Yogurt Standards International vs. Domestic IDFAs Cultured Dairy Product Conference May 1819, 2004

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Yogurt StandardsInternational vs. Domestic
IDFAs Cultured Dairy Product ConferenceMay
18-19, 2004
Cary Frye Vice President Regulatory Affairs
International Dairy Foods Association
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Yogurt StandardsInternational vs. Domestic

• US Federal Standards of Identity
• Codex Standard for Fermented Milks
• Proposed Changes to US Standards

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US Federal Standards of Identity
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US Federal Standards of Identity

• Yogurt, Lowfat Yogurt and Nonfat Yogurt
• 21 CFR parts 131.200, 131.203, 131.206
• Description Culturing one or more optional dairy
  ingredients with characterizing bacterial
  cultures that contains lactic acid-producing
  bacteria Lactobacillus bulgaricus and
  Streptococcus thermophilus
• Composition not less than 3.25 milkfat and not
  less than 8.25 MSNF before the addition of bulky
  flavors
• Titratable acidity not less than 0.9
• Flavoring may be added after pasteurization
• To extend the shelf life, yogurt may be heat
  treated after culturing

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US Federal Standards of Identity

• Yogurt ingredients
• Optional Cream, milk, partially skimmed milk or
  skim milk used alone or in combination
• Other Optional Concentrated skim milk, nonfat
  dry milk, buttermilk, whey, lactose,
  lactalbuminins, lactoglobulins, or whey modified
  by partial removal of lactose and or minerals to
  increase the milk solids of the food above 8.25
• Stayed provisions allow concentrated forms of
  milk and all types of dairy ingredients as "other
  optional"
• Nutritive carbohydrate sweeteners, flavoring,
  color additives, and stabilizers

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US Federal Standards of Identity

• Nomenclature
• The name of the food is yogurt
• Accompanied by name of characterizing flavor
• sweetened if nutritive carbohydrate sweetener
  is added
• (heat treated after culturing) shall follow the
  name of the food if the dairy ingredients have
  been heat-treated after culturing
• Lowfat Yogurt not less than 0.5 nor more than
  2 milkfat
• ___ milk fat on PDP (rounded to the nearest
  half)
• Nonfat Yogurt less than 0.5 milkfat

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Codex Alimentarius Standards
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Codex Standard for Fermented Milks243-2003

• Fermented Milks, including Heat-treated Fermented
  Milks
• Yogurt Streptococcus thermophilus and
  Lactobacillus delbrueckii subsp. bulgaricus
• Alternative Culture Yogurt (Lactobacillus
  species)
• Acidophilus Milk Lactobacillus acidophilus
• Kefir From Kefir grains, both lactose
  fermenting yeasts and non-lactose fermenting
  yeast Lactobacillus kerifi
• Kumys Lactobacillus delbrueckii subsp.
  Kluyveromyces marxianus
• Other microorganisms may be added

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Codex Standard for Fermented Milks243-2003

• Raw materials
• Milk and/or products obtained from milk
• Water
• Starter cultures
• Salt
• Gelatine and starch (only in flavored, heat
  treated and plain (if permitted by regulations in
  country of sale)

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Codex Standard for Fermented Milks243-2003

• Non-dairy ingredients
• Plain stabilizers and thickeners (if permitted
  by regulations in country of sale)
• Flavored stabilizers, thickeners, colors,
  sweeteners, emulsifiers, flavor enhancers, acids,
  acidity regulators, and packaging gases
• Plain Heat Treated After Fermentation
  stabilizers, thickeners, acids, acidity
  regulators and packaging gases
• Flavored Heat Treated After Fermentation
  stabilizers, thickeners, colors, sweeteners,
  emulsifiers, flavor enhancers, acids, acidity
  regulators, packaging gases and preservatives

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Codex Standard for Fermented Milks243-2003
Composition
The above criteria apply only to the fermented
milk part. The microbial criteria (based on the
proportion of fermented milk product) are valid
up to the date of minimum durability (code
date). Compliance is verified through analytical
testing at end of code when stored under
conditions specified in labeling.
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Codex Standard for Fermented Milks243-2003
Composition
The above criteria apply only to the fermented
milk part. The microbial criteria (based on the
proportion of fermented milk product) are valid
up to the date of minimum durability (code date).
Compliance is verified through analytical testing
at end of code when stored under conditions
specified in labeling.
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Codex Standard for Fermented Milks243-2003
Labeling

• The name of the food shall be Fermented Milk or
  Concentrated Fermented Milk
• Designations may be used Yogurt, Acidophilus
  Milk, Kefir, Kumys
• Qualifiers may be used such as mild or tangy
• Products obtained from fermented milks that are
  heat-treated after culturing shall be named Heat
  Treated Fermented Milk. If the consumer would
  be misled by this name, the product shall be
  named as permitted by national legislation in the
  country of retail sale. In countries where no
  such legislation exists, or no other names are in
  common usage, the product shall be named as Heat
  Treated Fermented Milk.

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NYA Proposed Changes
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Proposed Changes to US Standards

• National Yogurt Association (NYA) petition Feb.
  2000
• Single standard of identity
• Require live and active characterizing cultures
  107cfu/g at the time of manufacture will
  contain 106 cfu/g at end of code life/
  consumption with proper storage temps.
• Heat treated yogurt Heat-treated Fermented
  Milk
• Minimum Ph 4.6 rather than T.A. (modified to not
  less than .07 TA)
• Clarify that only dairy ingredients must be
  pasteurized before culturing optional
  ingredients may be added after pasteurization
• Allows use of reconstituted dairy ingredients for
  8.25 MSNF
• Whey protein concentrate limited to 25 MSNF
• Allows for the use of emulsifiers, stabilizers
  and preservatives

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Proposed Changes to US Standards

• NYA Petition
• Permits any optional ingredient for technical or
  functional purpose
• Dairy must make up 51 of the finished product
• Nomenclature - 3g fat Yogurt, Lowfat Yogurt,
  RACC (8 ounce serving)
• Provides that lower fat version will not have to
  be fortified with vitamin A
• FDA published Advanced Notice of Proposed
  Rulemaking seeking comments on changes
• IDFAs members support most aspects of the
  proposed changes to modernize the outdated
  standards
• Except the need specified minimum levels of live
  and active cultures
• Urged FDA to act on petition where agreement is
  found

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Comparison of Lowfat Yogurt Standards
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