Chapter 57. Milk and Dairy Products-General Provisions

Ch.
57 MILK AND DAIRY PRODUCTS 7
CHAPTER 57. MILK AND DAIRY PRODUCTS—GENERAL

PROVISIONS
Subchap. Sec.
A. MILK AND DAIRY PRODUCTS DEFINITIONS AND
STANDARDS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57.1
B. LABELING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57.41
C. OTHER DAIRY PRODUCTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57.51
D. CHEESE AND RELATED CHEESE PRODUCTS . . . . . . . . . . . . . . . . . 57.71
E. SPECIAL PROVISIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57.81
Authority
The provisions of this Chapter 57 issued under act of August 8, 1961 (P. L. 975, No. 436) (31 P. S.
§§ 520-1.1—520-8).
Source
The provisions of this Chapter 57 adopted November 28, 1975, effective November 29, 1975, 5
Pa.B. 3100, unless otherwise noted.
Subchapter A. MILK AND DAIRY PRODUCTS DEFINITIONS AND

STANDARDS
Sec.
57.1. Definitions.
57.1a. Milk.
57.2. Acidified milk.
57.3. Cultured milk.
57.4. Lowfat milk.
57.5. Acidified lowfat milk.
57.6. Cultured lowfat milk.
57.7. Skim milk or nonfat milk.
57.8. Acidified skim milk.
57.9. Cultured skim milk.
57.10. Buttermilk.
57.11. Heavy cream.
57.12. Light cream.
57.13. Light whipping cream.
57.14. Whipped light cream, whipped medium cream and whipped heavy cream.
57.15. Sour cream.
57.15a. Lowfat sour cream.
57.16. Acidified sour cream.
57.17. Eggnog.
57.18. Half-and-half.
57.19. Sour half-and-half.
57.20. Acidified sour half-and-half.
57-1
(356769) No. 441 Aug. 11
7 § 57.1 FOOD SAFETY & LABORATORY SERVICES Pt. III
57.21. Yogurt.
57.22. Lowfat yogurt.
57.23. Nonfat yogurt.
57.24. Protein fortified lowfat milk or skim milk.
57.25. Approved testing methods.
57.26. Approved ingredients.
57.27. Other dairy products standard.
57.28. Temporary marketing permit.
57.29. [Reserved].
57.30. [Reserved].
57.31. [Reserved].
57.32. [Reserved].
57.33. [Reserved].
§ 57.1. Definitions
The following words and terms, when used in this chapter, have the following
meanings, unless the context clearly indicates otherwise:
Artificial dairy product—A food manufactured, packaged or labeled so as to
purport to resemble the identity, intended use, composition, physical and sen-
sory properties of a dairy product for which there has been established a stan-
dard of identity.
Basic compositional ingredient—An ingredient which contributes a signifi-
cant portion of the nutritional value or characterizing ingredient of the food.
Department—The Department of Agriculture of the Commonwealth.
Milk products—Ice cream, ice cream mix, custard ice cream, french ice
cream, frozen custard, ice milk, sherbet and other similar frozen and semifro-
zen products and dairy products used in the manufacture thereof.
Organoleptic or sensory characteristics—Characteristics relating to the fla-
vor, texture, smell or appearance—for example, package or label
appearance—of a food product.
Physical characteristics—Characteristics relating to the composition of a
food including but not limited to fat and moisture content, nonfat solids con-
tent and functional ingredients or food additive content such as emulsifiers,
stabilizers, flavor or color additives.
Reconstituted dairy products—Reconstituted or recombined milk or dairy
products resulting from the recombining of milk constitutents with potable
water.
Secretary—The Secretary of the Department.
Standardized food—A food for which a standard of identity has been estab-
lished by the Department.
Sterile—A dairy product that has been processed and packaged so as to have
extended shelf-life under nonrefrigerated conditions.
57-2
(356770) No. 441 Aug. 11 Copyright 娀 2011 Commonwealth of Pennsylvania
Ch. 57 MILK AND DAIRY PRODUCTS 7 § 57.1a
Source
The provisions of this § 57.1 adopted November 28, 1975, effective November 29, 1975, 5 Pa.B.
3100; amended September 5, 1986, effective September 6, 1986, 16 Pa.B. 3285. Immediately preced-
ing text appears at serial page (27102).
Cross References
This section cited in 7 Pa. Code § 57.42 (relating to specific labeling requirements); 7 Pa. Code
§ 59a.14 (relating to labeling: bottles, containers and packages of milk, milk products or manufac-
tured dairy products).
§ 57.1a. Milk.
(a) Milk in final package form for beverage use may contain not less than
3.25% milkfat but not more than 6% milkfat and not less than 8.25% milk solids
not fat. Milk may be adjusted by separating part of the milkfat, or by adding
cream, concentrated milk, dry whole milk, skim milk, concentrated skim milk or
nonfat dry milk and may be homogenized.
(b) Vitamin additions are optional.
(1) If added, vitamin A shall be present in such quantity that each quart of
the food contains not less than 2,000 International Units, within limits of good
manufacturing practice.
(2) If added, vitamin D shall be present in such quantity that each quart of
the food contains 400 International Units, within limits of good manufacturing
practice.
(c) The following safe and suitable ingredients may be used:
(1) Carriers for vitamin A and D.
(2) Characterizing flavoring ingredients, with or without coloring, nutritive
sweetener, emulsifiers and stabilizers, as follows:
(i) Fruit and fruit juice, including concentrated fruit and fruit juices.
(ii) Natural and artificial food flavorings.
Source
The provisions of this § 57.1a adopted September 5, 1986, effective September 6, 1986, 16 Pa.B.
3285.
Cross References
This section cited in 7 Pa. Code § 57.4 (relating to lowfat milk); and 7 Pa. Code § 57.7 (relating
to skim milk or nonfat milk).
§ 57.2. Acidified milk.

Acidified milk shall comply with 21 CFR 131.111 (relating to acidified milk).
Source
3100; amended May 14, 1976, effective May 15, 1976, 6 Pa.B. 1098; amended September 5, 1986,
effective September 6, 1986, 16 Pa.B. 3285. Immediately preceding text appears at serial pages
(27102) to (27103).
57-3
(356771) No. 441 Aug. 11
§ 57.3. Cultured milk.

Cultured milk shall comply with 21 CFR 131.112 (relating to cultured milk).
Source
§ 57.4. Lowfat milk.

(a) General. Lowfat milk is milk from which sufficient milkfat has been
removed to produce a food having one of the following milkfat contents: .5%,
1%, 1.5% or 2%, within limits of good manufacturing practices. It may contain
not less than 8.25% milk solids not fat and may be homogenized.
(b) Optional vitamin addition. If added, the vitamins shall be present as
described in § 57.1a(b) (relating to milk).
(c) Optional ingredients. The following safe and suitable optional ingredients
may be used:
(1) Carriers for vitamins A and D.
(2) Concentrated skim milk, nonfat dry milk or other milk derived ingre-
dients to increase the nonfat solids content of the food. The ratio of protein to
total nonfat solids of the food, and protein efficiency ratio of protein present,
may not be decreased as a result of adding the ingredients. If these ingredients
are used, emulsifiers, stabilizers, or both, may be added in an amount not to
exceed 2% by weight of the solids added.
(3) Characterizing flavoring ingredients—with or without coloring, nutri-
tive sweetener, emulsifiers and stabilizers—as follows:
(i) Fruit and fruit juices—including concentrated fruit and fruit juices.
(ii) Natural and artificial food flavorings.
Source
Cross References
This section cited in 7 Pa. Code § 57.7 (relating to skim milk or nonfat milk).
§ 57.5. Acidified lowfat milk.

Acidified lowfat milk shall comply with 21 CFR 131.136 (relating to acidified
lowfat milk).
Source
ing text appears at serial pages (27103) and (24353).
57-4
Ch. 57 MILK AND DAIRY PRODUCTS 7 § 57.6
§ 57.6. Cultured lowfat milk.

Cultured lowfat milk shall comply with 21 CFR 131.138 (relating to cultured
lowfat milk).
Source
§ 57.7. Skim milk or nonfat milk.

(a) General. Skim milk is milk from which sufficient milkfat has been
removed to reduce its milkfat content to less than 0.5%. Skim milk may contain
not less than 8.25% milk solids not fat and may be homogenized.
(b) Optional vitamin addition. If vitamins are added, they shall be present as
described in § 57.1a(b) (relating to milk).
(c) Optional ingredients. Optional ingredients may be added as provided in
§ 57.4(c) (relating to lowfat milk).
Source
§ 57.8. Acidified skim milk.

Acidified skim milk shall comply with 21 CFR 131.144 (relating to acidified
skim milk).
Source
§ 57.9. Cultured skim milk.

Cultured skim milk shall comply with 21 CFR 131.146 (relating to cultured
skim milk).
Source
§ 57.10. Buttermilk.
Buttermilk is a fluid product resulting from the manufacture of butter from
approved milk or cream and containing not less than 8.25% milk solids not fat.
57-5
(276701) No. 319 Jun. 01
Source
§ 57.11. Heavy cream.

Heavy cream shall comply with 21 CFR 131.150 (relating to heavy cream).
Source
§ 57.12. Light cream.

Light cream shall comply with 21 CFR 131.155 (relating to light cream).
Source
§ 57.13. Light whipping cream.

Light whipping cream shall comply with 21 CFR 131.157 (relating to light
whipping cream).
Source
§ 57.14. Whipped light cream, whipped medium cream and whipped

heavy cream.
Whipped light cream, whipped medium cream and whipped heavy cream are
creams into which air or gas has been incorporated.
Source
§ 57.15. Sour cream.

Sour cream shall comply with 21 CFR 131.160 (relating to sour cream).
57-6
(276702) No. 319 Jun. 01 Copyright 娀 2001 Commonwealth of Pennsylvania
Ch. 57 MILK AND DAIRY PRODUCTS 7 § 57.15a
Source
§ 57.15a. Lowfat sour cream.

(a) Description. Lowfat sour cream shall comply with 21 CFR 131.160 (relat-
ing to sour cream), except that the food may not contain less than 6% nor more
than 9% milkfat. Vitamin A may be added. When the food is characterized by the
addition of nutritive sweeteners or bulky flavoring ingredients, the weight of the
milkfat may not be less than 6% of the remainder obtained by subtracting the
weight of the optional ingredients from the weight of the food. The food may not
contain less than 4.8% milkfat.
(b) Vitamin addition. If added, Vitamin A shall be present in a quantity so that
2 tablespoons—1 fluid ounce—serving of the food contains not less than 175
International Units of Vitamin A, within limits of good manufacturing practice.
(c) Nomenclature. The name of the food is ‘‘Lowfat Sour Cream’’ or alterna-
tively ‘‘Lite Sour Cream’’.
Authority
The provisions of this § 57.15a issued under section 7 of the act of August 8, 1961 (P. L. 975, No.
436) (31 P. S. § 520-7).
Source
The provisions of this § 57.15a adopted June 2, 1989, effective June 3, 1989, 19 Pa.B. 2353.
§ 57.16. Acidified sour cream.

Acidified sour cream shall comply with 21 CFR 131.162 (relating to acidified
sour cream).
Source
§ 57.17. Eggnog.
Eggnog shall comply with 21 CFR 131.170 (relating to eggnog).
Source
§ 57.18. Half-and-half.
Half-and-half shall comply with 21 CFR 131.180 (relating to half-and-half).
57-7
(276703) No. 319 Jun. 01
Source
ing text appears at serial pages (27104) to (27105).
§ 57.19. Sour half-and-half.

Sour half-and-half shall comply with 21 CFR 131.185 (relating to sour half-
and-half).
Source
§ 57.20. Acidified sour half-and-half.

Acidified sour half-and-half shall comply with 21 CFR 131.187 (relating to
sour half-and-half).
Source
§ 57.21. Yogurt.
Yogurt shall comply with 21 CFR 131.200 (relating to yogurt).
Source
§ 57.22. Lowfat yogurt.

Lowfat yogurt shall comply with 21 CFR 131.203 (relating to lowfat yogurt).
Source
3100; amended May 14, 1976, effective May 15, 1976, 6 Pa.B. 1098; amended September 5, 1986,
effective September 6, 1986, 16 Pa.B. 3285. Immediately preceding text appears at serial page
(27105).
§ 57.23. Nonfat yogurt.

Nonfat yogurt shall comply with 21 CFR 131.206 (relating to nonfat yogurt).
57-8
Source
ing text appears at serial pages (27105) and (24357).
§ 57.24. Protein fortified lowfat milk or skim milk.

Protein fortified lowfat milk or skim milk may contain less than 10% milk
derived nonfat solids.
Source
§ 57.25. Approved testing methods.

(a) The milkfat content standards prescribed by this chapter shall be deter-
mined by a milkfat testing method set forth in the latest edition of either of the
following:
(1) Official Methods of Analysis of the Association of Official Analytical
Chemists, published by the Association of Official Analytical Chemists.
(2) Standard Methods for the Examination of Dairy Products, published by
the American Public Health Association, Inc.
(b) Total solids, acidity, nonfat milk solids and moisture shall be determined
by the testing procedures set forth in the latest edition of Official Methods of
Analysis of the Association of Official Analytical Chemists.
(c) Modification of the test procedures in subsections (a) and (b), as approved
by the Department, may be used.
Source
ing text appears at serial pages (24357) to (24358).
§ 57.26. Approved ingredients.

(a) Milk and dairy products shall be approved by the Department before use
in products defined in this subchapter.
(b) Other ingredients, if permitted, including but not limited to flavors, sweet-
eners, stabilizers, emulsifiers, vitamins and minerals shall be safe and suitable as
defined by 21 CFR Subchapter B (relating to food for human consumption). Safe
and suitable ingredients may be used at levels necessary to achieve their intended
effects.
57-9
(276705) No. 319 Jun. 01
Source
§ 57.27. Other dairy products standard.

A dairy product not specifically defined in this chapter shall conform with 21
CFR Parts 131 and 133 (relating to milk and cream and cheese).
Source
§ 57.28. Temporary marketing permit.

(a) A dairy product to be sold in this Commonwealth shall conform with
established definitions and standards of identity, except that a person holding a
current milk or milk products permit, issued under the act of July 2, 1935 (P. L.
589, No. 210) (31 P. S. §§ 645—660g), known as the Milk Sanitation Law, who
wishes to process a dairy product for which a standard of identity has not been
promulgated by the Secretary, may apply to the Secretary for a temporary permit
to market the product.
(b) The application shall be on a form furnished by the Secretary and contain
information as the Secretary may require. The permit shall be for a period not to
exceed 1 year, although the temporary marketing may be extended for a period
of up to 1 year by the Secretary if a new standard of identity has been introduced
under section 7 of the act of August 8, 1961 (P. L. 975, No. 436) (31 P. S. § 520-
7) known as the Milk Adulteration and Labeling Act.
(c) The Secretary may revoke a permit if the application contains misleading
statements, or if the Secretary determines that unfair competitive advantage is
gained through the issuance of the permit, or that the need no longer exists for a
permit.
Source
§ 57.29. [Reserved].
Source
3100; reserved September 5, 1986, effective September 6, 1986, 16 Pa.B. 3285. Immediately preced-
57-10
Source
Source
Source
Source
Subchapter B. LABELING
Sec.
57.41. General labeling requirements.
57.42. Specific labeling requirements.
§ 57.41. General labeling requirements.

(a) Containers, including bulk containers, shall carry minimum labeling
including, without limitation:
(1) Name of the product.
(2) Net contents.
(3) Milkfat content, in the case of lowfat dairy products.
(4) Name and address of the processor or distributor. When the name and
address of a distributor appears in lieu of that of the processor such words as
‘‘Mfg. for,’’ ‘‘Dist. by,’’ or ‘‘Packed for’’ shall also appear on the package.
Products showing a general address or the name and address of a distributor
57-11
(356773) No. 441 Aug. 11
shall be further labeled to identify the processing plant by assigned numerical

code or the plant name and address.
(b) Brand names, or breed names, if applicable, may not conflict with desig-
nations approved by the Department.
(c) Designations, including those for new products, shall be approved by the
Department prior to use.
Source
3100.
§ 57.42. Specific labeling requirements.

(a) Special designations approved by the Department, suggesting extra milk-
fat, may be used with milk if the product contains not less the 4% milkfat.
(b) Additives, such as flavors, sweeteners, milk solids, lactose, stabilizers,
emulsifiers, vitamins and minerals if used, shall be shown on the label in
descending order of predominance. When vitamins, minerals or milk solids are
added, the quantity or percentage of United States Recommended Daily Allow-
ance (U.S. RDA) per serving shall be shown on the label.
(c) The word ‘‘Pasteurized’’ shall appear on the label if the product has been
pasteurized. Homogenized products shall be so labeled. ‘‘Grade A’’ may precede
the designation of a product described in this section, if the processing plant pos-
sesses a current Grade A rating, but type size may not be larger than letters in
basic product name.
(d) The designation ‘‘Grade AA Pasteurized Milk’’ may appear on the carton
or cap if the milk meets the requirements for Grade AA Pasteurized Milk in
Chapter 59 (relating to milk sanitation). The size of the type may not be larger
than the word ‘‘Milk.’’
(e) Reconstituted products shall be labeled so that the word ‘‘Reconstituted’’
is at least half the size of the name of the product which has been reconstituted
and ‘‘Reconstituted’’ shall immediately precede or follow the name of the prod-
uct.
(f) Protein fortified dairy products shall be labeled so that the words ‘‘Pro-
tein Fortified’’ is at least half the size of the name of the product which has been
fortified and ‘‘Protein Fortified’’ immediately precede or follow the name of the
product. The label shall include the percentage of milk solids not fat added or the
percentage of U.S. RDA of protein, vitamins and minerals per serving on the
information panel of the container.
(g) If an artificial color is used for a flavored milk other than chocolate, the
label shall declare ‘‘Artificially Colored.’’
57-12
(h) If an artificial flavor is used for artificially flavored milk, it shall be

declared and the product shall be labeled ‘‘Imitation (Name of flavor imitated)
Flavored Milk.’’ The word imitation shall be in type at least 1/2 the size of the
name of the product imitated.
(i) Lowfat milk shall be labeled so that the words ‘‘Lowfat Milk’’ are the
same size and style of type, and the percentage of milkfat shall be shown.
(j) The word ‘‘pasteurized’’ shall appear in letters not less than 1/4 the height
of letters in the basic product name. If desired, letters used in modifying terms
and ‘‘pasteurized’’ may be the same size, but never larger than the product name.
Printing shall be readily legible.
(k) Products which are cultured or acidulated after pasteurization may be
alternately labeled ‘‘Made from pasteurized dairy products.’’
(l) A food is deemed to be misbranded if one of the following apply:
(1) It is an artificial dairy product as defined in § 57.1 (relating to defini-
tions). A food is not misbranded if its label bears the word ‘‘artificial,’’ and
immediately thereafter, the name of the standardized food imitated, and the let-
ters in the word ‘‘artificial’’ and in the name of the standardized food imitated
are in type of uniform size, style and prominence.
(2) It contains an ‘‘artificial dairy product’’ defined in § 57.1 as an ingre-
dient which replaces portions of basic compositional ingredients in a food and
is not labeled with the phrase ‘‘contains artificial ’’—the blank filled
in with names of the basic compositional ingredients being simulated—
immediately following the name of the food.
(m) If specific labeling requirements are not prescribed in this section, 21
CFR Part 131 (relating to milk and cream) shall be followed.
Source
3100; amended September 5, 1986, effective September 6, 1986, 16 Pa.B. 3285; corrected October 6,
1989, effective September 6, 1986, 19 Pa.B. 4276. Immediately preceding text appears at serial pages
(137948) to (137950).
Subchapter C. OTHER DAIRY PRODUCTS
Sec.
57.51. Butter.
57.52. Dry whole milk.
57.53. Dry buttermilk.
57.54. Whey.
57.55. Dry whey.
57.56. Evaporated skimmed milk.
57-13
(356775) No. 441 Aug. 11
57.57. Sweetened condensed skimmed milk.

57.58. Dairy shake.
57.59. Milk shake.
57.60. Concentrated milk.
57.61. Evaporated milk.
57.62. Sweetened condensed milk.
57.63. Lowfat dry milk.
57.64. Nonfat dry milk.
57.65. Nonfat dry milk fortified with vitamins A and D.
57.66. Dry cream.
57.67. Other dairy products.
§ 57.51. Butter.
Butter is the food product, usually known as butter, which is made exclusively
from milk or cream, or both, with or without common salt, and with or without
additional coloring matter and contains not less than 80% by weight of milkfat.
Source
The provisions of this § 57.51 adopted September 5, 1986, effective September 6, 1986, 16 Pa.B.
3285.
§ 57.52. Dry whole milk.

Dry whole milk shall comply with 21 CFR 131.147 (relating to dry whole
milk).
Source
3285.
§ 57.53. Dry buttermilk.

Dry buttermilk—made by the spray process or the atmospheric roller
process—is the product resulting from drying liquid buttermilk derived from the
manufacture of sweet cream butter to which no alkali or other chemical has been
added and which has been pasteurized either before or during the process of
manufacture at a temperature of 161°F for 15 seconds or its equivalent in bacte-
rial destruction.
Source
3285.
§ 57.54. Whey.
Whey is the fluid obtained by separating the coagulum from milk, cream or
skim milk in cheesemaking. The acidity of the whey may be adjusted by the
57-14
addition of safe and suitable pH adjusting ingredients. Salt drippings—moisture

removed from cheese curd as a result of salting—may not be collected for further
processing as whey.
Source
3285.
§ 57.55. Dry whey.

Dry whey is the product resulting from drying fresh whey which has been pas-
teurized and to which nothing has been added as a preservative. It contains con-
stituents, except moisture, in the same relative proportions as in the whey.
Source
3285.
§ 57.56. Evaporated skimmed milk.

Evaporated skimmed milk shall comply with 21 CFR 131.132 (relating to
evaporated skim milk).
Source
3285.
§ 57.57. Sweetened condensed skimmed milk.

Sweetened condensed skimmed milk shall comply with 21 CFR 131.122 (relat-
ing to sweetened condensed skimmed milk).
Source
3285.
§ 57.58. Dairy shake.

Dairy shake is a pasteurized or ultrapasteurized semiviscous drink consisting of
one or more optional dairy ingredients and other safe and suitable nonmilk
derived ingredients—sweeteners, stabilizers, flavors and colors—excluding other
food fats. The finished product contains not less than 3.25% milkfat and not less
than 11% total milk solids.
Source
3285.
57-15
(276711) No. 319 Jun. 01
§ 57.59. Milk shake.

Milk shake is a semiviscous drink made by combining pasteurized milk with
ice cream or ice milk, and may contain other safe and suitable nonmilk derived
ingredients—sweeteners, flavors and colors—excluding other food fats.
Source
3285.
§ 57.60. Concentrated milk.

Concentrated milk shall comply with 21 CFR 131.115 (relating to concentrated
milk).
Source
3285.
§ 57.61. Evaporated milk.

Evaporated milk shall comply with 21 CFR 131.130 (relating to evaporated
milk).
Source
3285.
§ 57.62. Sweetened condensed milk.

Sweetened condensed milk shall comply with 21 CFR 131.120 (relating to
sweetened condensed milk).
Source
3285.
§ 57.63. Lowfat dry milk.

Lowfat dry milk shall comply with 21 CFR 131.123 (relating to lowfat dry
milk).
Source
3285.
§ 57.64. Nonfat dry milk.

Nonfat dry milk shall comply with 21 CFR 131.125 (relating to nonfat dry
milk).
57-16
Source
3285.
§ 57.65. Nonfat dry milk fortified with vitamins A and D.

Nonfat dry milk fortified with vitamins A and D shall comply with 21 CFR
131.127 (relating to nonfat dry milk fortified with vitamins A and D).
Source
3285.
§ 57.66. Dry cream.

Dry cream shall comply with 21 CFR 131.149 (relating to dry cream).
Source
3285.
§ 57.67. Other dairy products.

Other dairy products not listed in this subchapter shall comply with 21 CFR
Part 131 (relating to milk and cream).
Source
3285.
Subchapter D. CHEESE AND RELATED CHEESE PRODUCTS
Sec.
57.71. Cheese and related cheese products.
§ 57.71. Cheese and related cheese products.

Cheese and related cheese products shall comply with 21 CFR Part 133 (relat-
ing to cheeses and related cheese products).
Source
3285.
Subchapter E. SPECIAL PROVISIONS
Sec.
57.81. Conditions of sale.
57-17
(276713) No. 319 Jun. 01
§ 57.81. Conditions of sale.

Artificial dairy products served in an eating place shall be identified by menu,
menu board or individual serving container labeled in a manner that is easily rec-
ognized by the consumer.
Source
3285.
[Next page is 59-1.]
57-18

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Ch.

57 MILK AND DAIRY PRODUCTS 7

CHAPTER 57. MILK AND DAIRY PRODUCTS—GENERAL

Subchapter A. MILK AND DAIRY PRODUCTS DEFINITIONS AND

§ 57.2. Acidified milk.

§ 57.3. Cultured milk.

§ 57.4. Lowfat milk.

§ 57.5. Acidified lowfat milk.

§ 57.6. Cultured lowfat milk.

§ 57.7. Skim milk or nonfat milk.

§ 57.8. Acidified skim milk.

§ 57.9. Cultured skim milk.

§ 57.11. Heavy cream.

§ 57.12. Light cream.

§ 57.13. Light whipping cream.

§ 57.14. Whipped light cream, whipped medium cream and whipped

§ 57.15. Sour cream.

§ 57.15a. Lowfat sour cream.

§ 57.16. Acidified sour cream.

§ 57.19. Sour half-and-half.

§ 57.20. Acidified sour half-and-half.

§ 57.22. Lowfat yogurt.

§ 57.23. Nonfat yogurt.

§ 57.24. Protein fortified lowfat milk or skim milk.

§ 57.25. Approved testing methods.

§ 57.26. Approved ingredients.

§ 57.27. Other dairy products standard.

§ 57.28. Temporary marketing permit.

§ 57.41. General labeling requirements.

shall be further labeled to identify the processing plant by assigned numerical

§ 57.42. Specific labeling requirements.

(h) If an artificial flavor is used for artificially flavored milk, it shall be

Subchapter C. OTHER DAIRY PRODUCTS

57.57. Sweetened condensed skimmed milk.

§ 57.52. Dry whole milk.

§ 57.53. Dry buttermilk.

addition of safe and suitable pH adjusting ingredients. Salt drippings—moisture

§ 57.55. Dry whey.

§ 57.56. Evaporated skimmed milk.

§ 57.57. Sweetened condensed skimmed milk.

§ 57.58. Dairy shake.

§ 57.59. Milk shake.

§ 57.60. Concentrated milk.

§ 57.61. Evaporated milk.

§ 57.62. Sweetened condensed milk.

§ 57.63. Lowfat dry milk.

§ 57.64. Nonfat dry milk.

§ 57.65. Nonfat dry milk fortified with vitamins A and D.

§ 57.66. Dry cream.

§ 57.67. Other dairy products.

Subchapter D. CHEESE AND RELATED CHEESE PRODUCTS

§ 57.71. Cheese and related cheese products.

Subchapter E. SPECIAL PROVISIONS

§ 57.81. Conditions of sale.

[Next page is 59-1.]

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