Cultured milk
For Cultured milk, cfr section is 21 CFR 131.112; category (cfr part) is Milk and Cream; composition requirements is Cultured 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 Cultured milk is the food produced by culturing one or more of the optional dairy ingredients specified in paragraph (c) of this section with characterizing microbial organisms, recorded from its source on 2026-08-11.
- CFR section
- 21 CFR 131.112 our reading
- Standardized food
- Cultured milk verified
- Category (CFR part)
- Milk and Cream verified
- Composition requirements
- Cultured 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
- What separates it from neighbours
- Cultured milk is the food produced by culturing one or more of the optional dairy ingredients specified in paragraph (c) of this section with characterizing microbial organisms. verified
Values marked our reading are our classification of what the source says — the source does not print them in those words. The quote below is the evidence for each one; judge it yourself.
What the source says
§ 131.112 Cultured milk. ( a ) Description. Cultured milk is the food produced by culturing one or more of the optional dairy ingredients specified in <https://www.ecfr.gov/current/title-21/section-131.112#p-131.112(c)> paragraph (c) of this section with characterizing microbial organisms. One or more of the other optional ingredients specified in <https://www.ecfr.gov/current/title-21/section-131.112#p-131.112(b)> paragraphs (b) and <https://www.ecfr.gov/current/title-21/section-131.112#p-131.112(d)> (d) of this section may also be added. When one or more of the ingredients specified in <https://www.ecfr.gov/current/title-21/section-131.112#p-131.112(d)(1)> paragraph (d)(1) of this section are used, they shall be included in the culturing process. All ingredients used are safe and suitable. Cultured 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.
— ecfr.gov, retrieved 2026-08-11
Source
- ecfr.govhttps://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-131