[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2007]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR131.125]
[Page 301]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 131 MILK AND CREAM--Table of Contents
Subpart B Requirements for Specific Standardized Milk and Cream
Sec. 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 1\1/2\ percent by
weight of milkfat unless otherwise indicated.
(b) Optional ingredients. Safe and suitable characterizing flavoring
ingredients (with or without coloring and nutritive carbohydrate
sweetener) as follows:
(1) Fruit and fruit juice, including concentrated fruit and fruit
juice.
(2) Natural and artificial food flavorings.
(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 incorporated
by reference. Copies may be obtained from the AOAC INTERNATIONAL, 481
North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be
examined at the National Archives and Records Administration (NARA). For
information on the availability of this material at NARA, call 202-741-
6030, or go to: 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. The name of the food is ``Nonfat dry milk''. If
the fat content is over 1\1/2\ percent by weight, the name of the food
on the principal display panel or panels shall be accompanied by the
statement ``Contains --% 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
include a declaration of the presence of any characterizing flavoring,
as specified in Sec. 101.22 of this chapter.
(e) Label declaration. Each of the ingredients used in the food
shall be declared 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]
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