. In consequence, milk products have achieveda significant market position and share of household consumption in many homes, in par-ticular in countries where consumption of dairy products is a tradition, and nowadays inmany others. This position makes cheaper imitations very lucrative and consequently it istempting to take advantage of misleading practices. In the course of recent years this fact

is mirrored in the number and nature of practices that occur and that could be consideredas misleading in a number of countries, depending on the local context.The GSUDT was developed in order to clarify and provide guidance on the correct use

of terms that are universally identified with dairy products so consumers around the worldwill have a clear understanding of the type of product they are purchasing and consuming.This is important both in countries where consumers are familiar with dairy products bytradition and in countries where they are not.

2. Introduction

For 45 years the Codex Code of Principles concerning Milk and Milk Products provided a

framework for the identity of milk and milk products. This Code played an important rolein avoiding confusion between dairy products and non-dairy foods, including imitations ofand substitutions for milk products. In this role the Code was a tool for the protection ofconsumers against misleading practices and fraud.




The Code was elaborated in 1958 by FAO and WHO and was the very first international foodstandard text. During its time of existence, 73 countries formally accepted the Code andthe principles laid down in it were implemented in the national legislation of many countriesand regions.

In 1994, the 1st session of the newly established Codex Committee on Milk and MilkProducts (CCMMP) decided to initiate a thorough revision of the old Code. The reasons forthis were evident, as there was a need for:• Aligning the content with the General Principles of Codex and generic Codex texts follow-

ing the restructuring of the former Joint FAO/WHO Committee of Government Experts onthe Code of Principles concerning Milk and Milk Products into a regular Codex Committee(the CCMMP);

• Removing optional clauses and unnecessary details and improving the scientific basis to

comply with the general policy adopted by the Codex Alimentarius Commission (CAC)following an international conference in 1991 (FAO/WHO Conference on Food Standards,Chemicals in Food and Food Trade – Melbourne (conclusions from the conference can befound in Appendix 4 to ALINORM 91/40 1991 – Report of the 19th session of the CAC, 1-10 July 1991);

• Removing provisions that duplicated other Codex provisions; and• Removing the biased differentiation between cows milk and milk from other animal spe-

cies (for example, buffaloes milk).The revision was finalized in 1997 at the 3rd session of the CCMMP as a “Draft General

Standard for the Use of Dairy Terms”. The Codex Alimentarius Commission finally adoptedthe draft in June 1999 as Codex Standard 206. The name of the Standard is often abbrevi-ated to “GSUDT” and is reproduced in Annex 1.

3. Status in terms of the TBT agreement

All provisions of the GSUDT can be used in the context of the WTO Agreement on TechnicalBarriers to Trade.

A basic principle of the TBT Agreement is that technical measures1 should not bemore restrictive than necessary to fulfill a legitimate objective2 such as the preven-tion of deceptive practices. Measures should be established that are transparent to othergovernments to avoid disguised protection of domestic production and to avoid arbitrarydecisions. Measures are considered to be non-restrictive when they are aligned to an in-ternational standard.

The TBT Agreement does not make reference to any particular international standardi-zation organization to be used as the “bench-mark”. However, with regard to foods it isgenerally recognized that the Codex Alimentarius is an important reference set of stand-ards for the application of the Agreement.

As the GSUDT is an international standard within the meaning of the WTO Agreement onTechnical Barriers to Trade, countries that are signatories to the agreement are encouragedto use the GSUDT as a basis for their technical regulations. Codex recommendations, suchas those contained in the GSUDT, are regarded as sufficient in the context of internationaltrade in food to fulfill the “legitimate objective’’ of preventing deceptive practices.However, it should be recognized that countries have developed different approaches to theacceptable use of dairy terms and it may take time, or may not be necessary, to harmonizethese approaches with the GSUDT.

1 Technical measures are mandatory national requirements for product characteristics and related processing andproduction methods, including terminology and labelling requirements2 ”Legitimate objectives” include protection of human health or safety, animal or plant life or health, or the envi-ronment; the prevention of deceptive practices; national requirements..




It should also be noted that the TBT Agreement provides individual countries with sufficientopportunities to justify appropriate labelling requirements, independent of the existenceof a Codex reference text, when the local conditions in individual countries can providethe necessary justification (a Legitimate Objective) to deviate from a Codex text. Theprovision of a Codex standard merely serves the purpose of making it easier for a countryto justify its technical regulations where it chooses to follow the Codex standards. Compli-ance with Codex texts such as the GSUDT does not automatically give free access to anycountry. Access depends on whether the importing country has identified additional ordifferent national legislation supported by other legitimate objectives; however, a countrymay nevertheless choose to allow free access. In all cases, it is the requirements of theimporting country that shall be met.

4. Objectives of the GSUDT

The main function of the GSUDT is to ensure the correct use of names and terms commonlyrecognized and intended for milk and milk products when they are used in the labelling 3 of milk products as well as in relation to other food. In other words, the main objective isto protect consumers from being misled and to ensure fair trade through the regulation ofhow dairy terms shall be used.

In addition, other functions of the GSUDT are to provide an international referencestandard intended for application within the framework of the TBT Agreement, and to pro-vide general principles for applying the Codex standards for individual milk products4.

It is important to note that the GSUDT does not provide requirements for manufacture

nor does it restrict the production of any product. The GSUDT does not endorse any spe-cific technologies or treatments, nor does it prohibit them. It is only concerned with thenaming of dairy products and the correct use of dairy terms in other foods. Any technicalor compositional restrictions that are considered to be necessary have to be made in thestandards for the individual milk products concerned.

5. The scope of the GSUDT

The GSUDT covers both labelling and promotional information about foods. Terminologyused in other types of food regulation and official documentation (for example, standardsfor additives) should be in conformity with the GSUDT.

It is important to note that the scope applies to foods for further processing as well tofoods for the end-consumer. The provisions thus apply to intermediate products and bulkproducts intended to be consumed as foods after subsequent further processing/prepara-tion. The GSUDT does not apply to products intended for non-human-food uses (for exam-ple, animal feed, medical products, textiles, etc.).

6. Definitions

The GSUDT defines the basic plain dairy products “milk”, “milk product”, “recombined milkproduct”, “reconstituted milk product”, and “composite milk products”.

3 The scope of the GSUDT is not restricted to product labelling.Thus, the provisions of GSUDT may equally beapplied to promotional activities such as advertisements and other marketing activities.4 Recently established standards of identity for milk products have been drafted incorporating references to theGSUDT. Older standards were produced under the umbrella of the former ”Code of Principles”. This approach hasenabled the drafting of relatively simple standards.




6.1 Plain Dairy ProductsMilk is defined as the normal mammary secretion of a milking animal (or animals) ob-tained from one or more milkings without either addition to or extraction from it, intendedfor consumption as liquid milk or for further processing.

When read in conjunction with other sections of the GSUDT, this definition is a defini-tion for raw milk. Liquid milk that has been subjected to a treatment is classified as a “milkproduct”. However, the term “milk” is widely used as the designation for whole drinkingmilk although it has been subjected to certain treatments. It is therefore necessary tospecify additional provisions that allow for the continued use of the term “milk” in the nam-ing of these products ( see 8.2 of this paper ).

The mammary secretion of any mammal that is subjected to milking is covered bythe definition. Such animals currently include cows, ewes, goats, buffaloes, camels, yaks,

zebu, reindeer, llamas, mares, etc. It is important to keep this definition in mind becausemost milk product standards state that the product can be made from milk as understoodby this definition.

Milk product is defined as a product obtained by any processing of milk, which maycontain food additives, and other ingredients functionally necessary for the processing.Although a milk product shall be made from milk, the definition does not hinder the milkfrom being subjected to various processing steps before it becomes an end product.

The other ingredients functionally necessary for the milk product and/or its manufac-turing process include food additives, processing aids, and other ingredients, which in themanufacturing process are functionally necessary, such as (but not limited to) salt, gelatineand starch. The addition of a substance such as gelatine in excess of what is functionallynecessary is regarded to be a replacement of milk constituents and will result in that prod-

uct not being a milk product and subject to the provisions in Section 4.6.3 of the GSUDT(non-dairy food).Other additions such as flavouring substances, including spices, sweeteners and fla-

vours, are not functionally necessary for the manufacture of a milk product. When added,and provided that they do not replace milk constituents in whole or in part, the milk prod-uct is classified as a “composite milk product” ( see 6.2 of this paper ). However, in somecases, non-dairy substances, which in the context of other milk products are considered asflavouring substances, are functionally necessary and are included as part of the technicaldefinition of a milk product. One example is sugar in Sweetened Condensed Milk, added forthe purpose of preservation of the product (and not to sweeten it).

The GSUDT also includes definitions for recombined and reconstituted milk products.These terms are needed for dairy products meeting the requirements of GSUDT Section4.4 - Use of terms for reconstituted and recombined milk products ( see 8.7.2 of this

paper ).

6.2 Composite Milk ProductsA composite milk product is a product composed of a milk product and other food(s),where the milk constituents are an essential part in terms of quantity of the final product.

This definition hinges on what is understood to be “essential in terms of quantity” in thefinal product and is usually dependent on a number of factors, such as:- the need to characterize the dairy product for the final consumer or user,- the nature of the milk product (for example, dry matter content, flavour intensity)- the nature of the added food (for example, dry matter content, flavour intensity)

As the non-milk constituents should not, in whole or in part, take the place of any milkconstituent, other foods and substances that are acceptable include those that provide

additional characteristics to the dairy product, such as flavouring foods, spices, flavours,water etc.




Where a non-dairy component is added with the intention of replacing milk constituents(for example, milk fat, milk protein), the use of dairy terms for the resulting food is regu-lated by Section 4.6 of the GSUDT ( see 9 of this paper )5.

7. General principles

One of the fundamental principles of the Codex General Standard for the Labelling of Pre-packaged Foods (GSLPF) is that food shall be described and presented in such a manner asto ensure that consumers are not misled or confused. No labelling shall be false, mislead-ing, deceptive, or create an erroneous impression regarding its character in any respect,

including being suggestive of any other product with which the food might be confused.The statement above is the foundation of many of the provisions of the GSUDT, includ-ing the general principle in Section 3, which emphasizes the general objective of the CodexAlimentarius to ensure that consumers are not misled, that is, fair practices in food trade.The provision is specifically needed in the GSUDT to ensure that the principle also appliesto non-prepackaged foods.

8. Application of dairy terms for dairy products

A major part of the GSUDT (Section 4.1 through to Section 4.5) is dedicated to the namingof dairy products. Most of the provisions that deviate from the horizontal6 labelling provi-

sions of Codex do so because they stipulate additional requirements to, or provide furtherdetails or interpretations of, the horizontal provisions provided by the GSLPF7.

8.1 General Requirements for the Naming of FoodsSection 4.1.1 of the GSUDT reinforces the naming provisions of the GSLPF.

According to Section 4.1.1 of the GSLPF, the name of any food shall indicate the truenature and shall normally be specific and not generic.

The name applicable to a food shall be chosen using the following hierarchy:1. The first priority shall be the name established by Codex. If there is a Codex Standard

established which specifies the name of the food, this name shall be used8.2. Where a Codex standard has not been established, the name prescribed by national

legislation applies. (In this case, the same product may be named differently in differ-

ent countries).3. Where no Codex standard exists and if national legislation does not stipulate the

name, the name shall be chosen from among the two options below:- a common or usual name existing by common usage; or- an appropriate descriptive term that is not misleading or confusing to the consumer.

The provisions of the GSUDT apply to all three levels of the above hierarchy.

5 “Sweetened condensed milk” (CODEX STAN A-4) is a milk product, not a composite milk product, whereas “sweetened fermented milk” (CODEX STAN A-11) is a composite milk product.

6 The term ”horizontal provision” means a provision that is applicable to (all) foods in general.7 Codex General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985, Rev.-2001)8 Standards of identity have been established for many milk products; however, these standards do not mandatethe use of the names they contain but specify the technical criteria and conditions that should be observed whenthe names are used.




8.2 Naming of dairy products complying with the definition ofmilk (that is, raw milk)Section 4.2.1 of the GSUDT stipulates that only foods complying with the definition for milkmay be named “milk” (that is, without qualification).

Note: Sections 4.2.2 and 4.2.3 of the GSUDT allow, and provide the conditions, forthe use of term “milk” in the naming of certain milk products (see 8.5 and 8.8.1 of this paper).

However, it is further stated, that the qualifier “raw” should be added to the name wheremilk is sold as such (that is, not processed in any way). This requirement is necessary,as the general labelling rules (Section 4.1.2 of the GSLPF) do not require such additionalwording because the nature of the prepackaged “milk” is not changed, as it has not re-

ceived any further processing ( ( see also 8.5 of this paper on the naming of modified dairy products ). This statement has no labelling consequences for raw milk used for pro-cessing but it does have for raw milk sold in bulk and sold for direct consumption.

8.3 Application of the names specified by the Codex milkproduct standardsSection 4.3.1 of the GSUDT states that the names specified in the Codex identity stand-ards for milk products may be used only if the product complies with the correspondingstandard.

This provision is needed for the correct understanding of the subsequent provisions andfor consistency with the format of Section 4.2 of the GSUDT.

8.4 Naming of milk products that are not covered by a specificstandard of identityProducts that, for whatever reason, do not fall under the scope of one or more of the ex-isting standards (Codex or national), shall be designated by appropriate non-misleadingnames, either the common or usual name (existing by common usage) or an appropriatedescriptive term that is not misleading or confusing to the consumer. Competent authori-ties do not provide the specific designations of such products and in consequence it is typi-cally the manufacturer and/or packer who identify them.

The only option available to the manufacturers of such products is often a descriptivedesignation, as commonly used names may not have been established.

The principles of the GSUDT apply equally to these products, including those relating to

compositional modification and naming of composite milk products9.

8.5 Naming of modified dairy productsIn order to prevent misleading the consumer, Section 4.1.2 of the GSLPF states theconditional obligation to use appropriate descriptors in addition to the name. It reads:“There shall appear on the label either in conjunction with, or in close proximity to, thename of the food, such additional words or phrases as necessary to avoid misleading orconfusing the consumer in regard to the true nature and physical condition of the food in-cluding but not limited to the type of packing medium, style, and the condition or type of

9 The GSUDT does not provide specific regulation of the use of names established by competent authorities whenthese are used in descriptive naming constructs that include established names of other milk products. Never-

theless the standard does provide rules in this respect for non-dairy products (Sections 4.6.3 and 4.6.4 of theGSUDT), where the use of milk product names is allowed only if the non-dairy food does actually contain the milkproduct in question as an ingredient. Reference to the same dairy product name that is the subject of imitation isnot allowed, for example “vegetable cheese”.




treatment it has undergone for example: dried, concentrated, reconstituted, smoked.”This provision may be taken to mean that additional words or phrases should be used

if, by their omission, the consumer would be misled or confused about the true nature orphysical condition of the food.

The situations in which the consumer may be considered to be misled is obviously aquestion for frequent and ongoing debate, and perceptions differ from country to country,depending on traditions, cultural idiosyncrasies, and linguistics.

When deciding which descriptors (qualifiers) should be required or not required in thename, at least the following three factors should be taken into account:1. The type of product;2. Whether the identity (nature) of the product is different from a reference (the “nor-

mal”) product familiar to the consumer; and

3. Whether the modification made (compared to the reference product) affects the in-tended use, shelf life, nutritional properties, taste, or similar attributes in a way thatchanges the nature of the product to a significant degree.The general approach is to evaluate the need for a descriptor (qualifier) according to the

above three factors. This approach results in certain descriptors being mandatory in somecases, while not being necessary in others.10

Some examples of descriptors (qualifiers) relevant for milk products based on the abovefactors are provided in the table below (page 12).

8.6 Naming of composite milk productsAccording to Section 4.5 of the GSUDT, composite milk products shall be named by usingthe name of the milk product constituting the essential part together with a description of

the other characterizing ingredients added (such as flavouring foods) given in close prox-imity. The description of the other ingredients may be simplified by, for instance, using agroup name.

Some examples are “strawberry yoghurt”, “chocolate milk”, “spiced cheese”, “garlicbutter”, “vanilla ice cream”.

8.7 Modification in regard of raw materialsThe GSUDT specifically regulates two types of modifications related to the raw materials used.

8.7.1 Animal species originSection 4.1.2 stipulates the conditional requirement to declare the animal of origin of themilk (or milk products) used in the manufacture of the milk product.

The provision ensures compliance with Section 4.1.2 of the GSLPF as the origin of themilk used may influence the nature of dairy products, such as in regard of flavour, colour,texture, composition, etc. Labelling is required only where consumers might be misled bythe omission. Therefore, the labelling may not be necessary to the extent that consumersanticipate a certain origin (for example, cows milk in Scandinavia/US; a mixture of cows/buffaloes milk in India; a mixture of various kinds of milk in some African countries).

Other means to address the same issue can be considered as an alternative to labelling,where required, including reserving a specific variety name for a product made from milkof (a) particular animal origin(s) or, conversely, specifically associating such a name for aproduct made from milk of any animal species.

As the principle applies to all milk products, the main reason for inserting this provisionin the GSUDT was simplification - all milk product standards of identity would otherwiseneed to include the same provision.

10 The naming consequences of some modifications of milk products are specifically addressed by the GSUDT.This concerns certain raw material modifications ( see 8.7 of this paper ) and compositional modification ( see 8.8 of this paper ).




Examples of descriptors/qualifiers used for milk products

Qualifiers that referto:

FactorExample ofdescriptors

Correspondingreference

Raw materials used

Animal species origin

“Made from ewesmilk” The product

made from cows milk “Goats milk ....”

Nature “Fortified with skimmilk powder”

The product is normallymade without suchfortification

A compositionalmodification

Modified mineralcontent “Demineralized”

The product is normallynot demineralized

Modified lactosecontent

“Lactose free” The product normallycontains lactose

Fat fractionation “Spreadable” The product is normallysignificantly lessspreadable

Modification of fatcontent

“Partly skimmed” Full fat version

“Cream....”

Change of watercontent

“Dried” The normal product is aliquid

“Spreadable” The product is normallynot spreadable

“Drinkable” The product normally hasa higher viscosity

A change innutritional properties

Addition of micro-nutrients

“Calcium enriched” The product is normallymade without suchfortification

Fat reduction “Light” The normal product has ahigher fat content

A change in sensoryproperties

Flavoured

“Fruit....” Plain version

“Spiced....” Plain version

Different technology

“Tangy” Traditional version ofyoghurt

“Mild” Traditional version ofyoghurt

Extended shelf lifeMicrobiocidaltreatment

“Sterilized”

Pasteurized version “UHT”

“Long life....”

A change of physicalcondition

Made more soluble “Instant” Non-instant version

Subdivided into parts “Shredded”

Whole version “Sliced”




8.7.2 Recombination/reconstitutionSection 4.4 of the GSUDT addresses the need to declare the fact of recombination andreconstitution of milk products. This provision is also in compliance with Section 4.1.2 ofthe GSLPF.

The normal situation is that recombination and reconstitution techniques need not beindicated on the label. The rationale for this is that most of the milk product standards ofidentity permit the use of any milk product as raw material, thus allowing reconstitution aswell as recombination without any restriction.

The recommendation is based on the premise that with most products it would not benecessary to use the descriptors “recombination” or “reconstitution” for the following-reasons:• The raw materials are listed in the ingredients list.

• Most milk products are subjected to a number of different treatments and processes 11.However, in certain countries or for specific products where the lack of a statement of

reconstitution or recombination is considered misleading to the consumer, the provisionincludes a wording that enables the authorities in such countries to request labelling and/orallows for the inclusion of such requirement in relevant product standards.

8.8 Compositional modificationThe GSLPF requires the use of appropriate descriptors when a food is modified. Applica-tion of this principle with respect to compositional modification is further elaborated in theGSUDT (Sections 4.2.2, 4.2.3 and 4.3.3, respectively). It should be emphasized that, not-withstanding the provisions of these sections of the GSUDT, the general provisions of theGSLPF apply to all other (non-compositional) modifications made to the milk product.

As the GSUDT is not a compositional standard, in general it does not prohibit or requireany particular composition or method of manufacture12. It is concerned only with the cor-rect naming of the products (whatever they may be). Consequently, Section 4.2.2 address-es the requirements for use of the term “milk” as such, whereas Section 4.2.3 addressesthe naming of any milk product, modified or not, made from raw milk or milk products13.

8.8.1 Drinking milkThe general provision in Section 4.2.2 of the GSUDT regulates the conditional use of theterm “milk” in the naming of milk that has been modified in composition. It is beyond thescope of the GSUDT to address the kinds of modifications that should be allowed.

As no Codex standard exists for drinking milk, any restrictions (in composition andprocessing) on this milk product are left to national jurisdiction. The GSUDT requires onlythat the name of milk, the composition of which has been changed, may only include the

term “milk” if the modification made is clearly stated in close proximity to it.Some examples of names of compositionally modified drinking milks that would be al-

lowed in conformity with the GSUDT:* Skim milk* Lactose reduced milk* Vitamin fortified milk* Protein enriched milk* Calcium enriched milk

11 The consumer would normally not be misled by the use of the common name without specific indication of thefact of recombination or reconstitution in the name of the food. Adequate information on the raw materials usedis provided in the ingredients list. This approach has been chosen for most other foods as well.

12 One exception is the provision in Section 4.2.3 of GSUDT concerning suitable technology for protein and fatadjustment.13 The GSUDT may seem unclear on this point, as the naming of the milk product “drinking milk” is addressed inthe Section 4.2.2 dealing with the use of the term “milk”. Nevertheless, this minor deviation from logic does notchange the meaning.




8.8.2 Other milk productsSimilar to the provision governing compositionally modified milk (Section 4.2.2) Section4.3.3 of GSUDT regulates the use of the names of milk products that have been modifiedin composition. For the purpose of this provision, a “compositionally modified milk product”is a milk product altered in composition compared to the “reference product” 14.

The name of a milk product should only be used if the following three conditions arefulfilled:1. A clear description of the modification to which the milk product has been subjected ap-

pears in association with the name;2. The essential product characteristics are maintained; and3. The product complies with the limits of modification detailed in the standard(s) con-

cerned, as appropriate.

These provisions have two objectives:1. To emphasize the principle that a milk product differing from the reference (normal,

usual, original, predominant) version shall be named with a qualifier in association tothe name of the food. This principle is in conformity with Section 4.1.2 of the GSLPF.

2. To emphasize the principle that there are limitations to the extent that modificationscan be made without altering the main characteristics (basic identity) of the referenceproduct. This principle is important in order not to mislead consumers with regard tothe nature (identity) of the product and to ensure fair trade practices. The following ex-amples of naming illustrate some extremes which are not acceptable and which wouldnot be allowed according to the provision:• “fat-free butter ”, as the main characteristic of butter is milk fat.• “low fat cream” (below 1.5 % fat as provided for in nutritional claims regulations), as

the main characteristic of cream is a higher milk fat content than milk.• “ protein free cheese”, as the main characteristic of cheese is coagulated milk protein.Many individual standards of identity for milk products specify the limits for composi-

tional modifications. Examples include:

Butter15: Min. 80% milk fat; max. 16% water

Preserved milk products: Min. 34% protein in dry matter

Individual cheese varieties: Min. fat/fat-free dry matter (FDM); min. dry matter

Creams/Prepared Creams: Min. 10% fat

Fermented Milks: Min. 2.7% protein; max. 10% fat (except yoghurt: max.

15% fat)

Concentrated Fermented Milks: Min. 5.6% protein; max 10% fat (except conc. yoghurt:

max 15% fat)

Whey powder: Min: 7% protein; max. 9.5% ash

8.9 Protein and Fat AdjustmentAlteration of the composition of the milk used for manufacturing is a normal processingtool to control end product composition. Such alterations may be relatively small (adjust-ment) or substantial (modification). Many milk products are subject to adjustment of themain constituents prior to, or during manufacturing (fat, protein, dry matter, lactose, and/or fat-free dry matter). For instance, the fat and/or protein content of cheese milk may

14 A compositional reference product is the normal, usual, original and/or predominant version of the productthat is named with the name unqualified (e.g. “Cheddar”, “Whole milk powder”, “Whey powder”). In some Codexstandards for milk products, the reference composition is specified, directly or indirectly; in others such differen-

tiation is not incorporated. In the most recent milk product standards (in Section 3.3 of all individual milk productstandards), a statement has been inserted that specifies which compositional modification is considered in compli-ance with Section 4.3.3 of the GSUDT.15 A new standard for ”dairy spreads” that allows fat content modifications below 80% is currently being develo-ped by Codex




be adjusted to meet the compositional requirements of full (reference) fat versions of thecheese and/or to compensate for seasonal variations in milk composition.

8.9.1 Drinking milk (Section 4.2.3)The GSUDT addresses the common compositional adjustments of drinking milk, boththe well-established adjustment of milk fat content and the less common adjustmentof protein content. This was found necessary bearing in mind that national legisla-tion in some countries already has provision for protein adjustment of drinking milk ormay introduce it in the future and to take the impact on national legislation of the TBTAgreement into account. The objectives of providing for compositional adjustments inthis way are as follows.• to allow individual countries to retain sovereignty16 in permitting and regulating such

practices, and

• to ensure that the processing methods applied do not alter the whey protein to caseinratio (the use of ultrafiltration and/or lactose addition do not alter this ratio)

The former “Code of Principles” did not stipulate a requirement to declare the fact offat adjustment17 and this recommendation was followed in many countries. As the GMPtechnology involved in protein adjustment is very similar to fat adjustment (separationcombined with partial re-mixing), it might have been expected that the same principlewould have been extended to protein adjustment as well. However, this was not accept-able to many countries and, as a result, it was decided that the fact of fat adjustmentand of protein adjustment shall be declared in accordance with the provisions for thenaming of milk modified in composition deemed appropriate in the country of retail sale(Section 4.2.3 of GSUDT).

8.9.2 Processing milk for milk products other than drinking milk (Section

4.3.2 of GSUDT)For some decades, the fact of fat and/or protein adjustment has not been declared in

the labelling of certain milk products. This is illustrated by the following examples:• The fat content of cheese milk is often adjusted to meet the compositional require-

ments of full fat versions of the cheese. The fact of such adjustment need not bedeclared and, consequently, is normally not required by national legislation.

• The fact of protein adjustment or the adjustment of the fat-free dry matter content ofmilk used in the manufacture of cheese and fermented milks, (for example, by mem-brane filtration or evaporation), to meet the compositional requirements (minimumdry matter contents) or for functional purposes, need not be declared according toany typical national legislation.The provision in Section 4.3.2 of the GSUDT is intended to avoid any lack of clarity

with regard to the labelling of the fact of fat and/or protein adjustments of dairy prod-ucts in general (that is, within the limits laid down in the corresponding standards ofidentity). However, fat and protein modifications (that is, beyond the reference limits)trigger labelling and are addressed in Section 4.3.3 of the GSUDT ( see 8.8 of this paper ).

Except for the preserved milk products (CODEX STANs A-3, A-4 and 207), currentCodex identity standards do not restrict protein and fat adjustment of the milk used aslong as the composition of the end product complies with the standard in question.

16 Without such a provision, the TBT Agreement will make it more difficult for a country to enforce restrictivedomestically applicable rules against imported products. The existence of the provisions in a Codex Standard,

because of its international recognition as a reference, makes it more “legal” for a country to take its own decisionand makes it mandatory for exporters to respect the legislation of the importing country. The provision thereforeassists individual countries in justifying country specific approaches.17 Within this context, “adjustment” means minor changes in composition within natural variation, whereas “com-positional modification” means compositional modification beyond natural variation.




9. Use of dairy terms for other foodsSection 4.6 of the GSUDT regulates the use of dairy terms in relation to other foods.

Although the term “other foods” is not defined by the GSUDT, it is obvious that this termcovers products that are not milk, or a milk product or a composite milk product, as defined.

This group of foods can be divided into four categories relevant to the GSUDT:1. Foods that do not contain milk constituents (for example, beer, soy-based drinks);2. Foods that contain milk constituents in amounts that do not constitute the essential part

in terms of quantity but have been added to characterize the product (for example, milkchocolate, cheesecake, butter cookies);

3. Foods that contain milk constituents in amounts that do not constitute the essential partneither in terms of quantity nor in terms of characterizing the product (for example,cream pudding, margarine blends with some milk fat added, meat products with casein-ates added); and

4. Foods in which milk constituents constitute an essential part (in terms of quantity and/orcharacter), but where these have been partly or wholly substituted by non-milk ingredi-ents (for example, yellow fat blends and “a blend of skim milk and vegetable fat”).

9.1 Imitations and misleading practicesThe general principle laid down in the GSUDT is that dairy terms are reserved to milk andmilk products. However, owing to established non-misleading common practices, there isa need to make some specific exemptions from this general principle as well as to specifyunder which conditions and to what extent dairy terms may be used for other foods.

Examples of possible misleading use of dairy names and terms

Misuses of designations:• the name “butter”, “vegetable butter” and “butter blend” for fat spreads containing

vegetable oil• the designations “vegetable oil cheese”, “rice cheese” and “margarine cheese”• the margarine names “rama”, “edelram”, “butella”, “beurrine” and “cremex” (according

to the language in the country of sale)• the name “coffee creamers” for coffee whiteners without milkfat• the names “soy milk” and “soy yoghurt” for soy-based productsDescriptions of the use or the functionality:• the claim “made exactly like butter”• the claim “real alternative to cream” General presentation of products:• pictures of cows, churns, milk cans, etc. on the package of non-milk products

It should be emphasized, however, that in evaluating whether a specific labelling ormarketing practice is misleading, consideration must be given to the overall context inwhich the particular information (claim, representation) is put.

9.2 Traditional names (Section 4.6.2 of GSUDT)Names for certain non-milk products which, owing to long established practice, includedairy terms are recognized and allowed by the GSUDT, provided that the exact nature ofthe product is clear to the purchaser from its long established usage18 or when the name isclearly used to describe a characteristic quality of the product.

18 Although the GSUDT uses the term ”traditional”, this term is not used in this document, mainly because theterm is not defined internationally. The interpretation of its meaning is left to national jurisdiction and may the-refore vary from country to country.




The GSUDT does not include a complete list of such commonly recognized names. Whichdairy terms are permitted in the naming of non-milk products therefore depends on na-tional interpretation.

In Codex, a list of accepted names for non-milk products that include dairy terms doesnot exist. However, some Codex standards for various non-milk products contain the fol-lowing names:• Coconut milk• Coconut cream• Skimmed coconut milk• Cocoa Butter• Cow peas• Milk chocolate

It should be noted that for these products it is commonly accepted that the use of dairyterms in the product names is a long established practice.

Many countries have established lists of names for non-milk products that include dairyterms. These nationally recognized names apply on their domestic markets only. However,it would seem not be in compliance with the GSUDT to permit the use of representationreferring to dairy terms in the labelling or promotion of these products.

9.3 Other products (Sections 4.6.3 and 4.6.4 of GSUDT)The rules for the other non-milk products are based on a few key understandings and anoverview is provided below.

9.3.1 General principleIn general, no label, commercial document, publicity material or any form of point of sale

presentation may be used which claims, implies or suggests that the product is milk, a milkproduct or a composite milk product, or which refers to one or more of these products (forinstance by using adjectival comparisons between milk products and non-milk productssuch as “-like”, “-type”).

9.3.2 Foods containing milk ingredients:Apart from the mandatory ingredient listing of the milk ingredients used, opportunities forusing dairy terms in the labelling and marketing of foods containing milk ingredients willbe governed by the following, whether or not milk or milk products constitute the essentialpart and whether or not milk constituents have been replaced.• Where milk ingredients do constitute the essential part

For these products, the opportunities for using dairy terms depend on(i) whether the essential part is expressed in terms of quantity or in terms of char-

acterizing the product; and(ii) whether non-milk ingredients have replaced milk constituents.

If milk constituents are not replaced and if the milk ingredients constitute the essentialpart in terms of quantity , the product is a composite milk product and dairy termscan be used in accordance with Sections 4.1 to 4.5 of the GSUDT.

If milk ingredients only constitute an essential part in terms of characterizing theproduct (for example, cheesecake, butter cookies) dairy terms can be used providedthat it would not be misleading to consumers and provided that the product does notsubstitute for a milk product. If the latter is the case (for example, a ”rice cheese”), theuse of dairy terms could be considered to be misleading and is therefore not allowedother than in the ingredients list.

• Where milk constituents are replaced, in whole or in part

For these products, there appear to be no opportunities other than those described in9.3.1 of this paper, above. Examples or these products are blended fat spreads withsignificant milk fat content, imitations of cheese made with milk protein and vegetableoil, and coffee whiteners.




• Where milk ingredients do not constitute the essential partFor these products, the same rules apply as specified for foods where milk constituentsare replaced, for instance in the case of margarine and blended fat spreads with a low(a small percentage) milk fat content. However, the use of milk product names as partof descriptive names19 is permitted and milk products used should be listed in the ingre-dients lists in accordance with the GSLPF.

9.3.3 Foods which do not contain any milk ingredients:For these foods (for example, beer, soy drinks) it is not allowed to refer in any form to milk,a milk product or a composite milk product, unless, the product name with a dairy termis recognized widely according to long-established usage in the country of retail sale ( see 9.2 of this paper ).

10. Labelling of prepackaged dairy products

Section 5 of the GSUDT states that prepackaged dairy products shall be labelled in ac-cordance with the horizontal labelling standard of Codex (GSLPF) except to the extentotherwise expressly provided for in a milk product standard or in the GSUDT. This is in fullcompliance with the general principles of Codex Alimentarius as set out in the ProceduralManual. This means that all labelling requirements of the GSLPF apply together with theadditional requirements specified in the milk product standard, unless the milk productstandard provides for an exception from, or a further specification of, a general labellingrequirement.

19 Descriptive designations are designations that in appropriate terms describe the true nature of the food in away that is transparent and non-misleading to the consumer. Consequently, descriptive designations should referto the raw materials and ingredients used and in the state in which they have been used and, where appropriate,to the nature of the change(s) imparted to the product and/or to the intended use.




Annex 1:CODEX GENERAL STANDARD FOR THE USE OF DAIRY TERMSCODEX STAN 206-1999

1. SCOPEThis General Standard applies to the use of dairy terms in relation to foods to be offered tothe consumer or for further processing.

2. DEFINITIONS

2.1 Milk is the normal mammary secretion of milking animals obtained from one or moremilkings without either addition to it or extraction from it, intended for consumption as

liquid milk or for further processing.2.2 Milk product is a product obtained by any processing of milk, which may contain foodadditives, and other ingredients functionally necessary for the processing.

2.3 Composite milk product is a product of which the milk, milk products or milk constitu-ents are an essential part in terms of quantity in the final product, as consumed providedthat the constituents not derived from milk are not intended to take the place in part or inwhole of any milk constituent.

2.4 A reconstituted milk product is a product resulting from the addition of water to thedried or concentrated form of the product in the amount necessary to re-establish the ap-propriate water to solids ratio.

2.5 A recombined milk product is a product resulting from the combining of milkfat andmilk-solids-non-fat in their preserved forms with or without the addition of water to achieve

the appropriate milk product composition.

2.6 Dairy terms means names, designations, symbols, pictorial or other devices which re-fer to or are suggestive, directly or indirectly, of milk or milk products.

3. GENERAL PRINCIPLESFoods shall be described or presented in such a manner as to ensure the correct use ofdairy terms intended for milk and milk products, to protect consumers from being confusedor misled and to ensure fair practices in the food trade.

4. APPLICATION OF DAIRY TERMS

4.1 GENERAL REQUIREMENTS

4.1.1 The name of the food shall be declared in accordance with Section 4.1 of the CodexGeneral Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985, Rev. 1-1991; Codex Alimentarius, Volume 1A).

4.1.2 A word or words denoting the animal or, in the case of mixtures, all animals fromwhich the milk has been derived shall be inserted immediately before or after the designa-tion of the product. Such declarations are not required if the consumer would not be misledby their omission.

4.2 USE OF THE TERM MILK

4.2.1 Only a food complying with the definition in Section 2.1 may be named “milk”. If sucha food is offered for sale as such it shall be named “raw milk” or other such appropriateterm as would not mislead or confuse the consumer.

4.2.2 Milk which is modified in composition by the addition and/or withdrawal of milkconstituents may be identified with a name using the term “milk”, provided that a cleardescription of the modification to which the milk has been subjected is given in close prox-imity to the name.




4.2.3 Notwithstanding the provisions of Section 4.2.2 of this Standard, milk which is adjusted for fat and/or protein content and which is intended for direct consumption, mayalso be named “milk” provided that:• it is sold only where such adjustment is permitted in the country of retail sale;• the minimum and maximum limits of fat and/or protein content (as the case may be) of

the adjusted milk are specified in the legislation of the country of retail sale. In this casethe protein content shall be within the limits of natural variation within that country;

• the adjustment has been performed according to methods permitted by the legislation ofthe country of retail sale, and only by the addition and/or withdrawal of milk constituents,without altering the whey protein to casein ratio; and

• the adjustment is declared in accordance with Section 4.2.2 of this standard.

4.3 USE OF THE NAMES OF MILK PRODUCTS IN CODEX COMMODITY STANDARDS

4.3.1 Only a product complying with the provisions in a Codex standard for a milk productmay be named as specified in the Codex standard for the product concerned.

4.3.2 Notwithstanding the provisions of Section 4.3.1of this Standard and Section 4.1.2of the Codex General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985, Rev. 1-1991), a milk product may be named as specified in the Codex standard forthe relevant milk product when manufactured from milk, the fat and/or protein content ofwhich has been adjusted, provided that the compositional criteria in the relevant standardare met.

4.3.3. Products that are modified through the addition and/or withdrawal of milk constitu-ents may be named with the name of the relevant milk product in association with a cleardescription of the modification to which the milk product has been subjected provided that

the essential product characteristics are maintained and that the limits of such composi-tional modifications shall be detailed in the standards concerned as appropriate.

4.4 USE OF TERMS FOR RECONSTITUTED AND RECOMBINED MILK PRODUCTSMilk and milk products may be named as specified in the Codex Standard for the relevantmilk product when made from recombined or reconstituted milk or from recombinationor reconstitution of milk products in accordance with Section 4.1.2 of the Codex GeneralStandard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985, Rev. 1-1991), ifthe consumer would not be misled or confused.

4.5 USE OF TERMS FOR COMPOSITE MILK PRODUCTSA product complying with the description in Section 2.3 may be named with the term “milk”or the name specified for a milk product as appropriate, provided that a clear descriptionof the other characterizing ingredient(s) (such as flavouring foods, spices, herbs and fla-vours) is given in close proximity to the name.

4.6 USE OF DAIRY TERMS FOR OTHER FOODS

4.6.1 The names referred to in Sections 4.2 to 4.5 may only be used as names or in thelabelling of milk, milk products or composite milk products.

4.6.2 However, the provision in Section 4.6.1 shall not apply to the name of a product theexact nature of which is clear from traditional usage or when the name is clearly used todescribe a characteristic quality of the non-milk product.

4.6.3 In respect of a product which is not milk, a milk product or a composite milk product,no label, commercial document, publicity material or any form of point of sale presentationshall be used which claims, implies or suggests that the product is milk, a milk product ora composite milk product, or which refers to one or more of these products20.

20 This excludes descriptive names as defined in Section 4.1.1.3 of the General Standard for the Labelling of Prepackaged Foods (GSLPF) and ingredients lists as defined in Section 4.2.1.2 of the GSLPF providing theconsumer would not be misled.




4.6.4 However, with regard to products referred to in Section 4.6.3, which contain milk or amilk product, or milk constituents, which are an essential part in terms of characterizationof the product, the term “milk”, or the name of a milk product may be used in the descrip-tion of the true nature of the product, provided that the constituents not derived from milkare not intended to take the place, in part or in whole, of any milk constituent. For theseproducts dairy terms may be used only if the consumer would not be misled.If however the final product is intended to substitute milk, a milk product or composite milkproduct, dairy terms shall not be used.For products referred to in Section 4.6.3 which contain milk, or a milk product, or milk con-stituents, which are not an essential part in terms of characterization of the product, dairyterms can only be used in the list of ingredients, in accordance with the Codex GeneralStandard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985, Rev. 1-1991). For

these products dairy terms cannot be used for other purposes.

5. LABELLING OF PREPACKAGED FOODSPrepackaged milk, milk products and composite milk products shall be labelled in accord-ance with Section 4 of the Codex General Standard for the Labelling of Prepackaged Foods(CODEX STAN 1- 1985, Rev. 1-1991), except to the extent otherwise expressly provided ina specific Codex standard or in Section 4 of this Standard.



THE CODEX GENERAL STANDARD FOR THE USE OF DAIRY TERMSITS NATURE, INTENT AND IMPLICATIONSABSTRACT

Nutritional value, functional properties and sensory characteristicsof dairy products contribute to the good market position they enjoy.But cheaper imitations can also be lucrative and it is important thatthe consumer is not misled by misuse of dairy names. The objectiveof the Codex General Standard on the Use of Dairy Terms is to deter-mine where, when and how dairy terms may be used and where theymay not. This issue of the Bulletin of IDF provides information on thenature, intent and possible implications of the GSUDT in the contextof national, regional and international trade, including its status inrelation to the WTO Technical Barriers to Trade Agreement (TBT). The principles of the application of dairy terms are discussed, withexamples, in relation to milk products, composite milk products andother foods. Their application to milk products with modified com-position (for example, fat reduced, protein enriched, etc) is also cov-ered, with examples. The text of the Codex GSUDT is included as anappendix. Throughout the text reference is also made to the relevantprovisions of the Codex General Standard for Labelling PrepackagedFoods (GSLPF).This report is intended for legislators working on labelling matters

in the national context, the regional context and the internationalcontext as well as for legal specialists in food companies and in tradeassociations concerned with these issues.

Keywords: advertising, butter, cheese, Codex, coffee whiteners, con-densed milk, cream, dairy, dried milk, evaporated milk, food legisla-tion, GSLPF, labelling, low-fat, milk, milk powder, milk products, TBT,

WTO, yoghur t

18 pages English only

Bulletin of IDF No 397/2005 - 14 Euro



INTERNATIONAL DAIRY FEDERATIONINSTRUCTIONS TO AUTHORS

Submission of papers

Submission of a manuscript (whether in the framework of an IDF subject on the programme of work or an IDF event) implies that it is not beingconsidered contemporaneously for publication elsewhere. Submission of a multi-authored paper implies the consent of all authors.

Types of contribution

Monographs; separate chapters of monographs; review articles; technical and or scientific papers presented at IDF events; communications;reports on subjects on the IDF programme of work.

Language

All papers should be written in English.

Manuscripts

• Files to be sent electronically on CD-ROM, diskette or by e-mail.

• Final document in Word 2000 or later.

• All tables/figures included in final document to be sent also in separate Word, Excel or PowerPoint files, in colour format.Pictures to be sent in tif or eps format (resolution 300 DPI)

• All files to be named with author’s surname plus title of paper/tables/figures.

References

• References in the document to be numbered and placed between square brackets.

• Reference lists at the end of the document to contain the following:

* Names and initials of all authors;

* Title of paper (or chapter, if the publication is a book);

* If the publication is a journal, title of journal (abbreviated according to ‘Bibliographic Guide for Editors and Authors’, published by The American Chemical Society, Washington, DC), and volume number; * If the publication is a book, names of the publishers, city or town, and the names and initials of the editors;

* If the publication is a thesis, name of the university and city or town;

* Page number or number of pages, and date.

Example: 1 Singh, H. & Creamer, L.K. Aggregation & dissociation of milk protein complexes in heated reconstituted skim milks. J. Food Sci. 56:238-246 (1991).Example: 2 Walstra, P. The role of proteins in the stabilization of emulsions. In: G.O. Phillips, D.J. Wedlock & P.A. William (Editors), Gums & Stabilizers in the Food Industry - 4. IRL Press, Oxford (1988).

Abstracts

An abstract not exceeding 150 words must be provided for each paper/chapter to be published..

Address

Authors & co-authors must indicate their full address (including e-mail address).

Conventions on spelling and editing

IDF’s conventions on spelling and editing should be observed. See Annex 1.

ANNEX 1 IDF CONVENTIONS ON SPELLING AND EDITING

In the case of native English speakers the author’s national conventions (British, American etc.) are respected for spelling, grammar etc. buterrors will be corrected and explanation given where confusion might arise, for example, in the case of units with differing values (gallon) or wordswith significantly different meanings (billion).

“ ................................................................Usually double quotes and not single quotes? ! .............................................................Half-space before and after question marks, and exclamation marks± ..............................................................Half-space before and aftermicroorganisms...................................Without a hyphenInfra-red ................................................With a hyphenet al. ........................................................Not underlined nor italice.g., i.e.,... ............................................Spelled out in English - for example, that islitre ..........................................................Not liter unless the author is Americanml, mg,... ..............................................Space between number and ml, mg,...skimmilk ................................................One word if adjective, two words if substantivesulfuric, sulfite, sulfate ..............................Not sulphuric, sulphite, sulphate (as agreed by IUPAC)AOAC International ............................Not AOACIprogramme ...........................................Not program unless a) author is American or b) computer programmilk and milk product .......................rather than “milk and dairy product” - Normally some latitude can be allowed in non scientific texts-ize, -ization .........................................Not -ise, -isation with a few exceptionsDecimal comma ...................................in Standards (only) in both languages (as agreed by ISO)No space between figure and % - i.e. 6%, etc.Milkfat .....................................................One wordUSA, UK, GB .........................................No stopsFigure .....................................................To be written out in full1000-9000 ...........................................No comma10 000, etc. ..........................................No comma, but spacehours .......................................................ø hsecond ....................................................ø s

litre ..........................................................ø lthe NetherlandsWhere two or more authors are involved with a text, both names are given on one line, followed by their affiliations, as footnotes

for example A.A. Uthar1 & B. Prof 2

1 University of .......

2 Danish Dairy Board .....IDF does not spell out international organizations



INTERNATIONAL DAIRY FEDERATION / FEDERATION INTERNATIONALE DE LAITERIEDiamant Building, Boulevard Auguste Reyers, 80 - 1030 Brussels (Belgium) - http://www.fil-idf.org



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