Milk and cream (21 CFR 131.1-131.206).

Part 131 of Title 21 of the Federal Code of Regulations prescribes the principles and rules regarding the food quality/food safety for milk and cream products.
This Regulation closely defines the following issues: whipped cream products containing flavoring or sweetening; requirements for specific standardized milk and cream products; specific fresh milk standards; acidified milk; cultured milk; concentrated milk; sweetened condensed milk; non-fat dry milk; non-fat dry milk fortified with vitamins A and D; evaporated milk; dry-whole milk; dry cream; heavy cream; light cream; light whipping cream; sour cream; acidified sour cream; yogurt; low-fat yogurt; non-fat yogurt.