CODEX STAN A-11 (A) - 1975: Codex Standard For Yoghurt (Yogurt) and Sweetened Yoghurt (Sweetened Yogurt)

CODEX STAN A-11(a) Page 1 of 2
CODEX STANDARD FOR YOGHURT (YOGURT) AND SWEETENED YOGHURT

(SWEETENED YOGURT)
CODEX STAN A-11(a)-1975
1 DEFINITIONS
1.1 Yoghurt is a coagulated milk product obtained by lactic acid fermentation through the action of
Lactobacillus bulgaricus and Streptococcus thermophilus from milk and milk products as listed in
Section 2.3, and with or without optional additions listed in Section 2.5. The microorganisms in the
final product must be viable and abundant.
1.2 Sweetened yoghurt is yoghurt to which one or more sugars only have been added.
1.3 'Sugars' mean any carbohydrate sweetening matter.
2 ESSENTIAL COMPOSITION AND QUALITY FACTORS
2.1 YOGHURTS
2.1.1 Yoghurt
Minimum milkfat content 3.0% m/m
Minimum milk solids non-fat content 8.2% m/m
2.1.2 Partially skimmed yoghurt
Maximum milkfat content less than 3.0% m/m
Minimum milkfat content more than 0.5% m/m
2.1.3 Skimmed yoghurts
Maximum milkfat content 0.5% m/m
2.2 Sweetened yoghurts
Yoghurt, partly skimmed yoghurt and skimmed yoghurt complying with the requirements of Sections 2.1.1 and
2.1.2 and 2.1.3 respectively, and containing sugars. The compositional requirements refer to the milk part of
the sweetened yoghurts.
2.3 ESSENTIAL RAW MATERIALS
- Pasteurized milk or concentrated milk, or
- Pasteurized partly skimmed milk or concentrated partly skimmed milk, or
- Pasteurized skimmed milk or concentrated skimmed milk, or
- Pasteurized cream, or
- a mixture of two or more of these products.
2.4 ESSENTIAL ADDITIONS
- Cultures of Lactobacillus bulgaricus and Streptococcus thermophilus.
2.5 OPTIONAL ADDITIONS
- Milk powder, skimmed milk powder, unfermented buttermilk, concentrated whey, whey powder, whey
proteins, whey protein concentrate, water-soluble milk proteins, edible casein, caseinates, manufactured
from pasteurized products.
- Cultures of suitable lactic acid producing bacteria in addition to those in Section 2.4 16:2 .
- Sugars (in sweetened yoghurt only).
CODEX STAN A-11(a) Page 2 of 2
3 FOOD ADDITIVES
None
4 LABELLING
In addition to Sections 1, 2 , 4 and 6 of the Codex General Standard for the Labelling of Prepackaged Foods
(Ref.: CODEX STAN 1-1981 ), the following specific provisions apply:
4.1 THE NAME OF THE FOOD
4.1.1 The name of the product shall be Yoghurt, or Yogurt, subject to the following provisions:
4.1.2 Yoghurt with not less than 3.0% m/m milkfat content should be designated as yoghurt unqualified.
4.1.3 For yoghurt with less than 3.0% m/m milkfat but with more than 0.5% m/m milkfat the designation
shall include partly skimmed, low fat or any other suitable qualifying description. Accompanying the
name of the food shall be a milk fat statement in multiples of 0.5% e.g. 1.0%, 1.5%, 2.0% etc.
whichever is closest to the actual milk fat content of the yoghurt.
4.1.4 For yoghurt with less than 0.5% m/m milkfat content the designation shall include skimmed or any
other suitable qualifying description.
4.1.5 The provisions given in Sub-sections 4.1.1.1, 4.1.1.2, and 4.1.1.3 apply also to yoghurt to which
sugar or sugars have been added in accordance with section 2.2 15:21 , with the proviso that the
designations concerned shall be accompanied by the term "Sweetened".
4.1.6 Where milk other than cow's milk is used for the manufacture of the product or any part thereof, a
word or words denoting the animal or animals from which the milk has been derived should be
inserted immediately before or after the designation of the product except that no such insertion need
be made if the consumer would not be misled by its omission.
4.2 LIST OF INGREDIENTS
A complete list of ingredients shall be declared on the label in descending order of proportion.
4.3 NET CONTENTS
The net contents shall be declared by weight in either the metric system ("Système International" units) or
avoirdupois or both systems of measurement or by volume in one or more of the following systems of
measurement: metric ("Système International"), U.S. or British units as required by the country in which the
product is sold.
4.4 NAME AND ADDRESS
The name and address of the manufacturer, packer, distributor, importer, exporter or vendor, shall be
declared.
4.5 COUNTRY OF ORIGIN (MANUFACTURE)
The country of manufacture of the food shall be declared except that foods sold within the country of
manufacture need not declare the country of manufacture.
4.6 DATE MARKING
There shall be an indication is clear of the date of production, that is, the date the final product was packaged
for final sale or the sell-by date or minimum durability date.
4.7 LOT IDENTIFICATION
Each container shall be permanently marked in code or in clear to identify the producing factory and the lot.
Decision No.5 applies to products covered by this Standard

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CODEX STANDARD FOR YOGHURT (YOGURT) AND SWEETENED YOGHURT

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