Title 21

PART 131 SUBPART B

Subpart B - Requirements for Specific Standardized Milk and Cream

21:2.0.1.1.24.2.1.1SECTION 131.110
   131.110 Milk.
21:2.0.1.1.24.2.1.2SECTION 131.111
   131.111 Acidified milk.
21:2.0.1.1.24.2.1.3SECTION 131.112
   131.112 Cultured milk.
21:2.0.1.1.24.2.1.4SECTION 131.115
   131.115 Concentrated milk.
21:2.0.1.1.24.2.1.5SECTION 131.120
   131.120 Sweetened condensed milk.
21:2.0.1.1.24.2.1.6SECTION 131.125
   131.125 Nonfat dry milk.
21:2.0.1.1.24.2.1.7SECTION 131.127
   131.127 Nonfat dry milk fortified with vitamins A and D.
21:2.0.1.1.24.2.1.8SECTION 131.130
   131.130 Evaporated milk.
21:2.0.1.1.24.2.1.9SECTION 131.147
   131.147 Dry whole milk.
21:2.0.1.1.24.2.1.10SECTION 131.149
   131.149 Dry cream.
21:2.0.1.1.24.2.1.11SECTION 131.150
   131.150 Heavy cream.
21:2.0.1.1.24.2.1.12SECTION 131.155
   131.155 Light cream.
21:2.0.1.1.24.2.1.13SECTION 131.157
   131.157 Light whipping cream.
21:2.0.1.1.24.2.1.14SECTION 131.160
   131.160 Sour cream.
21:2.0.1.1.24.2.1.15SECTION 131.162
   131.162 Acidified sour cream.
21:2.0.1.1.24.2.1.16SECTION 131.170
   131.170 Eggnog.
21:2.0.1.1.24.2.1.17SECTION 131.180
   131.180 Half-and-half.
21:2.0.1.1.24.2.1.18SECTION 131.200
   131.200 Yogurt.
21:2.0.1.1.24.2.1.19SECTION 131.203
   131.203 Lowfat yogurt.
21:2.0.1.1.24.2.1.20SECTION 131.206
   131.206 Nonfat yogurt.