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更多关于干酪和干酪产品的法规，请详见美国FDA 21 CFR ?33部分关于干酪和干酪产品的法规汇怺/a>、br />
133.3 Definitions.
（a Milk means the lacteal secretion, practically free from colostrum, obtained by the complete milking of one or more healthy cows, which may be clarified and may be adjusted by separating part of the fat therefrom; concentrated milk, reconstituted milk, and dry whole milk. Water, in a sufficient quantity to reconstitute concentrated and dry forms, may be added.
（b Nonfat milk means skim milk, concentrated skim milk, reconstituted skim milk, and nonfat dry milk. Water, in a sufficient quantity to reconstitute concentrated and dry forms, may be added.
（c Cream means cream, reconstituted cream, dry cream, and plastic cream. Water, in a sufficient quantity to reconstitute concentrated and dry forms, may be added.
（d Pasteurized when used to describe a dairy ingredient means that every particle of such ingredient shall have been heated in properly operated equipment to one of the temperatures specified in the table of this paragraph and held continuously at or above that temperature for the specified time （or other time/temperature relationship which has been demonstrated to be equivalent thereto in microbial destruction（
| Temperature | Time |
| 145 F1 | 30 min. |
| 161 F1 | 15 s. |
| 191 F | 1 s. |
| 204 F | 0.05 s. |
| 212 F | 0.01 s. |
1If the dairy ingredient has a fat content of 10 percent or more, the specified temperature shall be increased by 5 F.
（e Ultrapasteurized when used to describe a dairy ingredient means that such ingredient shall have been thermally processed at or above 280 F for at least 2 seconds.
[48 FR 2742, Jan. 21, 1983; 48 FR 11426, Mar. 18, 1983]
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