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Virginia Administrative Code (Last Updated: January 10, 2017) |
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Title 2. Agriculture |
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Agency 5. Department of Agriculture and Consumer Services |
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Chapter 510. Rules and Regulations Governing the Production, Processing, and Sale of Icecream, Frozen Desserts, and Similar Products |
Section 210. Frozen yogurt; identity; label statement of optional ingredients; frozen yogurt mix; shipping frozen yogurt mix
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A. Frozen yogurt is a food which is prepared by freezing while stirring a pasteurized mix, containing one or more of the following ingredients, whole milk, partially defatted milk, skim milk, other milk products, and with or without fruits, nuts, flavoring materials, sweeteners, stabilizers, emulsifiers, and any other safe and suitable approved ingredient which is cultured after pasteurization by one or more strains of Lactobacillus bulgaricus and Streptcoccus thermophilus provided however, fruits, nuts, or other flavoring materials may be added before or after the mix is pasteurized and cultured. The standard plate count requirement for frozen desserts shall apply only to the mix prior to culturing. The finished frozen yogurt shall weigh not less than 5 pounds per gallon. The name of the product is "frozen yogurt." The label on a package of frozen yogurt, in addition to other required information, shall include a complete list of all ingredients in descending order or predominance; for the purposes of Part III (2VAC5-510-30 et seq.) of this chapter the strains of bacteria may be collectively referred to as yogurt culture.
B. Frozen yogurt mix is the pasteurized unfrozen combination of ingredients that when frozen while stirring will produce a product conforming to the definition of frozen yogurt.
C. Frozen yogurt mix may be shipped in a frozen state to plants and frozen desserts retail establishments.
Historical Notes
Derived from VR115-05-03 § 3.19, eff. December 11, 1985; amended, Volume 03, Issue 10, eff. March 18, 1987; Volume 24, Issue 17, eff. June 12, 2008.