Food News

The legal regulations previously applicable in Germany to butter, cheese, drinking milk and other dairy products have been replaced by the new Dairy Product Quality Regulation.

The amendment was necessary in order to bring the existing individual regulations into line with European law and to take account of technological advances in the manufacture of dairy products. The core of this new regulation is Article 1, ‘Regulation on quality requirements for dairy products (Milk Product Quality Regulation – MilchPQV)’, which contains seven annexes and provides greater clarity.

The regulation contains numerous definitions that must be used in the labelling and, above all, in the designation of the food. Specific conditions are also laid down for the use of terms such as ‘heat-treated’, “pasteurised”, ‘lactose-free’ and ‘fresh’. In addition, there is an obligation to indicate the animal species if the raw milk does not come exclusively from cows.

The use of non-milk ingredients to replace milk components is not permitted. This applies to legumes with regard to milk protein content and to nuts and oils with regard to milk fat.In addition, there are maximum limits for flavouring and colouring additives in milk and milk products. The addition of vitamins and minerals is also subject to new regulations.

The production and marketing of lactose-free cheese will generally be permitted in future. The use of lactase is permitted for this purpose.
In addition to the product-specific labelling regulations, the general labelling requirements of the LMIV and LMIDV and the comprehensive information requirements regulated therein must also be observed.

YOUR PLUS: The laboratories of the AGROLAB GROUP have decades of experience in testing milk and dairy products.

Author: Dr. Frank Mörsberger, AGROLAB GROUP