Low Fat Milk


		Lowfat milk is milk from which sufficient milkfat has been removed to produce a food having, within limits of good manufacturing practice, one of the following milkfat contents: 1/2, 1, 1-1/2, or 2 percent. Lowfat milk is pasteurized or ultra-pasteurized, contains added vitamin A as prescribed by paragraph above of this section, and contains not less than 8-1/4 percent milk solids-not-fat. Lowfat milk may be homogenized. Vitamin A shall be present in such quantity that each quart of the food contains not less than 2000 International Units thereof, within limits of good manufacturing practice. Addition of vitamin D is optional. If added, vitamin D shall be present in such quantity that each quart of the food contains 400 International Units thereof, within limits of good manufacturing practice. OPTIONAL INGREDIENTS The following safe and suitable ingredients may be used: 1. Carriers for vitamins A and D. 2. Concentrated skim milk, nonfat dry milk, or other milk-derived ingredients to increase the nonfat solids content of the food: Provided that the ratio of protein to total nonfat solids of the food and the protein efficiency ratio of all protein present shall not be decreased as a result of adding such ingredients. 3. When one or more of the optional milk-derived ingredients in the paragraph above of this section is used, emulsifiers, stabilizers, or both, it must be in an amount not more than 2 percent by weight of the solids in such ingredients. 4. Characterizing flavoring ingredients (with or without coloring, nutritive sweetener, emulsifiers, and stabilizers) as follows: a. Fruit and fruit juice (including concentrated fruit and fruit juice). b. Natural and artificial food flavorings. The name of the food is "Lowfat milk." The name of the food shall appear on the label in type of uniform size, style and color. The name of the food shall be accompanied on the label by a declaration indicating the presence of any characterizing flavoring. 1. The following terms shall accompany the name of the food wherever it appears on the principal display panel or panels of the label in letters not less than one-half of the height of the letters used in such name: a. The phrase " % milkfat," the blank to be filled in with the fraction 1/2, or multiple thereof, to indicate the actual fat content of the food. b. The phrase "vitamin A " or "vitamin A added," or if vitamin D is added, the phrase "vitamins A and D added." The word "vitamin" may be abbreviated "vit." c. The word "ultra-pasteurized," if the food has been ultra-pasteurized. d. The phrase "protein fortified" or "fortified with protein" if the food contains not less than 10 percent milk-derived nonfat solids. 2. The following terms may appear on the label: a. The word "pasteurized," if the food has been pasteurized. b. The word ..homogenized," if the food has been homogenized. LABEL DECLARATION When ingredients are used, such ingredients shall be declared on the label except that concentrated skim milk and nonfat dry milk may be declared as "nonfat milk solids."