![]() ![]() ![]() The product contains not more than 5 percent by weight of moisture, and not more than 1.5 percent by weight of milkfat unless otherwise indicated. Nonfat Dry Milk - is made by removing water from pasteurized skim (nonfat or fat free) milk. This product contains not less than 8 percent milk fat and not less than 28 percent total milk solids. Sweetened Condensed Milk - results from the removal of about 60 percent of the water from a mixture of milk (whole and nonfat pasteurized, homogenized milks) and safe and suitable nutritive carbohydrate sweeteners such as sucrose. Evaporated milk is a heat-sterilized product with an extended shelf life. It contains not less than 6.5 percent milkfat, not less than 16.5 percent milk solids-not-fat, and not less than 23 percent by weight of total milk solids. Yogurt contains not less than 3.25 percent milkfat and 8.25 percent solids-not-fat.Įvaporated Milk - is made by removing about 60 percent of milk's water. Yogurt - is the product resulting from the culturing of a mixture of milk and cream products with the lactic acid-producing bacteria, Lactobacillus bulgaricus and Streptococcus thermophilus. ![]() Cottage cheese contains not less than 4 percent milkfat and not more than 80 percent moisture. The product may also be called "cottage cheese dry curd."Ĭottage Cheese - is the product resulting from the addition of a creaming mixture (dressing) to dry curd cottage cheese. Dry curd cottage cheese contains less than 0.5 percent milkfat and not more than 80 percent moisture. Rennet and/or other suitable enzymes may be used to assist curd formation. The latter process is called direct acidification. The cheese curd is formed by the addition of either lactic acid producing bacteria or acidifiers. Sour cream may also be called "cultured sour cream."ĭry Curd Cottage Cheese - is a soft, unripened cheese made from skim milk and/or reconstituted nonfat dry milk. Sour Cream - is the product resulting from the addition of lactic acid-producing bacteria to pasteurized cream containing not less than 18 percent milkfat. Heavy cream may also be called "heavy whipping cream." Heavy Cream - contains not less than 36 percent milkfat. Light whipping cream may also be called "whipping cream." Light Whipping Cream - contains not less than 30 percent milkfat, but less than 36 percent milkfat. Light cream may also be called "coffee cream" or "table cream." Light Cream - contains not less than 18 percent milkfat, but less than 30 percent. Half-and-Half - Consists of a mixture of milk and cream containing not less than 10.5 percent milkfat, but less than 18 percent milkfat. The addition of certain characterizing ingredients and lactic-acid producing bacteria may permit, for example, the product to be labeled "kefir cultured milk," "acidophilus cultured milk," or "cultured buttermilk." It is produced by culturing any of the following milk products alone or in combination: cream, milk, partially skimmed milk or skim milk with appropriate characterizing bacteria. Characterizing flavoring ingredients may also be added.Ĭultured Milk - Contains not less than 3.25 percent milkfat and not less than 8.25 percent milk solids-non-fat. Addition of vitamins A and D is optional, but if added, vitamin A must be present at a level of not less than 2,000 International Units (I.U.) Per quart vitamin D is optional, but must be present at a level of 400 I.U., if added. Milk - Contains not less than 3.25 percent milkfat and 8.25 percent solids-not-fat. Federal definitions and standards of identity specify the minimum levels of milkfat and solids-not-fat for the various milks shipped in interstate commerce. Milk also contains significant amounts of riboflavin and other water soluble vitamins. The solids-not-fat portion consists of protein (primarily casein and lactalbumin), carbohydrates (primarily lactose), and minerals (including calcium and phosphorus). Milkfat carries the fat soluble vitamins A, D, E, and K. As it comes from the cow, the solids portion of milk contains approximately 3.7 percent fat and 9 percent solids-not-fat. Milk is approximately 87 percent water and 13 percent solids. ![]()
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