Department of Health published a regulation prescribing the standard of identity and quality of milk and milk products under ADMINISTRATIVE ORDER NO. 132 s. 1970.
1. Milk is the lacteal secretion practically free from colostrum, obtained by the complete milking of one or more healthy cows and contains not less than: a) 8.25% of milk solids not fat, and b) 3.00% of milk fat. The name “Milk” unqualified means cow’s milk.
2. Carabao’s and/or Buffalo’s Milk is the lacteal secretion practically free from colostrum, obtained by the complete milking of one or more healthy carabao and contains not less than: a) 8.5% of milk solids not fat, and b) 7.5% of milk fat.
3. Goat’s (native) Milk is the lacteal secretion practically free from colostrum, obtained by the complete milking of one or more healthy goat and contains not less than: a) 8.5% of milk solids not fat, and c) 4.00% of milk fat.
4. Pasteurized Milk is milk which has been subject to a temperature not lower than 63oC (145oF) and holding it continuously at that temperature for not less than 30 minutes, or at least 72oC (161oF) and holding it continuously at that temperature for at least 15 seconds. The milk should be promptly cooled to 10oC (50oF) or lower, Provided, that nothing in this definition shall be construed as barring any other pasteurization process which has been recognized to be equally efficient and which is approved by health authorities.
5. Sterilized Milk is milk that has been heated without concentration appreciable loss of volume to a temperature of at least 100oC for length of time to kill all the organisms present and shall be delivered to the consumer in hermetically sealed containers and conforms to that standard and quality of milk as defined. Homogenized Milk which has been treated in such manner as to ensure break-up of the fat globules to such an extent that after 43 hours of quiescent storage at 7oC (45oF), no visible cream separation occurs on the milk and the fat percentage of the top 100 cc. Of milk in quart bottle or of proportionate volumes in containers of other sizes, does not differ by more than 10% from the fat percentage of the remaining milk as determined after thorough mixing. The word “Milk” shall be interpreted to include homogenized milk.
6. Evaporated Milk, Evaporate whole milk, Evaporated full cream milk, unsweetened condensed whole milk, unsweetened full cream condensed milk is the liquid product obtained by the partial removal of the water from milk and contains not less than: a) 25.8% of milk solids, and b) 7.8% of milk fat.
It may contain one or more of the following optional ingredients: 1) Disodium phosphate or sodium citrate or both or calcium chloride, added in a total quantity of not more than 0.1% by weight of the finished evaporated milk, 2) Carrageenan or salts of carrageenan in a quantity not exceeding .015% of the finished product, and 3) Vitamin D in such quantity as to increase the total Vitamin D content to not less than 25 U.S.P. units per 29.57 cc. Of the finished evaporated milk. It may be homogenized. It is sealed in a container and so processed by heat either before or after sealing as to prevent spoilage.
When the optional ingredient (2) is added, the label shall bear the statement ” _____ added” or “with added ______” to retard fat separation. When the optional ingredient (3) is present, the label shall bear the statement “with increased Vitamin D or Vitamin D increased”, and a quantitative statement of the total Vitamin D content of the finished product.