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Ohio Administrative Code (Last Updated: January 12, 2021) |
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901:11 Dairy |
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Chapter901:11-5. Standards of Identity for Milk, Cream, Butter, Other Dairy Products |
901:11-5-09. Non-fat dry milk or low fat dry milk
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(A) Description:
Nonfat dry milk is the product obtained by removal of water only from pasteurized skim milk. It contains not more than five per cent by weight of moisture, and not more than 1.5 per cent by weight of milkfat unless otherwise indicated.
(B) Optional ingredients:
Safe and suitable characterizing flavoring ingredients (with or without coloring and nutritive carbohydrate sweetener) as follows:
(1) Fruit and fruit juice, including concentrated fruit and fruit juice; or
(2) Natural and artificial food flavorings.
(C) Methods of analysis:
The following referenced methods of analysis are from "Official Methods of Analysis of Association of Official Analytical Chemists ," 17th edition which can be found at http://www.aoac.org/:
(1) Milkfat content - appropriate test methods as specified in chapter 33; and
(2) Moisture content - appropriate test methods as specified in chapter 33.
(D) Nomenclature:
The name of the food is " nonfat dry milk." If the fat content is over 1.5 per cent by weight, the name of the food on the principal display panel or panels shall be accompanied by the statement "Contains _______ % milkfat," the blank to be filled in with the percentage to the nearest one-tenth of one per cent of fat contained, within limits of good manufacturing practice. The name of the food shall include a declaration of the presence of any characterizing flavoring, as specified in Title 21 CFR 101.22(April 2000).
(E) 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(2011) and 21 CFR 130 (2011).