21 C.F.R. § 131.3

Definitions

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(a) Cream means the liquid milk product high in fat separated from milk, which may have been adjusted by adding thereto: Milk, concentrated milk, dry whole milk, skim milk, concentrated skim milk, or nonfat dry milk. Cream contains not less than 18 percent milkfat.

(b) Pasteurized when used to describe a dairy product means that every particle of such product shall have been heated in properly operated equipment to one of the temperatures specified in the table of this paragraph and held continuously at or above that temperature for the specified time (or other time/temperature relationship which has been demonstrated to be equivalent thereto in microbial destruction):

Temperature	Time
145 °F ¹	30 minutes
161 °F ¹	15 seconds
191 °F	1 second
204 °F	0.05 second
212 °F	0.01 second
¹ If the dairy ingredient has a fat content of 10 percent or more, or if it contains added sweeteners, the specified temperature shall be increased by 5 °F.

(c) Ultra-pasteurized when used to describe a dairy product means that such product shall have been thermally processed at or above 280 °F for at least 2 seconds, either before or after packaging, so as to produce a product which has an extended shelf life under refrigerated conditions.

Notes of Decisions

Cited in 1 case, 2013–2013 · leading case: Simpson v. Kroger Corp., 219 Cal. App. 4th 1352 (Cal. Ct. App. 2013).

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Simpson v. Kroger Corp., 219 Cal. App. 4th 1352 (Cal. Ct. App. 2013). “” ( 21 C.F.R. § 131.3 (a) (2013).) Specific definitions and standards of identity have been adopted for other milk and cream products, such as sour cream, half-and-half, and yogurt.”

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