W. Va. Code R. § 61-4C-3 - Definitions and Standards of Identity

3.1. The provisions of 21 CFR Part 131 establish standards of identity for milk and cream, which include milk, acidified milk, cultured milk, cultured buttermilk, concentrated milk, condensed milk, sweetened condensed milk, sweetened condensed skimmed milk, lowfat dry milk, nonfat dry milk, nonfat dry milk fortified with vitamins A and D, evaporated milk, evaporated skimmed milk, lowfat milk, acidified lowfat milk, cultured lowfat milk, cultured lowfat buttermilk, skim milk, nonfat milk, acidified skim milk, acidified nonfat milk, cultured skim milk, cultured nonfat milk, dry whole milk, dry cream, heavy cream, heavy whipping cream, light cream, coffee cream, table cream, light whipping cream, whipping cream, sour cream, cultured sour cream, acidified sour cream, eggnog, half-and-half, sour half-and-half, cultured sour half-and-half, acidified sour half-and-half, yogurt, lowfat yogurt and nonfat yogurt.

3.2. "Milk products" includes products made from the milk products from a cow, goat or sheep.

3.3. The provisions of 21 CFR Part 133 establish standards of identity for cheese and related cheese products, which include asiago fresh, asiago soft, asiago medium, asiago old, blue, brick, caciocavallo siciliano, cheddar, colby, cook or koch kaese, cottage, dry curd cottage, lowfat cottage, cream, edam, gammelost, gorgonzola, gouda, gruyere, limburger, monterey, monterey jack, high moisture jack, mozzarella, scamorza, part-skim mozzarella, part-skim scamorza, muenster, munster, neufchatel, nuworld, parmesan, provolone, reggiano, romano, roquefort, samsoe, sap sago, swiss, emmentaler, sheep's milk blue-mold, blue-mold cheese from sheep's milk, swiss, emmentaler, cold-pack, and pasteurized blended cheese.

3.4. The provisions of 21 CFR Part 135 establish standards of identity for ice cream, frozen custard, french ice cream, french custard ice cream, goat's milk ice cream, goat's milk frozen custard, goat's milk french ice cream, mellorine, fruit sherbet and non-fruit sherbet.

3.5. Goat milk is the normal lacteal secretion, practically free of colostrum, obtained by the complete milking of one or more healthy goats. Goat milk sold in retail packages shall contain not less than 2.5 percent milkfat and not less than 7.5 percent milk solids not fat.

3.6. Butter is made exclusively from milk or cream, or both, with or without common salt, and with or without additional coloring matter, and containing not less than 80 percent by weight of milkfat, all tolerances having been allowed for.

3.7. The provisions of 21 CFR Part 166 establish the standard of identity for margarine and oleomargarine.

3.8. A dairy product or imitation dairy product for which no standard of identity exists may be defined by the Commissioner according to current acceptable industry and government standards and practices.

Notes

W. Va. Code R. § 61-4C-3