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Labelling requirements for dairy products
Additional terms

In some cases there are additional terms that must be included on the principal display panel (PDP) of prepackaged dairy products when traded interprovincially, imported, or exported [242, 246(a), 247(a), 247(c), 247(d), SFCR].

The table below provides a list of these terms, and when and where the terms are required.
Term When required Location
"Whipped" / "fouetté" Butter and butter products Table Note 1 where air or inert gas has been uniformly incorporated as a result of whipping
[246(a)(ii), SFCR]
PDP, preceding the common name in English or following the common name in French
"Cultured" / "de culture" Butter and butter products Table Note 1 where they have been prepared from cream to which a bacterial culture was added
[246(a)(i), SFCR]
PDP, preceding the common name in English or following the common name in French
"Unsalted" / "non salé" Butter and butter products Table Note 1 where they are unsalted and have not been cultured
[246(a)(iii), SFCR]
PDP, close proximity to the common name
"Salted" / "salé" Butter and butter products Table Note 1 where they are salted and cultured
[246(a)(iv), SFCR]
PDP, close proximity to the common name
"Pasteurized" / "pasteurisé" Prepackaged, other than consumer prepackaged cheese in its original shape and made from pasteurized milk, unless it is indicated in the list of ingredients
[247(a), SFCR]
PDP
"Low heat" or "low temperature" or "low temperature" / "basse température" or "basse température" Prepackaged, other than consumer prepackaged skim milk powder having a whey protein nitrogen content of not less than 6.0 mg/g
[247(c), SFCR]
PDP
"High heat" or "high temperature" or "high temperature" / "haute température" or "haute température" Prepackaged, other than consumer prepackaged skim milk powder having a whey protein nitrogen content of not more than 1.5 mg/g
[247(d), SFCR]
PDP

Table notes

Table note 1

Butter and butter products refers to butter, calorie-reduced butter, light butter or lite butter, dairy spread, and whey butter.

Return to table note 1  referrer

Percentage of skim milk and whey powder

The principal display panel must also include the percentage of each powder in the case of a combination of prepackaged skim milk powder and whey powder [246(b), SFCR].

Firmness, ripening and other descriptions for consumer prepackaged cheese

The principal display panel of consumer prepackaged cheese must bear:

  • the relative firmness of the cheese
  • the principal ripening characteristic, except for soft white cheese
  • the expression "hard grating cheese" / "fromage dur à râper" for hard cheese that is intended for grating and has a moisture content of 34% or less, and
  • in the case of a mixture of grated or shredded cheese, the varieties in descending order of their proportion in the cheese [249(1), SFCR]

These terms are not required for standardized cheese, inclusive of varieties listed in the table to section B.08.033 of the FDR [249(2), SFCR].

Relative firmness

The relative firmness must be identified by the expressions in the table below [249(3), SFCR].

Relative firmness table
Relative firmness Moisture content on fat-free basis Reference
"Soft white cheese" / "fromage à pâte fraîche" or "fromage frais" 80% or more 249(3)(a), SFCR
"Soft cheese" / "fromage à pâte molle" More than 67%, less than 80% 249(3)(b), SFCR
"Semi-soft cheese" / "fromage à pâte demi-ferme" More than 62%, not more than 67% 249(3)(c), SFCR
"Firm cheese" / "fromage à pâte ferme" 50% or more, not more than 62% 249(3)(d), SFCR
"Hard cheese" / "fromage à pâte dure" Less than 50% 249(3)(e), SFCR

Principal ripening characteristics

The principal ripening characteristic must be identified by the expressions in the table below [249(4), SFCR].

Principal ripening characteristic
Principal ripening characteristic When required Reference
"Ripened" / "affiné" If the ripening process develops within the whole body of the cheese 249(4)(a), SFCR
"Surface ripened" / "affiné en surface" If the ripening process starts from the surface and moves into the body of the cheese 249(4)(b), SFCR
"Blue veined" / "à pâte persillée" If veins of mould occur within the body of the cheese 249(4)(c), SFCR
"Unripened" / "non affiné"
or
"Fresh" / "frais"
If the cheese has not undergone any ripening 249(4)(d), SFCR
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