Milk and cream (21 CFR 131.1-131.206)

381 Food and Drug Administration, HHS § 131.110 the establishment of a regulation per taining to a food additive. (b) If a petition for a definition and standard of identity contains a pro posal for a food additive regulation, and the petitioner fails to designate it as such, the Commissioner, upon deter mining that the petition includes a proposal for a food additive regulation, shall so notify the petitioner and shall thereafter proceed in accordance with the regulations in part 171 of this chap ter. PART 131—MILK AND CREAM Subpart A—General Provisions Sec. 131.3 Definitions. 131.25 Whipped cream products containing flavoring or sweetening. Subpart B—Requirements for Specific Standardized Milk and Cream 131.110 Milk. 131.111 Acidified milk. 131.112 Cultured milk. 131.115 Concentrated milk. 131.120 Sweetened condensed milk. 131.125 Nonfat dry milk. 131.127 Nonfat dry milk fortified with vita mins A and D. 131.130 Evaporated milk. 131.147 Dry whole milk. 131.149 Dry cream. 131.150 Heavy cream. 131.155 Light cream. 131.157 Light whipping cream. 131.160 Sour cream. 131.162 Acidified sour cream. 131.170 Eggnog. 131.180 Half-and-half. 131.200 Yogurt. 131.203 Lowfat yogurt. 131.206 Nonfat yogurt. AUTHORITY: 21 U.S.C. 321, 341, 343, 348, 371, 379e. SOURCE: 42 FR 14360, Mar. 15, 1977, unless otherwise noted. EDITORIAL NOTE: Nomenclature changes to part 131 appear at 63 FR 14035, Mar. 24, 1998. Subpart A—General Provisions § 131.3 Definitions. (a) Cream means the liquid milk prod uct high in fat separated from milk, which may have been adjusted by add ing thereto: Milk, concentrated milk, dry whole milk, skim milk, con centrated skim milk, or nonfat dry milk. Cream contains not less than 18 percent milkfat. (b) Pasteurized when used to describe a dairy product means that every par ticle 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 tempera ture for the specified time (or other time/temperature relationship which has been demonstrated to be equivalent thereto in microbial destruction): Temperature Time 145 °F 1 ..................................................... 30 minutes 161 °F 1 ..................................................... 15 seconds 191 °F ....................................................... 1 second 204 °F ....................................................... 0.05 second 212 °F ....................................................... 0.01 second 1 If the dairy ingredient has a fat content of 10 percent or more, or if it contains added sweeteners, the specified tem perature shall be increased by 5 °F. (c) Ultra-pasteurized when used to de scribe 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 pack aging, so as to produce a product which has an extended shelf life under refrig erated conditions. § 131.25 Whipped cream products con taining flavoring or sweetening. The unqualified name ‘‘whipped cream’’ should not be applied to any product other than one made by whip ping 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 fla vored and/or sweetened whipped cream, and should be so identified. Subpart B—Requirements for Spe cific Standardized Milk and Cream § 131.110 Milk. (a) Description. Milk is the lacteal se cretion, practically free from colos trum, obtained by the complete milk ing of one or more healthy cows. Milk that is in final package form for bev erage use shall have been pasteurized or ultrapasteurized, and shall contain not less than 81⁄4 percent milk solids VerDate Sep<11>2014 16:02 Jun 05, 2015 Jkt 235071 PO 00000 Frm 00391 Fmt 8010 Sfmt 8010 Q:\21\21V2.TXT 31lp o w e ll o n D S K 5 4 D X V N 1 O F R w ith $ $ JO B 382 21 CFR Ch. I (4–1–15 Edition) § 131.111 not fat and not less than 31⁄4 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 homog enized. (b) Vitamin addition (Optional). (1) If added, vitamin A shall be present in such quantity that each quart of the food contains not less than 2000 Inter national 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 Inter national Units thereof within limits of good manufacturing practice. (c) Optional ingredients. The following safe and suitable ingredients may be used: (1) Carriers for vitamins A and D. (2) Characterizing flavoring ingredi ents (with or without coloring, nutri tive sweetener, emulsifiers, and stabi lizers) as follows: (i) Fruit and fruit juice (including concentrated fruit and fruit juice). (ii) Natural and artificial food flavorings. (d) Methods of analysis. 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 500, Gaithersburg, MD 20877, or may be examined at the National Archives and Records Administration (NARA). For information on the avail ability of this material at NARA, call 202–741–6030, or go to: http:// www.archives.gov/federallregister/ codeloflfederallregulations/ ibrllocations.html. (1) Milkfat content—‘‘Fat, Roese Gottlieb Method—Official Final Ac tion,’’ section 16.059. (2) Milk solids not fat content—Cal culated by subtracting the milk fat content from the total solids content as determined by the method ‘‘Total Solids, Method I—Official Final Ac tion,’’ section 16.032. (3) Vitamin D content—‘‘Vitamin D— Official Final Action,’’ sections 43.195– 43.208. (e) Nomenclature. The name of the food is ‘‘milk’’. The name of the food shall be accompanied on the label by a declaration indicating the presence of any characterizing flavoring, as speci fied in § 101.22 of this chapter. (1) The following terms shall accom pany the name of the food wherever it appears on the principal display panel or panels of the label in letters not less than one-half the height of the letters used in such name: (i) If vitamins are added, the phrase ‘‘vitamin A’’ or ‘‘vitamin A added’’, or ‘‘vitamin D’’ or ‘‘vitamin D added’’, or ‘‘vitamin A and D’’ or ‘‘vitamins A and D added’’, as is appropriate. The word ‘‘vitamin’’ may be abbreviated ‘‘vit.’’. (ii) The word ‘‘ultra-pasteurized’’ if the food has been ultra-pasteurized. (2) The following terms may appear on the label: (i) The word ‘‘pasteurized’’ if the food has been pasteurized. (ii) The word ‘‘homogenized’’ if the food has been homogenized. (f) Label declaration. Each of the in gredients used in the food shall be de clared on the label as required by the applicable sections of parts 101 and 130 of this chapter. [42 FR 14360, Mar. 15, 1977, as amended at 47 FR 11822, Mar. 19, 1982; 49 FR 10090, Mar. 19, 1984; 54 FR 24892, June 12, 1989; 58 FR 2890, Jan. 6, 1993] § 131.111 Acidified milk. (a) Description. Acidified milk is the food produced by souring one or more of the optional dairy ingredients speci fied in pargaph (c) of this section with one or more of the acidifying ingredi ents specified in paragraph (d) of this section, with or without the addition of characterizing microbial organisms. One or more of the other optional in gredients specified in paragraphs (b) and (e) of this section may also be added. When one or more of the ingre dients specified in paragraph (e)(1) of this section are used, they shall be in cluded in the souring process. All in gredients 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 VerDate Sep<11>2014 16:02 Jun 05, 2015 Jkt 235071 PO 00000 Frm 00392 Fmt 8010 Sfmt 8010 Q:\21\21V2.TXT 31lp o w e ll o n D S K 5 4 D X V N 1 O F R w ith $ $ JO B 383 Food and Drug Administration, HHS § 131.111 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. (b) Vitamin addition (optional). (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 each 946 milliliters (quart) of the food contains 400 International Units thereof, within limits of good manufacturing practice. (c) Optional dairy ingredients. Cream, milk, partially skimmed milk, or skim milk, used alone or in combination. (d) Optional acidifying ingredients. Acetic acid, adipic acid, citric acid, fu maric acid, glucono-delta- lactone, hy drochloric acid, lactic acid, malic acid, phosphoric acid, succinic acid, and tar taric acid. (e) Other optional ingredients. (1) Con centrated skim milk, nonfat dry milk, buttermilk, whey, lactose, lactalbumins, lactoglobulins, or whey modified by partial or complete re moval of lactose and/or minerals, to in crease the nonfat solids content of the food: Provided, That the ratio of pro tein to total nonfat solids of the food, and the protein efficiency ratio of all protein present, shall not be decreased as a result of adding such ingredients. (2) Nutritive carbohydrate sweet eners. Sugar (sucrose), beet or cane; in vert sugar (in paste or sirup form); brown sugar; refiner’s sirup; molasses (other than blackstrap); high fructose corn sirup; fructose; fructose sirup; maltose; maltose sirup, dried maltose sirup; malt extract, dried malt extract; malt sirup, dried malt sirup; honey; maple sugar; or any of the sweeteners listed in part 168 of this chapter, except table sirup. (3) Flavoring ingredients. (4) Color additives that do not impart a color simulalting that of milkfat or butterfat. (5) Stabilizers. (6) Butterfat or milkfat, which may or may not contain color additives, in the form of flakes or granules. (7) Aroma- and flavor-producing mi crobial culture. (8) Salt. (9) Citric acid, in a maximum amount of 0.15 percent by weight of the milk used, or an equivalent amount of so dium citrate, as a flavor precursor. (f) Methods of analysis. The following referenced methods of analysis are from ‘‘Official Methods of Analysis of the Association of Official Analytical Chemists,’’ 13th Ed. (1980), which is in corporated by reference. Copies are available from the AOAC INTER NATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or available for inspection at the National Archives and Records Administration (NARA). For information on the avail ability of this material at NARA, call 202–741–6030, or go to: http:// www.archives.gov/federallregister/ codeloflfederallregulations/ ibrllocations.html. (1) Milkfat content—As determined by the method prescribed in section 16.059, ‘‘Roese-Gottlieb Method (Ref erence Method) (11)—Official Final Ac tion,’’ under the heading ‘‘Fat.’’ (2) Milk solids not fat content—Cal culated by subtracting the milkfat con tent from the total solids content as determined by the method prescribed in section 16.032, ‘‘Method I—Official Final Action,’’ under the heading ‘‘Total Solids.’’ (3) Titratable acidity—As determined by the method prescribed in section 16.023, ‘‘Acidity (2)—Official Final Ac tion,’’ or by an equivalent potentio metric method. (g) Nomenclature. The name of the food is ‘‘acidified milk’’. The full name of the food shall appear on the prin cipal display panel of the label in type of uniform size, style, and color. The name of the food shall be accompanied by a declaration indicating the pres ence of any characterizing flavoring as specified in § 101.22 of this chapter, and may be accompanied by a declaration such as a traditional name of the food or the generic name of the organisms used, thereby indicating the presence of the characterizing microbial orga nisms or ingredients when used, e.g., ‘‘acidified kefir milk’’, ‘‘acidified aci dophilus milk’’, or when characterizing ingredients such as those in paragraphs VerDate Sep<11>2014 16:02 Jun 05, 2015 Jkt 235071 PO 00000 Frm 00393 Fmt 8010 Sfmt 8010 Q:\21\21V2.TXT 31lp o w e ll o n D S K 5 4 D X V N 1 O F R w ith $ $ JO B 384 21 CFR Ch. I (4–1–15 Edition) § 131.112 (e) (6), (7), (8), and (9) of this section are used, the food may be named ‘‘acidified buttermilk’’. (1) The following terms shall accom pany the name of the food wherever it appears on the principal display panel or panels of the label in letters not less than one-half of the height of the let ters used in such name: (i) The phrase ‘‘vitamin A’’ or ‘‘vita min A added’’, or ‘‘vitamin D’’ or ‘‘vi tamin D added’’, or ‘‘vitamins A and D added’’, as appropriate. The word ‘‘vi tamin’’ may be abbreviated ‘‘vit.’’. (ii) The word ‘‘sweetened’’ if nutri tive carbohydrate sweetener is added without the addition of characterizing flavoring. (2) The term ‘‘homogenized’’ may ap pear on the label if the dairy ingredi ents used are homogenized. (h) Label declaration. Each of the in gredients used in the food shall be de clared on the label as required by the applicable sections of parts 101 and 130 of this chapter. [46 FR 9934, Jan. 30, 1981, as amended at 47 FR 11822, Mar. 19, 1982; 47 FR 41523, Sept. 21, 1982; 48 FR 24869, June 3, 1983; 54 FR 24892, June 12, 1989; 58 FR 2890, Jan. 6, 1993] § 131.112 Cultured milk. (a) Description. Cultured milk is the food produced by culturing one or more of the optional dairy ingredients speci fied in paragraph (c) of this section with characterizing microbial orga nisms. One or more of the other op tional ingredients specified in para graphs (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 proc ess. 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 lac tic acid. The food may be homogenized and shall be pasteurized or ultra-pas teurized prior to the addition to the microbial culture, and when applicable, the addition of flakes or granules of butterfat or milkfat. (b) Vitamin addition (optional). (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 each 946 milliliters (quart) of the food contains 400 International Units thereof, within limits of good manufacturing practice. (c) Optional dairy ingredients. Cream, milk, partially skimmed milk, or skim milk, used alone or in combination. (d) Other optional ingredients. (1) Con centrated skim milk, nonfat dry milk, buttermilk, whey, lactose, lactalbum ins, lactoglobulins, or whey modified by partial or complete removal of lac tose and/or minerals, to increase the nonfat solids content of the food: Pro vided, That the ratio of protein to total nonfat solids of the food, and the pro tein efficiency ratio of all protein present, shall not be decreased as a re sult of adding such ingredients. (2) Nutritive carbohydrate sweet eners. Sugar (sucrose), beet or cane; in vert sugar (in paste or sirup form); brown sugar; refiner’s sirup; molasses (other than blackstrap); high fructose corn sirup; fructose; fructose sirup; maltose; maltose sirup, dried maltose sirup; malt extract, dried malt extract; malt sirup, dried malt sirup; honey; maple sugar; or any of the sweeteners listed in part 168 of this chapter, except table sirup. (3) Flavoring ingredients. (4) Color additives that do not impart a color simulating that of milkfat or butterfat. (5) Stabilizers. (6) Butterfat or milkfat, which may or may not contain color additives, in the form of flakes or granules. (7) Aroma- and flavor-producing mi crobial culture. (8) Salt. (9) Citric acid, in a maximum amount of 0.15 percent by weight of the milk used, or an equivalent amount of so dium citrate, as a flavor precursor. (e) Methods of analysis. The following referenced methods of analysis are from ‘‘Official Methods of Analysis of the Association of Official Analytical Chemists,’’ 13th Ed. (1980), which is in corporated by reference. Copies may be obtained from the AOAC INTER NATIONAL, 481 North Frederick Ave., VerDate Sep<11>2014 16:02 Jun 05, 2015 Jkt 235071 PO 00000 Frm 00394 Fmt 8010 Sfmt 8010 Q:\21\21V2.TXT 31lp o w e ll o n D S K 5 4 D X V N 1 O F R w ith $ $ JO B 385 Food and Drug Administration, HHS § 131.115 suite 500, Gaithersburg, MD 20877, or available for inspection at the National Archives and Records Administration (NARA). For information on the avail ability of this material at NARA, call 202–741–6030, or go to: http:// www.archives.gov/federallregister/ codeloflfederallregulations/ ibrllocations.html. (1) Milkfat content—section 16.059, ‘‘Roese-Gottlieb Method (Reference Method) (11)—Official Final Action,’’ under the heading ‘‘Fat.’’ (2) Milk solids not fat content—Cal culated by subtracting the milkfat con tent from the total solids content as determined by the method prescribed in section 16.032, ‘‘Method I—Official Final Action,’’ under the heading ‘‘Total Solids.’’ (3) Titratable acidity—As determined by the methods prescribed in section 16.023 ‘‘Acidity (2)—Official Final Ac tion,’’ or by an equivalent potentio metric method. (f) Nomenclature. The name of the food is ‘‘cultured milk’’. The full name of the food shall appear on the prin cipal display panel in type of uniform size, style, and color. The name of the food shall be accompanied by a declara tion indicating the presence of any characterizing flavoring as specified in § 101.22 of this chapter, and may be ac companied by a declaration such as a traditional name of the food or the ge neric name of the organisms used, thereby indicating the presence of the characterizing microbial organisms or ingredients, e.g., ‘‘kefir cultured milk’’, ‘‘acidophilus cultured milk’’, or when characterizing ingredients such as those in paragraphs (d) (6), (7), (8), and (9) of this section, and lactic acid producing organisms are used the food may be named ‘‘cultured buttermilk’’. (1) The following terms shall accom pany the name of the food wherever it appears on the principal display panel or panels of the label in letters not less than one-half of the height of the let ters used in such name: (i) The phrase ‘‘vitamin A’’ or ‘‘vita min A added’’, or ‘‘vitamin D’’ or ‘‘vi tamin D added’’, or ‘‘vitamin A and D added’’, as appropriate. The word ‘‘vi tamin’’ may be abbreviated ‘‘vit.’’. (ii) The word ‘‘sweetened’’ if nutri tive carbohydrate sweetener is added without the addition of characterizing flavoring. (2) The term ‘‘homogenized’’ may ap pear on the label if the dairy ingredi ents used are homogenized. (g) Label declaration. Each of the in gredients used in the food shall be de clared on the label as required by the applicable sections of parts 101 and 130 of this chapter. [46 FR 9934, Jan. 30, 1981, as amended at 47 FR 11822, Mar. 19, 1982; 47 FR 41523, Sept. 21, 1982; 48 FR 24869, June 3, 1983; 54 FR 24892, June 12, 1989; 58 FR 2890, Jan. 6, 1993] § 131.115 Concentrated milk. (a) Description. Concentrated milk is the liquid food obtained by partial re moval of water from milk. The milkfat and total milk solids contents of the food are not less than 7.5 and 25.5 per cent, respectively. It is pasteurized, but is not processed by heat so as to prevent spoilage. It may be homog enized. (b) Vitamin addition (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. (c) Optional ingredients. The following safe and suitable optional ingredients may be used: (1) Carrier for vitamin D. (2) Characterizing flavoring ingredi ents, with or without coloring, as fol lows: (i) Fruit and fruit juice, including concentrated fruit and fruit juice. (ii) Natural and artificial food fla voring. (d) Methods of analysis. 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 500, Gaithersburg, MD 20877, or may be examined at the National Archives and Records Administration (NARA). For information on the avail ability of this material at NARA, call 202–741–6030, or go to: http:// www.archives.gov/federallregister/ codeloflfederallregulations/ ibrllocations.html. VerDate Sep<11>2014 16:02 Jun 05, 2015 Jkt 235071 PO 00000 Frm 00395 Fmt 8010 Sfmt 8010 Q:\21\21V2.TXT 31lp o w e ll o n D S K 5 4 D X V N 1 O F R w ith $ $ JO B 386 21 CFR Ch. I (4–1–15 Edition) § 131.120 (1) Milkfat content—‘‘Fat—Official Final Action,’’ section 16.172. (2) Total milk solids—‘‘Total Solids— Official Final Action,’’ section 16.169. (3) Vitamin D content—‘‘Vitamin D in Milk—Official Final Action,’’ sec tions 43.195–43.208. (e) Nomenclature. The name of the food is ‘‘Concentrated milk’’ or alter natively ‘‘Condensed milk’’. If the food contains added vitamin D, the phrase ‘‘vitamin D’’ or ‘‘vitamin D added’’ shall accompany the name of the food wherever it appears on the principal display panel or panels of the label in letters not less than one-half the height of the letters used in such name. The word ‘‘homogenized’’ may appear on the label if the food has been ho mogenized. The name of the food shall include a declaration of the presence of any characterizing flavoring, as speci fied in § 101.22 of this chapter. (f) Label declaration. Each of the in gredients used in the food shall be de clared on the label as required by the applicable sections of parts 101 and 130 of this chapter. [42 FR 14360, Mar. 15, 1977, as amended at 47 FR 11822, Mar. 19, 1982; 48 FR 13024, Mar. 29, 1983; 49 FR 10090, Mar. 19, 1984; 54 FR 24892, June 12, 1989; 58 FR 2890, Jan. 6, 1993] § 131.120 Sweetened condensed milk. (a) Description. Sweetened condensed milk is the food obtained by partial re moval 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 sol ids. The quantity of nutritive carbo hydrate sweetener used is sufficient to prevent spoilage. The food is pasteur ized and may be homogenized. (b) Optional ingredients. The following safe and suitable characterizing fla voring 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 fla voring. (c) Methods of analysis. 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, Gai thersburg, MD 20877, or may be exam ined 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: http://www.archives.gov/ federallregister/ codeloflfederallregulations/ ibrllocations.html. (d) Nomenclature. The name of the food is ‘‘Sweetened condensed milk.’’ The word ‘‘homogenized’’ may appear on the label if the food has been ho mogenized. The name of the food shall include a declaration of the presence of any characterizing flavoring, as speci fied in § 101.22 of this chapter. (e) Label declaration. Each of the in gredients used in the food shall be de clared on the label as required by the applicable sections of parts 101 and 130 of this chapter. [43 FR 21670, May 19, 1978, as amended at 47 FR 11823, Mar. 19, 1982; 49 FR 10091, Mar. 19, 1984; 54 FR 24892, June 12, 1989; 58 FR 2890, Jan. 6, 1993] § 131.125 Nonfat dry milk. (a) Description. 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 11⁄2 percent by weight of milkfat unless otherwise indicated. (b) Optional ingredients. Safe and suit able characterizing flavoring ingredi ents (with or without coloring and nu tritive carbohydrate sweetener) as fol lows: (1) Fruit and fruit juice, including concentrated fruit and fruit juice. (2) Natural and artificial food flavorings. (c) Methods of analysis. The following referenced methods of analysis are from ‘‘Official Methods of Analysis of the Association of Official Analytical Chemists,’’ 13th Ed. (1980), which is in corporated by reference. Copies may be obtained from the AOAC INTER NATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or VerDate Sep<11>2014 16:02 Jun 05, 2015 Jkt 235071 PO 00000 Frm 00396 Fmt 8010 Sfmt 8010 Q:\21\21V2.TXT 31lp o w e ll o n D S K 5 4 D X V N 1 O F R w ith $ $ JO B 387 Food and Drug Administration, HHS § 131.127 may be examined at the National Ar chives and Records Administration (NARA). For information on the avail ability of this material at NARA, call 202–741–6030, or go to: http:// www.archives.gov/federallregister/ codeloflfederallregulations/ ibrllocations.html. (1) Milkfat content—‘‘Fat in Dried Milk—Official Final Action,’’ sections 16.199–16.200. (2) Moisture content—‘‘Moisture—Of ficial Final Action,’’ section 16.192. (d) Nomenclature. The name of the food is ‘‘Nonfat dry milk’’. If the fat content is over 11⁄2 percent by weight, the name of the food on the principal display panel or panels shall be accom panied by the statement ‘‘Contains l% milkfat’’, the blank to be filled in with the percentage to the nearest one tenth of 1 percent of fat contained, within limits of good manufacturing practice. The name of the food shall in clude a declaration of the presence of any characterizing flavoring, as speci fied in § 101.22 of this chapter. (e) Label declaration. Each of the in gredients used in the food shall be de clared on the label as required by the applicable sections of parts 101 and 130 of this chapter. [42 FR 14360, Mar. 15, 1977, as amended at 43 FR 19836, May 9, 1978; 47 FR 11823, Mar. 19, 1982; 49 FR 10091, Mar. 19, 1984; 54 FR 24892, June 12, 1989; 58 FR 2890, Jan. 6, 1993] § 131.127 Nonfat dry milk fortified with vitamins A and D. (a) Description. Nonfat dry milk for tified 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. (b) Vitamin addition. (1) Vitamin A is added in such quantity that, when pre pared according to label directions, each quart of the reconstituted product contains 2000 International Units thereof. (2) Vitamin D is added in such quan tity that, when prepared according to label directions, each quart of the re constituted product contains 400 Inter national Units thereof. (3) The requirements of this para graph will be deemed to have been met if reasonable overages, within limits of good manufacturing practice, are present to ensure that the required lev els of vitamins are maintained throughout the expected shelf life of the food under customary conditions of distribution. (c) Optional ingredients. The following safe and suitable optional ingredients may be used: (1) Carriers for vitamins A and D. (2) Characterizing flavoring ingredi ents, with or without coloring and nu tritive carbohydrate sweetener, as fol lows: (i) Fruit and fruit juice, including concentrated fruit and fruit juice. (ii) Natural and artificial food flavorings. (d) Methods of analysis. The following referenced methods of analysis are from ‘‘Official Methods of Analysis of the Association of Official Analytical Chemists,’’ 13th Ed. (1980), which is in corporated by reference. Copies may be obtained from the AOAC INTER NATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the National Ar chives and Records Administration (NARA). For information on the avail ability of this material at NARA, call 202–741–6030, or go to: http:// www.archives.gov/federallregister/ codeloflfederallregulations/ ibrllocations.html. (1) Milkfat content—‘‘Fat in Dried Milk—Official Final Action,’’ sections 16.199–16.200. (2) Moisture content—‘‘Moisture—Of ficial Final Action,’’ section 16.192. (3) Vitamin D content—‘‘Vitamin D— Official Final Action,’’ sections 43.195– 43.208. (e) Nomenclature. The name of the food is ‘‘Nonfat dry milk fortified with vitamins A and D’’. If the fat content is over 11⁄2 percent by weight, the name of the food on the principal display panel or panels shall be accompanied by the statement ‘‘Contains l% milkfat’’, the blank to be filled in to the nearest one tenth of 1 percent with the percentage of fat contained within limits of good manufacturing practice. The name of the food shall include a declaration of the presence of any characterizing fla voring, as specified in § 101.22 of this chapter. VerDate Sep<11>2014 16:02 Jun 05, 2015 Jkt 235071 PO 00000 Frm 00397 Fmt 8010 Sfmt 8010 Q:\21\21V2.TXT 31lp o w e ll o n D S K 5 4 D X V N 1 O F R w ith $ $ JO B 388 21 CFR Ch. I (4–1–15 Edition) § 131.130 (f) Label declaration. Each of the in gredients used in the food shall be de clared on the label as required by the applicable sections of parts 101 and 130 of this chapter. [42 FR 14360, Mar. 15, 1977, as amended at 43 FR 19836, May 9, 1978; 43 FR 29769, July 11, 1978; 43 FR 36622, Aug. 18, 1978; 47 FR 11823, Mar. 19, 1982; 49 FR 10091, Mar. 19, 1984; 54 FR 24892, June 12, 1989; 58 FR 2890, Jan. 6, 1993] § 131.130 Evaporated milk. (a) Description. Evaporated milk is the liquid food obtained by partial re moval of water only from milk. It con tains 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 pre scribed by paragraph (b) of this section. It is homogenized. It is sealed in a con tainer and so processed by heat, either before or after sealing, as to prevent spoilage. (b) Vitamin addition. (1) Vitamin D shall be present in such quantity that each fluid ounce of the food contains 25 International Units thereof within lim its 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 lim its of good maufacturing practice. (c) Optional ingredients. 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 chapter) as a solubilizing agent. (4) Characterizing flavoring ingredi ents, with or without coloring and nu tritive carbohydrate sweeteners, as fol lows: (i) Fruit and fruit juice, including concentrated fruit and fruit juice. (ii) Natural and artificial food fla voring. (d) Methods of analysis. The following referenced methods of analysis are from ‘‘Official Methods of Analysis of the Association of Official Analytical Chemists,’’ 13th Ed. (1980), which is in corporated by reference. Copies may be obtained from the AOAC INTER NATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the National Ar chives and Records Administration (NARA). For information on the avail ability of this material at NARA, call 202–741–6030, or go to: http:// www.archives.gov/federallregister/ codeloflfederallregulations/ ibrllocations.html. (1) Milkfat content—‘‘Fat—Official Final Action,’’ section 16.172. (2) Total milk solids—‘‘Total Solids— Official Final Action,’’ section 16.169. (3) Vitamin D content—‘‘Vitamin D in Milk—Official Final Action,’’ sec tions 43.195–43.208. (e) Nomenclature. The name of the food is ‘‘Evaporated milk.’’ The phrase ‘‘vitamin D’’ or ‘‘vitamin D added’’, or ‘‘vitamins A and D’’ or ‘‘vitamins A and D added’’, as is appropriate, shall immediately precede or follow the name of the food wherever it appears on the principal display panel or panels of the label in letters not less than one half the height of the letters used in such name. The name of the food shall include a declaration of a the presence of any characterizing flavoring, as specified in § 101.22 of this chapter. (f) Label declaration. Each of the in gredients used in the food shall be de clared on the label as required by the applicable sections of parts 101 and 130 of this chapter. [43 FR 21670, May 19, 1978, as amended at 47 FR 11823, Mar. 19, 1982; 49 FR 10091, Mar. 19, 1984; 54 FR 24892, June 12, 1989; 58 FR 2890, Jan. 6, 1993; 59 FR 17691, Apr. 14, 1994] § 131.147 Dry whole milk. (a) Description. 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 ho mogenized. 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 ap propriate, provided the resulting dry whole milk is equivalent in composi tion to that obtained by the method described in the first sentence of this paragraph. It contains the lactose, VerDate Sep<11>2014 16:02 Jun 05, 2015 Jkt 235071 PO 00000 Frm 00398 Fmt 8010 Sfmt 8010 Q:\21\21V2.TXT 31lp o w e ll o n D S K 5 4 D X V N 1 O F R w ith $ $ JO B 389 Food and Drug Administration, HHS § 131.149 milk proteins, milkfat, and milk min erals 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. (b) Vitamin addition. (1) Addition of vitamin A is optional. If added, vita min A shall be present in such quantity that, when prepared according to label directions, each quart of the reconsti tuted 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 prepared ac cording to label directions, each quart of the reconstituted product shall con tain 400 International Units thereof. (3) The requirements of this para graph will be met if reasonable over ages, within limits of good manufac turing 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. (c) Optional ingredients. The following safe and suitable optional ingredients may be used: (1) Carriers for vitamins A and D. (2) Emulsifiers. (3) Stabilizers. (4) Anticaking agents. (5) Antioxidants. (6) Characterizing flavoring ingredi ents (with or without coloring and nu tritive carbohydrate sweetener) as fol lows: (i) Fruit and fruit juice, including concentrated fruit and fruit juice. (ii) Natural and artificial food fla voring. (d) Methods of analysis. The following referenced methods of analysis are from ‘‘Official Methods of Analysis of the Association of Official Analytical Chemists,’’ 13th Ed. (1980), which is in corporated by reference. Copies may be obtained from the AOAC INTER NATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the National Ar chives and Records Administration (NARA). For information on the avail ability of this material at NARA, call 202–741–6030, or go to: http:// www.archives.gov/federallregister/ codeloflfederallregulations/ ibrllocations.html. (1) Milkfat content—‘‘Fat in Dried Milk—Official Final Action,’’ sections 16.199–16.200. (2) Moisture content—‘‘Moisture—Of ficial Final Action,’’ section 16.192. (3) Vitamin D content—‘‘Vitamin D— Official Final Action,’’ sections 43.195– 43.208. (e) Nomenclature. The name of the food is ‘‘Dry whole milk.’’ The name of the food shall appear on the principal display panel of the label in type of uniform size, style, and color. The name of the food shall be accompanied by a declaration indicating the pres ence of any characterizing flavoring as specified in § 101.22 of this chapter. The following phrases in type size not less than one-half the height of the type size used in such name shall accom pany the name of the food wherever it appears on the principal display panel or panels. (1) The phrase ‘‘Contains l% milkfat’’, the blank to be filled in with the whole number closest to the actual fat content of the food. (2) If vitamins are ‘‘added’’, the phrase ‘‘vitamin A’’, or ‘‘vitamin A added’’, or ‘‘vitamin D’’, or ‘‘vitamin D added’’, or ‘‘vitamins A and D’’, or ‘‘vi tamins A and D added’’, as appropriate. The word ‘‘vitamin’’ may be abbre viated ‘‘vit.’’ (f) Label declaration. Each of the in gredients used in the food shall be de clared on the label as required by the applicable sections of parts 101 and 130 of this chapter. [43 FR 19836, May 9, 1978, as amended at 47 FR 11824, Mar. 19, 1982; 49 FR 10092, Mar. 19, 1984; 54 FR 24893, June 12, 1989; 58 FR 2891, Jan. 6, 1993] § 131.149 Dry cream. (a) Description. Dry cream is the prod uct 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: Pro vided, That the resulting product is equivalent in composition to that ob tained by the method described in the VerDate Sep<11>2014 16:02 Jun 05, 2015 Jkt 235071 PO 00000 Frm 00399 Fmt 8010 Sfmt 8010 Q:\21\21V2.TXT 31lp o w e ll o n D S K 5 4 D X V N 1 O F R w ith $ $ JO B 390 21 CFR Ch. I (4–1–15 Edition) § 131.150 first sentence of this paragraph. It con tains 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. (b) Optional ingredients. The following safe and suitable optional ingredients may be used: (1) Emulsifiers. (2) Stabilizers. (3) Anticaking agents. (4) Antioxidants. (5) Nutritive carbohydrate sweet eners. (6) Characterizing flavoring ingredi ents, with or without coloring, as fol lows: (i) Fruit and fruit juice, including concentrated fruit and fruit juice. (ii) Natural and artificial food fla voring. (c) Methods of analysis. The following referenced methods of analysis are from ‘‘Official Methods of Analysis of the Association of Official Analytical Chemists,’’ 13th Ed. (1980), which is in corporated by reference. Copies may be obtained from the AOAC INTER NATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the National Ar chives and Records Administration (NARA). For information on the avail ability of this material at NARA, call 202–741–6030, or go to: http:// www.archives.gov/federallregister/ codeloflfederallregulations/ ibrllocations.html. (1) Milkfat content—‘‘Fat in Dried Milk—Official Final Action,’’ sections 16.199–16.200. (2) Moisture content—‘‘Moisture—Of ficial Final Action,’’ section 16.192. (d) Nomenclature. The name of the food is ‘‘Dry cream.’’ The name of the food shall appear on the principal dis play panel of the label in type of uni form size, style, and color. The name of the food shall be accompanied by a dec laration indicating the presence of any characterizing flavoring as specified in § 101.22 of this chapter. The following terms shall accompany the name of the food wherever it appears on the prin cipal display panel or panels of the label, in letters not less than one-half of the height of the letters used in such name: (1) The phrase ‘‘Contains l% milkfat’’, the blank to be filled in with the whole number closest to the actual fat content of the food. (2) The word ‘‘sweetened’’ if no char acterizing flavoring ingredients are used but nutritive carbohydrate sweet ener is added. (e) Label declaration. Each of the in gredients used in the food shall be de clared on the label as required by the applicable sections of parts 101 and 130 of this chapter. [43 FR 19836, May 9, 1978, as amended at 44 FR 3965, Jan. 19, 1979; 47 FR 11824, Mar. 19, 1982; 48 FR 13024, Mar. 29, 1983; 49 FR 10092, Mar. 19, 1984; 54 FR 24893, June 12, 1989; 58 FR 2891, Jan. 6, 1993; 61 FR 59002, Nov. 20, 1996] § 131.150 Heavy cream. (a) Description. Heavy cream is cream which contains not less than 36 percent milkfat. It is pasteurized or ultra-pas teurized, and may be homogenized. (b) Optional ingredients. The following safe and suitable optional ingredients may be used: (1) Emulsifiers. (2) Stabilizers. (3) Nutritive sweeteners. (4) Characterizing flavoring ingredi ents (with or without coloring) as fol lows: (i) Fruit and fruit juice (including concentrated fruit and fruit juice). (ii) Natural and artificial food fla voring. (c) Methods of analysis. 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 ref erence. 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 Admin istration (NARA). For information on the availability of this material at NARA, call 202–741–6030, or go to: http:// www.archives.gov/federallregister/ codeloflfederallregulations/ ibrllocations.html. (d) Nomenclature. (1) The name of the food is ‘‘Heavy cream’’ or alternatively ‘‘Heavy whipping cream’’. The name of VerDate Sep<11>2014 16:02 Jun 05, 2015 Jkt 235071 PO 00000 Frm 00400 Fmt 8010 Sfmt 8010 Q:\21\21V2.TXT 31lp o w e ll o n D S K 5 4 D X V N 1 O F R w ith $ $ JO B 391 Food and Drug Administration, HHS § 131.157 the food shall be accompanied on the label by a declaration indicating the presence of any characterizing fla voring, as specified in § 101.22 of this chapter. The following terms shall ac company the name of the food wher ever it appears on the principal display panel or panels of the label in letters not less than one-half the height of the letters used in such name: (i) The word ‘‘ultra-pasteurized’’ if the food has been ultra-pasteurized. (ii) The word ‘‘sweetened’’ if no char acterizing flavoring ingredients are used, but nutritive sweetener is added. (2) The following terms may appear on the label: (i) The word ‘‘pasteurized’’ if the food has been pasteurized. (ii) The word ‘‘homogenized’’ if the food has been homogenized. (e) Label declaration. Each of the in gredients used in the food shall be de clared on the label as required by the applicable sections of parts 101 and 130 of this chapter. [42 FR 14360, Mar. 15, 1977, as amended at 47 FR 11824, Mar. 19, 1982; 49 FR 10092, Mar. 19, 1984; 54 FR 24893, June 12, 1989; 58 FR 2891, Jan. 6, 1993] § 131.155 Light cream. (a) Description. 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. (b) Optional ingredients. The following safe and suitable ingredients may be used: (1) Stabilizers. (2) Emulsifiers. (3) Nutritive sweeteners. (4) Characterizing flavoring ingredi ents (with or without coloring) as fol lows: (i) Fruit and fruit juice (including concentrated fruit and fruit juice). (ii) Natural and artificial food fla voring. (c) Methods of analysis. 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 ref erence. 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 Admin istration (NARA). For information on the availability of this material at NARA, call 202–741–6030, or go to: http:// www.archives.gov/federallregister/ codeloflfederallregulations/ ibrllocations.html. (d) Nomenclature. The name of the food is ‘‘Light cream’’, or alternatively ‘‘Coffee cream’’ or ‘‘Table cream’’. The name of the food shall be accompanied on the label by a declaration indicating the presence of any characterizing fla voring, as specified in § 101.22 of this chapter. (1) The following terms shall accom pany the name of the food wherever it appears on the principal display panel or panels of the label in letters not less than one-half the height of the letters used in such name: (i) The word ‘‘ultra-pasteurized’’ if the food has been ultra-pasteurized. (ii) The word ‘‘sweetened’’ if no char acterizing flavoring ingredients are used, but nutritive sweetener is added. (2) The following terms may appear on the label: (i) The word ‘‘pasteurized’’ if the food has been pasteurized. (ii) The word ‘‘homogenized’’ if the food has been homogenized. (e) Label declaration. Each of the in gredients used in the food shall be de clared on the label as required by the applicable sections of parts 101 and 130 of this chapter. [42 FR 14360, Mar. 15, 1977, as amended at 47 FR 11824, Mar. 19, 1982; 49 FR 10092, Mar. 1, 1984; 54 FR 24893, June 12, 1989; 58 FR 2891, Jan. 6, 1993] § 131.157 Light whipping cream. (a) Description. Light whipping cream is cream which contains not less than 30 percent but less than 36 percent milkfat. It is pasteurized or ultra-pas teurized, and may be homogenized. (b) Optional ingredients. The following safe and suitable optional ingredients may be used: (1) Emulsifiers. (2) Stabilizers. (3) Nutritive sweeteners. VerDate Sep<11>2014 16:02 Jun 05, 2015 Jkt 235071 PO 00000 Frm 00401 Fmt 8010 Sfmt 8010 Q:\21\21V2.TXT 31lp o w e ll o n D S K 5 4 D X V N 1 O F R w ith $ $ JO B 392 21 CFR Ch. I (4–1–15 Edition) § 131.160 (4) Characterizing flavoring ingredi ents (with or without coloring) as fol lows: (i) Fruit and fruit juice (including concentrated fruit and fruit juice). (ii) Natural and artificial food fla voring. (c) Methods of analysis. 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 ref erence. 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 Admin istration (NARA). For information on the availability of this material at NARA, call 202–741–6030, or go to: http:// www.archives.gov/federallregister/ codeloflfederallregulations/ ibrllocations.html. (d) Nomenclature. The name of the food is ‘‘Light whipping cream’’ or al ternatively ‘‘Whipping cream’’. The name of the food shall be accompanied on the label by a declaration indicating the presence of any characterizing fla voring, as specified in § 101.22 of this chapter. (1) The following terms shall accom pany the name of the food wherever it appears on the principal display panel or panels of the label in letters not less than one-half the height of the letters used in such name: (i) The word ‘‘ultra-pasteurized’’ if the food has been ultra-pasteurized. (ii) The word ‘‘sweetened’’ if no char acterizing flavoring ingredients are used, but nutritive sweetener is added. (2) The following terms may appear on the label: (i) The word ‘‘pasteurized’’ if the food has been pasteurized. (ii) The word ‘‘homogenized’’ if the food has been homogenized. (e) Label declaration. Each of the in gredients used in the food shall be de clared on the label as required by the applicable sections of parts 101 and 130 of this chapter. [42 FR 14360, Mar. 15, 1977, as amended at 47 FR 11824, Mar. 19, 1982; 49 FR 10092, Mar. 19, 1984; 54 FR 24893, June 12, 1989; 58 FR 2891, Jan. 6, 1993] § 131.160 Sour cream. (a) Description. Sour cream results from the souring, by lactic acid pro ducing 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 re mainder 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. (b) Optional ingredients. (1) Safe and suitable ingredients that improve tex ture, 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 sweet eners. (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 ar tificial food flavoring. (c) Methods of analysis. Referenced methods in paragraph (c) (1) and (2) of this section are from ‘‘Official Methods of Analysis of the Association of Offi cial Analytical Chemists,’’ 13th Ed. (1980), which is incorporated by ref erence. 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 Admin istration (NARA). For information on the availability of this material at NARA, call 202–741–6030, or go to: http:// www.archives.gov/federallregister/ codeloflfederallregulations/ ibrllocations.html. VerDate Sep<11>2014 16:02 Jun 05, 2015 Jkt 235071 PO 00000 Frm 00402 Fmt 8010 Sfmt 8010 Q:\21\21V2.TXT 31lp o w e ll o n D S K 5 4 D X V N 1 O F R w ith $ $ JO B 393 Food and Drug Administration, HHS § 131.170 (1) Milkfat content—‘‘Fat—Official Final Action,’’ section 16.172. (2) Titratable acidity—‘‘Acidity—Of ficial Final Action,’’ section 16.023. (d) Nomenclature. The name of the food is ‘‘Sour cream’’ or alternatively ‘‘Cultured sour cream’’. The full name of the food shall appear on the prin cipal display panel of the label in type of uniform size, style, and color. The name of the food shall be accompanied by a declaration indicating the pres ence of any flavoring that character izes the product, as specified in § 101.22 of this chapter. If nutritive sweetener in an amount sufficient to characterize the food is added without addition of characterizing flavoring, the name of the food shall be preceded by the word ‘‘sweetened’’. (e) Label declaration. Each of the in gredients used in the food shall be de clared on the label as required by the applicable sections of parts 101 and 130 of this chapter. [42 FR 14360, Mar. 15, 1977, as amended at 47 FR 11824, Mar. 19, 1982; 49 FR 10092, Mar. 19, 1984; 54 FR 24893, June 12, 1989; 58 FR 2891, Jan. 6, 1993] § 131.162 Acidified sour cream. (a) Description. 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 nutri tive sweeteners or bulky flavoring in gredients, 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 ti tratable acidity of not less than 0.5 per cent, calculated as lactic acid. (b) Optional ingredients. (1) Safe and suitable ingredients that improve tex ture, prevent syneresis, or extend the shelf life of the product. (2) Rennet. (3) Safe and suitable nutritive sweet eners. (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 ar tificial food flavoring. (c) Methods of analysis. Referenced methods in paragraphs (c) (1) and (2) of this section are from ‘‘Official Methods of Analysis of the Association of Offi cial Analytical Chemists,’’ 13th Ed. (1980), which is incorporated by ref erence. 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 Admin istration (NARA). For information on the availability of this material at NARA, call 202–741–6030, or go to: http:// www.archives.gov/federallregister/ codeloflfederallregulations/ ibrllocations.html. (1) Milkfat content—‘‘Fat—Official Final Action,’’ section 16.172. (2) Titratable acidity—‘‘Acidity—Of ficial Final Action,’’ section 16.023. (d) Nomenclature. The name of the food is ‘‘Acidified sour cream’’. The full name of the food shall appear on the principal display panel of the label in type of uniform size, style, and color. The name of the food shall be accom panied by a declaration indicating the presence of any flavoring that charac terizes the product, as specified in § 101.22 of this chapter. If nutritive sweetener in an amount sufficient to characterize the food is added without addition of characterizing flavoring, the name of the food shall be preceded by the word ‘‘sweetened’’. (e) Label declaration. Each of the in gredients used in the food shall be de clared on the label as required by the applicable sections of parts 101 and 130 of this chapter. [42 FR 14360, Mar. 15, 1977, as amended at 47 FR 11825, Mar. 19, 1982; 49 FR 10092, Mar. 19, 1984; 54 FR 24893, June 12, 1989; 58 FR 2891, Jan. 6, 1993] § 131.170 Eggnog. (a) Description. Eggnog is the food containing one or more of the optional dairy ingredients specified in para graph (b), one or more of the optional VerDate Sep<11>2014 16:02 Jun 05, 2015 Jkt 235071 PO 00000 Frm 00403 Fmt 8010 Sfmt 8010 Q:\21\21V2.TXT 31lp o w e ll o n D S K 5 4 D X V N 1 O F R w ith $ $ JO B 394 21 CFR Ch. I (4–1–15 Edition) § 131.170 egg yolk-containing ingredients speci fied in paragraph (c) of this section, and one or more of the optional nutri tive carbohydrate sweeteners specified in paragraph (d) of this section. One or more of the optional ingredients speci fied 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 fin ished food. The food shall be pasteur ized or ultra-pasteurized and may be homogenized. Flavoring ingredients and color additives may be added after the food is pasteurized or ultra-pas teurized. (b) Optional dairy ingredients. Cream, milk, partially skimmed milk, or skim milk, used alone or in combination. (c) Egg yolk-containing ingredients. 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 ingredi ents with liquid egg white or frozen egg white. (d) Nutritive carbohydrate sweeteners. Sugar (sucrose), beet or cane; invert sugar (in paste or sirup form); brown sugar; refiner’s sirup; molasses (other than blackstrap); high fructose corn sirup; fructose; fructose sirup; maltose; maltose sirup, dried maltose sirup; malt extract, dried malt extract; malt sirup, dried malt sirup; honey; maple sugar; or any of the sweeteners listed in part 168 of this chapter, except table sirup. (e) Other optional ingredients. (1) Con centrated skim milk, nonfat dry milk, buttermilk, whey, lactose, lactalbumins, lactoglobulins, or whey modified by partial or complete re moval of lactose and/or minerals, to in crease the nonfat solids content of the food: Provided, That the ratio of pro tein to total nonfat solids of the food, and the protein efficiency ratio of all protein present shall not be decreased as a result of adding such ingredients. (2) Salt. (3) Flavoring ingredients. (4) Color additives that do not impart a color simulating that of egg yolk, milkfat, or butterfat. (5) Stabilizers. (f) Methods of analysis. The following referenced methods of analysis are from ‘‘Official Methods of Analysis of the Association of Official Analytical Chemists,’’ 13th Ed. (1980), which is in corporated by reference. Copies are available from the AOAC INTER NATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or available for inspection at the National Archives and Records Administration (NARA). For information on the avail ability of this material at NARA, call 202–741–6030, or go to: http:// www.archives.gov/federallregister/ codeloflfederallregulations/ ibrllocations.html. (1) Milkfat content—As determined by the method prescribed in section 16.059, ‘‘Roese-Gottlieb Method (Ref erence Method) (11)—Official Final Ac tion,’’ under the heading ‘‘Fat.’’ (2) Milk solids not fat content—Cal culated by subtracting the milkfat con tent from the total solids content as determined by the method prescribed in section 16.032, ‘‘Method I—Official Final Action,’’ under the heading ‘‘Total Solids.’’ (g) Nomenclature. The name of the food is ‘‘eggnog’’. The name of the food shall be accompanied by a declaration indicating the presence of any charac terizing flavoring as specified in § 101.22 of this chapter. If the food is ultra-pas teurized, the phrase ‘‘ultra-pasteur ized’’ shall accompany the name of the food wherever it appears on the label in letters not less than one-half of the height of the letters used in the name. The following terms may accompany the name of the food on the label: (1) The word ‘‘pasteurized’’ if the food has been pasteurized. (2) The word ‘‘homogenized’’ if the food has been homogenized. (h) Label declaration. Each of the in gredients used in the food shall be de clared on the label as required by the applicable sections of parts 101 and 130 of this chapter. [46 FR 9938, Jan. 30, 1981, as amended at 47 FR 11825, Mar. 19, 1982; 47 FR 41524, Sept. 21, 1982; 47 FR 49638, Nov. 2, 1982; 48 FR 24869, June 3, 1983; 54 FR 24893, June 12, 1989; 58 FR 2891, Jan. 6, 1993] VerDate Sep<11>2014 16:02 Jun 05, 2015 Jkt 235071 PO 00000 Frm 00404 Fmt 8010 Sfmt 8010 Q:\21\21V2.TXT 31lp o w e ll o n D S K 5 4 D X V N 1 O F R w ith $ $ JO B 395 Food and Drug Administration, HHS § 131.200 § 131.180 Half-and-half. (a) Description. 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-pas teurized, and may be homogenized. (b) Optional ingredients. The following safe and suitable optional ingredients may be used: (1) Emulsifiers. (2) Stabilizers. (3) Nutritive sweeteners. (4) Characterizing flavoring ingredi ents (with or without coloring) as fol lows: (i) Fruit and fruit juice (including concentrated fruit and fruit juice). (ii) Natural and artificial food fla voring. (c) Methods of analysis. 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, Gai thersburg, MD 20877, at the National Archives and Records Administration (NARA). For information on the avail ability of this material at NARA, call 202–741–6030, or go to: http:// www.archives.gov/federallregister/ codeloflfederallregulations/ ibrllocations.html. (d) Nomenclature. The name of the food is ‘‘Half-and-half’’. The name of the food shall be accompanied on the label by a declaration indicating the presence of any characterizing fla voring, as specified in § 101.22 of this chapter. (1) The following terms shall accom pany the name of the food wherever it appears on the principal display panel or panels of the label in letters not less than one-half the height of the letters used in such name: (i) The word ‘‘ultra-pasteurized’’ if the food has been ultra-pasteurized. (ii) The word ‘‘sweetened’’ if no char acterizing flavor ingredients are used, but nutritive sweetener is added. (2) The following terms may appear on the label: (i) The word ‘‘pasteurized’’ if the food has been pasteurized. (ii) The word ‘‘homogenized’’ if the food has been homogenized. (e) Label declaration. Each of the in gredients used in the food shall be de clared on the label as required by the applicable sections of parts 101 and 130 of this chapter. [42 FR 14360, Mar. 15, 1977, as amended at 47 FR 11825, Mar. 19, 1982; 49 FR 10092, Mar. 19, 1984; 54 FR 24893, June 12, 1989; 58 FR 2891, Jan. 6, 1993] § 131.200 Yogurt. (a) Description. Yogurt is the food produced by culturing one or more of the optional dairy ingredients specified in paragraph (c) of this section with a characterizing bacterial culture that contains the lactic acid-producing bac teria, Lactobacillus bulgaricus and Strep tococcus thermophilus. 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 para graph (d)(1) of this section are used, they shall be included in the culturing process. All ingredients used are safe and suitable. Yogurt, before the addi tion of bulky flavors, 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 0.9 percent, expressed as lactic acid. The food may be homogenized and shall be pasteurized or ultra-pasteur ized prior to the addition of the bac terial culture. Flavoring ingredients may be added after pasteurization or ultra-pasteurization. To extend the shelf life of the food, yogurt may be heat treated after culturing is com pleted, to destroy viable microorga nisms. (b) Vitamin addition (optional). (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 current good manufac turing practice. (2) If added, vitamin D shall be present in such quantity that each 946 milliliters (quart) of the food contains 400 International Units thereof, within limits of current good manufacturing practice. VerDate Sep<11>2014 16:02 Jun 05, 2015 Jkt 235071 PO 00000 Frm 00405 Fmt 8010 Sfmt 8010 Q:\21\21V2.TXT 31lp o w e ll o n D S K 5 4 D X V N 1 O F R w ith $ $ JO B 396 21 CFR Ch. I (4–1–15 Edition) § 131.203 (c) Optional dairy ingredients. Cream, milk, partially skimmed milk, or skim milk, used alone or in combination. (d) Other optional ingredients. (1) Con centrated skim milk, nonfat dry milk, buttermilk, whey, lactose, lactalbum ins, lactoglobulins, or whey modified by partial or complete removal of lac tose and/or minerals, to increase the nonfat solids content of the food: Pro vided, That the ratio of protein to total nonfat solids of the food, and the pro tein efficiency ratio of all protein present shall not be decreased as a re sult of adding such ingredients. (2) Nutritive carbohydrate sweet eners. Sugar (sucrose), beet or cane; in vert sugar (in paste or sirup form); brown sugar; refiner’s sirup; molasses (other than blackstrap); high fructose corn sirup; fructose; fructose sirup; maltose; maltose sirup, dried maltose sirup; malt extract, dried malt extract; malt sirup, dried malt sirup; honey; maple sugar; or any of the sweeteners listed in part 168 of this chapter, except table sirup. (3) Flavoring ingredients. (4) Color additives. (5) Stabilizers. (e) Methods of analysis. The following referenced methods of analysis are from ‘‘Official Methods of Analysis of the Association of Official Analytical Chemists,’’ 13th Ed. (1980), which is in corporated by reference. Copies are available from the AOAC INTER NATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or available for inspection at the National Archives and Records Administration (NARA). For information on the avail ability of this material at NARA, call 202–741–6030, or go to: http:// www.archives.gov/federallregister/ codeloflfederallregulations/ ibrllocations.html. (1) Milkfat content—As determined by the method prescribed in section 16.059 ‘‘Roese-Gottlieb Method (Ref erence Method) (11)—Official Final Ac tion,’’ under the heading ‘‘Fat.’’ (2) Milk solids not fat content—Cal culated by subtracting the milkfat con tent from the total solids content as determined by the method prescribed in section 16.032, ‘‘Method I—Official Final Action,’’ under the heading ‘‘Total Solids.’’ (3) Titratable acidity—As determined by the method prescribed in section 16.023, ‘‘Acidity (2)—Official Final Ac tion,’’ or by an equivalent potentio metric method. (f) Nomenclature. The name of the food is ‘‘yogurt’’. The name of the food shall be accompanied by a declaration indicating the presence of any charac terizing flavoring as specified in § 101.22 of this chapter. (1) The following terms shall accom pany the name of the food wherever it appears on the principal display panel or panels of the label in letters not less than one-half of the height of the let ters used in such name: (i) The word ‘‘sweetened’’ if nutritive carbohydrate sweetener is added with out the addition of characterizing fla vor. (ii) The parenthetical phrase ‘‘(heat treated after culturing)’’ shall follow the name of the food if the dairy ingre dients have been heat-treated after cul turing. (iii) The phrase ‘‘vitamin A’’ or ‘‘vi tamin A added’’, or ‘‘vitamin D’’ or ‘‘vitamin D added’’, or ‘‘vitamins A and D added’’, as appropriate. The word ‘‘vitamin’’ may be abbreviated ‘‘vit’’. (2) The term ‘‘homogenized’’ may ap pear on the label if the dairy ingredi ents used are homogenized. (g) Label declaration. Each of the in gredients used in the food shall be de clared on the label as required by the applicable sections of parts 101 and 130 of this chapter. [46 FR 9939, Jan. 30, 1981, as amended at 47 FR 11825, Mar. 19, 1982; 47 FR 41524, Sept. 21, 1982; 48 FR 24869, June 3, 1983; 54 FR 24893, June 12, 1989; 58 FR 2891, Jan. 6, 1993] § 131.203 Lowfat yogurt. (a) Description. Lowfat yogurt is the food produced by culturing one or more of the optional dairy ingredients speci fied in paragraph (c) of this section with a characterizing bacterial culture that contains the lactic acid-producing bacteria, Lactobacillus bulgaricus and Streptococcus thermophilus. One or more of the other optional ingredients speci fied 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 VerDate Sep<11>2014 16:02 Jun 05, 2015 Jkt 235071 PO 00000 Frm 00406 Fmt 8010 Sfmt 8010 Q:\21\21V2.TXT 31lp o w e ll o n D S K 5 4 D X V N 1 O F R w ith $ $ JO B 397 Food and Drug Administration, HHS § 131.203 used, they shall be included in the cul turing process. All ingredients used are safe and suitable. Lowfat yogurt, be fore the addition of bulky flavors, con tains not less than 0.5 percent nor more than 2 percent milkfat and not less than 8.25 percent milk solids not fat, and has a titratable acidity of not less than 0.9 percent, expressed as lactic acid. The food may be homogenized and shall be pasteurized or ultra-pasteur ized prior to the addition of the bac terial culture. Flavoring ingredients may be added after pasteurization or ultra-pasteurization. To extend the shelf life of the food, lowfat yogurt may be heat treated after culturing is completed, to destroy viable micro organisms. (b) Vitamin addition (optional). (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 current good manufac turing practice. (2) If added, vitamin D shall be present in such quantity that each 946 milliliters (quart) of the food contains 400 International Units thereof, within limits of current good manufacturing practice. (c) Optional dairy ingredients. Cream, milk, partially skimmed milk, or skim milk, used alone or in combination. (d) Other optional ingredients. (1) Con centrated skim milk, nonfat dry milk, buttermilk, whey, lactose, lactalbum ins, lactoglobulins, or whey modified by partial or complete removal of lac tose and/or minerals, to increase the nonfat solids content of the food: Pro vided, That the ratio of protein to total nonfat solids of the food, and the pro tein efficiency ratio of all protein present shall not be decreased as a re sult of adding such ingredients. (2) Nutritive carbohydrate sweet eners. Sugar (sucrose), beet or cane; in vert sugar (in paste or sirup form); brown sugar; refiner’s sirup; molasses (other than blackstrap); high fructose corn sirup; fructose; fructose sirup; maltose, maltose sirup, dried maltose sirup; malt extract, dried malt extract; malt sirup, dried malt sirup; honey; maple sugar; or any of the sweeteners listed in part 168 of this chapter, except table sirup. (3) Flavoring ingredients. (4) Color additives. (5) Stabilizers. (e) Methods of analysis. The following referenced methods of analysis are from ‘‘Official Methods of Analysis of the Association of Official Analytical Chemists,’’ 13th Ed. (1980), which is in corporated by reference. Copies are available from the AOAC INTER NATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877 or available for inspection at the National Archives and Records Administration (NARA). For information on the avail ability of this material at NARA, call 202–741–6030, or go to: http:// www.archives.gov/federallregister/ codeloflfederallregulations/ ibrllocations.html. (1) Milkfat content—As determined by the method prescribed in section 16.059 ‘‘Roese-Gottlieb Method (Ref erence Method) (11)—Official Final Ac tion,’’ under the heading ‘‘Fat.’’ (2) Milk solids not fat content—Cal culated by subtracting the milkfat con tent from the total solids content as determined by the method prescribed in section 16.032, ‘‘Method I—Official Final Action,’’ under the heading ‘‘Total Solids.’’ (3) Titratable acidity—As determined by the method prescribed in section 16.023, ‘‘Acidity (2)—Official Final Ac tion,’’ or by an equivalent potentio metric method. (f) Nomenclature. The name of the food is ‘‘lowfat yogurt’’. The full name of the food shall appear on the prin cipal display panel of the label in type of uniform size, style, and color. The name of the food shall be accompanied by a declaration indicating the pres ence of any characterizing flavoring as specified in § 101.22 of this chapter. (1) The following terms shall accom pany the name of the food wherever it appears on the principal display panel or panels of the label in letters not less than one-half of the height of the let ters used in such name. (i) The phrase ‘‘l% milkfat’’, the blank to be filled in with the fraction 1⁄2 or multiple thereof closest to the ac tual fat content of the food. (ii) The word ‘‘sweetened’’ if nutri tive carbohydrate sweetener is added VerDate Sep<11>2014 16:02 Jun 05, 2015 Jkt 235071 PO 00000 Frm 00407 Fmt 8010 Sfmt 8010 Q:\21\21V2.TXT 31lp o w e ll o n D S K 5 4 D X V N 1 O F R w ith $ $ JO B 398 21 CFR Ch. I (4–1–15 Edition) § 131.206 without the addition of characterizing flavoring. (iii) The parenthetical phrase ‘‘(heat treated after culturing)’’ shall follow the name of the food if the dairy ingre dients have been heat-treated after cul turing. (iv) The phrase ‘‘vitamin A’’ or ‘‘vi tamin A added’’, or ‘‘vitamin D’’ or ‘‘vitamin D added’’, or ‘‘vitamins A and D added’’, as appropriate. The word ‘‘vitamin’’ may be abbreviated ‘‘vit’’. (2) The term ‘‘homogenized’’ may ap pear on the label if the dairy ingredi ents used are homogenized. (g) Label declaration. Each of the in gredients used in the food shall be de clared on the label as required by the applicable sections of parts 101 and 130 of this chapter. [46 FR 9939, Jan. 30, 1981, as amended at 47 FR 11825, Mar. 19, 1982; 47 FR 41524, Sept. 21, 1982; 48 FR 24869, June 3, 1983; 54 FR 24893, June 12, 1989; 58 FR 2891, Jan. 6, 1993] § 131.206 Nonfat yogurt. (a) Description. Nonfat yogurt is the food produced by culturing one or more of the optional dairy ingredients speci fied in paragraph (c) of this section with a characterizing bacterial culture that contains the lactic acid-producing bacteria, Lactobacillus bulgaricus and Streptococcus thermophilus. One or more of the other optional ingredients speci fied 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 cul turing process. All ingredients used are safe and suitable. Nonfat yogurt, before the addition of bulky flavors, contains less than 0.5 percent milkfat and not less than 8.25 percent milk solids not fat, and has a titratable acidity of not less than 0.9 percent, expressed as lac tic acid. The food may be homogenized and shall be pasteurized or ultra-pas teurized prior to the addition of the bacterial culture. Flavoring ingredi ents may be added after pasteurization or ultra-pasteurization. To extend the shelf life of the food, nonfat yogurt may be heat treated after culturing is completed, to destroy viable micro organisms. (b) Vitamin addition (optional). (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 each 946 milliliters (quart) of the food contains 400 International Units thereof, within limits of good manufacturing practice. (c) Optional dairy ingredients. Cream, milk, partially skimmed milk, or skim milk, used alone or in combination. (d) Other optional ingredients. (1) Con centrated skim milk, nonfat dry milk, buttermilk, whey, lactose, lactalbumins, lactoglobulins, or whey modified by partial or complete re moval of lactose and/or minerals, to in crease the nonfat solids content of the food: Provided, That the ratio of pro tein to total nonfat solids of the food, and the protein efficiency ratio of all protein present shall not be decreased as a result of adding such ingredients. (2) Nutritive carbohydrate sweet eners. Sugar (sucrose), beet or cane; in vert sugar (in paste or sirup form); brown sugar; refiner’s sirup; molasses (other than blackstrap); high fructose corn sirup; fructose; fructose sirup; maltose; maltose sirup, dried maltose sirup; malt extract, dired malt extract; malt sirup, dried malt sirup; honey; maple sugar; or any of the sweeteners listed in part 168 of this chapter, except table sirup. (3) Flavoring ingredients. (4) Color additives. (5) Stabilizers. (e) Methods of analysis. The following referenced methods of analysis are from ‘‘Official Methods of Analysis of the Association of Official Analytical Chemists,’’ 13th Ed. (1980), which is in corporated by reference. Copies are available from the AOAC INTER NATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or available for inspection at the National Archives and Records Administration (NARA). For information on the avail ability of this material at NARA, call 202–741–6030, or go to: http:// www.archives.gov/federallregister/ codeloflfederallregulations/ ibrllocations.html. (1) Milkfat content—As determined by the method prescribed in section VerDate Sep<11>2014 16:02 Jun 05, 2015 Jkt 235071 PO 00000 Frm 00408 Fmt 8010 Sfmt 8010 Q:\21\21V2.TXT 31lp o w e ll o n D S K 5 4 D X V N 1 O F R w ith $ $ JO B 399 Food and Drug Administration, HHS Pt. 133 16.059, ‘‘Roese-Gottlieb Method (Ref erence Method) (11)—Official Final Ac tion,’’ under the heading ‘‘Fat.’’ (2) Milk solids not fat content—Cal culated by subtracting the milkfat con tent from the total solids content as determined by the method prescribed in section 16.032, ‘‘Method I—Official Final Action,’’ under the heading ‘‘Total Solids.’’ (3) Titratable acidity—As determined by the method prescribed in section 16.023, ‘‘Acidity (2)—Official Final Ac tion,’’ or by an equivalent potentio metric method. (f) Nomenclature. The name of the food is ‘‘nonfat yogurt’’. The full name of the food shall appear on the prin cipal display panel of the label in type of uniform size, style, and color. The name of the food shall be accompanied by a declaration indicating the pres ence of any characterizing flavoring as specified in § 101.22 of this chapter. (1) The following terms shall accom pany the name of the food wherever it appears on the principal display panel or panels of the label in letters not less than one-half of the height of the let ters used in such name: (i) The word ‘‘sweetened’’ if nutritive carbohydrate sweetener is added with out the addition of characterizing fla voring. (ii) The parenthetical phrase ‘‘(heat treated after culturing)’’ shall follow the name of the food if the dairy ingre dients have been heat-treated after cul turing. (iii) The phrase ‘‘vitamin A’’ or ‘‘vi tamin A added’’, or ‘‘vitamin D’’ or ‘‘vitamin D added’’, or ‘‘vitamins A and D added’’, as appropriate. The word ‘‘vitamin’’ may be abbreviated ‘‘vit’’. (2) The term ‘‘homogenized’’ may ap pear on the label if the dairy ingredi ents used are homogenized. (g) Label declaration. Each of the in gredients used in the food shall be de clared on the label as required by the applicable sections of parts 101 and 130 of this chapter. [46 FR 9940, Jan. 30, 1981, as amended at 47 FR 11825, Mar. 19, 1982; 47 FR 41524, Sept. 21, 1982; 48 FR 24869, June 3, 1983; 54 FR 24893, June 12, 1989; 58 FR 2891, Jan. 6, 1993] PART 133—CHEESES AND RELATED CHEESE PRODUCTS Subpart A—General Provisions Sec. 133.3 Definitions. 133.5 Methods of analysis. 133.10 Notice to manufacturers, packers, and distributors of pasteurized blended cheese, pasteurized process cheese, cheese food, cheese spread, and related foods. Subpart B—Requirements for Specific Standardized Cheese and Related Products 133.102 Asiago fresh and asiago soft cheese. 133.103 Asiago medium cheese. 133.104 Asiago old cheese. 133.106 Blue cheese. 133.108 Brick cheese. 133.109 Brick cheese for manufacturing. 133.111 Caciocavallo siciliano cheese. 133.113 Cheddar cheese. 133.114 Cheddar cheese for manufacturing. 133.116 Low sodium cheddar cheese. 133.118 Colby cheese. 133.119 Colby cheese for manufacturing. 133.121 Low sodium colby cheese. 133.123 Cold-pack and club cheese. 133.124 Cold-pack cheese food. 133.125 Cold-pack cheese food with fruits, vegetables, or meats. 133.127 Cook cheese, koch kaese. 133.128 Cottage cheese. 133.129 Dry curd cottage cheese. 133.133 Cream cheese. 133.134 Cream cheese with other foods. 133.136 Washed curd and soaked curd cheese. 133.137 Washed curd cheese for manufac turing. 133.138 Edam cheese. 133.140 Gammelost cheese. 133.141 Gorgonzola cheese. 133.142 Gouda cheese. 133.144 Granular and stirred curd cheese. 133.145 Granular cheese for manufacturing. 133.146 Grated cheeses. 133.147 Grated American cheese food. 133.148 Hard grating cheeses. 133.149 Gruyere cheese. 133.150 Hard cheeses. 133.152 Limburger cheese. 133.153 Monterey cheese and monterey jack cheese. 133.154 High-moisture jack cheese. 133.155 Mozzarella cheese and scamorza cheese. 133.156 Low-moisture mozzarella and scamorza cheese. 133.157 Part-skim mozzarella and scamorza cheese. 133.158 Low-moisture part-skim mozzarella and scamorza cheese. VerDate Sep<11>2014 16:02 Jun 05, 2015 Jkt 235071 PO 00000 Frm 00409 Fmt 8010 Sfmt 8010 Q:\21\21V2.TXT 31lp o w e ll o n D S K 5 4 D X V N 1 O F R w ith $ $ JO B