Regulations on the condensed milk and milk powder Date FOR-2003-07-08-930 Department Ministry of agriculture and food published in 2003 booklet 10 effective date last modified-17.07.2003 FOR 2008-09-12-1012 FOR Change-1993-12-20-1376 applies to Norway Pursuant law-2003-12-19-124-section 9, FOR-2003-12-19-1790 Announced 11.07.2003 Directed 10.09.2003 (section 4 and annex 1) short title regulations on the condensed milk and milk powder Chapter overview: the main part annex 1. Item designations and product definitions legal authority: established by the Ministry of agriculture and food (formerly the Ministry of agriculture) 8. July 2003 with authorization in law 19. December 2003 No. 124 on food production and food safety, etc. (matloven) the first paragraph of section 9, cf. the delegation decision 19. December 2003 No. 1790. the EEA Joint referrals: the EEA Agreement-annex II, chap. XII Nr. 54zs (Council Directive 2001/114/EC as amended by Directive 2007/61/EC).
Changes: modified by regulations 9 jan 2004 Nr. 147 (including title), 12 sep 2008 Nr. 1012 (including legal authority).

§ 1. Scope this regulation includes provisions on product specifications and labeling of the condensed milk and milk powder to be traded.
The regulation does not apply to products covered by the current regulations on infant formula and grant mixtures.

§ 2. In general the products covered by this Regulation shall meet the product definitions in Appendix 1 and shall be traded with the item designations that are specified in the annex.

§ 3. Item designations in annex 1 the item designations is reserved for the products defined there.

§ 4. Labelling the products covered by this Regulation shall be marked by revenue after the current regulations about labeling, etc. of foodstuffs, the identification marking of food parties and Declaration of the nutrient content, with the addition and exceptions provided by this regulation.
These additions and exceptions are: 1) in the selection to the Milky fat content specified in the weight percent of the finished product. This does not apply to the products defined in the annex 1 No. 1 letter d, g, and no. 2 letter d. The percentage of fat-free milk solids content should be indicated for the products defined in the annex 1 No. 1. The specification shall be given in the same field of view as the last term.

2) For the products defined in the annex 1 No. 2 should the selection contain user's manual for resolution or rekonstitueringsmåten. The fat content in the dissolved or reconstituted product should be entered.

3) Products that weigh less than 20 g per unit can be marked as only last term if they are packed in a common outer packaging marked in accordance with this regulation.

4) For products defined in annex 1 No. 2 it shall be specified in the selection that "the product is not intended as a food for children under 12 months."

§ 5. Supervision and decision the FSA supervises and don't understand the decision to carry out the provisions given in and in pursuance of this regulation.

section 6. Exemption the FSA can in special cases, the provisions of this dispense from these regulations, provided that it will not run counter to Norway's international obligations, including the EEA Agreement.

section 7. Punishment intentionally or negligent violation of this regulation or the regulations and decisions given in pursuance of it, are punishable according to matloven § 28.

section 8. Transitional provision Turnover of the products covered by the regulation, and which is marked by the 17. July 2004 in accordance with the regulations of 20. December 1993 No. about 1376 conserved fully or partly dehydrated milk, is permitted until stocks are used up.

§ 9. Entry into force this Regulation shall enter into force 17. July 2003. At the same time repealed regulations of 20. December 1993 No. about 1376 conserved fully or partly dehydrated milk.

Appendix 1. Item designations and product definitions 1) condensed milk condensed milk is the liquid product, sweetened or unsweetened, revealed by the partial removal of water from milk. Milk raw material can be whole milk, partially or completely skimmed milk, or a mixture of the aforementioned. Milk raw material can be added to the cream and/or milk powder. In the finished product to the share of the milk powder make up a maximum of 25% of the product's total solids content. 
-Different types of Unsweetened condensed milk: a) Unsweetened condensed milk with a high fat content condensed milk with a minimum of 15 weight percent fat and weight minimum 26.5 percent milk solids in total.

b) Unsweetened condensed milk condensed milk with minimum weight 7.5 percent fat and a minimum of 25 weight percent milk solids in total.

c) Unsweetened condensed partly skimmed milk condensed milk with a minimum of 1 and less than 7.5 weight percent fat, and a minimum of 20 weight percent milk solids in total.

d) Unsweetened condensed skimmed milk condensed milk with 1 percent fat maximum weight and a minimum of 20 weight percent milk solids in total. 
-Different types of sweetened condensed milk: e) Sweetened condensed milk condensed milk with added sucrose (half white sugar, white sugar or refined white sugar), with a minimum of 8 weight percent fat and a minimum 28 weight percent milk solids in total.

f) Sweetened condensed partly skimmed milk condensed milk with added sucrose (half white sugar, white sugar or refined white sugar), with a minimum of 1 and less than 8 percent fat weight and minimum 24 weight percent milk solids in total.

g) Sweetened condensed skimmed milk condensed milk with added sucrose (half white sugar, white sugar or refined white sugar), with a maximum of 1 weight percent fat and a minimum of 24 weight percent milk solids in total. 
2) milk powder milk powder is the product in powder form as revealed by the removal of water from milk until there are a maximum of 5 weight percent water. Milk raw material can be whole milk, partially or completely skimmed milk, cream, or a combination of the foregoing.

a) milk powder with high fat content milk powder with a minimum of 42 weight percent fat.

b) milk powder of whole milk milk powder with a minimum of 26 and the less than 42 weight percent fat.

c) milk powder of partially skimmed milk milk powder with more than 1.5 and smaller than 26 weight percent fat.

d) milk powder of skim milk milk powder with a maximum of 1.5 weight percent fat. 
3) Manufacture a) By the manufacture of the products defined in the annex 1 No. 1 letter e, f and g, it is allowed to add lactose in an aggregate on the maximum weight of 0.03 percent the finished product.

b) without prejudice to the provisions of the regulation on hygiene rules for special foods of animal origin, be fixated products in the No. 1 and 2 in the following ways:-by heat treatment (sterilization, UHT, etc.) for the products in the annex 1 No. 1 letter a, b, c and d,-by the addition of sucrose, for the products in the annex 1 No. 1 letter e, f and g,-by removal of water for the products in annex 1 No. 2. c) without prejudice to the requirements of the composition in this attachment PT. 1 and 2, the protein content of milk are aligned to a minimum level on 34 weight percentage (expressed in fat-free solids) through the addition and/or removal of milk constituents in such a way that the relationship between whey protein and casein does not change in the milk.

4) Allowed ingredients for adjusting the protein content For adjusting the protein content, the following raw materials are used:-Retentat from milk Retentat is the product that arise when milk protein concentrate by ultrafiltrering of milk. Milk raw material can be whole milk, partly skimmed milk, or skimmed milk.

-Permeat from milk is the product that Permeat arise when milk protein and dairy fat is removed by ultrafiltrering of milk. Milk raw material can be whole milk, partly skimmed milk, or skimmed milk.

-Lactose Lactose is a natural constituent of milk, usually made from whey. Broseley has a water-free laktoseinnhold of at least 99.0% m/m expressed as solids. It may be anhydrous or contain one molecule crystal water, or be a mixture of both forms.