[Title 21 CFR 131.143] [Code of Federal Regulations (annual edition) - April 1, 1996 Edition] [Title 21 - FOOD AND DRUGS] [Chapter I - FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES--CONTINUED] [Subchapter B - FOOD FOR HUMAN CONSUMPTION] [Part 131 - MILK AND CREAM] [Subpart B - Requirements for Specific Standardized Milk and Cream] [Sec. 131.143 - Skim milk.] [From the U.S. Government Publishing Office]21 FOOD AND DRUGS 2 1996-04-01 1996-04-01 false Skim milk. 131.143 Sec. 131.143 FOOD AND DRUGS FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES--CONTINUED FOOD FOR HUMAN CONSUMPTION MILK AND CREAM Requirements for Specific Standardized Milk and Cream Sec. 131.143 Skim milk. (a) Description. Skim milk is milk from which sufficient milkfat has been removed to reduce its milkfat content to less than 0.5 percent. Skim milk that is in final package form for beverage use shall have been pasteurized or ultra-pasteurized, shall contain added vitamin A as prescribed by paragraph (b) of this section, and shall contain not less than 8\1/4\ percent milk solids not fat. Skim milk may be homogenized. (b) Vitamin addition. (1) Vitamin A shall be present in such quantity that [[Page 282]] each quart of the food contains not less than 2000 International Units thereof within limits of good manufacturing practice. (2) Addition of vitamin D is optional. 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. The following safe and suitable ingredients may be used: (1) Carriers for vitamins A and D. (2) Concentrated skim milk, nonfat dry milk, or other milk derived ingredients to increase the nonfat solids content of the food: Provided, That the ratio of protein to total nonfat solids of the food, and the protein efficiency ratio of all protein present, shall not be decreased as a result of adding such ingredients. (3) When one or more of the optional milk derived ingredients in paragraph (c)(2) of this section are used, emulsifiers, stabilizers, or a combination of both, in an amount not more than 2 percent by weight of the solids in such ingredients. (4) 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 flavoring. (d) Methods of analysis. Referenced methods 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 Association of Official Analytical Chemists, 2200 Wilson Blvd., Suite 400, Arlington, VA 22201-3301, or may be examined at the Office of the Federal Register, 800 North Capitol Street, NW., suite 700, Washington, DC. (1) Milkfat content--``Fat, Roese-Gottlieb Method--Official Final Action,'' section 16.059. (2) Milk solids not fat content (or total nonfat solids content)-- Calculated by subtracting the milkfat 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. The name of the food is ``Skim milk'' or alternatively ``Nonfat milk''. The name of the food shall appear on the label in type of uniform size, style, and color. The name of the food shall be accompanied on the label by a declaration indicating the presence of any characterizing flavoring, as specified in Sec. 101.22 of this chapter. (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, if vitamin D is added, the phrase ``vitamins A and D'' or ``vitamins A and D added''. The word ``vitamin'' may be abbreviated ``vit.''. (ii) The word ``ultra-pasteurized'' if the food has been ultra- pasteurized. (iii) The phrase ``with added milk solids not fat'' if the food contains not less than 10 percent milk-derived nonfat solids. (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. 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 45 FR 81737, Dec. 12, 1980. Redesignated at 46 FR 9934, Jan. 30, 1981, and amended at 47 FR 11824, Mar. 19, 1982; 49 FR 10091, Mar. 19, 1984; 54 FR 24893, June 12, 1989; 58 FR 2891, Jan. 6, 1993]