HAR §11-15-26. Standard of identity for yogurt

Yogurt shall comply with the requirements of 21 CFR section 131.200. [Eff. AUG 14 1989] (Auth: HRS §§321-11, 328-8) (Imp: HRS §§321-11, 328-8) §11-15-27 Standard of identity for lowfat yogurt. Lowfat yogurt shall comply with the requirements of 21 CFR section 131.203. [Eff. AUG 1 4 1989 ] (Auth: HRS §§321-11, 328-8) (Imp: HRS §§321- 11, 328-8) §11-15-28 Standard of identity for nonfat yogurt. Nonfat yogurt shall comply with the requirements of 21 CFR section 131.206. [Eff. AUG 14 1989] (Auth: HRS §§321-11, 328-8) (Imp: HRS §§321- 11, 328-8) §11-15-29 Standard of identity for acidified milk. Acidified milk shall comply with the requirements of 21 CFR section 131.111. [Eff. AUG 14 1989] (Auth: HRS §§321-11, 328-8) (Imp: HRS §§321- 11, 328-8) §11-15-30 Standard of identity for acidified lowfat milk. Acidified lowfat milk shall comply with the requirements of 21 CFR section 131.136. [Eff. AUG 14 1989] (Auth: HRS §§321-11, 328-8) (Imp: HRS §§321- 11, 328-8) §11-15-31 Standard of identity for acidified skim milk. Acidified skim milk shall comply with the requirements of 21 CFR section 131.144. [Eff. AUG 14 1989] (Auth: HRS §§321-11, 328-8) (Imp: HRS §§321- 11, 328-8) §11-15-32 Standard of identity for imitation milk and milk products. (a) An imitation milk or milk product is a milk or milk product in which there are combined one or more edible fats or oils, and conforms in all other respects to the definition and standard of identity for the product in semblance of which it is made; but is nutritionally inferior, as defined in 21 CFR section 101.3(e), to the milk or milk product in semblance of which it is made. If only one fat or oil is used it shall be a fat or oil other than milkfat. If more than one edible fat or oil is used in any such combination, one of them may be milkfat. Skimmed milk may be used. Each particular product shall contain not less than the minimum proportion of fat or oil as the minimum milkfat requirement for the milk or milk product in semblance of which it is made. Imitation milk and milk products shall be pasteurized or ultra-pasteurized. (b) The name of the food is "Imitation Milk" or "Imitation_______," the blank to be filled in with the name of the milk product in semblance of which the imitation milk product is made. The common names of each of the ingredients used in imitation milk and milk products shall be declared on the label as specified by the applicable sections of 21 CFR Part 101, except that the addition of nonfat dry milk as an ingredient shall not be called "skim milk," "skimmed milk," "nonfat milk," "reconstituted skim milk," or "concentrated skim milk." However, when Grade "A" skim milk, Grade "A" nonfat dry milk, or ungraded nonfat dry milk is used as an ingredient, the words "Grade "A" skim milk," "Grade "A" nonfat dry milk," or "Ungraded nonfat dry milk," as the case may be, shall be indicated in the ingredient statement in letters of uniform size and importance relative to each of the ingredients and in no ease may the word "Grade "A" " be printed so as to be misleading. Imitation milk and milk products shall be ungraded. [Eff. AUG 14 1989] (Auth: HRS §§321-11, 328-8) (Imp: HRS §§321-11, 328-8) §11-15-33 Standard of identity for substitute milk and milk products. (a) A substitute milk or milk product is a milk or milk product in which there are combined one or more edible fats or oils, and which conforms in all other respects to the definition and standard of identity for the product in semblance which it is made; and is not nutritionally inferior, as defined in 21 CFR section 101.3(e), to the milk and milk product in semblance of which it is made. If only one fat is used it shall be a fat or oil other than milkfat. If more than one edible fat or oil is used in any such combination, one of them may be milkfat. Skimmed milk may be used. Each particular product shall contain not less than the minimum proportion of fat or oil as the minimum milkfat requirement for the milk or milk product in semblance of which it is made. Substitute milk and milk products shall be pasteurized or ultra-pasteurized. (b) The name of the food is "Substitute ," the blank to be filled in with the specific milk or milk product. The common names of each of the ingredients used in substitute milk and milk products shall be declared on the label as specified by the applicable sections of 21 CFR Part 101, except that the addition of nonfat dry milk as an ingredient shall not be called "skim milk," "skimmed milk," "nonfat milk," "reconstituted skim milk," or "concentrated skim milk." However, when Grade "A" nonfat dry milk, Grade "A" skim milk, or ungraded nonfat dry milk is used as an ingredient, the words "Grade "A" nonfat dry milk," "Grade "A" skim milk," or "Ungraded nonfat dry milk," as the ease may be, shall indicated in the ingredient statement in letters of uniform size and importance relative to each of the ingredients and in no case may the word "Grade "A" "be printed so as to be misleading. Substitute milk and milk products shall be ungraded. [Eff. AUG 14 1989] (Auth: HRS §§321-11, 328-8) (Imp: HRS §§321-11, 328-8) §11-15-34 Standard of identity for Grade "A" dry milk and whey products. Grade "A" dry milk and whey products are product which were produced for use in Grade "A" pasteurized or aseptically processed milk products and which were manufactured under the provisions of the Grade "A" Condensed and Dry Milk Products and Condensed and Dry Whey-1978 Recommended Sanitation Ordinance for Condensed and Dry Milk Products and Condensed and Dry Whey Used in Grade "A" Pasteurized Milk Products, United States Department of Health, Education and Welfare, United States Public Health Service, Food and Drug Administration. [Eff. AUG 14 1989] (Auth: HRS §§321-11, 328-8) (Imp: HRS §§321-11, 328-8) §11-15-35 Standard of identity for reduced- sodium milk or reduced-sodium lowfat milk or reduced- sodium skim milk. Reduced-sodium milk or reduced- sodium low fat milk or reduced-sodium skim milk is the product resulting from the treatment of milk, lowfat milk or skim milk as defined in this chapter by a process of passing the milk, lowfat milk or skim milk through an ion exchange resin process or any other process which has been recognized by the United States Food and Drug Administration that effectively reduces the sodium content of the product to less than ten milligrams in one hundred milliliters. [Eff. AUG 14 1989] (Auth: HRS §§321-11, 328-8) (Imp: HRS §§321- 11, 328-8) §11-15-36 Standard of identity for lactose- reduced milk or lactose-reduced lowfat milk or lactose-reduced skim milk. Lactose-reduced milk or lactose-reduced lowfat milk or lactose-reduced skim milk is the product resulting from the treatment of milk, lowfat milk or skim milk as deemed in this chapter by the addition of safe and suitable enzymes to convert sufficient amounts of the lactose to glucose and galactose so that the remaining lactose is less than thirty per cent of the lactose in milk, lowfat milk or skim milk. [Eff. AUG 14 1989] (Auth: HRS §§321-11, 328-8) (Imp: HRS §§321-11, 328-8) §11-15-37 Adulterated or misbranded milk or milk products. (a) No person shall, within the State of Hawaii, produce, provide, sell, offer, or expose for sale, or have in possession with intent to sell, any milk or milk product which is adulterated or misbranded. No person shah sell, offer, or have in his possession with intent to sell, any ungraded milk or milk products, except the ungraded milk or milk products specified in this chapter. (b) Any adulterated or misbranded milk or milk product may be impounded, detained, embargoed, or seized by the director and disposed of in accordance with applicable laws or regulations. Any adulterated milk or milk product deemed by the director to constitute a health hazard shah be removed from sale by the manufacturer or distributor. [Eff. AUG 14 1989] (Auth: HRS §§321-11, 328-8) (Imp: HRS §§321- 11, 328-8, 328-25, 328-26, 328-27)