Title 21

PART 131 SUBPART B

Subpart B - Requirements for Specific Standardized Milk and Cream

• 21 U.S.C. 321, 341, 343, 348, 371, 379e.
• 42 FR 14360, Mar. 15, 1977, unless otherwise noted.

21:2.0.1.1.24.2.1.1	SECTION 131.110	131.110 Milk.
21:2.0.1.1.24.2.1.2	SECTION 131.111	131.111 Acidified milk.
21:2.0.1.1.24.2.1.3	SECTION 131.112	131.112 Cultured milk.
21:2.0.1.1.24.2.1.4	SECTION 131.115	131.115 Concentrated milk.
21:2.0.1.1.24.2.1.5	SECTION 131.120	131.120 Sweetened condensed milk.
21:2.0.1.1.24.2.1.6	SECTION 131.125	131.125 Nonfat dry milk.
21:2.0.1.1.24.2.1.7	SECTION 131.127	131.127 Nonfat dry milk fortified with vitamins A and D.
21:2.0.1.1.24.2.1.8	SECTION 131.130	131.130 Evaporated milk.
21:2.0.1.1.24.2.1.9	SECTION 131.147	131.147 Dry whole milk.
21:2.0.1.1.24.2.1.10	SECTION 131.149	131.149 Dry cream.
21:2.0.1.1.24.2.1.11	SECTION 131.150	131.150 Heavy cream.
21:2.0.1.1.24.2.1.12	SECTION 131.155	131.155 Light cream.
21:2.0.1.1.24.2.1.13	SECTION 131.157	131.157 Light whipping cream.
21:2.0.1.1.24.2.1.14	SECTION 131.160	131.160 Sour cream.
21:2.0.1.1.24.2.1.15	SECTION 131.162	131.162 Acidified sour cream.
21:2.0.1.1.24.2.1.16	SECTION 131.170	131.170 Eggnog.
21:2.0.1.1.24.2.1.17	SECTION 131.180	131.180 Half-and-half.
21:2.0.1.1.24.2.1.18	SECTION 131.200	131.200 Yogurt.
21:2.0.1.1.24.2.1.19	SECTION 131.203	131.203 Lowfat yogurt.
21:2.0.1.1.24.2.1.20	SECTION 131.206	131.206 Nonfat yogurt.

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