New Zealand - Export requirements for milk and dairy products
All dairy products
Production controls and inspection requirements
As per Manufacturer's declaration, if milk has a pH of less than 7.0, it must be subjected to a minimum temperature of 72°C for at least 15 seconds – high temperature-short time pasteurisation (HTST) – or otherwise treated by a procedure formally approved by Biosecurity New Zealand, Ministry of Agriculture and Forestry.
Zoosanitary Certificate – Dairy products or dairy based foods for human consumption
Manufacturer's declaration (prepared by the manufacturer)
Must be signed by manager of the establishment.
Declaration certifies the conditions set out by the New Zealand authorities for the import of dairy products or products containing dairy ingredients for human consumption into their territory.
Reference to this Manufacturer's declaration is made on the Zoosanitary Certificate.