21 CFR 131.3 - Definitions.
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(a) Cream means the liquid milk product high in fat separated from milk, which may have been adjusted by adding thereto: Milk, concentrated milk, dry whole milk, skim milk, concentrated skim milk, or nonfat dry milk. Cream contains not less than 18 percent milkfat.
(b) Pasteurized when used to describe a dairy product means that every particle of such product 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):
|1 If the dairy ingredient has a fat content of 10 percent or more, or if it contains added sweeteners, the specified temperature shall be increased by 5 °F.|
|145 °F 1||30 minutes|
|161 °F 1||15 seconds|
|191 °F||1 second|
|204 °F||0.05 second|
|212 °F||0.01 second|
Title 21 published on 2013-04-01
no entries appear in the Federal Register after this date.