§ 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 not fat and may be homogenized.
(b) Optional vitamin addition. If added, the vitamins shall be present as described in § 57.1a(b) (relating to milk).
(c) Optional ingredients. The following safe and suitable optional ingredients may be used:
(1) Carriers for vitamins A and D.
(2) Concentrated skim milk, nonfat dry milk or other milk derived ingredients to increase the nonfat solids content of the food. The ratio of protein to total nonfat solids of the food, and protein efficiency ratio of protein present, may not be decreased as a result of adding the ingredients. If these ingredients are used, emulsifiers, stabilizers, or both, may be added in an amount not to exceed 2% by weight of the solids added.
(3) Characterizing flavoring ingredients—with or without coloring, nutritive sweetener, emulsifiers and stabilizers—as follows:
(i) Fruit and fruit juices—including concentrated fruit and fruit juices.
(ii) Natural and artificial food flavorings.
Source The provisions of this § 57.4 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 text appears at serial page (27103).
Cross References This section cited in 7 Pa. Code § 57.7 (relating to skim milk or nonfat milk).
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