Brazil - Export requirements for milk and dairy products
- All dairy products
Pre-export approvals by the competent authority of the importing country
- Processing establishments must appear on the list of Canadian establishments approved for export to Brazil - (Portuguese only). The list is administered by the Brazilian Ministry of Agriculture, Livestock and Food Supply (MAPA).
- Exporters are advised to contact the Canadian Food Inspection Agency (CFIA) area office if assistance is required to determine if an establishment is on the list.
- The CFIA must recommend the approval of the establishment for listing by MAPA. Please contact your local CFIA office to initiate the request and include the following information:
- CFIA establishment registration number
- company name of the establishment or the name of the company managing the factory
- full address of the establishment
- establishment operation type
- processing: PC
- storage: ES
- 1. caseins:
- Products resulting from the spontaneous precipitation of skim milk, or caused by curd or by mineral and organic acids.
- 2. caseinates:
- Products obtained from the reaction of food casein or from the curd of fresh food casein with hydroxide solutions or alkaline salts or alkaline-earth or of food quality ammonia, and afterwards washed and dried, by way of technologically adequate processes.
- 3. milk flours:
- Products resulting from desiccation in proper conditions, of the mixture of milk with grains and legumes, whose starch has become soluble through the appropriate technique.
- 4. anhydrous milk fat (butter oil):
- The greasy product obtained from cream or butter through the almost complete elimination of water and non-greasy solids, by way of technologically appropriate processes.
- 5. lactose:
- The product obtained by the separation and crystallization of milk sugar.
- 6. buttermilk:
- The liquid resulting from the churning of the cream for the manufacturing of butter, with or without added skim milk and biologically acidified by selected leaven, with partial lactose breakdown, and rich in lactic acid, protein and mineral salts.
- 7. butters:
- The greasy products obtained from the cream of milk by way of technologically appropriate processes.
- 8. margarines:
Greasy products in stable emulsion with milk or its components or by-products, and other ingredients, intended for human consumption with characteristic smell and taste. Milk fat, when present, shall not exceed the 3% (m/m) of total lipid content.
Mixtures of margarine with butter are not part of this category, since they will be included in the milk mixture category.
- 9. milk mixture:
- Covers dairy products obtained by mixing dairy ingredients with or without non-dairy ingredients.
- 10. milk sauce:
- Dairy products subjected to technological processing, added to other dairy ingredients, spices and other approved food substances, intended for use in culinary preparations.
- 11. permeates:
- Liquid products obtained by the withdrawal of milk protein and milk fat from milk (whole, skim or semi-skim) or the whey through a membrane filtration process.
- 12. cheese snack:
- Covers the fractionated cheeses presented in the form of a table of cold cuts, dried cheeses and breaded cheeses.
- 13. raw milk products:
- The raw materials which still need to undergo thermal treatment before being used in the preparation of products for consumption.
- 14. milk powder products:
This category covers, in addition to the products obtained by drying, those formulated from the mixture of other, already dried, dairy products.
Considering its diversity of formulations, manufacturing processes and presentations, milk powder mixtures are not part of this category, since they will be included in the milk mixture category.
- 15. sterilized dairy products:
- Dairy products previously packed and subjected to a moist heat sterilization process, followed by immediate cooling, respecting the particularity of each product.
- 16. fermented milk products:
- Dairy products obtained through coagulation and decrease of pH by lactic fermentation through the cultivation of specific micro-organisms.
- 17. rendered dairy products:
- Dairy products obtained through mixture, fusion and emulsion, with heat treatment and emulsifying agents.
- 18. partly dehydrated milk products:
- Dairy products obtained through partial dehydration of milk or milk by-products.
- 19. pasteurized dairy products:
- Dairy products subjected to the pasteurization process.
- 20. protein dairy products:
- Dairy products obtained by the physical separation of caseins and whey proteins by membrane technology or other technological process whose equivalency is recognized by the Department for the Inspection of Products of Animal Origin (DIPOA) of MAPA.
- 21. ultra-high temperature (UHT) milk products:
- Dairy products subjected to the process of ultra-high temperature.
- 22. aged cheeses:
- Cheeses that have undergone the necessary and characteristic physical and biochemical exchanges of the variety.
- 23. moldy cheese:
- Cheeses aged by fungi.
- 24. non-matured cheeses:
- Cheeses ready for consumption shortly after having been manufactured.
- 25. grated cheeses:
- The products obtained by crumbling or grating of the mass of one or up to four varieties of cheese of low and/or average humidity.
- 26. ultra-filtered cheeses:
- Cheeses obtained by processes of membrane technology.
- 27. ricotta:
- The product obtained from cheese serum albumin, with milk added up to 20% of its volume.
- 28. milk dessert:
Milk product ready for consumption, usually served after meals.
This does not cover milk candies and condensed milk since they are included in the category of partly dehydrated milk products.
- bovine: BOV
- buffalo: BUB
- goat: CAP
- sheep: OVI
- ways of attainment
- extractive or wild: EX
- Please note that the timeframe to request an addition or amendment to the Brazilian listing could be up to six (6) months.
- MAPA has implemented a new electronic system - (Portuguese only) for the product and label registration for animal origin food products. Paper forms are no longer acceptable. The new system should expedite the process for those products that already have identity and quality standards published.
- In order for a company to be able to start the process via MAPA's site, the establishment must be approved and listed by MAPA (see establishment requirements above)
- After the establishment is approved by MAPA, the company must sign a declaration letter, in English and Portuguese, indicating their legal representative. Please contact your local CFIA office to obtain a template of the declaration letter.
- Once the letter is prepared on the company's letterhead, it will be sent to the CFIA for a signature and stamp and returned to the company to upload it into MAPA's electronic system.
Production controls and inspection requirements
- Prior to issuing export certificate, CFIA will inspect each lot to verify compliance with statements on the certificate.
- Health certificate for the export of milk and milk products from Canada to Brazil
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