Description.1/41/4(a) Milk is the lacteal secretion, practically free from colostrum, obtained by the complete milking of one or more healthy cows. Milk that is in final package form for beverage use shall have been pasteurized or ultrapasteurized, and shall contain not less than 8 percent milk solids not fat and not less than 3 percent milkfat. Milk may have been adjusted by separating part of the milkfat therefrom, or by adding thereto cream, concentrated milk, dry whole milk, skim milk, concentrated skim milk, or nonfat dry milk. Milk may be homogenized.
Vitamin addition(b) (Optional). (1) If added, vitamin A shall be present in such quantity that each quart of the food contains not less than 2000 International Units thereof within limits of good manufacturing practice.
(2) If added, vitamin D shall be present in such quantity that each quart of the food contains 400 International Units thereof within limits of good manufacturing practice.
Optional ingredients.(c) The following safe and suitable ingredients may be used:
(1) Carriers for vitamins A and D.
(2) Characterizing flavoring ingredients (with or without coloring, nutritive sweetener, emulsifiers, and stabilizers)…
Description.(a) Acidified milk is the food produced by souring one or more of the optional dairy ingredients specified in paragraph (c) of this section with one or more of the acidifying ingredients specified in paragraph (d) of this section, with or without the addition of characterizing microbial organisms. One or more of the other optional ingredients specified in paragraphs (b) and (e) of this section may also be added. When one or more of the ingredients specified in paragraph (e)(1) of this section are used, they shall be included in the souring process. All ingredients used are safe and suitable. Acidified milk contains not less than 3.25 percent milkfat and not less than 8.25 percent milk solids not fat and has a titratable acidity of not less than 0.5 percent, expressed as lactic acid. The food may be homogenized and shall be pasteurized or ultra-pasteurized prior to the addition of the microbial culture and, when applicable, the addition of flakes or granules of butterfat or milkfat.
Vitamin addition (optional).(b) (1) If added, vitamin A shall be present in such quantity that each 946 milliliters (quart) of the food contains not less than 2,000 International Units…
Description.(a) Cultured milk is the food produced by culturing one or more of the optional dairy ingredients specified in paragraph (c) of this section with characterizing microbial organisms. One or more of the other optional ingredients specified in paragraphs (b) and (d) of this section may also be added. When one or more of the ingredients specified in paragraph (d)(1) of this section are used, they shall be included in the culturing process. All ingredients used are safe and suitable. Cultured milk contains not less than 3.25 percent milkfat and not less than 8.25 percent milk solids not fat and has a titratable acidity of not less than 0.5 percent, expressed as lactic acid. The food may be homogenized and shall be pasteurized or ultra-pasteurized prior to the addition to the microbial culture, and when applicable, the addition of flakes or granules of butterfat or milkfat.
Vitamin addition (optional).(b) (1) If added, vitamin A shall be present in such quantity that each 946 milliliters (quart) of the food contains not less than 2,000 International Units thereof, within limits of good manufacturing practice.
(2) If added, vitamin D shall be present in such quantity that…
Description.(a) Concentrated milk is the liquid food obtained by partial removal of water from milk. The milkfat and total milk solids contents of the food are not less than 7.5 and 25.5 percent, respectively. It is pasteurized, but is not processed by heat so as to prevent spoilage. It may be homogenized.
Vitamin addition(b) (Optional). If added, vitamin D shall be present in such quantity that each fluid ounce of the food contains 25 International Units thereof, within limits of good manufacturing practice.
Optional ingredients.(c) The following safe and suitable optional ingredients may be used:
(1) Carrier for vitamin D.
(2) Characterizing flavoring ingredients, with or without coloring, as follows:
(i) Fruit and fruit juice, including concentrated fruit and fruit juice.
(ii) Natural and artificial food flavoring.
Methods of analysis.http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.(d) Referenced methods are from “Official Methods of Analysis of the Association of Official Analytical Chemists,” 13th Ed. (1980), which is incorporated by reference. Copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite…
Description.(a) Sweetened condensed milk is the food obtained by partial removal of water only from a mixture of milk and safe and suitable nutritive carbohydrate sweeteners. The finished food contains not less than 8 percent by weight of milkfat, and not less than 28 percent by weight of total milk solids. The quantity of nutritive carbohydrate sweetener used is sufficient to prevent spoilage. The food is pasteurized and may be homogenized.
Optional ingredients.(b) The following safe and suitable characterizing flavoring ingredients, with or without coloring and nutritive carbohydrate sweeteners, may be used:
(1) Fruit and fruit juice, including concentrated fruit and fruit juice.
(2) Natural and artificial food flavoring.
Methods of analysis.http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.(c) The milkfat content is determined by the method prescribed in “Official Methods of Analysis of the Association of Official Analytical Chemists,” 13th Ed. (1980), section 16.185, under “Fat—Official Final Action,” which is incorporated by reference. Copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500,…
Description.1/2(a) Nonfat dry milk is the product obtained by removal of water only from pasteurized skim milk. It contains not more than 5 percent by weight of moisture, and not more than 1 percent by weight of milkfat unless otherwise indicated.
Optional ingredients.(b) Safe and suitable characterizing flavoring ingredients (with or without coloring and nutritive carbohydrate sweetener) as follows:
(1) Fruit and fruit juice, including concentrated fruit and fruit juice.
(2) Natural and artificial food flavorings.
Methods of analysis.http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.(c) The following referenced methods of analysis are from “Official Methods of Analysis of the Association of Official Analytical Chemists,” 13th Ed. (1980), which is incorporated by reference. Copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to:
(1) Milkfat content—“Fat in Dried Milk—Official Final Action,” sections 16.199-16.200.…
§ 131.127Nonfat dry milk fortified with vitamins A and D.
Description.(a) Nonfat dry milk fortified with vitamins A and D conforms to the standard of identity for nonfat dry milk, except that vitamins A and D are added as prescribed by paragraph (b) of this section.
Vitamin addition.(b) (1) Vitamin A is added in such quantity that, when prepared according to label directions, each quart of the reconstituted product contains 2000 International Units thereof.
(2) Vitamin D is added in such quantity that, when prepared according to label directions, each quart of the reconstituted product contains 400 International Units thereof.
(3) The requirements of this paragraph will be deemed to have been met if reasonable overages, within limits of good manufacturing practice, are present to ensure that the required levels of vitamins are maintained throughout the expected shelf life of the food under customary conditions of distribution.
Optional ingredients.(c) The following safe and suitable optional ingredients may be used:
(1) Carriers for vitamins A and D.
(2) Characterizing flavoring ingredients, with or without coloring and nutritive carbohydrate sweetener, as follows:
(i) Fruit and fruit juice, including concentrated fruit and fruit…
Description.(a) Evaporated milk is the liquid food obtained by partial removal of water only from milk. It contains not less than 6.5 percent by weight of milkfat, not less than 16.5 percent by weight of milk solids not fat, and not less than 23 percent by weight of total milk solids. Evaporated milk contains added vitamin D as prescribed by paragraph (b) of this section. It is homogenized. It is sealed in a container and so processed by heat, either before or after sealing, as to prevent spoilage.
Vitamin addition.(b) (1) Vitamin D shall be present in such quantity that each fluid ounce of the food contains 25 International Units thereof within limits of good manufacturing practice.
(2) Addition of vitamin A is optional, If added, vitamin A shall be present in such quantity that each fluid ounce of the food contains not less than 125 International Units thereof within limits of good maufacturing practice.
Optional ingredients.(c) The following safe and suitable ingredients may be used:
(1) Carriers for vitamins A and D.
(2) Emulsifiers.
(3) Stabilizers, with or without dioctyl sodium sulfosuccinate (when permitted by and complying with the provisions of § 172.810 of this…
Description.(a) Dry whole milk is the product obtained by removal of water only from pasteurized milk, as defined in § 131.110(a), which may have been homogenized. Alternatively, dry whole milk may be obtained by blending fluid, condensed, or dried nonfat milk with liquid or dried cream or with fluid, condensed, or dried milk, as appropriate, provided the resulting dry whole milk is equivalent in composition to that obtained by the method described in the first sentence of this paragraph. It contains the lactose, milk proteins, milkfat, and milk minerals in the same relative proportions as the milk from which it was made. It contains not less than 26 percent but less than 40 percent by weight of milkfat on an as is basis. It contains not more than 5 percent by weight of moisture on a milk solids not fat basis.
Vitamin addition.(b) (1) Addition of vitamin A is optional. If added, vitamin A shall be present in such quantity that, when prepared according to label directions, each quart of the reconstituted product shall contain not less than 2,000 International Units thereof.
(2) Addition of vitamin D is optional. If added, vitamin D shall be present in such quantity that, when…
Description.Provided,(a) Dry cream is the product obtained by removal of water only from pasteurized milk or cream or a mixture thereof, which may have been homogenized. Alternatively, dry cream may be obtained by blending dry milks as defined in §§ 131.125(a) and 131.147(a) with dry cream as appropriate: That the resulting product is equivalent in composition to that obtained by the method described in the first sentence of this paragraph. It contains not less than 40 percent but less than 75 percent by weight of milkfat on an as is basis. It contains not more than 5 percent by weight of moisture on a milk solids not fat basis.
Optional ingredients.(b) The following safe and suitable optional ingredients may be used:
(1) Emulsifiers.
(2) Stabilizers.
(3) Anticaking agents.
(4) Antioxidants.
(5) Nutritive carbohydrate sweeteners.
(6) Characterizing flavoring ingredients, with or without coloring, as follows:
(i) Fruit and fruit juice, including concentrated fruit and fruit juice.
(ii) Natural and artificial food flavoring.
Methods of analysis.http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.(c) The following referenced methods of…
Description.(a) Heavy cream is cream which contains not less than 36 percent milkfat. It is pasteurized or ultra-pasteurized, and may be homogenized.
Optional ingredients.(b) The following safe and suitable optional ingredients may be used:
(1) Emulsifiers.
(2) Stabilizers.
(3) Nutritive sweeteners.
(4) Characterizing flavoring ingredients (with or without coloring) as follows:
(i) Fruit and fruit juice (including concentrated fruit and fruit juice).
(ii) Natural and artificial food flavoring.
Methods of analysis.http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.(c) The milkfat content is determined by the method prescribed in “Official Methods of Analysis of the Association of Official Analytical Chemists,” 13th Ed. (1980), sections 16.156 and 16.059, under “Fat, Roese-Gottlieb Method—Official Final Action,” which is incorporated by reference. Copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to:…
Description.(a) Light cream is cream which contains not less than 18 percent but less than 30 percent milkfat. It is pasteurized or ultra-pasteurized, and may be homogenized.
Optional ingredients.(b) The following safe and suitable ingredients may be used:
(1) Stabilizers.
(2) Emulsifiers.
(3) Nutritive sweeteners.
(4) Characterizing flavoring ingredients (with or without coloring) as follows:
(i) Fruit and fruit juice (including concentrated fruit and fruit juice).
(ii) Natural and artificial food flavoring.
Methods of analysis.http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.(c) The milkfat content is determined by the method prescribed in “Official Methods of Analysis of the Association of Official Analytical Chemists,” 13th Ed. (1980), sections 16.156 and 16.059, under “Fat, Roese-Gottlieb Method—Official Final Action,” which is incorporated by reference. Copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go…
Description.(a) Light whipping cream is cream which contains not less than 30 percent but less than 36 percent milkfat. It is pasteurized or ultra-pasteurized, and may be homogenized.
Optional ingredients.(b) The following safe and suitable optional ingredients may be used:
(1) Emulsifiers.
(2) Stabilizers.
(3) Nutritive sweeteners.
(4) Characterizing flavoring ingredients (with or without coloring) as follows:
(i) Fruit and fruit juice (including concentrated fruit and fruit juice).
(ii) Natural and artificial food flavoring.
Methods of analysis.http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.(c) The milkfat content is determined by the method prescribed in “Official Methods of Analysis of the Association of Official Analytical Chemists,” 13th Ed. (1980), sections 16.156 and 16.059, under “Fat, Roese-Gottlieb Method—Official Final Action,” which is incorporated by reference. Copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call…
Description.(a) Sour cream results from the souring, by lactic acid producing bacteria, of pasteurized cream. Sour cream contains not less than 18 percent milkfat; except that when the food is characterized by the addition of nutritive sweeteners or bulky flavoring ingredients, the weight of the milkfat is not less than 18 percent of the remainder obtained by subtracting the weight of such optional ingredients from the weight of the food; but in no case does the food contain less than 14.4 percent milkfat. Sour cream has a titratable acidity of not less than 0.5 percent, calculated as lactic acid.
Optional ingredients.(b) (1) Safe and suitable ingredients that improve texture, prevent syneresis, or extend the shelf life of the product.
(2) Sodium citrate in an amount not more than 0.1 percent may be added prior to culturing as a flavor precursor.
(3) Rennet.
(4) Safe and suitable nutritive sweeteners.
(5) Salt.
(6) Flavoring ingredients, with or without safe and suitable coloring, as follows:
(i) Fruit and fruit juice (including concentrated fruit and fruit juice).
(ii) Safe and suitable natural and artificial food flavoring.
Methods of…
Description.(a) Acidified sour cream results from the souring of pasteurized cream with safe and suitable acidifiers, with or without addition of lactic acid producing bacteria. Acidified sour cream contains not less than 18 percent milkfat; except that when the food is characterized by the addition of nutritive sweeteners or bulky flavoring ingredients, the weight of milkfat is not less than 18 percent of the remainder obtained by subtracting the weight of such optional ingredients from the weight of the food; but in no case does the food contain less than 14.4 percent milkfat. Acidified sour cream has a titratable acidity of not less than 0.5 percent, calculated as lactic acid.
Optional ingredients.(b) (1) Safe and suitable ingredients that improve texture, prevent syneresis, or extend the shelf life of the product.
(2) Rennet.
(3) Safe and suitable nutritive sweeteners.
(4) Salt.
(5) Flavoring ingredients, with or without safe and suitable coloring, as follows:
(i) Fruit and fruit juice, including concentrated fruit and fruit juice.
(ii) Safe and suitable natural and artificial food flavoring.
Methods of…
Description.(a) Eggnog is the food containing one or more of the optional dairy ingredients specified in paragraph (b), one or more of the optional egg yolk-containing ingredients specified in paragraph (c) of this section, and one or more of the optional nutritive carbohydrate sweeteners specified in paragraph (d) of this section. One or more of the optional ingredients specified in paragraph (e) of this section may also be added. All ingredients used are safe and suitable. Eggnog contains not less than 6 percent milkfat and not less than 8.25 percent milk solids not fat. The egg yolk solids content is not less than 1 percent by weight of the finished food. The food shall be pasteurized or ultra-pasteurized and may be homogenized. Flavoring ingredients and color additives may be added after the food is pasteurized or ultra-pasteurized.
Optional dairy ingredients.(b) Cream, milk, partially skimmed milk, or skim milk, used alone or in combination.
Egg yolk-containing ingredients.(c) Liquid egg yolk, frozen egg yolk, dried egg yolk, liquid whole eggs, frozen whole eggs, dried whole eggs, or any one or more of the foregoing ingredients with liquid egg white or frozen egg white.…
Description.(a) Half-and-half is the food consisting of a mixture of milk and cream which contains not less than 10.5 percent but less than 18 percent milkfat. It is pasteurized or ultra-pasteurized, and may be homogenized.
Optional ingredients.(b) The following safe and suitable optional ingredients may be used:
(1) Emulsifiers.
(2) Stabilizers.
(3) Nutritive sweeteners.
(4) Characterizing flavoring ingredients (with or without coloring) as follows:
(i) Fruit and fruit juice (including concentrated fruit and fruit juice).
(ii) Natural and artificial food flavoring.
Methods of analysis.http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.(c) The milkfat content is determined by the method prescribed in “Official Methods of Analysis of the Association of Official Analytical Chemists,” 13th Ed. (1980), in sections 16.156 and 16.059, under “Fat, Roese-Gottlieb Method—Official Final Action,” which is incorporated by reference. Copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, at the National Archives and Records Administration (NARA). For information on the availability of this…
Description.Lactobacillus delbrueckiibulgaricusStreptococcus thermophilus.(a) Yogurt is the food produced by culturing one or more of the basic dairy ingredients specified in paragraph (b) of this section and any of the optional dairy ingredients specified in paragraph (c) of this section with a characterizing bacterial culture that contains the lactic acid-producing bacteria, subsp. and The ingredients specified in paragraphs (b) and (c) of this section may be homogenized and must be pasteurized or ultra-pasteurized before the addition of the characterizing bacterial culture. One or more of the other optional ingredients specified in paragraph (d) of this section may also be added. Yogurt contains not less than 3.25 percent milkfat, except as provided for in paragraph (g) of this section, and not less than 8.25 percent milk solids not fat and has a pH of 4.6 or lower measured on the finished product within 24 hours after filling. To extend the shelf life of the food, yogurt may be treated after culturing to inactivate viable microorganisms.
Basic dairy ingredients.(b) Cream, milk, partially skimmed milk, skim milk, or the reconstituted versions of these ingredients may be used…
§ 131.25Whipped cream products containing flavoring or sweetening.
The unqualified name “whipped cream” should not be applied to any product other than one made by whipping the cream that complies with the standards of identity for whipping cream (§§ 131.150 and 131.157 of this chapter). If flavoring and/or sweetening is added, the resulting product is a flavored and/or sweetened whipped cream, and should be so identified.
Cream(a) means the liquid milk product high in fat separated from milk, which may have been adjusted by adding thereto: Milk, concentrated milk, dry whole milk, skim milk, concentrated skim milk, or nonfat dry milk. Cream contains not less than 18 percent milkfat.
Pasteurized(b) when used to describe a dairy product means that every particle of such product shall have been heated in properly operated equipment to one of the temperatures specified in the table of this paragraph and held continuously at or above that temperature for the specified time (or other time/temperature relationship which has been demonstrated to be equivalent thereto in microbial destruction):
Ultra-pasteurized(c) when used to describe a dairy product means that such product shall have been thermally processed at or above 280 °F for at least 2 seconds, either before or after packaging, so as to produce a product which has an extended shelf life under refrigerated conditions.
Table
| Temperature | Time |
| --- | --- |
| 145 °F | 30 minutes |
| 161 °F | 15 seconds |
| 191 °F | 1 second |
| 204 °F | 0.05 second |
| 212 °F | 0.01 second |
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- If the dairy ingredient has a fat content of 10 percent or…
