§ 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 whole milk, skim milk, concentrated skim milk or nonfat dry milk and may be homogenized.
(b) Vitamin additions are optional.
(1) If added, vitamin A shall be present in such quantity that each quart of the food contains not less than 2,000 International Units, within limits of good manufacturing practice.
(2) If added, vitamin D shall be present in such quantity that each quart of the food contains 400 International Units, within limits of good manufacturing practice.
(c) The following safe and suitable ingredients may be used:
(1) Carriers for vitamin A and D.
(2) Characterizing flavoring ingredients, with or without coloring, nutritive sweetener, emulsifiers and stabilizers, as follows:
(i) Fruit and fruit juice, including concentrated fruit and fruit juices.
(ii) Natural and artificial food flavorings.
Source The provisions of this § 57.1a adopted September 5, 1986, effective September 6, 1986, 16 Pa.B. 3285.
Cross References This section cited in 7 Pa. Code § 57.4 (relating to lowfat milk); and 7 Pa. Code § 57.7 (relating to skim milk or nonfat milk).
No part of the information on this site may be reproduced for profit or sold for profit.
This material has been drawn directly from the official Pennsylvania Code full text database. Due to the limitations of HTML or differences in display capabilities of different browsers, this version may differ slightly from the official printed version.
