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with water in accordance with instructions printed on the con- <br /> tainer conform with the definitions of the corresponding milk <br /> products in this section. <br /> C-2. DRY MILK -- Dry milk is milk from which at least <br /> 95 per cent of the water has been removed. <br /> D. SKIM MILK -- Skim milk is milk from which a sufficient <br /> portion of milkfat has been removed to reduce its milkfat <br /> content to less than 3.5 per cent. <br /> D-1. NONFAT, FAT-FREE OR DEFATTED MILK -- Nonfat, fat- <br /> free or defatted milk is skim milk which contains not more than <br /> 0.25 per cent milkfat. <br /> D-2. SKIM MILK SOLIDS -- Skim milk solids shall be <br /> deemed to include concentrated skim milk and nonfat dry-milk <br /> solids. <br /> D-3. NONFAT DRY-MILK SOLIDS -- Nonfat dry-milk solids <br /> shall mean non-fat milk from which at least 95 per cent of the <br /> water has been removed. <br /> E. FLAVORED MILK -- Flavored milk is a beverage or con- <br /> fection consisting of milk to which has been added a syrup or <br /> flavor made from wholesome ingredients. <br /> E-l. -FLAVORED DRINK, OR FLAVORED DAIRY DRINK -- Flavored <br /> drink, or flavored dairy drink, is a beverage or confection con- <br /> sisting of skim milk to which has been added a syrup or flavor <br /> made from wholesome ingredients. <br /> E-2. FLAVORED RECONSTITUTED MILK -- Flavored reconstitu- <br /> ted milk is a flavored milk made from reconstituted milk. <br /> E-3. FLAVORED RECONSTITUTED DRINK, OR FLAVORED RECON- <br /> STITUTED DAIRY DRINK -- Flavored reconstituted drink, or flavore* <br /> reconstituted dairy drink, is a flavored drink made from <br /> reconstituted skim milk. <br /> F. BUTTERMILK -- Buttermilk is a fluid product resulting <br /> from the churning of milk or cream. It contains not less than <br /> 8-i per cent milk solids-not-fat. <br /> Frl. CULTURED BUTTERMILK -- Cultured buttermilk is a <br /> fluid product resulting from the souring or treatment, by a <br /> lactic acid or other culture, of pasteurized skim milk or <br /> gastsurized reconstituted skim milk. It contains no less than <br /> 4 per cent milk solids-not-fat. <br /> F-2. CULTURED MILK -- Cultured milk is a fluid or semi- <br /> fluid product resulting from the souring or treatment, by a <br /> lactic acid or other culture, of pasteurized milk, pasteurized <br /> reconstituted milk, or pasteurized concentrated milk. It con- <br /> tains not less than 84--, per cent milk solids-not-fat and not <br /> less than 3.5 per cent milkfat. <br /> G. VITAMIN D. MILK -- Vitamin D milk is milk the vitamin <br /> D content of which has been increased by an approved method to <br /> at least 400 U.S.P. units per quart. <br /> G-l. FORTIFIED MILK AND MILK PRODUCTS -- Fortified milk <br /> is milk, other than Vitamin D milk, the vitamin and/or mineral <br /> content of which has been increased by a method and in an amount <br /> approved by the Health Officer. Fortified milk products are <br /> those milk products defined in these rules and regulations, <br /> other than vitamin D milk products, the vitamin and/or mineral <br /> content of which has been increased by a method and in an amount <br />