eLaws | eCases | United States Code | Federal Courts |
 Code of Federal Regulations (Last Updated: May 6, 2024)
 Title 7 - Agriculture
 Subtitle B - Regulations of the Department of Agriculture
 Chapter I - Agricultural Marketing Service (Standards, Inspections, Marketing Practices), Department of Agriculture
 SubChapter C - Regulations and Standards Under the Agricultural Marketing Act of 1946 and the Egg Products Inspection Act
 Part 58 - Grading and Inspection, General Specifications for Approved Plants and Standards for Grades of Dairy Products 1
 Subpart U - United States Standards for Instant Nonfat Dry Milk
 U.S. Grade

  § 58.2753 - Specifications for the U.S. grade.  

Latest version.

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

    (1) Flavor. Reconstituted instant 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. Instant nonfat dry milk shall possess a uniform white to light cream natural color. It shall be reasonably free-flowing and free from lumps except those that readily break up with very slight pressure. See Table II of this section.

    (3) Bacterial estimate. Not more than 30,000 per gram standard plate count. See Table III of this section.

    (4) Coliform count. Not more than 10 per gram. See Table III of this section.

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

    (6) Moisture content. Not more than 4.5 percent. See Table III of this section.

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

    (8) Solubility index. Not more than 1.0 ml. See Table III of this section.

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

    (10) Dispersibility. Not less than 85.0 percent. See Table III of this section.

    (b) [Reserved]

    Table I of § 58.2753—Classification of FlavorFlavor characteristicsU.S. extra gradeChalky Slight.Cooked Slight.Feed Slight.Flat Slight. Table II of § 58.2753—Classification of Physical AppearancePhysical appearance characteristicsU.S. extra gradeColor White to light
  • cream.
    • Free flowing Reasonably.LumpyVery slight
  • pressure.
    •  Table III of § 58.2753—Classification According to Laboratory AnalysisLaboratory testsU.S. extra gradeBacterial estimate; Standard plate count; per gram (max) 30,000Coliform count; per gram (max) 10Milkfat content; percent (max) 1.25Moisture content; percent (max) 4.5Scorched particle content; mg (max) 15.0Solubility index; ml (max) 1.0Titratable acidity (lactic acid); percent (max) 0.15Dispersibility; percent (min) 85.0