[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2008]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR131.3]

[Page 321-322]
 
                        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 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):

[[Page 322]]



------------------------------------------------------------------------
               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.