Current through Register Vol. 54, No. 38, September 21, 2024
(a) Milk in final package form for beverage use may contain not less than 3.25% milkfat but not more than 6% milkfat and not less than 8.25% milk solids not fat. Milk may be adjusted by separating part of the milkfat, or by adding cream, concentrated milk, dry whole milk, skim milk, concentrated skim milk or nonfat dry milk and may be homogenized.(b) Vitamin additions are optional.(1) If added, vitamin A shall be present in such quantity that each quart of the food contains not less than 2,000 International Units, within limits of good manufacturing practice.(2) If added, vitamin D shall be present in such quantity that each quart of the food contains 400 International Units, within limits of good manufacturing practice.(c) The following safe and suitable ingredients may be used:(1) Carriers for vitamin A and D.(2) Characterizing flavoring ingredients, with or without coloring, nutritive sweetener, emulsifiers and stabilizers, as follows: (i) Fruit and fruit juice, including concentrated fruit and fruit juices.(ii) Natural and artificial food flavorings.The provisions of this §57.1a adopted September 5, 1986, effective 9/6/1986, 16 Pa.B. 3285. This section cited in 7 Pa. Code § 57.4 (relating to lowfat milk); and 7 Pa. Code § 57.7 (relating to skim milk or nonfat milk).