Concentrated milk is the liquid food obtained by partial removal of water from milk. The milkfat and total milk solids content of the food are not less than 7.5 and 25 per cent, respectively. It is pasteurized, but it is not processed by heat so as to prevent spoilage. It may be homogenized.
(B) Vitamin addition (optional):
If added, vitamin D shall be present in such quantity that each fluid ounce of the food contains twenty-five international units thereof, within limits of good manufacturing practice.
(C) Optional ingredients:
The following safe and suitable optional ingredients may be used:
(1) Carrier for vitamin D;
(2) Characterizing flavoring ingredients, with or without coloring, as follows:
(a) Fruit and fruit juice, including concentrated fruit and fruit juice; and,
(b) Natural and artificial food flavoring.
(D) Methods of analysis:
Referenced methods are from "Official Methods of Analysis of AOAC International", 17th edition.
(1) Milkfat content- appropriate test methods as specified in chapter 33.
(2) Total milk solids- appropriate test methods as specified in chapter 33.
(3) Vitamin D content- appropriate test methods as specified in chapter 45.
The name of the food is "Concentrated milk" or alternatively "Condensed milk". If the food contains added vitamin D. The phrase "vitamin D" or "vitamin D added" 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 the height of the letters used in such name. The word "homogenized" may appear on the label if the food has been homogenized. The name of the food shall include a declaration of the presence of any characterizing flavoring, as specified in Title 21 CFR 101.22 .
(F) 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 21 CFR 130.
Replaces : 901:3-9-11