(2) Milk solids content, not fat content – Calculated by subtracting the milk fat content from the total solids content, determined by the method “Total solids, method I – Last official measurement”, section 16.032. Milk is the bacterial secretion, practically free of colostrum, obtained by the complete milking of one or more healthy cows. Milk in its final packaging form for beverages must have been pasteurised or ultrapasteurised and contain at least 8 1/4 % fat-free milk solids and at least 3 1/4 % milk fat. Milk may have been adjusted by separating some of the fat from the milk or by adding cream, condensed milk, dry whole milk, skim milk, concentrated skimmed milk or fat-free milk powder. Milk can be homogenized. Codex has developed several standards for milk and dairy products. The Codex guidelines for dairy products are as follows: (e) Nomenclature. The name of the food is “milk”. The name of the food must be accompanied on the label by a statement that a characterising flavour is present in accordance with § 101.22 of this Chapter. Codex has also developed a number of texts on food labelling, methods of analysis and sampling, food import and export, and certification schemes that apply horizontally to all food products (including milk and milk products), such as: Subsection B – Specific standard milk and cream requirements. (c) Optional ingredients. The following safe and appropriate ingredients may be used: (1) Milk fat content – “Fat, Roese Gottlieb method – Official Final Measure”, section 16.059.
(d) Methods of analysis. The referenced methods are taken from “Official Methods of Analysis of the Association of Official Analytical Chemists”, 13. Edition (1980), which was taken up by reference. Copies are available at AOAC INTERNATIONAL, 481 North Frederick Ave., Suite 500, Gaithersburg, MD 20877, or the National Archives and Records Administration (NARA). For more information on the availability of this material at NARA, please call 202-741-6030 or www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html. (3) Vitamin D Content – “Vitamin D – Official Last Resort”, sections 43.195-43.208. (i) Fruit and fruit juices (including fruit and fruit juice concentrates). 1. The following terms accompany the name of the food when it appears on the main display panel(s) of the label in letters at least half of the letters used in that denomination: the Codex Alimentarius, or “Food Code”, is the global reference for governments, the food industry, commercial actors and consumers.
The main objectives of Codex are to protect the health of consumers, to ensure fair practices in food trade and to promote the coordination of all work on food standards carried out by international governmental and non-governmental organizations. Codex safety standards are reference standards under the World Trade Organization`s Sanitary and Phytosanitary Agreements (WTO/SPS) and also serve as a reference point for the WTO Agreement on Technical Barriers to Trade (WTO/TBT) for non-food safety issues. (b) Vitamin supplement (optional). 1. When added, vitamin A shall be present in such an amount that each litre of the food contains at least 2000 international units within the framework of good manufacturing practice. (ii) The word “ultrapasteurized” if the food has been ultrapasteurized. (f) declaration on the label. Each ingredient used in the food shall be indicated on the label in accordance with the applicable sections of Parts 101 and 130 of this Chapter. (2) Characterisation of flavouring substances (with or without colouring, nutritional sweetener, emulsifiers and stabilisers) as follows: (i) Where vitamins are added, the words `vitamin A` or `vitamin A` or `vitamin A` or `vitamin A` or `vitamin D` or `vitamins A and D` shall be added, as appropriate. The word “vitamin” can be abbreviated to “lives”.
The Codex Alimentarius Commission was established in 1963 by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) to develop food standards, guidelines and related texts such as codes of conduct under the Joint FAO/WHO Food Standards Programme. [42 FR 14360, 15 March 1977, amended to 47 FR 11822, 19 March 1982; 49 FR 10090, 19 March 1984; 54 FR 24892, 12 June 1989; 58 FR 2890, 6 January 1993].