[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: 21CFR131.149]
[Page 304-305]
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. 131.149 Dry cream.
(a) Description. Dry cream is the product obtained by removal of
water only from pasteurized milk or cream or a mixture thereof, which
may have been homogenized. Alternatively, dry cream may be obtained by
blending dry milks as defined in Sec. Sec. 131.125(a) and 131.147(a)
with dry cream as appropriate: Provided, That the resulting product is
equivalent in composition to that obtained by the method described in
the first sentence of this paragraph. It contains not less than 40
percent but less than 75 percent by weight of milkfat on an as is basis.
It contains not more than 5 percent by weight of moisture on a milk
solids not fat basis.
(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 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. 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 ``Dry cream.'' 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 presence of any
characterizing flavoring as specified in Sec. 101.22 of this chapter.
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:
[[Page 305]]
(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. 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.
[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]
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