(C) The titratable acidity of the cultured frozen yogurt
is not less than 0.5%, calculated as lactic acid, except if the frozen
yogurt is flavored by the addition of a non-fruit characterizing ingredient(s).
(D) The milkfat content of frozen yogurt is not less
than 3.25% by weight, except that when bulky characterizing ingredients
are used the percentage milkfat is not less than 2.5%.
(E) The finished frozen yogurt shall weigh not less
than five pounds per gallon.
(F) The name of the food is "frozen yogurt."
(37) Goat milk--The normal lacteal secretion, practically
free of colostrum, obtained by the complete milking of one or more
healthy goats. Goat milk sold in retail packages shall contain not
less than 2.5% milkfat and not less than 7.5% milk solids not fat.
The word "milk" includes goat milk.
(38) Goat milk ice cream--The food defined in Title
21, CFR, §135.115.
(39) Grade A dry milk and whey products--Products which
have been produced for use in Grade A pasteurized or aseptically processed
milk products and which have been manufactured under the provisions
of the most current revision of the "Grade A Pasteurized Milk Ordinance."
(40) Grade A Pasteurized Milk Ordinance--The document
published by the United States Department of Health and Human Services,
Public Health Service/Food and Drug Administration. The document consists
of the following parts: The Grade A Pasteurized Milk Ordinance with
Administrative Procedures; illustrations, tables, supplements, appendices;
and an index. Copies are on file in the Milk Group, Consumer Protection
Division, Department of State Health Services, 8407 Wall Street, Austin,
Texas, and are available for review during normal business hours.
For purposes of this chapter, "U.S. Public Health Services Grade A
Pasteurized Milk Ordinance" is an equivalent term.
(41) Grade A raw milk and Grade A raw milk products--Milk
products that are manufactured in compliance with the provisions of
Subchapter B of this chapter (relating to Grade A Raw Milk and Raw
Milk Products), and are offered for sale to the public without pasteurization.
(A) These products include, but are not limited to
plain raw milk, raw flavored milk, raw low-fat milk, raw low-fat flavored
milk, raw skim milk, raw skim flavored milk, raw cultured milk, raw
cultured low fat milk, raw cultured skim milk, raw cream, raw heavy
cream, raw light cream, raw sour cream, raw acidified sour cream,
raw cultured sour cream, raw light whipping cream, raw heavy whipping
cream, raw whipped cream, raw light whipped cream, raw plain yogurt,
raw flavored yogurt, raw low fat yogurt, raw nonfat yogurt, raw drinkable
yogurt, raw drinkable probiotic yogurt, raw buttermilk, raw half-and-half,
raw sour half-and-half, raw acidified sour half-and-half, raw cultured
sour half-and-half, raw eggnog, raw whey, raw flavored whey, raw whey
protein, raw flavored whey protein, and raw keifer.
(B) Grade A raw milk and raw milk products do not include
the following.
(i) Infant formula, ice cream or other frozen desserts,
butter, or raw cheese that is not aged a minimum of 60 days.
(ii) Raw milk or raw milk products that are a blend
of raw milk from more than one raw milk processer dairy farm.
(42) Grade A raw milk processor--A person who processes
milk as defined in paragraph (55) of this section, that is produced
in compliance with the provisions of Subchapter B of this chapter
and is offered for sale to the public without pasteurization.
(43) Grade A raw milk processor dairy farm--Any place
or premise where one or more lactating animals (cows, goats, sheep,
water buffalo, or other hooved animals) are kept, and from which a
part of or all the raw milk and raw milk products are produced, processed,
bottled, and offered, sold, or offered for sale to the public.
(44) Half-and-half--The food consisting of a mixture
of milk and cream which contains not less than 10.5% but less than
18% milkfat. Half-and-half is further defined in Title 21, CFR, §131.180.
(45) Heavy cream or heavy whipping cream--Cream which
contains not less than 36% milkfat and as further defined in Title
21, CFR, §131.150.
(46) Hermetically sealed container--A container that
is designed and intended to be secure against the entry of microorganisms
and thereby maintain the commercial sterility of its contents after
processing.
(47) Homogenized--Milk or a milk product has been treated
to ensure breakup of the fat globules to such an extent that, after
48 hours of quiescent storage at 4.4 degrees Celsius (40 degrees Fahrenheit),
no visible cream separation occurs on the milk; and the fat percentage
of the top 100 milliliters of milk in a quart, or of proportionate
volumes in containers of other sizes, does not differ by more than
10% from the fat percentage of the remaining milk as determined after
thorough mixing.
(48) Ice cream and frozen custard--The foods defined
in Title 21, CFR, §135.110.
(49) Label--A display of written, printed, or graphic
matter upon the immediate container of a product or wrappers accompanying
such a container.
(50) Light cream--Cream which contains not less than
18% but less than 30% milkfat, and as further defined in Title 21,
CFR, §131.155.
(51) Light whipping cream--Cream which contains not
less than 30% but less than 36% milkfat, and as further defined in
Title 21, CFR, §131.157.
(52) Lorine--The food prepared from the same ingredients
and in the same manner prescribed for mellorine and complies with
all the provisions for mellorine except that:
(A) its content of fat is at least 2% but less than
6%;
(B) its content of milk solids not fat is not less
than 10%;
(C) caseinates may be added when the content of total
milk solids is not less than 10%;
(D) the provision for reduction in fat and milk solids
not fat from the addition of bulky ingredients in mellorine does not
apply;
(E) the quantity of food solids per gallon is not less
than 1.2 pounds; and
(F) the name of the food is "Lorine."
(53) Low fat yogurt--The food produced by culturing
cream, milk, partially skimmed milk, or skim milk, used alone or in
combination with a characterizing bacterial culture that contains
the lactic acid-producing bacteria, Lactobacillus bulgaricus and Streptococcus
thermophilus. Low fat yogurt is further defined in Title 21, CFR, §131.203.
(54) Mellorine--The food defined in Title 21, CFR, §135.130(a)
- (d).
(55) Milk--The lacteal secretion, practically free
from colostrum, obtained by the complete milking of one or more healthy
cows, sheep, goats, water buffaloes or other hooved animals, and as
further defined in Title 21, CFR, §131.110.
(56) Milk hauler--A person who transports raw milk
and raw milk products to or from a milk plant, receiving station,
transfer station, frozen dessert manufacturer, or non-grade A dairy
product manufacturer.
(57) Milk plant--Any place, premises or establishment
where milk or milk products are collected, handled, processed, dried,
stored, pasteurized, ultra-pasteurized aseptically processed, bottled,
or prepared for distribution. This term also means a processing plant,
manufacturing plant, or bottling plant in these sections.
(58) Milk producer--Any person who operates a producer
dairy farm and provides, sells, or offers milk for sale to a milk
plant, receiving station, transfer station, frozen dessert manufacturer,
or non-grade A dairy product manufacturer.
(59) Milk products--
(A) Milk products include cream, light cream, light
whipping cream, heavy cream, heavy whipping cream, whipped cream,
whipped light cream, sour cream, acidified sour cream, cultured sour
cream, half-and-half, sour half-and-half, acidified sour half-and-half,
cultured sour half-and-half, reconstituted or recombined milk and
milk products, concentrated (condensed) milk, concentrated (condensed)
milk products, reduced fat milk, nonfat (skim) milk, low fat milk,
frozen milk concentrate, eggnog, buttermilk, cultured milk, cultured
low fat milk, cultured nonfat (skim) milk, yogurt, low fat yogurt,
nonfat yogurt, acidified milk, acidified low fat milk, acidified nonfat
(skim) milk, low-sodium milk, low-sodium low fat milk, low-sodium
nonfat (skim) milk, lactose-reduced milk, lactose-reduced low fat
milk, lactose-reduced nonfat (skim) milk, aseptically processed and
packaged milk and milk products as defined in this section, milk,
low fat milk, or nonfat (skim) milk with added safe and suitable microbial
organisms, and any other milk product made by the addition or subtraction
of milkfat or addition of safe and suitable optional ingredients for
protein, vitamin, or mineral fortification of milk products defined
herein.
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