[Code of Federal Regulations]
[Title 21, Volume 8]
[Revised as of April 1, 2002]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR1210.3]

[Page 650-651]
 
                        TITLE 21--FOOD AND DRUGS
 
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN 
                          SERVICES (CONTINUED)
 
PART 1210--REGULATIONS UNDER THE FEDERAL IMPORT MILK ACT--Table of Contents
 
                      Subpart A--General Provisions
 
Sec. 1210.3  Definitions.

    (a) Secretary. Secretary means the Secretary of Health and Human 
Services.
    (b) Commissioner. Commissioner means the Commissioner of Food and 
Drugs.
    (c) Milk. For the purposes of the act and of the regulations in this 
part:

Milk is the whole, fresh, clean, lacteal secretion obtained by the 
complete milking of one or more healthy cows, properly fed and kept, 
excluding that obtained within 15 days before and 5 days after calving, 
or such longer period as may be necessary to render the milk practically 
colostrum free.
    (d) Condensed milk. Condensed milk, as the term is used in section 
3, paragraph 2, of the Federal Import Milk Act, includes evaporated milk 
in the manufacture of which sterilization of the milk and cream is a 
necessary and usual process; it includes sweetened condensed milk only 
if it is prepared by a process which insures sterilization of the milk 
and cream. Condensed milk, as the term is used in section 3, paragraph 
3, of the Federal Import Milk Act, means sweetened condensed milk.

[[Page 651]]

    (e) Sweetened condensed milk. Sweetened condensed milk conforms to 
the definition and standard of identity for such food as set out in 
Sec. 131.120 of this chapter.
    (f) Evaporated milk. Evaporated milk conforms to the definition and 
standard of identity for such food as set out in Sec. 131.130 of this 
chapter.
    (g) Cream. Cream is that portion of the milk, rich in milk fat, 
which rises to the surface of milk on standing or is separated from it 
by centrifugal force. (See Secs. 131.150 through 131.157 of this 
chapter).
    (h) Pasteurization. Pasteurization is the process of heating every 
particle of milk or cream to at least 143 [deg]F., and holding it at 
such temperature continuously for at least 30 minutes, or to at least 
161 [deg]F., and holding it at such temperature continuously for at 
least 15 seconds.
    (i) Shipper. A shipper is anyone, other than a common carrier, who 
ships, transports, or causes to be shipped or transported into the 
United States milk or cream owned by him.

[38 FR 32104, Nov. 20, 1973, as amended at 42 FR 14091, Mar. 15, 1977]