Labelling Requirements for Dairy Products
Additional Terms

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In some cases there are additional terms that must be included on the principal display panel (PDP) of dairy products [19(1), 20(1), DPR].

The table below provides a list of these terms, and when and where the terms are required.
TermWhen requiredLocation
Whipped Butter and butter products where air or inert gas has been uniformly incorporated as a result of whipping
[19.(1)(j.1), DPR]
PDP, preceding the common name
Cultured Butter and butter products where they have been produced from cream that a permitted bacterial culture was added
[19.(1)(j), DPR]
PDP, preceding the common name
Unsalted Unsalted butter and butter products other than cultured butter and butter products
[19.(1)(i), DPR]
PDP, close proximity to the common name
Salted Salted cultured butter and butter products
[19.(1)(i), DPR]
PDP, close proximity to the common name
Pasteurized Bulk cheese still in their original shape and made from pasteurized milk
[20.(1)(i) & 71.(2)(g), DPR]
PDP, unless it is indicated in the list of ingredients
Churn number
(or the abbreviation "ch. no."), followed by a specific number
Butter and butter products packed in bulk
[20.(1)(e) & 71.(2)(c), DPR]
PDP
Vat number Cheese packed in bulk
[20.(1)(f) & 71.(2)(d), DPR]
PDP
Aged Cheddar cheese that meets the requirements as set out in Section 6.(3)(d) of the DPR Period of time it was aged is specified on the PDP
Smoked Prepackaged cheese or prepackaged cheese product when wood smoke is used
[69, DPR]
PDP
Low Heat (or Low Temperature)
And
High Heat (or High Temperature)
Skim milk powder packed in bulk having a whey protein nitrogen content as per Section 20.(1)(m) of the DPR PDP

Firmness and Ripening Descriptions for Prepackaged Varietal Cheeses

There may be additional labelling requirements for prepackaged cheese (except cottage cheese and those listed in the table to section 28 of the DPR), with respect to the relative firmness and ripening characteristics of the particular varietal cheese. For example, "soft cheese" must be identified on the principal display panel of a cheese having a moisture on fat-free basis content of more than 67% and less than 80% or "ripened" in the case of a prepackaged cheese when the ripening process develops within the whole body of the cheese.

Further details on these requirements and other terms can be found in Section 70 of the DPR.

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