901:11-5-09 Non-fat dry milk or low fat dry milk.

(A) DESCRIPTION:

Nonfat dry milk is the product obtained by removal of water only from pasteurized skim milk. It contains not more than 5% by weight of moisture, and not more than 1.5% by weight of milkfat unless otherwise indicated.

(B) OPTIONAL INGREDIENTS:

Safe and suitable characterizing flavoring ingredients (with or without coloring and nutritive carbohydrate sweetener) as follows:

(1) Fruit and fruit juice, including concentrated fruit and fruit juice; or,

(2) Natural and artificial food flavorings.

The following referenced methods of analysis are from “Official Methods of Analysis of AOAC International”, 17th edition:

(1) Milkfat content – appropriate test methods as specified in chapter 33; and,

(2) Moisture content – appropriate test methods as specified in chapter 33.

(D) NOMENCLATURE:

The name of the food is “Nonfat dry milk”. If the fat content is over one and one-half 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 one percent of fat contained, within limits of good manufacturing practice. The name of the food shall include a declaration of the presence of any characterizing flavoring, as specified in Title 21 CFR 101.22.

(E) LABEL DECLARATION:

Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of Title 21 CFR 101 and 130.

Replaces: 901:3-9-23

Effective: 07/22/2005

R.C. 119.032 review dates: 07/22/2010

Promulgated Under: 119.03

Statutory Authority: 917.02

Rule Amplifies: 917.02, 917.05, 3715.02

Prior Effective Dates: 12/16/76