Article 5.5. Evaporated Reduced-fat Milk Or Condensed Reduced-fat Milk of California Food And Agricultural Code >> Division 15. >> Part 3. >> Chapter 5. >> Article 5.5.

Evaporated reduced-fat milk or condensed reduced-fat milk is the liquid food obtained by the partial removal of water and milk fat from milk. The milk fat and total milk solids content of the food shall not be less than 2 percent and 19.5 percent, respectively. Evaporated reduced-fat milk shall contain added vitamins A and D as prescribed in Section 38252. These products shall be homogenized and packaged in hermetically sealed containers and so processed by heat, either before or after sealing, so as to prevent spoilage.

The following vitamin requirements shall be followed:
  (a) Vitamin A shall be present in such quantity that each fluid ounce of the food contains not less than 125 International Units thereof, within limits of good manufacturing practice.
  (b) Vitamin D shall be present in such quantity that each fluid ounce of the food contains 25 International Units thereof within limits of good manufacturing practice.

The following safe and suitable optional ingredients may be used:
  (a) Carriers for vitamins A and D.
  (b) Emulsifiers.
  (c) Stabilizers, with or without dioctyl sodium sulfosuccinate (when permitted by and complying with the provisions of Section 172.810 of Title 21 of the Code of Federal Regulations).
  (d) Characterizing flavoring ingredients, with or without coloring as follows:
  (1) Fruit and fruit juice, including concentrated fruit and fruit juice.
  (2) Natural and artificial food flavoring.