更多關于干酪和干酪產品的法規，請詳見美國FDA 21 CFR 第133部分關于干酪和干酪產品的法規匯總。
§ 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]
