Type of dairy

product

Class/ Class

designation

Alternate class designation

Milk fat content

(%) (m/m)

Minimum milk solids

non-fat content

Minimum milk

protein content

calculated on a

fat- free basis

(%)(m/m

pH

value

Calculated

on the

total

content

(%)(m/m)

Calculated

on a fatfree

basis

(%)(m/m

1

2

3

4

5

6

7

8

High fat dairy liquid blend

High fat dairy blend/ High cream dairy blend

More than 4.5

6.7

7

1.5

*

Full fat dairy liquid blend

Dairy blend/ Full cream dairy liquid blend/ Full cream dairy blend

More than 3.3 - 4.5

6.8

7

1.5

*

Medium fat dairy liquid blend

Medium cream dairy liquid blend/ Medium fat dairy blend/ Medium cream dairy blend

More than 1.5 - 3.3

6.9

7

1.5

*

Low fat dairy liquid blend

Low fat dairy blend

More than 0.5 - 1.5

7

7

1.5

*

Fat free dairy liquid blend

Fat free dairy blend/ Skim(med) dairy blend

Not more than 0.5

7

7

1.5

*

High fat cultured dairy liquid blend

High cream cultured dairy liquid blend/ High fat cultured dairy blend/ High cream cultured dairy blend/ High fat maas blend/ High cream maas blend

More than 4.5

6.7

7

1.5

Less than 4.6

Full fat cultured dairy liquid blend

Cultured dairy blend/ Full cream cultured dairy liquid blend/ Full cream cultured dairy blend/ Maas blend

More than 3.3 - 4.5

6.8

7

1.5

Less than 4.6

Medium fat cultured dairy liquid blend

Medium cream cultured dairy liquid blend/ Medium fat cultured dairy blend/ Medium cream cultured dairy blend/ Medium fat maas blend/ Medium cream maas blend

More than 1.5 - 3.3

6.9

7

1.5

Less than 4.6

Low fat cultured dairy liquid blend

Low fat cultured dairy blend/ Low fat maas blend

More than 0.5 - 1.5

7

7

1.5

Less than 4.6

Fat free cultured dairy liquid blend

Fat free cultured dairy blend/ Fat free maas blend/ Skim(med) cultured dairy blend/ Skim(med) maas blend

Not more than 0.5

7

7

1.5

Less than 4.6