West Virginia Code of State Rules › Agency 61 - Agriculture › Title 61 - LEGISLATIVE RULE DEPARTMENT OF AGRICULTURE › Series 61-04C - Dairy Products And Imitation Dairy Products › Section 61-4C-3 - Definitions and Standards of Identity

Current through Register Vol. XLI, No. 28, July 12, 2024
3.1. The provisions of 21 CFR Part 131
				establish standards of identity for milk and cream, which include milk,
				acidified milk, cultured milk, cultured buttermilk, concentrated milk,
				condensed milk, sweetened 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, cultured lowfat buttermilk, skim milk, nonfat milk,
				acidified skim milk, acidified nonfat milk, cultured skim milk, cultured nonfat
				milk, dry whole milk, dry cream, heavy cream, heavy whipping cream, light
				cream, coffee cream, table cream, light whipping cream, whipping cream, sour
				cream, cultured sour cream, acidified sour cream, eggnog, half-and-half, sour
				half-and-half, cultured sour half-and-half, acidified sour half-and-half,
				yogurt, lowfat yogurt and nonfat yogurt.
3.2. "Milk products" includes products made
				from the milk products from a cow, goat or sheep.
3.3. The provisions of 21 CFR Part 133
				establish standards of identity for cheese and related cheese products, which
				include asiago fresh, asiago soft, asiago medium, asiago old, blue, brick,
				caciocavallo siciliano, cheddar, colby, cook or koch kaese, cottage, dry curd
				cottage, lowfat cottage, cream, edam, gammelost, gorgonzola, gouda, gruyere,
				limburger, monterey, monterey jack, high moisture jack, mozzarella, scamorza,
				part-skim mozzarella, part-skim scamorza, muenster, munster, neufchatel,
				nuworld, parmesan, provolone, reggiano, romano, roquefort, samsoe, sap sago,
				swiss, emmentaler, sheep's milk blue-mold, blue-mold cheese from sheep's milk,
				swiss, emmentaler, cold-pack, and pasteurized blended cheese.
3.4. The provisions of 21 CFR Part 135
				establish standards of identity for ice cream, frozen custard, french ice
				cream, french custard ice cream, goat's milk ice cream, goat's milk frozen
				custard, goat's milk french ice cream, mellorine, fruit sherbet and non-fruit
				sherbet.
3.5. Goat milk is the
				normal lacteal secretion, practically free of colostrum, obtained by the
				complete milking of one or more healthy goats. Goat milk sold in retail
				packages shall contain not less than 2.5 percent milkfat and not less than 7.5
				percent milk solids not fat.
3.6.
				Butter is made exclusively from milk or cream, or both, with or without common
				salt, and with or without additional coloring matter, and containing not less
				than 80 percent by weight of milkfat, all tolerances having been allowed
				for.
3.7. The provisions of 21 CFR
				Part 166 establish the standard of identity for margarine and
				oleomargarine.
3.8. A dairy product
				or imitation dairy product for which no standard of identity exists may be
				defined by the Commissioner according to current acceptable industry and
				government standards and practices.