Utah Administrative Code
Topic - Agriculture and Food
Title R70 - Regulatory Services
Rule R70-350 - Ice Cream and Frozen Dairy Food Standards
Section R70-350-3 - Standards
Universal Citation: UT Admin Code R 70-350-3
Current through Bulletin 2024-06, March 15, 2024
(1) The standards of identity for ice cream, ice milk, sherbet, water ice, and other products shall be in accordance with 21 CFR 135.
(2) Shake mix.
Shake mix shall:
(a)
have at least 2% but not more than 7% milkfat and at least 11% milk solids;
or
(b) be a product prepared from
the same ingredients and in the same manner as ice milk except that it shall be
sold or served in a semi-frozen state.
(3) Frozen yogurt, frozen low fat yogurt, and frozen nonfat yogurt.
(a) The parenthetical
phrase "heat-treated after culturing" shall follow the name of the food if the
dairy ingredients are pasteurized after culturing.
(b) Fruits may be added before or after the
frozen yogurt mix, frozen low fat yogurt mix, or frozen nonfat yogurt mix is
pasteurized and cultured.
(c)
Frozen yogurt, frozen low fat yogurt, or nonfat frozen yogurt products may
contain harmless edible stabilizers or emulsifiers not to exceed
0.6%.
(d) Frozen yogurt, frozen low
fat yogurt, or nonfat frozen yogurt products shall have:
(i) a titratable acidity of not less than
0.5% expressed as lactic acid;
(ii)
at most ten coliform bacteria per gram: and
(iii) at most ten colonies per gram each of
molds, yeasts, and other fungi.
(e) The freezing and air incorporation shall
not exceed 60% by volume of the product.
(f) Frozen yogurt shall contain not less than
3.25% milkfat.
(g) Frozen low fat
yogurt shall contain not less than 2% milkfat.
(h) Frozen nonfat yogurt shall contain less
than 0.5% milkfat.
(i) Frozen
yogurt with fruit added shall contain not less than 8% by weight of clean,
mature, sound fruit, or its equivalent in other forms.
(j) The milkfat content of frozen yogurt with
fruit added, may be reduced to not less than 2.8% milkfat.
(k) The milkfat content of frozen low fat
yogurt with fruit added, may be reduced to not more than 1.3%
milkfat.
(l) Frozen yogurt, frozen
low fat yogurt, and nonfat frozen yogurt shall contain not less than 8.25% milk
solids not fat.
(4) Frozen yogurt mix, frozen low fat yogurt mix, and frozen nonfat yogurt mix. Frozen yogurt mix, frozen low fat yogurt mix, and frozen nonfat yogurt mix shall comply with any the requirements for frozen yogurt, frozen low fat yogurt, and frozen nonfat yogurt.
Disclaimer: These regulations may not be the most recent version. Utah may have more current or accurate information. We make no warranties or guarantees about the accuracy, completeness, or adequacy of the information contained on this site or the information linked to on the state site. Please check official sources.
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