2. Product Categories

Dairy Products
South Korea

This section provides the regulatory definition of the food category in scope, or the appropriate food category for the product in scope. Additionally, it provides the food products that belong to this food category along with the definition and specific information on each of these types of food products.

2.1 Category Name & Definition

Category Name

Milk Products [1]

Definition

Milk products refer to products processed using raw milk as a main ingredient; such as milk, processed milk, goat milk, fermented milk, buttermilk, concentrated milk, milk creams, butter, cheeses, powdered milk, whey products, lactose, hydrolyzed milk protein products and processed milk containing product except for those intended for drinking and containing not less than 0.5% coffee solids.

Titratable acidity: less than 0.18% as lactic acid.

2.2 Product & Definition

1) Sterilized Milk (including liquid milk, low-fat milk)

Definition

Milk refers to products made by pasteurizing or sterilizing raw milk (including partially skimmed milk) or by adjusting milk fat.

Specifications/Target Age

There is no target age regarding sterilized milk.

• Milk fat in whole milk: more than 3.0%
• Milk fat content in low-fat milk: 0.6-2.6%
• Non-fat milk (Skim milk): less than 0.5%

Additional Information

(1) Milk products should be pasteurized or sterilized using methods such as low-temperature long-time pasteurization (for 30 minutes at 63~65℃), high-temperature short-time pasteurization (for 15 to 20 seconds at 72~75℃), ultra-high temperature sterilization (for 0.5 seconds to 5 seconds at 130~150℃), or other methods with equal or higher effect.

(2) In addition, pasteurized products shall be cooled down to 10℃ or below immediately after pasteurization; whereas sterilized products shall be filled and packaged in a sterilized container or package, using an aseptic filling process.

(4) Pasteurized milk can be filled and packed under non-asceptical conditions. Pasteurized milk must be distributed in a refrigerated channel. 

(5) UHT milk should be filled and packaged in a sterile container or packaging process under an aseptic condition.

2) Processed milk

Definition

Processed milk refers to liquid products made by adding food or food additives to raw milk or milk products. However, products containing more than 0.5% of coffee solids are excluded.

There are four types of processed milk products as below:

(1) Fortified milk  

It refers to a product made by adding food additives to milk for the purpose of fortifying it with vitamins and minerals in 100% milk, resulting in fortified whole milk, fortified low-fat milk, fortified skim milk, and fortified lactose hydrolyzed milk. Other food additives, except for vitamins and minerals, are excluded. For sterilization, see the requirements for sterilized milk above.

(2) Lactic acid bacteria-added milk

 It refers to a product made by adding lactic acid bacteria to 100% milk.

(3) Lactose-hydrolyzed milk 

It refers to a product made by hydrolyzing or removing lactose from raw milk; or by fortifying with vitamins and minerals, and subsequently pasteurizing or sterilizing.

(4) Processed milk

It refers to processed milk made by adding food, flavoring, or food additives to raw milk or milk products, other than those specified in types (1)~(3) above. For example, flavored milk falls into this category.

Specifications/Target Age

There is no target age for processed milk

(1) Acidity (%) 

• Not more than 0.18 (as lactic acid)
• Acidity is not applied for lactic acid bacteria-added milk and processed milk

(2) Non-fat milk solids (%)

• Non-fat milk solids should not be less than 8.0 in fortified milk and lactic acid bacteria-added milk
• Non-fat milk solids should not be less than 4.0 in processed milk

 (3) Milk fat (%) 

(4) Crude fat (%)

(5) Lactose (%): Not more than 1.0 (only applicable to Lactose-hydrolyzed milk)

Additional Information

(1) Products shall be pasteurized or sterilized after being added with food or food additives, or added with food or food additives aseptically after being pasteurized or sterilized.

(2) When fortifying milk, fortifying agents shall be added at the appropriate time, considering heat stability and microbial contamination.

3) Fermented milk

Definition

Fermented milk refer to products made by fermenting raw milk or milk products with lactic acid bacteria or yeasts, or adding food or food additives to such fermented milk or products. Food and food additives can be added for other purposes such as for flavor.

There are 6 food types in fermented milk as below:

(1) Fermented milk 

It refers to a product made by fermenting raw milk or milk products, or by adding food or food additives thereto; containing not less than 3% non-fat milk solids.

(2) Thick fermented milk

It refers to a product in viscous or liquid form, made by fermenting raw milk or milk products, or by adding food or food additives thereto; containing not less than 8% non-fat milk solids.

(3) Fermented cream 

It refers to a product made by fermenting raw milk or milk products, or by adding food or food additives thereto; containing not less than 3% non-fat milk solids and not less than 8% milk fat.

(4) Thick fermented cream  

It refers to a product made by fermenting raw milk or milk products, or by adding food or food additives thereto; containing not less than 8% non-fat milk solids and not less than 8% milk fat.

(5) Fermented buttermilk  

It refers to fermented buttermilk containing not less than 8% non-fat milk solids.

(6) Fermented milk powder

It refers to a product made by fermenting raw milk or milk products, or by adding food or food additives thereto, and making them into powder form; containing not less than 85% milk solids.

Specifications/Target Age

Additional Information

(1) Mixed ingredients (except for lactic acid bacteria and yeasts) shall be pasteurized or sterilized and cooled down. Then, precautions shall be taken to protect such ingredients against contamination by microorganisms other than lactic acid or yeast used as an ingredient.

(2) Lactic acid bacteria or yeasts shall be cultured or fermented while maintaining appropriate temperature.

(3) Fermented milk may go through the freezing process.

4) Concentrated milk

Definition

Concentrated milks refer to products made by concentrating raw milk or milk with or without the addition of food or food additives. There are five food types in the concentrated milk as below:

(1) Concentrated milk 

It refers to a product made by concentrating raw milk as it is.

(2) Defatted concentrated milk

It refers to a product made by concentrating raw milk after adjusting its milk fat content to 0.5% or less.

(3) Sweetened condensed milk

It refers to a product made by concentrating raw milk after adding sugars thereto.

(4) Sweetened condensed skim milk 

It refers to a product made by concentrating raw milk after adjusting its milk fat content to 0.5% or less and then adding sugars thereto.

(5) Processed condensed milk

It refers to a product made by concentrating raw milk or milk after adding food or food additives thereto.

Specifications/Target Age

Additional Information

(1) When used to prevent precipitation, lactose shall be in fine powder form and treated to prevent microbial contamination.

(2) Other materials shall never be added to concentrated milk. However, saccharides (sugar, glucose, fructose, and oligosaccharides) may be added to sweetened condensed milk and sweetened condensed skim milk; and food or food additives may be added to processed condensed milk.

2.3 References

1. Korea Food Code

https://various.foodsafetykorea.go.kr/fsd/#/ext/Document/FC