Pennsylvania Administrative Code

§ 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. Source The provisions of this § 57.10 adopted November 28, 1975, effective November 29, 1975, 5 Pa.B. 31…

§ 57.11. Heavy cream. Heavy cream shall comply with 21 CFR 131.150 (relating to heavy cream). Source The provisions of this § 57.11 adopted November 28, 1975, effective November 29, 1975, 5 Pa.B. 3100; amended September 5, 1986, effective September 6, 1986, 16 Pa.B. 3285. Immedia…

§ 57.12. Light cream. Light cream shall comply with 21 CFR 131.155 (relating to light cream). Source The provisions of this § 57.12 adopted November 28, 1975, effective November 29, 1975, 5 Pa.B. 3100; amended September 5, 1986, effective September 6, 1986, 16 Pa.B. 3285. Immedia…

§ 57.13. Light whipping cream. Light whipping cream shall comply with 21 CFR 131.157 (relating to light whipping cream). Source The provisions of this § 57.13 adopted November 28, 1975, effective November 29, 1975, 5 Pa.B. 3100; amended September 5, 1986, effective September 6, 1…

§ 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 The provisions of this § 57.14 adopted November 28, 1975, effective Novembe…

§ 57.15. Sour cream. Sour cream shall comply with 21 CFR 131.160 (relating to sour cream). Source The provisions of this § 57.15 adopted November 28, 1975, effective November 29, 1975, 5 Pa.B. 3100; amended September 5, 1986, effective September 6, 1986, 16 Pa.B. 3285. Immediatel…

§ 57.15a. Lowfat sour cream. (a) Description. Lowfat sour cream shall comply with 21 CFR 131.160 (relating 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 nutriti…

§ 57.16. Acidified sour cream. Acidified sour cream shall comply with 21 CFR 131.162 (relating to acidified sour cream). Source The provisions of this § 57.16 adopted November 28, 1975, effective November 29, 1975, 5 Pa.B. 3100; amended September 5, 1986, effective September 6, 1…

§ 57.17. Eggnog. Eggnog shall comply with 21 CFR 131.170 (relating to eggnog). Source The provisions of this § 57.17 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 preceding …

§ 57.18. Half-and-half. Half-and-half shall comply with 21 CFR 131.180 (relating to half-and-half). Source The provisions of this § 57.18 adopted November 28, 1975, effective November 29, 1975, 5 Pa.B. 3100; amended September 5, 1986, effective September 6, 1986, 16 Pa.B. 3285. I…

§ 57.19. Sour half-and-half. Sour half-and-half shall comply with 21 CFR 131.185 (relating to sour half-and-half). Source The provisions of this § 57.19 adopted November 28, 1975, effective November 29, 1975, 5 Pa.B. 3100; amended September 5, 1986, effective September 6, 1986, 1…

§ 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 whol…

§ 57.2. Acidified milk. Acidified milk shall comply with 21 CFR 131.111 (relating to acidified milk). Source The provisions of this § 57.2 adopted November 28, 1975, effective November 29, 1975, 5 Pa.B. 3100; amended May 14, 1976, effective May 15, 1976, 6 Pa.B. 1098; amended Sep…

§ 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 The provisions of this § 57.20 adopted November 28, 1975, effective November 29, 1975, 5 Pa.B. 3100; amended September 5, 1986, effective …

§ 57.21. Yogurt. Yogurt shall comply with 21 CFR 131.200 (relating to yogurt). Source The provisions of this § 57.21 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 preceding …

§ 57.22. Lowfat yogurt. Lowfat yogurt shall comply with 21 CFR 131.203 (relating to lowfat yogurt). Source The provisions of this § 57.22 adopted November 28, 1975, effective November 29, 1975, 5 Pa.B. 3100; amended May 14, 1976, effective May 15, 1976, 6 Pa.B. 1098; amended Sept…

§ 57.23. Nonfat yogurt. Nonfat yogurt shall comply with 21 CFR 131.206 (relating to nonfat yogurt). Source The provisions of this § 57.23 adopted November 28, 1975, effective November 29, 1975, 5 Pa.B. 3100; amended September 5, 1986, effective September 6, 1986, 16 Pa.B. 3285. I…

§ 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 The provisions of this § 57.24 adopted November 28, 1975, effective November 29, 1975, 5 Pa.B. 3100; amended September 5, 1…

§ 57.25. Approved testing methods. (a) The milkfat content standards prescribed by this chapter shall be determined 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 C…

§ 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, sweeteners, stabilizers, emulsifiers, vitamins and minerals…

§ 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 The provisions of this § 57.27 adopted November 28, 1975, effective November 29, 1975, 5 Pa…

§ 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.…

§ 57.3. Cultured milk. Cultured milk shall comply with 21 CFR 131.112 (relating to cultured milk). Source The provisions of this § 57.3 adopted November 28, 1975, effective November 29, 1975, 5 Pa.B. 3100; amended September 5, 1986, effective September 6, 1986, 16 Pa.B. 3285. Imm…

§ 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 …

§ 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 process…

§ 57.42. Specific labeling requirements. (a) Special designations approved by the Department, suggesting extra milkfat, may be used with milk if the product contains not less the 4% milkfat. (b) Additives, such as flavors, sweeteners, milk solids, lactose, stabilizers, emulsifier…

§ 57.5. Acidified lowfat milk. Acidified lowfat milk shall comply with 21 CFR 131.136 (relating to acidified lowfat milk). Source The provisions of this § 57.5 adopted November 28, 1975, effective November 29, 1975, 5 Pa.B. 3100; amended September 5, 1986, effective September 6, …

§ 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 t…

§ 57.52. Dry whole milk. Dry whole milk shall comply with 21 CFR 131.147 (relating to dry whole milk). Source The provisions of this § 57.52 adopted September 5, 1986, effective September 6, 1986, 16 Pa.B. 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 pas…

§ 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 addition of safe and suitable pH adjusting ingredients. Salt drippings—moisture removed from cheese curd as a result …

§ 57.55. Dry whey. Dry whey is the product resulting from drying fresh whey which has been pasteurized and to which nothing has been added as a preservative. It contains constituents, except moisture, in the same relative proportions as in the whey. Source The provisions of this …

§ 57.56. Evaporated skimmed milk. Evaporated skimmed milk shall comply with 21 CFR 131.132 (relating to evaporated skim milk). Source The provisions of this § 57.56 adopted September 5, 1986, effective September 6, 1986, 16 Pa.B. 3285.

§ 57.57. Sweetened condensed skimmed milk. Sweetened condensed skimmed milk shall comply with 21 CFR 131.122 (relating to sweetened condensed skimmed milk). Source The provisions of this § 57.57 adopted September 5, 1986, effective September 6, 1986, 16 Pa.B. 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 finishe…

§ 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 The provisions of this § 57.5…

§ 57.6. Cultured lowfat milk. Cultured lowfat milk shall comply with 21 CFR 131.138 (relating to cultured lowfat milk). Source The provisions of this § 57.6 adopted November 28, 1975, effective November 29, 1975, 5 Pa.B. 3100; amended September 5, 1986, effective September 6, 198…

§ 57.60. Concentrated milk. Concentrated milk shall comply with 21 CFR 131.115 (relating to concentrated milk). Source The provisions of this § 57.60 adopted September 5, 1986, effective September 6, 1986, 16 Pa.B. 3285.

§ 57.61. Evaporated milk. Evaporated milk shall comply with 21 CFR 131.130 (relating to evaporated milk). Source The provisions of this § 57.61 adopted September 5, 1986, effective September 6, 1986, 16 Pa.B. 3285.

§ 57.62. Sweetened condensed milk. Sweetened condensed milk shall comply with 21 CFR 131.120 (relating to sweetened condensed milk). Source The provisions of this § 57.62 adopted September 5, 1986, effective September 6, 1986, 16 Pa.B. 3285.

§ 57.63. Lowfat dry milk. Lowfat dry milk shall comply with 21 CFR 131.123 (relating to lowfat dry milk). Source The provisions of this § 57.63 adopted September 5, 1986, effective September 6, 1986, 16 Pa.B. 3285.

§ 57.64. Nonfat dry milk. Nonfat dry milk shall comply with 21 CFR 131.125 (relating to nonfat dry milk). Source The provisions of this § 57.64 adopted September 5, 1986, effective September 6, 1986, 16 Pa.B. 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 The provisions of this § 57.65 adopted September 5, 1986, effective Sep…

§ 57.66. Dry cream. Dry cream shall comply with 21 CFR 131.149 (relating to dry cream). Source The provisions of this § 57.66 adopted September 5, 1986, effective September 6, 1986, 16 Pa.B. 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 The provisions of this § 57.67 adopted September 5, 1986, effective September 6, 1986, 16 Pa.B. 3285.

§ 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…

§ 57.71. Cheese and related cheese products. Cheese and related cheese products shall comply with 21 CFR Part 133 (relating to cheeses and related cheese products). Source The provisions of this § 57.71 adopted September 5, 1986, effective September 6, 1986, 16 Pa.B. 3285.