PART 131—MILK AND CREAM 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 (b) Pasteurized 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 (c) Ultra-pasteurized § 131.25 Whipped 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. Subpart B—Requirements for Specific Standardized Milk and Cream § 131.110 Milk. (a) Description. 1/4 1/4 (b) Vitamin addition (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. (c) Optional ingredients. (1) Carriers for vitamins A and D. (2) Characterizing flavoring ingredients (with or without coloring, nutritive sweetener, emulsifiers, and stabilizers) as follows: (i) Fruit and fruit juice (including concentrated fruit and fruit juice). (ii) Natural and artificial food flavorings. (d) Methods of analysis. http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html. (1) Milkfat content—“Fat, Roese-Gottlieb Method—Official Final Action,” section 16.059. (2) Milk solids not fat content—Calculated by subtracting the milk fat content from the total solids content as determined by the method “Total Solids, Method I—Official Final Action,” section 16.032. (3) Vitamin D content—“Vitamin D—Official Final Action,” sections 43.195-43.208. (e) Nomenclature. (1) The following terms 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: (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. [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. (b) Vitamin addition (optional). (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. (d) Optional acidifying ingredients. delta- (e) Other optional ingredients. Provided, (2) 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. (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 microbial 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 sodium citrate, as a flavor precursor. (f) Methods of analysis. http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html. (1) Milkfat content—As determined by the method prescribed in section 16.059, “Roese-Gottlieb Method (Reference Method) (11)—Official Final Action,” under the heading “Fat.” (2) Milk solids not fat content—Calculated by subtracting the milkfat content 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 Action,” or by an equivalent potentiometric method. (g) Nomenclature. (1) The following terms 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 of the height of the letters used in such name: (i) The phrase “vitamin A” or “vitamin A added”, or “vitamin D” or “vitamin D added”, or “vitamins A and D added”, as appropriate. The word “vitamin” may be abbreviated “vit.”. (ii) The word “sweetened” if nutritive carbohydrate sweetener is added without the addition of characterizing flavoring. (2) The term “homogenized” may appear on the label if the dairy ingredients used are homogenized. (h) Label declaration. [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. (b) Vitamin addition (optional). (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. (d) Other optional ingredients. Provided, (2) 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. (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 microbial 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 sodium citrate, as a flavor precursor. (e) Methods of analysis. http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.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—Calculated by subtracting the milkfat content 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 Action,” or by an equivalent potentiometric method. (f) Nomenclature. (1) The following terms 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 of the height of the letters used in such name: (i) The phrase “vitamin A” or “vitamin A added”, or “vitamin D” or “vitamin D added”, or “vitamin A and D added”, as appropriate. The word “vitamin” may be abbreviated “vit.”. (ii) The word “sweetened” if nutritive carbohydrate sweetener is added without the addition of characterizing flavoring. (2) The term “homogenized” may appear on the label if the dairy ingredients used are homogenized. (g) Label declaration. [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. (b) Vitamin addition (c) Optional ingredients. (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. (d) Methods of analysis. http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.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,” sections 43.195-43.208. (e) Nomenclature. (f) Label declaration. [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. (b) Optional ingredients. (1) Fruit and fruit juice, including concentrated fruit and fruit juice. (2) Natural and artificial food flavoring. (c) Methods of analysis. http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html. (d) Nomenclature. (e) Label declaration. [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. 1/2 (b) Optional ingredients. (1) Fruit and fruit juice, including concentrated fruit and fruit juice. (2) Natural and artificial food flavorings. (c) Methods of analysis. http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html. (1) Milkfat content—“Fat in Dried Milk—Official Final Action,” sections 16.199-16.200. (2) Moisture content—“Moisture—Official Final Action,” section 16.192. (d) Nomenclature. 1/2 (e) Label declaration. [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. (b) Vitamin addition. (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. (c) Optional ingredients. (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 juice. (ii) Natural and artificial food flavorings. (d) Methods of analysis. http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html. (1) Milkfat content—“Fat in Dried Milk—Official Final Action,” sections 16.199-16.200. (2) Moisture content—“Moisture—Official Final Action,” section 16.192. (3) Vitamin D content—“Vitamin D—Official Final Action,” sections 43.195-43.208. (e) Nomenclature. 1/2 (f) Label declaration. [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. (b) Vitamin addition. (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. (c) Optional ingredients. (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 ingredients, with or without coloring and nutritive carbohydrate sweeteners, as follows: (i) Fruit and fruit juice, including concentrated fruit and fruit juice. (ii) Natural and artificial food flavoring. (d) Methods of analysis. http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.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,” sections 43.195-43.208. (e) Nomenclature. (f) Label declaration. [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. (b) Vitamin addition. (2) Addition of vitamin D is optional. If added, vitamin D shall be present in such quantity that, when prepared according to label directions, each quart of the reconstituted product shall contain 400 International Units thereof. (3) The requirements of this paragraph will be 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. (c) Optional ingredients. (1) Carriers for vitamins A and D. (2) Emulsifiers. (3) Stabilizers. (4) Anticaking agents. (5) Antioxidants. (6) Characterizing flavoring ingredients (with or without coloring and nutritive carbohydrate sweetener) as follows: (i) Fruit and fruit juice, including concentrated fruit and fruit juice. (ii) Natural and artificial food flavoring. (d) Methods of analysis. http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html. (1) Milkfat content—“Fat in Dried Milk—Official Final Action,” sections 16.199-16.200. (2) Moisture content—“Moisture—Official Final Action,” section 16.192. (3) Vitamin D content—“Vitamin D—Official Final Action,” sections 43.195-43.208. (e) Nomenclature. (1) The phrase “Contains __% 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 “vitamins A and D added”, as appropriate. The word “vitamin” may be abbreviated “vit.” (f) Label declaration. [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. Provided, (b) Optional ingredients. (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. (c) Methods of analysis. http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html. (1) Milkfat content—“Fat in Dried Milk—Official Final Action,” sections 16.199-16.200. (2) Moisture content—“Moisture—Official Final Action,” section 16.192. (d) Nomenclature. (1) The phrase “Contains __% 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 characterizing flavoring ingredients are used but nutritive carbohydrate sweetener is added. (e) Label declaration. [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. (b) Optional ingredients. (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. (c) Methods of analysis. http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html. (d) Nomenclature. (i) The word “ultra-pasteurized” if the food has been ultra-pasteurized. (ii) The word “sweetened” if no characterizing 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. [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. (b) Optional ingredients. (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. (c) Methods of analysis. http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html. (d) Nomenclature. (1) The following terms 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: (i) The word “ultra-pasteurized” if the food has been ultra-pasteurized. (ii) The word “sweetened” if no characterizing 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. [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. (b) Optional ingredients. (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. (c) Methods of analysis. http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html. (d) Nomenclature. (1) The following terms 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: (i) The word “ultra-pasteurized” if the food has been ultra-pasteurized. (ii) The word “sweetened” if no characterizing 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. [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. (b) Optional ingredients. (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. (c) Methods of analysis. http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html. (1) Milkfat content—“Fat—Official Final Action,” section 16.172. (2) Titratable acidity—“Acidity—Official Final Action,” section 16.023. (d) Nomenclature. (e) Label declaration. [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. (b) Optional ingredients. (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. (c) Methods of analysis. http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html. (1) Milkfat content—“Fat—Official Final Action,” section 16.172. (2) Titratable acidity—“Acidity—Official Final Action,” section 16.023. (d) Nomenclature. (e) Label declaration. [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. (b) Optional dairy ingredients. (c) Egg yolk-containing ingredients. (d) Nutritive carbohydrate sweeteners. (e) Other optional ingredients. Provided, (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. http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html. (1) Milkfat content—As determined by the method prescribed in section 16.059, “Roese-Gottlieb Method (Reference Method) (11)—Official Final Action,” under the heading “Fat.” (2) Milk solids not fat content—Calculated by subtracting the milkfat content 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. (1) The word “pasteurized” if the food has been pasteurized. (2) The word “homogenized” if the food has been homogenized. (h) Label declaration. [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] § 131.180 Half-and-half. (a) Description. (b) Optional ingredients. (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. (c) Methods of analysis. http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html. (d) Nomenclature. (1) The following terms 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: (i) The word “ultra-pasteurized” if the food has been ultra-pasteurized. (ii) The word “sweetened” if no characterizing 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. [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. Lactobacillus delbrueckii bulgaricus Streptococcus thermophilus. (b) Basic dairy ingredients. (c) Optional dairy ingredients. (d) Other optional ingredients. (1) Cultures, in addition to the characterizing bacterial culture specified in paragraph (a) of this section. (2) Sweeteners. (3) Flavoring ingredients. (4) Color additives. (5) Stabilizers. (6) Emulsifiers. (7) Preservatives. (8) Vitamin addition (optional). (i) If added, vitamin A must be present in such quantity that the food contains not less than 10 percent Daily Value per Reference Amount Commonly Consumed (RACC) thereof, within limits of current good manufacturing practice. (ii) If added, vitamin D must be present in such quantity that the food contains not less than 10 percent Daily Value per Reference Amount Commonly Consumed (RACC) thereof, within limits of current good manufacturing practices. (e) Methods of analysis Milk Milkfat content. (ii) Milk solids not fat. (2) pH. (3) Live and active cultures. (f) Nomenclature. (1) The following term(s) must 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 of the height of the letters used in such name: (i) The word “sweetened” if a nutritive carbohydrate sweetener is added without the addition of characterizing flavor. (ii) The phrase “does not contain live and active cultures” if the dairy ingredients have been treated after culturing to inactivate viable microorganisms. (iii) The phrase “vitamin A” or “vitamin 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 name of the food may be accompanied by the phrase “contains live and active cultures” or another appropriate descriptor if the food contains a minimum level of live and active cultures of 10 7 6 (3) The term “homogenized” may appear on the label if the dairy ingredients used are homogenized. (g) Yogurt containing less than 3.25 percent milkfat. (2) Yogurt with milkfat content less than 3.25 percent and at least 2.44 percent milkfat, must be labeled with the following two phrases in the statement of identity, which must appear together: (i) The word “yogurt” in type of the same size and style. (ii) The statement “____ percent milkfat,” the blank being filled in with the nearest half percent to the actual milkfat content of the product. This statement of milkfat content must appear in letters not less than one-half of the height of the letters in the phrase specified in paragraph (g)(2)(i) of this section, but in no case less than one-eighth of an inch in height. (3) Yogurt with milkfat less than 3.25 percent and at least 2.44 percent milkfat must comply with this standard, except that it may deviate as described in § 130.10 (b), (c), and (d) of this chapter. (h) Label declaration. (i) Incorporation by reference. Federal Register, [email protected] www.archives.gov/federal-register/cfr/ibr-locations.html. (1) AOAC INTERNATIONAL, 2275 Research Blvd., Suite 300, Rockville, MD 20850-3250: (i) AOAC Official Method 989.05, Fat in Milk Modified Mojonnier Ether Extraction Method, Section 33.2.26, Official Methods of Analysis, 21st edition, 2019, Vol. 1. (ii) AOAC Official Method 990.21, Solids-Not-Fat in Milk by Difference between Total Solids and Fat Contents, Section 33.2.45, Official Methods of Analysis, 21st edition, 2019, Vol. 1. (2) ISO, ISO Central Secretariat, Chemin de Blandonnet 8, CP 401, 1214 Vernier, Geneva, Switzerland. (i) ISO 7889:2003(E), Yogurt—Enumeration of Characteristic Microorganisms—Colony-Count Technique at 37 °C, First edition, 2003-02-01. Note 1 to paragraph ( h i ISO 7889:2003(E) is co-published as IDF 117:2003(E). (ii) [Reserved] [86 FR 31137, June 11, 2021, as amended at 87 FR 76568, Dec. 15, 2022; 88 FR 22910, Apr. 14, 2023]