2005 Connecticut Code - Sec. 22-154. Evaporated milk; contents and labeling.

      Sec. 22-154. Evaporated milk; contents and labeling. (a) Evaporated milk is a milk product made by evaporating sweet milk so that it contains not less than seven and five-tenths per cent of butterfat and not less than twenty-five and five-tenths per cent of total milk solids. It may contain one or both of the following ingredients: (1) Disodium phosphate or sodium citrate or both, or calcium chloride, added in a total quantity of not more than one-tenth of one per cent by weight of the finished evaporated milk; and (2) vitamin D in such quantity as increases the total vitamin D content to not less than seven and five-tenths U.S.P. units per avoirdupois ounce of finished evaporated milk. Such milk may be homogenized and shall be sealed in a container and so processed by heat as to prevent spoilage. When vitamin D is present, as herein provided, the label on the container shall bear the statement, "With Increased Vitamin D Content" or "Vitamin D Content Increased". Such statement shall immediately and conspicuously precede or follow the name "Evaporated Milk", without intervening written, printed or graphic matter, wherever such name appears on the label so conspicuously as to be seen readily under customary conditions of purchase.

      (b) For the purpose of this section: (1) The word "milk" means cow's milk; (2) such milk may be adjusted, before or after evaporation, by the addition or abstraction of cream or sweet skim milk, or by the addition of concentrated sweet skim milk; (3) the quantity of butterfat and the quantity of total milk solids shall be determined by methods prescribed in the latest edition of "Official and Tentative Methods of Analysis of the Association of Official Agricultural Chemists"; (4) vitamin D content may be increased by the application of radiant energy or by the addition of a concentrate of vitamin D, with any accompanying vitamin A when such vitamin D in such concentrate is obtained from natural sources, dissolved in a food oil; but if such oil is not butterfat, the quantity thereof added shall not be more than one-tenth of one per cent of the weight of the finished evaporated milk; (5) the quantity of vitamin D shall be determined by the method prescribed in the latest edition of the Pharmacopoeia of the United States of America, with such modification of the method of feeding as is necessary for evaporated milk instead of an oil.

      (1951, S. 1740d; P.A. 77-214, S. 1; May 25 Sp. Sess. P.A. 94-1, S. 76, 130.)

      History: P.A. 77-214 reduced butterfat and milk solids required in evaporated milk from seven and nine-tenths and twenty-five and nine-tenths per cent respectively, to seven and five-tenths and twenty-five and five-tenths per cent; May 25 Sp. Sess. P.A. 94-1 made technical changes, effective July 1, 1994.