Conn. Agencies Regs. § 21a-58-23 - Frozen yogurt: identity; label statement
(a)
Description. Frozen yogurt is the food which is prepared by
freezing, while stirring, a pasteurized mix consisting of the ingredients
permitted for ice cream in Section
21a-58-15.
Such ingredients are cultured after pasteurization by one or more strains of
Lactobacillus bulgaricus and Streptococcus thermophilus, provided, however,
fruit, nuts, or other flavoring materials may be added before or after the mix
is pasteurized and cultured. The standard plate count requirement for frozen
desserts shall apply to the mix prior to culturing. Frozen yogurt, exclusive of
any flavoring, contains not less than 3.25 per cent milkfat, not less than 8.25
per cent milk solids not fat and has a titratable acidity of not less than 0.5
per cent expressed as lactic acid. This characteristic acidity is developed as
a result of the bacterial activity and no heat or bacteriostatic treatment,
other than refrigeration, which results in destruction or partial destruction
of the organisms, shall be applied to the product after such culturing. The
finished yogurt shall weigh not less than five pounds per gallon.
(b) The name of the food is "frozen
yogurt."
(c) In addition to all
other required information, the label shall contain a complete list of
ingredients, in accordance with the provisions of
21 CFR
101.4, and comply with the provisions of
subdivisions (h) & (i) of
21
CFR 101.22. On the label of frozen yogurt the
strains of bacteria may be collectively referred to as yogurt culture.
Notes
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