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. The name of the food shall include a declaration of the presence of any characterizing flavoring, as specified in § 101.22 of this chapter. If the fat content is over 1ġ/2 percent by weight, the name of the food on the principal display panel or panels shall be accompanied by the statement "Contains _% milkfat", the blank to be filled in with the percentage to the nearest one-tenth of 1 percent of fat contained, within limits of good manufacturing practice. The name of the food is "Nonfat dry milk". This chart shows average nutrient values for nonfat dry milk/skimmed milk powder, dry whole milk/whole milk powder and buttermilk powder/dry buttermilk. (2) Moisture content - "Moisture - Official Final Action," section 16.192. (1) Milkfat content - "Fat in Dried Milk - Official Final Action," sections 16.199-16.200. For information on the availability of this material at NARA, call 20, or go to. Add this Much Dry Powder: 0.8 oz (about 1/3 cup) To About this Much Cold Water: 7/8 cup To Yield this. For best flavor, store in a tightly sealed glass container and refrigerate overnight before serving. Copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the National Archives and Records Administration (NARA). To make 1 quart, add about 1 1/3 cups of Great Value Instant Nonfat Dry Milk to 3 3/4 cups of cold water. (1980), which is incorporated by reference. The following referenced methods of analysis are from "Official Methods of Analysis of the Association of Official Analytical Chemists," 13th Ed. (2) Natural and artificial food flavorings. (1) Fruit and fruit juice, including concentrated fruit and fruit juice. Safe and suitable characterizing flavoring ingredients (with or without coloring and nutritive carbohydrate sweetener) as follows: Add 4 tablespoons to 1 cup of water and mix. It contains not more than 5 percent by weight of moisture, and not more than 1ġ/2 percent by weight of milkfat unless otherwise indicated. Also Known As: Skimmed Milk Powder, Non Fat Dry Milk Powder and Nonfat Milk Powder. Nonfat dry milk is the product obtained by removal of water only from pasteurized skim milk. Subpart B - Requirements for Specific Standardized Milk and Cream SUBCHAPTER B - FOOD FOR HUMAN CONSUMPTION The information on this page is current as of Jun 07, 2023.įor the most up-to-date version of CFR Title 21, go to the Electronic Code of Federal Regulations (eCFR).
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