[Code of Federal Regulations] [Title 21, Volume 2] [Revised as of April 1, 2004] From the U.S. Government Printing Office via GPO Access [CITE: 21CFR131.3] [Page 295-296] TITLE 21--FOOD AND DRUGS CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) PART 131_MILK AND CREAM--Table of Contents Subpart A_General Provisions Sec. 131.3 Definitions. (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 [[Page 296]] 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 [deg]F \1\........................... 30 minutes 161 [deg]F \1\........................... 15 seconds 191 [deg]F............................... 1 second 204 [deg]F............................... 0.05 second 212 [deg]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 [deg]F. (c) Ultra-pasteurized when used to describe a dairy product means that such product shall have been thermally processed at or above 280 [deg]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.