(b) Examples of the relation of U.S. grades to flavor classification and total disratings in body, color, and salt characteristics: § 58.2629 U.S. Grade not assignable. (a) Butter which fails to meet the requirements for U.S. Grade C or U.S. 89 Score shall not be given a U.S. grade. (b) Butter, when tested, which does not comply with the provisions of the Federal Food, Drug, and Cosmetic Act, including minimum milk fat requirements of 80.0 percent, shall not be assigned a U.S. grade. (c) Butter produced in a plant found on inspection to be using unsatisfactory manufacturing practices, equipment or facilities, or to be operating under unsanitary plant conditions shall not be assigned a U.S. grade. § 58.2635 Explanation of terms. De (a) With respect to flavor intensity and characteristics-(1) Slight. tected only upon critical examination. (2) Definite. Detectable but not intense. (3) Pronounced. Readily detectable and intense. (4) Aged. Characterized by lack of freshness. (5) Barny. A flavor associated with cow or stable odors. (6) Bitter. Astringent, similar to taste of quinine and produces a puckery sensation. (7) Coarse-acid. Lacks a delicate flavor or aroma and is associated with an acid condition but there is no indication of sourness. (8) Cooked (fine). Smooth, nuttylike character resembling a custard flavor. (9) Cooked (coarse). Lacks a fine, delicate, smooth flavor. (10) Feed. Aromatic flavor characteristic of the feeds eaten by cows. (11) Flat. Lacks natural butter flavor. (12) Lipase. Suggestive of butyric acid, sometimes associated with bitter ness. (13) Malty. A distinctive, harsh flavor suggestive of malt. (14) Metallic. A flavor suggestive of metal, imparting a puckery sensation. (15) Musty. Suggestive of the aroma of a damp vegetable cellar. (16) Neutralizer. Suggestive of a bicarbonate of soda flavor or the flavor of similar compounds. (17) Old Cream. Aged cream characterized by lack of freshness and imparts a rough aftertaste on the tongue. (18) Scorched. A more intensified flavor than cooked (coarse) and imparts a harsh aftertaste. (19) Sour. Characterized by an acid flavor and aroma. (20) Smothered. Suggestive of improperly cooled cream. (21) Stale. Characterized by aged cream of poor quality. (22) Storage. Characterized by a lack of freshness and more intensified than "aged" flavor. (23) Utensil. A flavor suggestive of unclean cans, utensils and equipment. (24) Weed. Aromatic flavor characteristic of the weeds eaten by cows. (25) Whey. A flavor and aroma characteristic of cheese whey. (26) Wild onion or garlic. A flavor and aroma characteristic of onion or garlic. (27) Woody. Resembles the odor of wood. (28) Yeasty. A flavor indicating yeast fermentation. (b) With respect to body-(1) Crumbly. When a "crumbly" body is present the particles lack cohesion. The intensity is described as "slight" when the trier plug tends to break and the butter lacks plasticity; and "definite" when the butter breaks roughly or crumbles. (2) Gummy. Gummy-bodied-butter does not melt readily and is inclined to stick to the roof of the mouth. The intensity is described as "slight" when the butter tends to become chewy and "definite" when it imparts a gum-like impression in the mouth. (3) Leaky. A “leaky" body is present when on visual examination there are beads of moisture on the surface of the trier plug and on the back of the trier or when slight pressure is applied to the butter on the trier plug. The intensity is described as "slight" when the droplets or beads of moisture are barely visible and about the size of a pinhead; "definite" when the moisture drops are somewhat larger or the droplets are more numerous and tend to run together; and "pronounced" when the leaky condition is so evident that drops of water drip from the trier plug. (4) Mealy or grainy. A "mealy" or "grainy" condition imparts a granular consistency when the butter is melted on the tongue. The intensity is described as "slight" when the mealiness or graininess is barely detectable on the tongue and "definite" when the mealiness or graininess is readily detectable. (5) Ragged boring. A “ragged boring" body, in contrast to solid boring, is when a sticky-crumbly condition is present to such a degree that a full trier of butter cannot be drawn. The intensity is described as "slight" when there is a considerable adherence of butter to the back of the trier and "definite" when it is practically impossible to draw a full plug of the butter. (6) Short. The texture is shortgrained, lacks plasticity and tends toward brittleness. The intensity is described as "slight" when the butter lacks pliability and tends to be brittle; and "definite" when sharp and distinct breaks form as pressure is applied against the plug. (7) Sticky. When a "sticky" condition is present, the butter adheres to the trier as a smear and possesses excessive adhesion. The intensity is described as "slight" when the smear is present only on a portion of the back of the trier and "definite" when the trier becomes smeary throughout its length. (8) Weak. A "weak" body lacks firmness and tends to be spongy. The intensity is described as "slight" when the plug of butter, under slight pressure, tends to depress and is not firm and compact; and "definite" when the plug of butter, under slight pressure, tends to depress easily and definitely lacks firmness and compactness. (c) With respect to color-(1) Mottled. "Mottles" appear as a dappled condition with spots of lighter and deeper shades of yellow. The intensity is described as "slight" when the small spots of different shades of yellow, irregular in shape, are barely discernible on the plug of butter and "definite" when the mottles are readily discernible on the plug of butter. (2) Specks. "Specks" usually appear in butter as small white or yellow spots, however, the latter may be of variable size. The intensity is described as "slight" when the spots are few in number and "definite" when they are noticeable in large numbers. (3) Streaked. "Streaked" color appears as light colored portions surrounded by more highly colored portions. The intensity is described as "slight" when only a few are present and "definite" when they are more numerous on the trier plug. (4) Wavy. "Wavy" color in butter is an unevenness in the color that appears as waves of different shades of yellow. The intensity is described as "slight" when the waves are barely discernible and "definite" when they are readily noticeable on the trier plug. (d) With respect to salt-(1) Sharp. "Sharp" salt is characterized by taste sensations suggestive of salt. The intensity is described as "slight" when the salt taste predominates in flavor; and "definite" when the salt taste distinctly predominates in flavor. (2) Gritty. A "gritty" salt condition is detected by the gritty feel of the grains or undissolved salt, imparting a sandlike feeling on the tongue. The intensity is described as "slight" when only a few grains of undissolved salt are detected and "definite" when the condition is more readily noticeable. Subpart Q-U.S. Standards for Grades of Dry Buttermilk SOURCE: The provisions of this Subpart Q appear at 35 F.R. 19630, Dec. 25, 1970, unless otherwise noted. (a) Spray process. U.S. Extra grade dry buttermilk manufactured by the spray process conforms to the following requirements: (1) Flavor and odor (applies equally to the reliquefied form): Free from nonbuttermilk flavors and odors. (2) Physical appearance: Is cream to light brown color; free from lumps that do not break up under slight pressure; and practically free from black and brown scorched particles. (3) Bacterial estimate: Not more than 50,000 per gram. (4) Butterfat content: Not less than 4.50 percent. (5) Moisture content: Not more than 4 percent. (6) Scorched particle content: Not more than 15 mg. (7) Solubility index: Not more than 1.25 ml. (8) Titratable acidity: Not less than 0.10 percent; not more than 0.18 percent. (b) Roller process. U.S. Extra grade dry buttermilk manufactured by the roller process conforms to the requirements in paragraph (a) of this section except that the solubility index is not more than 15 ml., and the scorched particle content is not more than 22.5 mg. § 58.2655 U.S. Standard grade. The requirements of the U.S. Standard grade differ for dry buttermilk manufactured by the spray process from that manufactured by the atmospheric roller process: (a) Spray process. U.S. Standard grade dry buttermilk manufactured by the spray process conforms to the following requirements: (1) Flavor and odor (applies equally to the reliquefied form): Has not more than slight unnatural flavors and odors and has no offensive flavors and odors. (2) Physical appearance: Is cream to light brown color; free from lumps that do not break up under moderate pressure; and contains brown and black scorched particles to not more than a moderate degree. (3) Bacterial estimate: Not more than 200,000 per gram. (4) Butterfat content: Not less than 4.50 percent. (5) Moisture content: Not more than 5 percent. (6) Scorched particle content: Not more than 22.5 mg. (7) Solubility index: Not more than 2 ml. All required tests, and the optional test when specified, shall be performed in accordance with "Methods of Laboratory Analysis, DA Instruction, No. 918-103 (dry milk products series), Dairy Division, C&MS, U.S. Department of Agriculture, Washington, D.C. 20250." Subpart R-United States Scorched Particle Standards for Dry Milks United States scorched parti § 58.2676 cle standards for dry milks. The standards contained in this subpart consist of four (4) discs, each of which represents one of the following: 7.5 mg. of scorched particles. 15.0 mg. of scorched particles. 22.5 mg. of scorched particles. 32.5 mg. of scorched particles. § 58.2677 Preparation of discs. Each of the four (4) discs was prepared in accordance with the procedure set. forth in this section. (a) Spread five grams of nonfat dry milk solids evenly over a petri dish and heat at 119° C. for four hours to produce scorched particles. (b) After heating, keep in desiccator until the particles are weighed. (c) Prepare scorched particle solution by mixing 0.50 gram of the scorched particles (prepared in accordance with paragraph (a) of this section) gently with approximately 20 ml. of a 50 percent filtered sucrose solution. Transferthe mixture to a 200 ml. volumetric: flask and dilute to volume using a 50 percent filtered sucrose solution and mix thoroughly. (d) To provide particles which, in appearance, are similar to highly scorched, or burned, protein particles, prepare at least 1.0 gram of a charcoal mixture by using the following specified percentages of charcoal of the designated meshes: 200 mesh charcoal: 20 percent. (e) Prepare charcoal solution by placing 1.0 gram of the charcoal mixture (prepared in accordance with paragraph (d) of this section) in a one-liter volumetric flask and dilute to volume, using a 50 percent filtered sucrose solution and mix thoroughly. (f) Prepare each of the following sample solutions: (1) Sample solution 1. Mix 75 ml. of filtered, reconstituted, spray process nonfat dry milk solids with (i) a quantity of scorched particle solution containing scorched particles aggregating 7.425 mg. and (ii) a quantity of charcoal solution containing charcoal particles aggregating 0.075 mg. The particle content of this sample solution is 7.5 mg. (2) Sample solution 2. Mix 75 ml, of filtered, reconstituted, spray process nonfat dry milk solids with (i) a quantity of scorched particle solution containing scorched particles aggregating 14.85 mg. and (ii) a quantity of charcoal solution containing charcoal particles aggregating 0.15 mg. The particle content of this sample solution is 15.0 mg. (3) Sample solution 3. Mix 75 ml. of filtered, reconstituted, spray process nonfat dry milk solids with (i) a quantity of scorched particle solution containing scorched particles aggregating 22.2 mg. and (ii) a quantity of charcoal solution containing charcoal particles aggregating 0.30 mg. The particle content of this sample solution is 22.5 mg. (4) Sample solution 4. Mix 75 ml. of filtered, reconstituted, spray process nonfat dry milk solids with (i) a quantity of scorched particle solution containing scorched particles aggregating 31.9 mg. and (ii) a quantity of charcoal solution containing charcoal particles aggregating 0.60 mg. The particle content of this sample solution is 32.5 mg. (g) Stir each sample solution immediately prior to filtering and filter through a standard lintine disc (11⁄4" diameter) using a filtering surface of 1" diameter. Rinse the container of each sample solution with filtered, reconstituted, spray process nonfat dry milk solids and filter the rinse through the applicable disc. (h) Dry the discs at room temperature. § 58.2678 General. To facilitate the use and availability of these scorched particle standards, a composite photograph of the four (4) discs is made a part hereof; and a copy of the photograph may be obtained, upon request, from the Dairy Division, Consumer and Marketing Service, U. S. Department of Agriculture, South Building, Washington 25, D. C. Subpart S-U.S. Standards for Grades of Dry Whole Milk SOURCE: The provisions of this Subpart S appear at 35 F.R. 19631, Dec. 25, 1970, unless otherwise noted. "Dry whole milk" (made by the spray process or the atmospheric roller process) is the product resulting from the removal of water from milk and contains the lactose, milk proteins, milk fat, and milk minerals in the same relative proportions as in the fresh milk from which made. (a) The term "milk," when used in this part, means milk produced by healthy cows and pasteurized at a temperature of 161° F. for 15 seconds or its equivalent in bacterial destruction before or during the manufacture of the dry whole milk. U.S. GRADE § 58.2702 Nomenclature of U.S. Grades. (a) Nomenclature. The nomenclature of U.S. Grades is U.S. Premium, U.S. Extra, and U.S. Standard. § 58.2703 Basis for determination of U.S. grades. The U.S. grades of dry whole milk are determined hereunder on the basis of flavor and odor, physical appearance, bacterial estimate, butterfat content, 1 Filed with the Federal Register Division as part of the original document (16 F.R. 923). |