[Federal Register Volume 60, Number 43 (Monday, March 6, 1995)]
[Proposed Rules]
[Pages 12156-12159]
From the Federal Register Online via the Government Publishing Office [www.gpo.gov]
[FR Doc No: 95-5293]
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DEPARTMENT OF AGRICULTURE
7 CFR Part 58
[DA-93-03]
Grading and Inspection, General Specifications for Approved
Plants and Standards for Grades of Dairy Products; United States
Standards for Grades of Nonfat Dry Milk (Spray Process)
AGENCY: Agricultural Marketing Service, USDA.
ACTION: Proposed rule.
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SUMMARY: This document proposes to revise the United States Standards
for Grades of Nonfat Dry Milk (Spray Process). The proposed changes
would reduce existing bacterial standard plate count maximums and
incorporate a coliform requirement to reflect the ability of the U.S.
dairy industry to produce high-quality nonfat dry milk. The reduction
in the maximum standard plate count is made possible through improved
raw milk quality and enhanced processing and sanitation techniques. The
inclusion of a maximum coliform count adds to the assurance that post-
pasteurization contamination has not occurred. This proposal was
developed in cooperation with the American Dairy Products Institute and
other trade associations.
DATES: Comments should be filed by May 5, 1995.
ADDRESSES: Comments should be sent to: Director, Dairy Division,
Agricultural Marketing Service, U.S. Department of Agriculture, Room
2968-S, P.O. Box 96456, Washington, DC 20090-6456. They will be
available for public inspection at the Dairy Division in Room 2750-S
during regular business hours.
FOR FURTHER INFORMATION CONTACT: Roland S. Golden, Dairy Products
Marketing Specialist, Dairy Standardization Branch, USDA/AMS/Dairy
Division, Room 2750-S, P.O. Box 96456, Washington, DC 20090-6456, (202)
720-7473.
SUPPLEMENTARY INFORMATION: This proposed rule has been reviewed under
Executive Order 12778, Civil Justice Reform. This action is not
intended to have retroactive effect. This rule would not preempt any
State or local laws, regulations, or policies, unless they present an
irreconcilable conflict with this rule. There are no administrative
procedures which must be exhausted prior to any judicial challenge to
the provisions of this rule.
The proposed rule also has been reviewed in accordance with the
Regulatory Flexibility Act, 5 U.S.C. 601 et seq. The Administrator,
Agricultural Marketing Service, has determined that the proposed rule,
if promulgated, would not have a significant economic impact on a
substantial number of small entities because use of the standards is
voluntary and the revisions would not increase costs to those utilizing
the standards.
The Department is issuing this rule in conformance with Executive
Order 12866.
To provide quality grade standards that reflect the ability of the
U.S. dairy industry to produce high-quality nonfat dry milk, USDA is
proposing the following changes in the U.S. Standards for Grades of
Nonfat Dry Milk (Spray Process). [[Page 12157]]
1. Expand the U.S. Grade Standards To Include a Maximum Coliform Count
in USDA-Graded Product
Coliform bacteria, abundantly present in the environment, are
destroyed by pasteurization. Post-pasteurization contamination has
occurred when coliform bacteria are present in nonfat dry milk. The
addition of a coliform requirement into the U.S. grade standard
increases the assurance that USDA graded nonfat dry milk is produced
and packaged in a sanitary manner.
2. Reduce the Standard Plate Count Requirements
Enumeration of bacteria by the standard plate count method has been
a criterium used in the determination of U.S. grade for many years.
Improvements in the sanitary production of nonfat dry milk have
resulted in a gradual reduction in the number of bacteria present in
the product. The proposal would reduce the allowable bacteria from
50,000 to 40,000 per gram for U.S. Extra Grade and from 100,000 to
75,000 per gram for U.S. Standard Grade. These proposed changes
accurately reflect the ability of the U.S. dairy industry to produce
high-quality nonfat dry milk and enhance the image of U.S. products on
the world market.
3. Update the Terminology and Format of the Standards
The current U.S. Standards for Grades of Nonfat Dry Milk (Spray
Process) were last revised in 1984. Since that time, changes in
terminology and formatting of standards have taken place. The proposal
would update the standards to provide consistency among the various
U.S. grade standards.
USDA grade standards are voluntary standards that are developed
pursuant to the Agricultural Marketing Act of 1946 (7 U.S.C. 1621 et
seq.) to facilitate the marketing process. Manufacturers of dairy
products are free to choose whether or not to use these grade
standards. USDA grade standards for dairy products have been developed
to identify the degree of quality in the various products. Quality in
general refers to usefulness, desirability, and value of the product--
its marketability as a commodity. When nonfat dry milk is officially
graded, the USDA regulations and standards governing the grading of
manufactured or processed dairy products are used. These regulations
also require a charge for the grading service provided by USDA. The
Agency believes this proposal would accurately identify quality
characteristics in nonfat dry milk.
Corollary changes are also proposed for the General Specifications
for Dairy Plants Approved for USDA Inspection and Grading Service, to
conform the definition of nonfat dry milk set forth therein with the
proposed revision of the United States Standards for Grades of Nonfat
Dry Milk (Spray Process).
List of Subjects in 7 CFR Part 58
Dairy products, Food grades and standards, Food labeling, Reporting
and recordkeeping requirements.
For the reasons set forth in the preamble, it is proposed that 7
CFR Part 58 be amended as follows:
PART 58--[AMENDED]
1. The authority citation for 7 CFR part 58 continues to read as
follows:
Authority: Agricultural Marketing Act of 1946, Secs. 202-208, 60
Stat. 1087, as amended; 7 U.S.C. 1621-1627, unless otherwise noted.
2. In Sec. 58.205, paragraph (a) is revised to read as follows:
Sec. 58.205 Meaning of words.
* * * * *
(a) Nonfat dry milk. The product obtained by the removal of only
water from pasteurized skim milk. It contains not more than 5 percent
by weight of moisture and not more than 1\1/2\ percent by weight of
milkfat and it conforms to the applicable provisions of 21 CFR 131
``Milk and Cream'' as issued by the Food and Drug Administration.
Nonfat dry milk shall not contain nor be derived from dry buttermilk,
dry whey, or products other than skim milk, and shall not contain any
added preservative, neutralizing agent, or other chemical.
* * * * *
3. In Part 58, Subpart L is revised to read as follows:
Subpart L--United States Standards for Grades of Nonfat Dry Milk (Spray
Process)\1\
\1\ Compliance with these standards does not excuse failure to
comply with the provisions of the Federal Food, Drug, and Cosmetic
Act.
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Definitions
Sec.
58.2525 Nonfat dry milk.
U.S. Grades
58.2526 Nomenclature of U.S. grades.
58.2527 Basis for determination of U.S. grade.
58.2528 Specifications for U.S. grades.
58.2529 U.S. grade not assignable.
58.2532 Test methods.
Explanation of Terms
58.2537 Explanation of Terms.
Supplement to U.S. Standards for Grades of Nonfat Dry Milk (Spray
Process): U.S. Heat Treatment Classification
58.2538 Basis for obtaining heat treatment classification.
58.2539 Nomenclature of U.S. Heat Treatment Classification.
58.2540 Basis for determination of U.S. Heat Treatment
Classification.
58.2541 Test method; whey protein nitrogen.
Subpart L--United States Standards for Grades of Nonfat Dry Milk
(Spray Process)1
\1\ Compliance with these standards does not excuse failure to
comply with the provisions of the Federal Food, Drug, and Cosmetic
Act.
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Definitions
Sec. 58.2525 Nonfat dry milk.
(a) ``Nonfat dry milk'' is the product obtained by the removal of
only water from pasteurized skim milk. It contains not more than 5
percent by weight of moisture and not more than 1\1/2\ percent by
weight of milkfat and it conforms to the applicable provisions of 21
CFR part 131, ``Milk and Cream'' as issued by the Food and Drug
Administration. Nonfat dry milk covered by these standards shall not
contain nor be derived from dry buttermilk, dry whey, or products other
than skim milk, and shall not contain any added preservative,
neutralizing agent, or other chemical.
U.S. Grades
Sec. 58.2526 Nomenclature of U.S. grades.
The nomenclature of U.S. grades is as follows:
(a) U.S. Extra.
(b) U.S. Standard.
Sec. 58.2527 Basis for determination of U.S. grade.
(a) The U.S. grade of nonfat dry milk is determined on the basis of
flavor, physical appearance, bacterial estimate on the basis of
standard plate count, milkfat content, moisture content, scorched
particle content, solubility index, and titratable acidity.
(b) The final U.S. grade shall be established on the basis of the
lowest rating of any one of the quality factors.
Sec. 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. [[Page 12158]]
(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. Grade
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U.S. standard
Flavor characteristics U.S. extra grade grade
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Bitter.............................. -- S
Chalky.............................. S D
Cooked.............................. S D
Feed................................ S D
Flat................................ S D
Oxidized............................ -- S
Scorched............................ -- S
Storage............................. -- S
Utensil............................. -- S
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(--) = Not permitted S = Slight D = Definite.
Table II.--Classification of Physical Appearance With Corresponding U.S. Grade
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Physical appearance characteristics U.S. extra grade U.S. standard grade
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Dry Product:
Lumpy................................................. Slight................... Moderate.
Unnatural color....................................... -- Slight.
Visible dark particles................................ Practically free......... Reasonably free.
Reconstituted Product:
Grainy................................................ -- Reasonably free.
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(--) = Not permitted.
Table III.--Classification According to Laboratory Analysis With
Corresponding U.S. Grade
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U.S.
Laboratory tests U.S. extra standard
grade grade
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Bacterial estimate; Standard plate count;
per gram (max)............................. 40,000 75,000
Milkfat content; percent (max).............. 1.25 1.50
Moisture content; percent (max)............. 4.0 5.0
Scorched particle content; mg (max)......... 15.0 22.5
Solubility index; ml (max).................. 1.2 2.0
U.S. High-heat (max).................... 2.0 2.5
Titratable acidity (lactic acid); percent
(max)...................................... 0.15 0.17
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Sec. 58.2529 U.S. grade not assignable.
Nonfat dry milk shall not be assigned a U.S. grade for one or more
of the following reasons:
(a) The nonfat dry milk fails to meet or exceed the requirements
for U.S. Standard Grade.
(b) The nonfat dry milk has a direct microscopic clump (DMC) count
exceeding 100 million per gram.
(c) The nonfat dry milk has a coliform count exceeding 10 per gram.
(d) The nonfat dry milk is produced in a plant that is rated
ineligible for USDA grading service or is not USDA-
approved. [[Page 12159]]
Sec. 58.2532 Test methods.
All required tests shall be performed in accordance with DA
Instruction No. 918-RL, ``Instruction for Resident Grading Quality
Control Service Programs and Laboratory Analysis,'' Dairy Grading
Branch, Dairy Division, Agricultural Marketing Service, U.S. Department
of Agriculture, Washington, DC 20090-6456; the latest revision of
``Official Methods of Analysis of the Association of Official
Analytical Chemists''; or the latest edition of ``Standard Methods for
the Examination of Dairy Products'', available from the American Public
Health Association, 1015 Fifteenth Street NW., Washington, DC 20005.
Explanation of Terms
Sec. 58.2537 Explanation of terms.
(a) With respect to flavor:
(1) Slight. Detected only upon critical examination.
(2) Definite. Not intense but detectable.
(3) Bitter. Distasteful, similar to the taste of quinine.
(4) Chalky. A tactual type of flavor lacking in characteristic milk
flavor.
(5) Cooked. Similar to a custard flavor and imparts a smooth
aftertaste.
(6) Feed. Feed flavors (such as alfalfa, sweetclover, silage, or
similar feed) in milk carried through into the nonfat dry milk.
(7) Flat. Insipid, practically devoid of any characteristic
reconstituted nonfat dry milk flavor.
(8) Oxidized. A flavor resembling cardboard and sometimes referred
to as ``cappy'' or ``tallowy''.
(9) Scorched. A more intensified flavor than ``cooked'' and imparts
a burnt aftertaste.
(10) Storage. Lacking in freshness and imparting a ``stale''
aftertaste.
(11) Utensil. A flavor that is suggestive of improper or inadequate
washing and sanitation of milking machines, utensils, or manufacturing
equipment.
(b) With respect to physical appearance:
(1) Practically free. Present only upon very critical examination.
(2) Reasonably free. Present only upon critical examination.
(3) Slight pressure. Only sufficient pressure to disintegrate the
lumps readily.
(4) Moderate pressure. Only sufficient pressure to disintegrate the
lumps easily.
(5) Grainy. Minute particles of undissolved powder appearing in a
thin film on the surface of a glass or tumbler.
(6) Lumpy. Loss of powdery consistency but not caked into hard
chunks.
(7) Natural color. A color that is white to light cream.
(8) Unnatural color. A color that is more intense than light cream
and is brownish, dull, or grey-like.
(9) Visible dark particles. The presence of scorched or discolored
specks.
Supplement to U.S. Standards for Grades of Nonfat Dry Milk (Spray
Process): U.S. Heat Treatment Classification
Sec. 58.2538 Basis for obtaining heat treatment classification.
Heat treatment classification is not a U.S. grade requirement
except in cases when the higher solubility index specified for U.S.
High-heat product is permitted. In all other instances, product
submitted for USDA grading may be analyzed for heat treatment
classification upon request and the results shown on the grading
certificate. Heat treatment classification will be made available only
upon a product graded by USDA.
Sec. 58.2339 Nomenclature of U.S. Heat Treatment Classification.
The nomenclature of U.S. Heat Treatment Classification is as
follows:
(a) U.S. High-heat.
(b) U.S. Medium-heat.
(c) U.S. Low-heat.
Sec. 58.2540 Basis for determination of U.S. Heat Treatment
Classification.
The whey protein nitrogen test shall be used in determining the
heat treatment classification as follows:
(a) U.S. High-heat. The finished product shall not exceed 1.50 mg.
undenatured whey protein nitrogen per gram of nonfat dry milk.
(b) U.S. Medium-heat. The finished product shall exceed 1.50 mg.
undenatured whey protein nitrogen per gram of nonfat dry milk and shall
be less than 6.00 mg. undenatured whey protein nitrogen per gram of
nonfat dry milk.
(c) U.S. Low-heat. The finished product shall be not less than 6.00
mg. undenatured whey protein nitrogen per gram of nonfat dry milk.
Sec. 58.2541 Test method; whey protein nitrogen.
The whey protein nitrogen test shall be performed in accordance
with DA Instruction 918-RL, ``Instruction for Resident Grading Quality
Control Service Programs and Laboratory Analysis,'' Dairy Grading
Branch, Dairy Division, Agricultural Marketing Service, U. S.
Department of Agriculture, Washington, DC 20090-6456, or the latest
edition of ``Standard Methods for the Examination of Dairy Products'',
available from the American Public Health Association, 1015 Fifteenth
Street, NW., Washington, DC 20005.
Dated: February 24, 1995.
Kenneth C. Clayton,
Acting Administrator.
[FR Doc. 95-5293 Filed 3-3-95; 8:45 am]
BILLING CODE 3410-02-P
