New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter I - Milk Control › Subchapter A - Dairy Products (Article 4, Agriculture and Markets Law) › Part 17 - Requirements For The Labeling Of, And Definitions And Standards Of Identity For, Milk, Milk Products And Frozen Desserts › Section 17.18 - Additional standards of identity for milk and milk products

Current through Register Vol. 46, No. 28, July 10, 2024
(a) The standards
				  of identity for butter, whipped cream, milk, acidified milk, cultured milk,
				  concentrated milk, sweentened condensed milk, sweetened condensed skimmed milk,
				  lowfat dry milk, nonfat dry milk, nonfat dry milk fortified with vitamins A and
				  D, evaporated milk, evaporated skimmed milk, lowfat milk, acidified lowfat
				  milk, cultured lowfat milk, skim milk, acidified skim milk, cultured skim milk,
				  dry whole milk, dry cream, heavy cream, light cream, light whipping cream, sour
				  cream, acidified sour cream, eggnog, half- and-half, sour half-and-half,
				  acidified sour half-and-half, yogurt, lowfat yogurt, and nonfat yogurt, as set
				  forth in section 58.2621 of title 7 of the Code of Federal Regulations (revised
				  as of January 1, 2010) and in sections 131.110; 131.111; 131.112; 131.115;
				  131.120; 131.122; 131.123; 131.125; 131.127; 131.130; 131.132; 131.135;
				  131.136; 131.138; 131.143; 131.144; 131.146; 131.147; 131.149; 131.150;
				  131.155; 131.157; 131.160; 131.162; 131.170; 131.180; 131.185; 131.187;
				  131.200;131.203; and 131.206, respectively, of title 21 of the Code of Federal
				  Regulations (revised as of April 1, 2010), are adopted and incorporated by
				  reference herein. Copies of 7 CFR and 21 CFR are available for public
				  inspection at the Division of Milk Control, Department of Agriculture and
				  Markets, 10 Airline Drive, Albany, NY 12235.
(b) The standards of identity for asiago
				  fresh and asiago soft cheese, asiago medium cheese, asiago old cheese, blue
				  cheese, brick cheese, brick cheese for manufacturing, caciocavallo siciliano
				  cheese, cheddar cheese, cheddar cheese for manufacturing, low sodium cheddar
				  cheese, colby cheese, colby cheese for manufacturing, low sodium colby cheese;
				  cold-pack and club cheese; cold-pack cheese food; cold-pack cheese food with
				  fruits, vegetables, or meats; cook cheese, koch kaese; cottage cheese; dry curd
				  cottage cheese; lowfat cottage cheese; cream cheese; cream cheese with other
				  foods; washed curd and soaked curd cheese; washed curd cheese for
				  manufacturing; edam cheese; gammelost cheese; gorgonzola cheese; gouda cheese;
				  granular and stirred curd cheese; granular cheese for manufacturing; grated
				  cheese; grated American cheese food; hard grating cheeses; gruyere cheese; hard
				  cheeses; limburger cheese; monterey cheese and monterey jack cheese; high
				  moisture jack cheese; mozzarella cheese and scamorza cheese; low-moisture
				  mozzarella and scamorza cheese; part-skim mozzarella and scamorza cheese;
				  low-moisture part-skim mozzarella and scamorza cheese; muenster and munster
				  cheese; muenster and munster cheese for manufacturing; neufchatel cheese;
				  nuworld cheese; parmesan and reggiano cheese; pasteurized blended cheese;
				  pasteurized blended cheese with fruits, vegetables, or meats; pasteurized
				  process cheese; pasteurized process cheese with fruits, vegtables or meat;
				  pasteurized process pimento cheese; pasterurized process cheese food;
				  pasteurized process cheese food with fruits, vegetables or meats; pasteurized
				  cheese spread; pasteurized cheese spread with fruits, vegetables, or meats;
				  pasteurized neufchatel cheese spread with other foods; pasteurized process
				  cheese spread; pasteurized process cheese spread with fruits, vegetables, or
				  meats; provolone cheese; soft ripened cheeses; romano cheese; roguefort cheese,
				  sheep's milk, blue-mold and blue-mold cheese from sheep's milk; samsoe cheese;
				  sap sago cheese; semisoft cheeses; semisoft part-skim cheeses; skim milk cheese
				  for manufacturing; spiced cheeses; part-skim spiced cheeses; spiced, flavored,
				  standardized cheeses; Swiss and emmentaler cheese; and Swiss cheese for
				  manufacturing as set forth in sections 133.102, 133.103, 133.104, 133.106,
				  133.108, 133.109, 133.111, 133.113, 133.114, 133.116, 133.118, 133.119,
				  133.121, 133.123, 133.124, 133.125, 133.127, 133.128, 133.129, 133.131,
				  133.133, 133.134, 133.136, 133.137, 133.138, 133.140, 133.141, 133.142,
				  133.144, 133.145, 133.146, 133.147, 133.148, 133.149, 133.150, 133.152,
				  133.153, 133.154, 133.155, 133.156, 133.157, 133.158, 133.160, 133.161,
				  133.162, 133.164, 133.165, 133.167, 133.168, 133.169, 133.170, 133.171,
				  133.173, 133.174, 133.175, 133.176, 133.178, 133.179, 133.180, 133.181,
				  133.182, 133.183, 133.184, 133.185, 133.186, 133.187, 133.188, 133.189,
				  133.190, 133.191, 133.193, 133.195, and 133.196 respectively, of 21 CFR
				  (revised as of April 1, 2010), are adopted and incorporated by reference
				  herein. Copies of 21 CFR are available for public inspection at the Division of
				  Milk Control, Department of Agriculture and Markets, 10B Airline Drive, Albany,
				  NY 12235.