STANDARD FOR MILK POWDERS AND CREAM POWDER

CXS 207-1999

This standard replaced the Standard for Whole Milk Powder, Partly Skimmed Milk Powder and
Skimmed Milk Powder (A-5-1971) and the Standard for Cream Powder, Half Cream Powder and High
Fat Milk Powder (A-10-1971).
Adopted in 1999. Amended in 2010, 2013, 2014, 2016, 2018, 2022.

2022 Amendment

The following amendment was made to the text of the standard following decisions taken at the forty-fifth
session of the Codex Alimentarius Commission in December 2022.

Page Location Text in previous version Text in amended version

4 Section 7.5 Labelling of Non- Information required in The labelling of non-retail
Retail Containers Section 7 of this Standard and containers should be in
Sections 4.1 to 4.8 of the accordance with the General
General Standard for the Standard for the Labelling of
Labelling of Prepackaged Non-Retail Containers of Foods
Foods (CXS 1-1985), and, if (CXS 346-2021).
necessary, storage
instructions, shall be given
either on the container or in
accompanying documents,
except that the name of the
product, lot identification, and
the name and address of the
manufacturer or packer shall
appear on the container.
However, lot identification, and
the name and address of the
manufacturer or packer may
be replaced by an
identification mark, provided
that such a mark is clearly
identifiable with the
accompanying documents.
 CXS 207-1999 2

1. SCOPE
This standard applies to milk powders and cream powder, intended for direct consumption or further
processing, in conformity with the description in Section 2 of this standard.
2. DESCRIPTION
Milk powders and cream powder are milk products which can be obtained by the partial removal of water from
milk or cream. The fat and/or protein content of the milk or cream may have been adjusted, only to comply
with the compositional requirements in Section 3 of this standard, by the addition and/or withdrawal of milk
constituents in such a way as not to alter the whey protein to casein ratio of the milk being adjusted.
3. ESSENTIAL COMPOSITION AND QUALITY FACTORS
3.1 Raw materials
Milk and cream
The following milk products are allowed for protein adjustment purposes:
 milk retentate: Milk retentate is the product obtained by concentrating milk protein by ultrafiltration of
milk, partly skimmed milk, or skimmed milk;
 milk permeate: Milk permeate is the product obtained by removing milk proteins and milkfat from
milk, partly skimmed milk, or skimmed milk by ultrafiltration; and
 lactose.1
3.2 Composition
Cream powder
Minimum milkfat 42% m/m
Maximum water(a) 5% m/m
Minimum milk protein in milk solids-not-fat(a) 34% m/m

Whole milk powder

Milkfat Minimum 26% and less than 42% m/m
Maximum water(a) 5% m/m
Minimum milk protein in milk solids-not-fat(a) 34% m/m

Partly skimmed milk powder

Milkfat More than 1.5% and less than 26% m/m
Maximum water(a) 5% m/m
Minimum milk protein in milk solids-not-fat(a) 34% m/m

Skimmed milk powder

Maximum milkfat 1.5% m/m
Maximum water(a) 5% m/m
Minimum milk protein in milk solids-not-fat(a) 34% m/m
(a) The water content does not include water of crystallization of the lactose; the milk solids-not-fat
content includes water of crystallization of the lactose.

1 See Standard for Sugars (CXS 212-1999).

 CXS 207-1999 3

4. FOOD ADDITIVES
Only those food additives listed below may be used and only within the limits specified.

INS no. Name of additive Maximum level

Stabilizers
331 Sodium citrates 5000 mg/kg singly or in combination, expressed as
332 Potassium citrates anhydrous substances

Firming agents
508 Potassium chloride Limited by GMP
509 Calcium chloride Limited by GMP

Acidity regulators
339 Sodium phosphates
340 Potassium phosphates
450 Diphosphates
5000 mg/kg singly or in combination, expressed as
451 Triphosphates
anhydrous substances
452 Polyphosphates
500 Sodium carbonates
501 Potassium carbonates

Emulsifiers
322 Lecithins Limited by GMP
471 Mono- and diglycerides of 2500 mg/kg
fatty acids

Anticaking agents
170(i) Calcium carbonate
341(iii) Tricalcium phosphate
343(iii) Trimagnesium phosphate
504(i) Magnesium carbonate
530 Magnesium oxide 10 000 mg/kg singly or in combination

551 Silicon dioxide,

amorphous
552 Calcium silicate
553 Magnesium silicates
554 Sodium aluminium
silicate 265 mg/kg, expressed as aluminium

Antioxidants
300 Ascorbic acid,L-
301 Sodium ascorbate 500 g/kg expressed as ascorbic acid
304 Ascorbyl palmitate
320 Butylated hydroxyanisole 100 mg/kg
 CXS 207-1999 4

5. CONTAMINANTS
The products covered by this standard shall comply with the maximum levels for contaminants that are
specified for the product in the General Standard for Contaminants and Toxins in Food and Feed (CXS 193-
1995).
The milk used in the manufacture of the products covered by this standard shall comply with the maximum
levels for contaminants and toxins specified for milk by the General Standard for Contaminants and Toxins in
Food and Feed (CXS 193-1995) and with the maximum residue limits for veterinary drug residues and
pesticides established for milk by the Codex Alimentarius Commission.
6. HYGIENE
It is recommended that the products covered by the provisions of this standard be prepared and handled in
accordance with the appropriate sections of the General Principles of Food Hygiene (CXC 1-1969), the Code
of Hygienic Practice for Milk and Milk Products (CXC 57-2004) and other relevant Codex Alimentarius texts
such as codes of hygienic practice and codes of practice.
The products should comply with any microbiological criteria established in accordance with the Principles and
Guidelines for the Establishment and Application of Microbiological Criteria Related to Foods (CXG 21-1997).
7. LABELLING
In addition to the provisions of the General Standard for the Labelling of Pre-packaged Foods (CXS 1-1985)
and the General Standard for the Use of Dairy Terms (CXS 206-1999), the following specific provisions apply:
7.1 Name of the food
The name of the food shall be:
- Cream powder
- Whole milk powder according to the composition in Section 3.2
- Partly skimmed milk powder
- Skimmed milk powder

Partly skimmed milk powder may be designated “semi-skimmed milk powder” provided that the content of
milkfat does not exceed 16 percent m/m and is not less than 14 percent m/m.
If allowed by national legislation or otherwise identified to the consumer in the country where the product is
sold, “whole milk powder” may be designated “full cream milk powder” and “skimmed milk powder” may be
designated “low fat milk powder”.
7.2 Declaration of milkfat content
If the consumer would be misled by the omission, the milkfat content shall be declared in a manner found
acceptable in the country of sale to the final consumer, either (i) as a percentage by mass, or (ii) in grams per
serving as quantified in the label provided that the number of servings is stated.
7.3 Declaration of milk protein
If the consumer would be misled by the omission, the milk protein content shall be declared in a manner
acceptable in the country of sale to the final consumer, either as (i) a percentage by mass, or (ii) grams per
serving as quantified in the label provided the number of servings is stated.
7.4 List of ingredients
Notwithstanding the provision of Section 4.2.1 of the General Standard for the Labelling of Pre-packaged
Foods (CXS 1-1985), milk products used only for protein adjustment need not be declared.
7.5 Labelling of non-retail containers
The labelling of non-retail containers should be in accordance with the General Standard for the Labelling of
Non-Retail Containers of Foods (CXS 346-2021).
 CXS 207-1999 5

8. METHODS OF SAMPLING AND ANALYSIS

For checking the compliance with this standard, the methods of analysis and sampling contained in the
Recommended Methods of Analysis and Sampling (CXS 234-1999) relevant to the provisions in this standard,
shall be used.
CXS 207-1999 6

APPENDIX

ADDITIONAL INFORMATION

The additional information below does not affect the provisions in the preceding sections which are those that
are essential to the product identity, the use of the name of the food and the safety of the food.

Additional quality factors

Whole milk Partially Skimmed Method

powder skimmed milk
milk powder
powder

Titratable acidity max 18.0 max 18.0 max 18.0 See CXS 234-1999

(ml-0.1 N NaOH/ See CXS 234-1999

10 g-solids-not-fat)

Scorched particles max Disc B max Disc B max Disc B See CXS 234-1999

Solubility index (ml) max 1.0 max 1.0 max 1.0 See CXS 234-1999