reglab/statecodes huggingface dataset:
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 8 - Procurement, Issuance And Use Of State Brand Stencils Or Stamps For Labeling Of Whole Milk Cheese › Identification Stamps or Stencils › Section 8.7 - Hearing

Current through Register Vol. 46, No. 28, July 10, 2024
Whenever the commissioner directs the removal or
						obliteration of markings or directs the return of any identification stamp or
						stencil, the person directed may apply for a hearing. In case of such an
						application for hearing, the commissioner shall hold a hearing to determine
						whether or not the identification stamp or stencil should be restored and the
						obliterated marks restored.
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 8 - Procurement, Issuance And Use Of State Brand Stencils Or Stamps For Labeling Of Whole Milk Cheese › Quality Grade Stamps or Stencils › Section 8.8 - Grades

Current through Register Vol. 46, No. 28, July 10, 2024
(a) New York State
					 Brand. The commissioner hereby establishes "New York State Brand" as the
					 highest grade for cheddar, washed curd, and colby cheese manufactured in the
					 State of New York.
(b) New York
					 Standard. The commissioner hereby establishes "New York Standard" as the second
					 highest grade for cheddar, washed curd, and colby cheese manufactured in the
					 State of New York.
(c) The
					 requirements for "New York State Brand" grade and for "New York Standard" grade
					 shall be those established pursuant to 1 NYCRR Part 34.
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 8 - Procurement, Issuance And Use Of State Brand Stencils Or Stamps For Labeling Of Whole Milk Cheese › Quality Grade Stamps or Stencils › Section 8.9 - Application

Current through Register Vol. 46, No. 28, July 10, 2024
Any person holding an identification stamp or stencil
						issued by the commissioner or any distributor of cheese who assembles, cuts or
						stores cheese in New York State and who has been designated by the holder of an
						identification stamp or stencil as his agent, may make application to the
						commissioner on a form prescribed by the commissioner for "New York State
						Brand" grade or "New York Standard" grade stamps or stencils for use only on
						cheese meeting the quality standards established for such grade. Such
						application shall be for a period of one year and if to be renewed, such
						renewal application shall be made at least 30 days prior to the date when such
						stamps or stencils are to be used.
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 8 - Procurement, Issuance And Use Of State Brand Stencils Or Stamps For Labeling Of Whole Milk Cheese › Quality Grade Stamps or Stencils › Section 8.10 - Design for grade stamps or stencils

Current through Register Vol. 46, No. 28, July 10, 2024
Grade stamps or stencils issued by the commissioner shall
						conform to the following:
(a) New York
					 State Brand. The markings shall be at least one-half inch high. The word
					 "Grade" shall be on the first line and "New York State Brand" on the second
					 line. These two lines shall be enclosed in a miniature map of New York State,
					 and with the letters "NYS" superimposed thereon.
(b) New York Standard. The markings shall be
					 at least one-half inch high. The word "Grade" shall be on the first line and
					 "New York Standard" on the second line. No map of New York State nor the
					 letters "NYS" shall be a part of this stamp or stencil.
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 8 - Procurement, Issuance And Use Of State Brand Stencils Or Stamps For Labeling Of Whole Milk Cheese › Quality Grade Stamps or Stencils › Section 8.11 - Stamp or stencil numbers

Current through Register Vol. 46, No. 28, July 10, 2024
Each stamp or stencil issued for "New York State Brand"
						cheese and for "New York Standard" cheese shall bear a separate number for each
						manufacturer. The numbers shall be assigned on a permanent basis, but
						application for grade stencils or stamps shall be made annually. A record shall
						be kept of the name and address and number issued to each
						person.
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 8 - Procurement, Issuance And Use Of State Brand Stencils Or Stamps For Labeling Of Whole Milk Cheese › Quality Grade Stamps or Stencils › Section 8.12 - Use of grade stamps or stencils by designated agents

Current through Register Vol. 46, No. 28, July 10, 2024
Any grade stamp or stencil issued to a designated agent
						shall bear a number corresponding to the number assigned to the manufacturer
						who designated such person as his agent. No designated agent shall use any
						numbered grade stamp or stencil except on cheese of the manufacturer to whom
						such number was assigned.
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 8 - Procurement, Issuance And Use Of State Brand Stencils Or Stamps For Labeling Of Whole Milk Cheese › Quality Grade Stamps or Stencils › Section 8.13 - Grade marking of cheese

Current through Register Vol. 46, No. 28, July 10, 2024
Cheese may be marked as "New York State Brand" grade or
						as "New York Standard" grade at any time after manufacture provided that the
						cheese so marked complies with the standards established by the commissioner
						for the grade marked and provided further that such grade markings shall be
						placed on cheese only when it is in New York State.
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 8 - Procurement, Issuance And Use Of State Brand Stencils Or Stamps For Labeling Of Whole Milk Cheese › Quality Grade Stamps or Stencils › Section 8.14 - Removal of grade markings

Current through Register Vol. 46, No. 28, July 10, 2024
The commissioner or his representative may inspect cheese
						for compliance with the quality standards and when there is evidence that the
						grade markings have been placed upon cheese which does not meet the minimum
						quality standards, may order the removal or obliteration of such grade
						markings.
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 8 - Procurement, Issuance And Use Of State Brand Stencils Or Stamps For Labeling Of Whole Milk Cheese › Quality Grade Stamps or Stencils › Section 8.15 - Hearing

Current through Register Vol. 46, No. 28, July 10, 2024
A person who has been ordered to remove or obliterate
						grade markings from cheese may apply for a hearing, in which case a hearing
						shall be held to determine whether or not such grade markings shall be removed
						or obliterated or if they have already been removed or obliterated whether or
						not such markings shall be restored.
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 8 - Procurement, Issuance And Use Of State Brand Stencils Or Stamps For Labeling Of Whole Milk Cheese › Quality Grade Stamps or Stencils › Section 8.16 - Revocation of grade marking stamps or stencils

Current through Register Vol. 46, No. 28, July 10, 2024
Whenever the commissioner has evidence that any grade
						marking stamp or stencil has been used contrary to law or to the provisions of
						this Part, he may after hearing, direct the person to whom such stamp or
						stencil was issued, to return same. After the commissioner has directed the
						return of such grade marking stamp or stencil, it shall be illegal for the
						person to whom it was issued or his registered agent to use such stamp or
						stencil until the commissioner has authorized its reissue.
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 8 - Procurement, Issuance And Use Of State Brand Stencils Or Stamps For Labeling Of Whole Milk Cheese › Quality Grade Stamps or Stencils › Section 8.17 - Records

Current through Register Vol. 46, No. 28, July 10, 2024
Each person who holds a grade marking stamp or stencil
						shall keep a record of all cheese to which such grade markings have been
						applied. Such record shall include the date of manufacture, the vat number, and
						the grade assigned to such cheese. These records shall be open to inspection by
						the commissioner or his representatives and shall be kept for at least two
						years.
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 8 - Procurement, Issuance And Use Of State Brand Stencils Or Stamps For Labeling Of Whole Milk Cheese › Quality Grade Stamps or Stencils › Section 8.18 - Making and use of similar stamps or stencils prohibited

Current through Register Vol. 46, No. 28, July 10, 2024
Except for the purpose of replacing worn out stamps or
						stencils or for making similar but smaller or larger stamps or stencils, no
						person shall make or cause to be made any stamp, stencil or other marking
						device which may resemble in any way the identification or grade marking stamps
						or stencils as provided herein nor shall any person use any marking which
						includes a miniature map of New York State or the letters "NYS" superimposed
						upon such marking, nor shall any person use a number other than as assigned by
						the commissioner.
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 17.1 - Definitions

Current through Register Vol. 46, No. 28, July 10, 2024
For the purpose of this Part:
(a) Cream means the liquid milk product high
				  in fat separated from milk, which may have been adjusted by adding thereto:
				  milk, concentrated milk, dry whole milk, skim milk, concentrated skim milk, or
				  nonfat dry milk. Cream contains not less than 18 percent milkfat.
(b) Homogenized means the milk or milk
				  product has been treated in such a manner as to insure breakup of the fat
				  globules to such an extent that, after 48 hours quiescent storage at 45 degrees
				  Fahrenheit, no visible cream separation occurs on the product and the fat
				  percentage of the top 100 milliliters of the product in a quart container, or
				  of proportionate volumes in containers of other sizes, does not differ by more
				  than 10 percentum from the fat percentage of the remaining portion as
				  determined after thorough mixing.
(c) Pasteurized means the definition for such
				  term set forth in section
				  2.44  of
				  this Title.
(d) Safe and suitable
				  means the defintion set forth in section 130.3(d) of Title 21 of the Code of Federal Regulations (revised as of April 1, 1994), a copy of which is available
				  for public inspection at the Division of Milk Control, Department of
				  Agriculture and Markets, One Winners Circle, Albany, NY 12235.
(e) Special dietary use means the defintion
				  for such term set forth in section
				  105.3(a)
				 of Title 21 of the Code of Federal Regulations (revised as of April 1, 1994), a
				  copy of which is available for public inspection at the Division of Milk
				  Control, Department of Agriculture and Markets, One Winners Circle, Albany, NY
				  12235.
(f) Ultra pasteurized means
				  the definition of such term set forth in section
				  2.2(aaa) 
				  of this Title.
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 17.2 - Flavored dairy drink: identity

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Description. Flavored dairy drink is a
				  pasteurized or ultra pasteurized product in liquid form containing not more
				  than two percent milk fat and not less than eight percent milk solids not
				  fat.
(b) Optional ingredients.
(1) Milk, cream, skim milk, concentrated
				  milk, condensed skim milk or nonfat dry milk or other milk derived ingredients
				  to increase the nonfat solids content of the food; provided, that the ratio of
				  protein to total nonfat solids of the food, and the protein efficiency ratio of
				  all protein present, shall not be decreased as a result of adding such
				  ingredients. When added, the finished product shall contain not less than 10
				  percent milk solids not fat.
(2)
				  Water.
(3) Flavoring ingredients
				  (with or without safe and suitable coloring, nutritive sweeteners, emulsifiers
				  and stabilizers).
(4) Safe and
				  suitable natural and artificial food flavoring.
(5) Safe and suitable nutritive
				  sweeteners.
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 17.3 - Whole milk ricotta cheese; identity

Current through Register Vol. 46, No. 28, July 10, 2024
(a) The terms whole milk ricotta cheese or
				  whole milk ricotta shall mean cheese manufactured according to the following
				  method: milk (which may be standardized and/or adjusted by a membrane
				  filtration or evaporation process) and milk solids are mixed with an acidifying
				  agent, the same being one or a mixture of two or more of the following: culture
				  of harmless lactic acid-producing bacteria, a vinegar, fermented whey or acid
				  whey powder (in an amount not to exceed 2.50 percent by weight of the total
				  milk), lactic or citric acid, to which may also be added salt. Sufficient
				  rennet may be added to set the milk and milk solids. The mixture is heated with
				  the aid of direct steam injection until a temperature of about 180° F is
				  reached, and it is held near that temperature until the curd separates. The
				  curd is removed by skimming, or the whey is drained or siphoned off. Additional
				  curd may be obtained from the whey by the further addition of an acidifying
				  agent prescribed above, or by further heating or both. The curd may be whipped
				  or beaten to obtain a finer texture. Any other procedure and ingredients
				  approved by the commissioner may be used, provided the materials are safe and
				  suitable and the resulting product has the same physical, chemical and
				  organoleptic characteristics as the product made by the prescribed
				  procedure.
(b) Such cheese shall
				  contain not more than 80 percent moisture and not less than 11 percent milkfat
				  in the finished product. There may be added thereto, as optional ingredients,
				  harmless stabilizer, emulsifier and/or food color or whitener approved by the
				  commissioner.
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 17.4 - Part skim ricotta cheese; identity

Current through Register Vol. 46, No. 28, July 10, 2024
The terms part skim ricotta cheese or part skim ricotta
					 shall mean cheese made using skimmed milk and made by the methods and the
					 ingredients prescribed for "whole milk ricotta cheese" as set forth in section
					 17.3 
					 of this Part, but containing not more than 80 percent moisture and less than 11
					 percent but not less than six percent milkfat in the finished
					 product.
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 17.5 - Ricotta, ricotone or whey cheeses; identity

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Description. The term ricotta, ricotta
				  cheese, ricotone cheese, ricotoneor whey cheese shall mean cheese manufactured
				  according to the following method. Cheese whey (to which may be added
				  buttermilk, whole milk, skim milk or milk solids, any of which may be adjusted
				  by a membrane filtration or evaporation process) is mixed with an acidifying
				  agent, the same being one or a mixture of two or more of the following: culture
				  of harmless lactic acid-producing bacteria, vinegar, fermented whey, acid whey,
				  whey powder, lactic or citric acid, to which may also be added salt. Sufficient
				  rennet may be added to set the added milk solids. The mixture is heated with
				  the aid of direct steam injection until a temperature of about 190° F is
				  reached, and it is held near that temperature until the curd separates. The
				  curd is removed by skimming, or the whey is drained or siphoned off. The curd
				  may be whipped or beaten to obtain a finer texture. Any other procedure and
				  ingredients approved by the commissioner may be used, provided the materials
				  are safe and suitable and the resulting product has the same physical, chemical
				  and organoleptic characteristics as the product made by the prescribed
				  procedure.
(b) Such cheese shall
				  contain not more than 80 percent moisture. There may be added thereto, as
				  optional ingredients, harmless stabilizer, emulsifier or food color or whitener
				  approved by the commissioner.
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 17.6 - Dairy shake: identity; label statement

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Description. Dairy shake is a pasteurized
				  semi-viscous drink consisting of one or more of the optional dairy ingredients
				  specified in subdivision (b) of this section and may contain other safe and
				  suitable nonmilk derived ingredients excluding other food fats, except such as
				  are the natural components of flavoring ingredients used or are added in
				  incidental amounts to accomplish specific functions. Dairy shake is sweetened
				  with nutritive sweetners and may contain flavoring ingredients and harmless
				  coloring. Dairy shake shall:
(1) contain not
				  less than 3.25 percent milkfat;
(2)
				  contain not less than 11 percent total milk solids;
(3) contain not less than 20 percent total
				  solids; and
(4) not be produced by
				  freezing while stirring.
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 17.7 - Melloream shake: identity; label statement

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Description. Melloream shake is a
				  pasteurized semi-viscous drink consisting of safe and suitable ingredients,
				  including, but not limited to milk-derived nonfat solids and vegetable fat. It
				  may contain nutritive carbohydrate sweetners, flavoring ingredients and
				  harmless coloring.
(1) its content of fat
				  shall be not less than 3.25 percent;
(2) its contents of total milk solids shall
				  not be less than 11 percent;
(3)
				  contain not less than 20 percent total solids; and
(4) it is not produced by freezing while
				  stirring.
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 17.8 - Frozen yogurt: identity; label statement

Current through Register Vol. 46, No. 28, July 10, 2024
Frozen yogurt is the food prepared by freezing a
					 pasteurized mix consisting of the ingredients permitted for ice cream in
					 section 135.110 of title 21 of the Code of Federal Regulations (revised as of
					 April 1, 1994), a copy of which is available for public inspection at the
					 Division of Milk Control, Department of Agriculture and Markets, One Winners
					 Circle, Albany, NY 12235. Such ingredients are cultured after pasteurization
					 with a characterizing bacteria culture including but not limited to strains of
					 Lactobacillus bulgaricus and Streptococcus thermophilus; provided, however,
					 fruit, nuts or other flavoring materials may be added before or after the mix
					 is pasteurized and cultured. The standard plate count requirement for frozen
					 desserts shall apply to the mix prior to culturing. Frozen yogurt, exclusive of
					 any flavoring, contains not less than 3.25 percent milkfat, not less than 8.25
					 percent milk solids not fat and has a titratable acidity of not less than 0.3
					 percent expressed as lactic acid. This characteristic acidity is developed as a
					 result of the bacterial activity and no heat or bacteriostatic treatment,
					 (other than refrigeration), which results in destruction or partial destruction
					 of the organisms, shall be applied to the product after such culturing. The
					 finished yogurt shall weigh not less than five pounds per gallon. The name of
					 the food is frozen yogurt. On the label of frozen yogurt, the strains of
					 bacteria may be collectively referred to as yogurt culture.
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 17.9 - Quiescently frozen confection: identity; label statement

Current through Register Vol. 46, No. 28, July 10, 2024
Quiescently frozen confection means the frozen product made
					 from sweetening agent, harmless natural or artificial flavoring, water, and it
					 may contain milk solids, harmless coloring, organic acids, and any safe and
					 suitable functional ingredient approved by the department. The finished product
					 shall contain not less than 17 per centum by weight of total food solids. The
					 name of the food is "quiescently frozen confection." In the manufacture of this
					 product, freezing has not been accomplished by stirring or agitation (generally
					 known as quiescent freezing). In the production of this quiescently frozen
					 confection, no processing or mixing prior to quiescent freezing shall be used
					 that develops in the finished confection mix any physical expansion in excess
					 of 10 per centum. This confection must be manufactured in the form of servings,
					 individually packaged, bagged or otherwise wrapped, properly labeled and
					 purveyed to the consumer in its original factory-filled package. The
					 individually wrapped confection need not be labeled if it is contained in a
					 multiple package which is properly labeled and is purveyed unopened to the
					 consumer. In addition to all other required information, the label shall
					 contain a complete list of ingredients, in accordance with the provisions of
					 21 CFR
					 101.4, and comply with the provisions of
					 subdivisions (h) and (i) of
					 21
					 CFR 101.22.
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 17.10 - Quiescently frozen dairy confection: identity; label statement

Current through Register Vol. 46, No. 28, July 10, 2024
Quiescently frozen dairy confection means the frozen
					 product made from milk products, sweetening agents, harmless natural or
					 artificial flavoring, water and it may contain harmless coloring, and any safe
					 and suitable functional ingredient approved by the department. The finished
					 product contains not less than 13 per centum by weight of total milk solids,
					 not less than 33 per centum by weight of total food solids. The name of the
					 food is "quiescently frozen dairy confection." In the manufacture of this
					 product, freezing has not been accompanied by stirring or agitation (generally
					 known as quiescent freezing). In the production of this quiescently frozen
					 dairy confection, no processing or mixing to quiescent freezing shall be used
					 that develops in the finished confection mix any physical expansion in excess
					 of 10 per centum. This confection must be manufactured in the form of servings,
					 individually packaged, bagged or otherwise wrapped, properly labeled and
					 purveyed to the consumer in its original factory-filled package. The
					 individually wrapped confection need not be labeled if it is contained in a
					 multiple package which is properly labeled and is purveyed unopened to the
					 consumer. In addition to all other required information, the label shall
					 contain a complete list of ingredients, in accordance with the provisions of
					 21 CFR
					 101.4, and comply with the provisions of
					 subdivisions (h) and (i) of
					 21
					 CFR 101.22.
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 17.11 - Manufactured desserts mix: identity; label statement

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Manufactured desserts mix, whipped cream
				  confection, bisque tortoni means a frozen dessert made with milk products,
				  sweetening agents, flavoring agents, with or without harmless coloring or any
				  other safe and suitable ingredients approved by the commissioner. The product
				  must contain not less than 18 per centum by weight of milkfat, and not more
				  than 12 per centum of milk solids not fat, and may be packaged with harmless
				  gas causing it to fluff upon ejection from the package or container.
(b) In addition to all other required
				  information, the label shall contain a complete list of ingredients, in
				  accordance with the provisions of
				  21 CFR
				  101.4.
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 17.12 - Freezer-made milk shake; freezer-made shake: identities; label statements

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Freezer-made
				  milk shake means a pure, clean, wholesome, semiviscous drink prepared by
				  stirring, while freezing, in a dispensing freezer, a pasteurized mix consisting
				  of the ingredients prescribed for ice milk in section 135.120 of title 21 of
				  the Code of Federal Regulations (revised as of April 1, 2010), a copy of which
				  is available for public inspection at the Division of Milk Control, Department
				  of Agriculture and Markets, 10B Airline Drive, Albany, NY 12235, except that:
(1) it shall contain not less than 31/4
				  percent and not more than six percent milk fat; and
(2) its content of milk solids not fat shall
				  not be less than 10 percent.
Freezer-made milk shake may only be sold or served from a
					 dispensing freezer and may not be sold hard frozen.
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 17.13 - Parevine: identity; label statement

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Parevine is the food which is prepared by
				  freezing, while stirring, a pasteurized mix composed of:
(1) one or more edible vegetable oils or
				  fats;
(2) protein and carbohydrate
				  food ingredients from other than milk or meat sources;
(3) nutritive sweeteners other than
				  lactose;
(4) characterizing
				  ingredients except any containing meat or milk; and
(5) any other safe and suitable ingredient
				  which is not milk or meat or a product or derivative of milk or meat.
This product shall not contain any milk, milk product, meat
					 or meat product or any of their derivatives of any kind.
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 17.14 - Lo-mel: identity; label statement

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Lo-mel means a pure, clean, wholesome,
				  semiviscous drink prepared by stirring, while freezing, in a dispensing freezer
				  a pasteurized mix composed of edible fats and oils other than milk fat, milk
				  solids not fat, water, option sweetening ingredients as approved by the
				  commissioner, with or without egg or egg products, with or without harmless
				  flavoring, with or without harmless coloring, and with or without safe and
				  suitable stablizers, emulsifiers or other ingredients. It shall contain not
				  more than six percent edible fats or oils. It may contain other safe and
				  suitable ingredients approved by the commissioner. It shall contain not more
				  than one half percent by weight of stabilizer and not more than one fifth of
				  one percent of emulsifier.
(b)
				  Lo-mel may only be served or sold directly from a dispensing freezer and may
				  not be sold hard frozen.
(c) When
				  lo-mel is sold from a dispensing freezer, a sign must be displayed which shall
				  read "Lo-mel Served Here," in letters at least three inches in height, and
				  shall include a list of all ingredients in a manner acceptable to the
				  commissioner; provided, however, that the name of the edible fats or oils other
				  than milk fat used must be specified. The letters of such sign shall be of
				  sufficient size to be read by customers under normal conditions of purchase. No
				  such list of ingredients need be included on the sign if the list of
				  ingredients is printed on the side of the container in which the product is
				  served to the customer.
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 17.15 - Frozen pudding: identity; label statement

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Description. Frozen pudding is a product
				  made from a pasteurized mix, intended to be eaten in the frozen state. The mix
				  may be composed of:
(1) milk and milk
				  products;
(2) modified or
				  unmodified food starch;
(3)
				  sweetening agents;
(4) harmless
				  natural and/or artificial flavoring;
(5) harmless natural and/or artificial color;
				  and
(6) any other safe or suitable
				  functional ingredient.
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 17.16 - Generic frozen dessert: identity; label statement

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Description. A generic frozen dessert is
				  a food that in its unfrozen form or state, is recognized by consumers by an
				  established common or usual name or in the absence thereof, by an appropriate
				  descriptive term. The unfrozen food becomes a frozen dessert when it is frozen,
				  with or without agitation, and when the food, in its frozen form is designed
				  and intended to be consumed in a frozen state. Generic frozen desserts shall be
				  made from safe and suitable ingredients. A generic frozen dessert, whose
				  unfrozen counterpart is subject to a definition and standard of identity, shall
				  comply with that definition and standard of identity, and ingredient
				  provisions, except that safe and suitable ingredients may additionally be used
				  that are necessary in the manufacture of the frozen dessert.
(b) Nomenclature. The name of the frozen
				  dessert shall be: "Frozen ________." The blank shall be filled in with the
				  common or usual name of the unfrozen counterpart of the food, or in the absence
				  thereof, an appropriate descriptive term.
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 17.17 - Frozen dessert mix: identity; label statement

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Frozen dessert mix is the food that meets
				  a standard of identity for a frozen dessert set forth or provided for in this
				  Part except that such food is in package form and is not frozen.
(b) The name of the food is " ________ mix".
				  The blank must be filled in with the name of the frozen dessert set forth in
				  the otherwise applicable standard of identity.
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 17.19 - Additional standards of identity for frozen desserts

Current through Register Vol. 46, No. 28, July 10, 2024
The standards of identity for ice cream and frozen custard,
					 goat's milk ice cream, ice milk, goat's milk ice milk, mellorine, sherbet, and
					 water ices as set forth in sections 135.110, 135.115, 135.120, 135.125,
					 135.130, 135.140 and 135.160, respectively, of title 21 of the Code of Federal
					 Regulations (revised as of April 1, 2010) are adopted and incorporated by
					 reference herein. A copy 21 CFR is available for public inspection at the
					 Division of Milk Control, Department of Agriculture and Markets, 10B Airline
					 Drive, Albany, NY 12235.
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 17.20 - Requirements applicable to the labeling of milk, milk products and frozen desserts

Current through Register Vol. 46, No. 28, July 10, 2024
(a)
				  Definitions. For the purpose of this section:
(1) Milk and milk products mean the milk and
				  milk products defined in this Part as well as a milk or milk product which does
				  not meet a definition set forth in this Part but which is commonly and usually
				  characterized as a milk or milk product.
(2) Frozen desserts mean the frozen desserts
				  defined in this Part as well as any frozen dessert which meets the definition
				  of frozen dessert set forth in section 71-a(2)  of the Agriculture
				  and Markets Law.
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 17.21 - Repealed

Current through Register Vol. 46, No. 28, July 10, 2024
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 17.22 to 17.42 - Repealed

Current through Register Vol. 46, No. 28, July 10, 2024
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 17.43 - Renumbered

Current through Register Vol. 46, No. 28, July 10, 2024
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 17.44 - Renumbered

Current through Register Vol. 46, No. 28, July 10, 2024
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 17.45 to 17.105 - Repealed

Current through Register Vol. 46, No. 28, July 10, 2024
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 17.106 to 17.111 - Repealed

Current through Register Vol. 46, No. 28, July 10, 2024
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 17.112 - Renumbered

Current through Register Vol. 46, No. 28, July 10, 2024
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 17.114 - Renumbered

Current through Register Vol. 46, No. 28, July 10, 2024
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 17.115 - Repealed

Current through Register Vol. 46, No. 28, July 10, 2024
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 17.116 - Renumbered

Current through Register Vol. 46, No. 28, July 10, 2024
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 17.117 - Repealed

Current through Register Vol. 46, No. 28, July 10, 2024
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 17.118 to 17.122 - Repealed

Current through Register Vol. 46, No. 28, July 10, 2024
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 18 - Labeling And Serving Of Imitation Cheese And Imitation Cheese Food › Section 18.1 - Definitions

Current through Register Vol. 46, No. 28, July 10, 2024
As used in this Part, unless the context otherwise
					 requires, the following terms shall have the following meanings:
(a) Commissioner means the Commissioner of
				  Agriculture and Markets of the State of New York.
(b) Brand name means the particular word or
				  phrase utilized by a person who sells or offers for sale a food product, which
				  word or phrase identifies or promotes said food product, and which
				  distinguishes said food product from the same or a similar food product sold or
				  offered for sale by another person.
(c) Imitation cheese means a food which is
				  similar in texture, color, flavor, taste and appearance to a cheese, or a
				  variety thereof, which is identified, described or defined in Part 17 of this
				  Title, but does not meet a description, identity or definition for cheese as
				  set forth therein.
(d) Imitation
				  cheese food means any food which is similar in texture, color, flavor, taste
				  and appearance to the food defined in sections 17.91, 17.92, 17.100, 17.101 or
				  17.102 of Part 17 of this Title, but does not meet the definition set forth in
				  the appropriate section.
(e) Label
				  means any portion of a package or any material affixed thereto which sets forth
				  the brand name or product designation of the food.
(f) Menu means any written material which
				  sets forth the food product sold or offered for sale.
(g) Package means the exterior of the
				  container which holds the imitation cheese or the imitation cheese food, or
				  which holds the food which contains imitation cheese or imitation cheese
				  food.
(h) Person means any person,
				  firm, corporation, copartnership, associated cooperative corporation and
				  unincorporated association.
(i)
				  Product designation means the name commonly associated with the food product
				  which has such appearance, color, consistency, ingredients (and arrangement and
				  mixture thereof), taste and texture.
(j) Service food establishment means a place
				  where food is prepared and intended for individual portion service and includes
				  the site at which the individual portions are provided, whether consumption
				  occurs on the premises or off the premises after carryout by the consumer. For
				  the purposes of this Part, the term service food establishment includes, but is
				  not limited to, restaurants, soda fountains, taverns, bars, pizzerias and any
				  food service section in any retail food store, drug store or general
				  merchandise store.
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 18 - Labeling And Serving Of Imitation Cheese And Imitation Cheese Food › Section 18.2 - Labeling of cheese and imitation cheese food, and of products containing imitation cheese and imitation cheese food

Current through Register Vol. 46, No. 28, July 10, 2024
(a) No person shall sell or offer for sale
				  imitation cheese or imitation cheese food in a package upon which the brand
				  name or product designation of the imitation cheese or imitation cheese food
				  appears, unless the following information is set forth upon said package in the
				  manner forth below:
(1) Immediately preceding
				  the brand name or product designation, whichever is larger, without intervening
				  printed or graphic material, and on the same side or panel of the package of
				  such food upon which the brand name or product designation appears, the words
				  "imitation ________cheese" or "imitation ________ cheese food" (the blanks to
				  be filled in with the variety of the cheese imitated).
(2) The words which are required to appear,
				  pursuant to paragraph (1) of this subdivision, shall be prominently displayed,
				  in letters of equal size, the same color and design, and against the same
				  contrasting background, as the words used to indicate the brand name or product
				  designation, whichever is larger.