21 CFR Part 131 - Milk and Cream

What it says

Part 131 establishes standards of identity for milk and cream products, including milk, cream, concentrated milk, yogurt and sour cream. The standards define what each product is, the optional ingredients permitted, requirements such as milkfat content, pasteurization and vitamin addition, and labeling requirements for the standardized name.

Paraphrased for plain-language clarity. Always verify against the current published regulation text.

What it means in practice

• A product using a standardized name has to meet its composition requirements.
• Pasteurization requirements link the standards to food safety, and the Grade A rules add detail for fluid milk.
• Optional ingredients must be declared as the standard requires.

What FDA inspectors look for

• Whether composition meets the standard for the name.
• Whether required processing is carried out.
• Whether labeling follows the standard.

Related regulations