# Acidified milk — What a food must legally contain to use its name: FDA standards of identity, in one table

For Acidified milk, cfr section is 21 CFR 131.111; category (cfr part) is Milk and Cream; composition requirements is Acidified milk contains not less than 3.25 percent milkfat and not less than 8.25 percent milk solids not fat and has a titratable acidity of not less than 0.5 percent, expressed as lactic acid; what separates it from neighbours is Acidified milk is the food produced by souring one or more of the optional dairy ingredients specified in  paragraph (c) of this section with one or more of the acidifying ingredients specified in  paragraph (d) of this section, with or without the addition of characterizing microbial organisms, recorded from its source on 2026-08-11.

- **CFR section:** 21 CFR 131.111 _(our reading, not quoted from the source)_
- **Standardized food:** Acidified milk _(verified: appears in the quote below)_
- **Category (CFR part):** Milk and Cream _(verified: appears in the quote below)_
- **Composition requirements:** Acidified milk contains not less than 3.25 percent milkfat and not less than 8.25 percent milk solids not fat and has a titratable acidity of not less than 0.5 percent, expressed as lactic acid. _(verified: appears in the quote below)_
- **What separates it from neighbours:** Acidified milk is the food produced by souring one or more of the optional dairy ingredients specified in  paragraph (c) of this section with one or more of the acidifying ingredients specified in  paragraph (d) of this section, with or without the addition of characterizing microbial organisms. _(verified: appears in the quote below)_

## What the source says

> § 131.111 Acidified milk. ( a ) Description. Acidified milk is the food produced by souring one or more of the optional dairy ingredients specified in <https://www.ecfr.gov/current/title-21/section-131.111#p-131.111(c)> paragraph (c) of this section with one or more of the acidifying ingredients specified in <https://www.ecfr.gov/current/title-21/section-131.111#p-131.111(d)> paragraph (d) of this section, with or without the addition of characterizing microbial organisms. One or more of the other optional ingredients specified in <https://www.ecfr.gov/current/title-21/section-131.111#p-131.111(b)> paragraphs (b) and <https://www.ecfr.gov/current/title-21/section-131.111#p-131.111(e)> (e) of this section may also be added. When one or more of the ingredients specified in <https://www.ecfr.gov/current/title-21/section-131.111#p-131.111(e)(1)> paragraph (e)(1) of this section are used, they shall be included in the souring process. All ingredients used are safe and suitable. Acidified milk contains not less than 3.25 percent milkfat and not less than 8.25 percent milk solids not fat and has a titratable acidity of not less than 0.5 percent, expressed as lactic acid.

## Source

- https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-131

Last verified: 2026-08-11. Review by: 2027-08-11.
Part of [What a food must legally contain to use its name: FDA standards of identity, in one table](https://referencesource.org/food-standards-of-identity/).