Regulations relating to the Classification, Packing and Marking of Dairy Products and Imitation Dairy Products Intended for Sale in South Africa (R260) were published on 27 March 2015, with the new regulation taking effect from 27 March 2016.
The full document is available here.
A key difference is an additional class (medium-fat) in the milk and yoghurt category. Resulting in 5 categories for different levels of fat content of milk and yoghurt.
Comparison of the previous and the new dairy legislation relating to milk and yoghurt:
Carbohydrate content: The carbohydrate (lactose in milk) content of milk is typically 4.8%, but can vary between 4.7% and 5.0% across the different types of milk.
Protein: The regulation 260 stipulates a minimum protein content of 3% in milk, calculated for fat-free milk. Typically, the protein content can vary between 3.2% and 3.4% across the different types of milk.
What that looks like in real life:
One of my favourite ways to tweak a recipe to reduce the fat content is to use plain yoghurt in place of cream for a healthier creaminess. Not a change with this regulation, but really just a sense check for myself, I wanted to have a look at how big of an impact this switch actually has on the fat content of your recipe, especially since full cream and double cream yoghurts have become more readily available (and now medium fat will possibly too…).
I had a look at the yoghurts and creams available in my local supermarkets.
- Double cream plain yoghurt – 7.3 g per 100 g
- Full cream plain yoghurt – 3.4 g per 100 g
- Low fat plain yoghurt – around 1.5 g per 100 g
- Fat-free plain yoghurt between 0.0 and 0.2 g per 100 g
In comparison, cream ranged from 18 g per 100 g for pouring cream (the requirement here is 10 – 20 g per 100 g) to 58 g per 100 g for double thick cream (more than 45 g per 100 g is the stipulation), with cream, thick cream and whipping creams coming in at 37 – 38.5 g per 100 g (required to fall between 30 g and 45 g per 100 g).
In my opinion, a very worthwhile total fat saving when switching cream for a plain yoghurt in your cooking and baking.
For more information about dairy in South Africa, visit: