Code of Federal Regulations (Last Updated: July 5, 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.
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(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 Flavor Flavor characteristics U.S. extra grade Chalky Slight. Cooked Slight. Feed Slight. Flat Slight. Table II of § 58.2753—Classification of Physical Appearance Physical appearance characteristics U.S. extra grade Color White to light - cream.
Free flowing Reasonably. Lumpy Very slight - pressure.
Table III of § 58.2753—Classification According to Laboratory Analysis Laboratory tests U.S. extra grade Bacterial estimate; Standard plate count; per gram (max) 30,000 Coliform count; per gram (max) 10 Milkfat content; percent (max) 1.25 Moisture content; percent (max) 4.5 Scorched particle content; mg (max) 15.0 Solubility index; ml (max) 1.0 Titratable acidity (lactic acid); percent (max) 0.15 Dispersibility; percent (min) 85.0