R70-350-2. Standards of Identity.

A. Federal Standards Acceptance.

The standard for federally defined products of ice cream, ice milk, sherbet, water ice, and related products shall be the same in Utah as the most recently accepted federal standards of identity for these frozen desserts unless specifically excluded or modified by some provision of state rule or interpretation thereof.

B. Frozen Dairy Foods Mix.

Frozen Dairy Foods Mix shall be defined as the unfrozen combination of ingredients to be used in any frozen dairy product defined in this rule with or without fruits, fruit juices, candy, nut meats, flavoring or harmless color.

C. Shake Mix

Shake Mix shall be defined as a product resulting from agitation of frozen dairy food to which Grade A pasteurized milk has been added. The resulting product must have at least two percent but not more than seven percent milkfat and at least 11 percent milk solids; or it may be a product prepared from the same ingredients in the same manner as prescribed in the definition for ice milk except that it shall be sold or served in a semi-frozen state.

D. Frozen Yogurt, Frozen Lowfat Yogurt and Frozen Nonfat Yogurt.

Frozen yogurt, frozen lowfat yogurt, and nonfat frozen yogurt is the food made from dairy ingredients with or without added flavoring or seasoning, which has been pasteurized and fermented by one or more strains of Lactobacillus bulgaricus, including yogurt strains, Streptococcus thermophilus and Lactobacillus acidophilus. The parenthetical phrase "(heat-treated after culturing)" shall follow the name of the food if the dairy ingredients have been pasteurized after culturing. Fruits may be added before or after the mix is pasteurized and cultured. Such product may contain harmless edible stabilizers or emulsifiers not to exceed 0.6 percent. It shall have a titratable acidity of not less than 0.5 percent expressed as lactic acid; it shall contain no more than 10 coliform bacteria per gram; it shall contain not more than 10 colonies per gram each of molds, yeasts, and other fungi. The freezing and air incorporation shall not exceed 60 percent by volume of the product. Frozen yogurt shall contain not less than 3.25 percent milkfat. Frozen lowfat yogurt shall contain not less than 2 percent milkfat. Frozen nonfat yogurt shall contain less than 0.5 percent milkfat. Frozen fruit yogurt shall contain not less than 8 percent by weight of clean, mature, sound fruit or its equivalent in other forms. The milkfat content of frozen fruit yogurt may be reduced to not less than 2.8 percent milkfat and the milkfat content of lowfat frozen fruit yogurt may be reduced to not more than 1.3 percent milkfat. Frozen yogurt, frozen lowfat yogurt and nonfat frozen yogurt shall contain not less than 8.25 percent milk solids not fat.

E. Frozen yogurt mix, Frozen Lowfat yogurt mix, and Frozen nonfat yogurt mix are unfrozen products which are used in the manufacture of frozen yogurt, Frozen Lowfat yogurt, and Frozen Nonfat yogurt. They shall comply with all the requirements for frozen yogurt, Frozen Lowfat yogurt, and frozen nonfat yogurt.