§ 58.2528 - Specifications for U.S. grades.

(a) U.S. Extra Grade. U.S. Extra Grade nonfat dry milk shall conform to the following requirements (See Tables I, II, and III of this section):

(1) Flavor. Reconstituted nonfat dry milk shall possess a sweet, pleasing, and desirable flavor, but may possess the following flavors to a slight degree: Chalky, cooked, feed, or flat. See Table I of this section.

(2) Physical appearance. Nonfat dry milk shall possess a uniform white to light cream natural color. It shall be free from lumps, except those that readily break up with slight pressure, and be practically free from visible dark particles.

The reconstituted product shall be free from graininess. See Table II of this section.

(3) Bacterial estimate. Not more than 40,000 per gram standard plate count. See Table III of this section.

(4) Milkfat content. Not more than 1.25 percent. See Table III of this section.

(5) Moisture content. Not more than 4.0 percent. See Table III of this section.

(6) Scorched particle content. Not more than 15.0 mg. See Table III of this section.

(7) Solubility index. Not more than 1.2 ml., except that product classified as U.S. High-heat may have not more than 2.0 ml. See Table III of this section.

(8) Titratable acidity. Not more than 0.15 percent (lactic acid). See Table III of this section.

(b) U.S. Standard Grade. U.S. Standard Grade nonfat dry milk shall conform to the following requirements (See Tables I, II, and III of this section):

(1) Flavor. Reconstituted nonfat dry milk shall possess a fairly pleasing flavor, but may possess the following flavors to a slight degree: Bitter, oxidized, scorched, storage, or utensil; the following to a definite degree: Chalky, cooked, feed, or flat. See Table I of this section.

(2) Physical appearance. Nonfat dry milk may possess a slight unnatural color. It shall be free from lumps, except those that break readily under moderate pressure, and be reasonably free from visible dark particles. The reconstituted product shall be reasonably free from graininess. See Table II of this section.

(3) Bacterial estimate. Not more than 75,000 per gram standard plate count. See Table III of this section.

(4) Milkfat content. Not more than 1.50 percent. See Table III of this section.

(5) Moisture content. Not more than 5.0 percent. See Table III of this section.

(6) Scorched particle content. Not more than 22.5 mg. See Table III of this section.

(7) Solubility index. Not more than 2.0 ml., except that product classified as U.S. High-heat may have not more than 2.5 ml. See Table III of this section.

(8) Titratable acidity. Not more than 0.17 percent (lactic acid). See Table III of this section.

Table I—Classification of Flavor With Corresponding U.S. GradeFlavor characteristicsU.S. extra gradeU.S. standard gradeBitter — SChalky S DCooked S DFeed S DFlat S DOxidized — SScorched — SStorage — SUtensil — S- = Not permitted S = Slight D = Definite. Table II—Classification of Physical Appearance With Corresponding U.S. GradePhysical appearance characteristicsU.S. extra gradeU.S. standard gradeDry Product:Lumpy Slight Moderate.Unnatural color — Slight.Visible dark particles Practically free Reasonably free.Reconstituted Product:Grainy — Reasonably free.- = Not permitted. TABLE III—Classification According to Laboratory Analysis With Corresponding U.S. GradeLaboratory testsU.S. extra gradeU.S. standard gradeBacterial estimate; Standard plate count; per gram (max) 40,000 75,000Milkfat content; percent (max) 1.25 1.50Moisture content; percent (max) 4.0 5.0Scorched particle content; mg (max) 15.0 22.5Solubility index; ml (max) 1.2 2.0U.S. High-heat (max) 2.0 2.5Titratable acidity (lactic acid); percent (max) 0.15 0.17