N.J. Admin. Code § 8:21-8.1

Current through Register Vol. 56, No. 12, June 17, 2024

Section 8:21-8.1 - Definitions and standards of identity

For the purposes of these regulations the following definitions and standards of identity shall obtain:

(a) Imitation milk is a fluid product in which there is combined one or more edible fats or oils with not less than 8 1/4 percent milk solids-not-fat derived from fluid or dry products. Above the minimum level for milk solids-not-fat, edible food solids other than milk solids-not-fat may be used. Imitation milk shall contain not less than 3 1/4 percent by weight of edible fats or oils. If only one fat or oil is used in any such combination, one of them may be milk fat.

Imitation milk may contain one or more of the optional ingredients specified in Regulation 1 (b) in amounts necessary to accomplish its or their intended purpose; except that if Vitamin A is used, it is used in such quantity that eight fluid ounces of the finished product contains not less than 500 USP units and, when Vitamin D is used, it is used in such quantity that eight fluid ounces of the finished product contains not less than 100 USP units.

(b) Optional ingredients referred to in subsection (a) of this Section are: stabilizers, emulsifiers, diacetyl and other like flavors, vitamins, minerals, edible food solids other than milk solids and other similar ingredients approved by the Department.

(c) Imitation low fat milk conforms in all respects to the definition and standard of identity for imitation milk including the provisions relating to the use of optional ingredients, except that it shall contain not less than 0.5 percent and not more than 2.0 percent by weight of edible fats or oils.

(d) Imitation fluid milk products mean and include any combination of edible fats and oils with milk solids-not-fat so that the resulting product is in semblance or imitation of one or another of the following fluid milk products: milk, cream, half-and-half, flavored milk, dairy drink, cultured buttermilk, cultured milk, cultured sour cream, cultured salad cream, yogurt, cultured half-and-half; and such other fluid milk products as may be designated by the Department, but shall not include evaporated milk, condensed milk or dry milk products, nor imitation fluid milk products which are sterilized and packaged in hermetically-sealed containers.

With respect to each particular imitation fluid milk product, edible fats and oils shall be present in the same minimum proportion as the minimum butterfat requirement for the fluid milk product in semblance or imitation of which it is made. If only one fat or oil is used it shall be a fat or oil other than milk fat. If more than one edible fat or oil is used in any such combination, one of them may be milk fat. Each particular product shall contain not less than the minimum proportion of milk solids-not-fat as is present in the fluid milk product in semblance of which the imitation fluid milk product is made. Above the minimum level for milk solids-not-fat, edible food solids other than milk solids-not-fat may be used.

Imitation fluid milk products may contain one or more of the following optional ingredients in amounts not in excess of the amount necessary to accomplish the intended purpose of its use: flavorings, sweeteners, stabilizers, emulsifiers, acidifiers, vitamins, minerals, edible food solids other than milk solids, and similar ingredients approved by the Department.

(e) The name of each imitation fluid milk product shall be "Imitation ..........", the blank to be filled by the name of the fluid milk product in semblance or imitation of which the imitation fluid milk product is made.

N.J. Admin. Code § 8:21-8.1