[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: 21CFR133.3]
[Page 314-315]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133 CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart A General Provisions
Sec. 133.3 Definitions.
(a) Milk means the lacteal secretion, practically free from
colostrum, obtained by the complete milking of one or more healthy cows,
which may be clarified and may be adjusted by separating part of the fat
therefrom; concentrated milk, reconstituted milk, and dry whole milk.
Water, in a sufficient quantity to reconstitute concentrated and dry
forms, may be added.
(b) Nonfat milk means skim milk, concentrated skim milk,
reconstituted skim milk, and nonfat dry milk. Water, in a sufficient
quantity to reconstitute concentrated and dry forms, may be added.
[[Page 315]]
(c) Cream means cream, reconstituted cream, dry cream, and plastic
cream. Water, in a sufficient quantity to reconstitute concentrated and
dry forms, may be added.
(d) Pasteurized when used to describe a dairy ingredient means that
every particle of such ingredient 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 temperature for
the specified time (or other time/temperature relationship which has
been demonstrated to be equivalent thereto in microbial destruction):
------------------------------------------------------------------------
Temperature Time
------------------------------------------------------------------------
145 [deg]F\1\............................... 30 min.
161 [deg]F\1\............................... 15 s.
191 [deg]F.................................. 1 s.
204 [deg]F.................................. 0.05 s.
212 [deg]F.................................. 0.01 s.
------------------------------------------------------------------------
\1\ If the dairy ingredient has a fat content of 10 percent or more, the
specified temperature shall be increased by 5 [deg]F.
(e) Ultrapasteurized when used to describe a dairy ingredient means
that such ingredient shall have been thermally processed at or above 280
[deg]F for at least 2 seconds.
[48 FR 2742, Jan. 21, 1983; 48 FR 11426, Mar. 18, 1983]
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