Food and Drug Administration, HHS § 135.130

§ 135.115 Goat’s milk ice cream. § 135.130 Mellorine. (a) Description. Goat’s milk ice cream (a) Description. (1) Mellorine is a food is the food prepared in the same man- produced by freezing, while stirring, a ner prescribed in § 135.110 for ice cream, pasteurized mix consisting of safe and and complies with all the provisions of suitable ingredients including, but not § 135.110, except that the only optional limited to, milk-derived nonfat solids dairy ingredients that may be used are and animal or vegetable fat, or both, those in paragraph (b) of this section; only part of which may be milkfat. caseinates and hydrolyzed milk pro- Mellorine is sweetened with nutritive teins may not be used; and paragraphs carbohydrate sweetener and is charac- (f)(1) and (g) of § 135.110 shall not apply. terized by the addition of flavoring in- (b) Optional dairy ingredients. The op- gredients. tional dairy ingredients referred to in (2) Mellorine contains not less than paragraph (a) of this section are goat’s 1.6 pounds of total solids to the gallon, skim milk, goat’s milk, and goat’s and weighs not less than 4.5 pounds to cream. These optional dairy ingredi- the gallon. Mellorine contains not less ents may be used in liquid, con- than 6 percent fat and 2.7 percent pro- centrated, and/or dry form. tein having a protein efficiency ratio (c) Nomenclature. (1) The name of the (PER) not less than that of whole milk food is ‘‘goat’s milk ice cream’’ or, al- protein (108 percent of casein) by ternatively, ‘‘ice cream made with weight of the food, exclusive of the goat’s milk’’, except that when the egg weight of any bulky flavoring ingredi- yolk solids content of the food is in ex- ents used. In no case shall the fat con- tent of the finished food be less than 4.8 cess of that specified for ice cream in percent or the protein content be less paragraph (a) of § 135.110, the name of than 2.2 percent. The protein to meet the food is ‘‘goat’s milk frozen cus- the minimum protein requirements tard’’ or, alternatively, ‘‘frozen custard shall be provided by milk solids, not made with goat’s milk’’, or ‘‘goat’s fat and/or other milk-derived ingredi- milk french ice cream’’, or, alter- ents. natively, ‘‘french ice cream made with (3) When calculating the minimum goat’s milk’’, or ‘‘goat’s milk french amount of milkfat and protein required custard ice cream’’, or, alternatively, in the finished food, the solids of choc- ‘‘french custard ice cream made with olate or cocoa used shall be considered goat’s milk’’. a bulky flavoring ingredient. In order (2) Until September 14, 1998, when to make allowance for additional safe and suitable sweeteners other than sweetening ingredients needed when nutritive carbohydrate sweeteners are certain bulky ingredients are used, the used in the food, their presence shall be weight of chocolate or cocoa solids declared by their common or usual used may be multiplied by 2.5; the name on the principal display panel of weight of fruit or nuts used may be the label as part of the statement of multiplied by 1.4; and the weight of identity in letters that shall be no less partially or wholly dried fruits or fruit than one-half the size of the type used juices may be multiplied by appro- in the term ‘‘goat’s milk ice cream’’ priate factors to obtain the original but in any case no smaller than one- weights before drying and this weight sixteenth of an inch. If the food pur- may be multiplied by 1.4. ports to be or is represented for special (b) Fortification. Vitamin A is present dietary use, it shall bear labeling in ac- in a quantity which will ensure that 40 cordance with the requirements of part international units (IU) are available 105 of this chapter. for each gram of fat in mellorine, with- (d) Label declaration. Each of the in- in limits of good manufacturing prac- gredients used in the food shall be de- tice. clared on the label as required by the (c) Methods of analysis. Fat and pro- applicable sections of parts 101 and 130 tein content, and the PER shall be de- of this chapter. termined by following the methods [47 FR 41526, Sept. 21, 1982, as amended at 58 contained in ‘‘Official Methods of Anal- FR 2896, Jan. 6, 1993; 59 FR 47080, Sept. 14, ysis of the Association of Official Ana- 1994] lytical Chemists,’’ 13th Ed. (1980),

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