Posted by hans on August 06, 1998 at 05:25:14:
Anyone has any reliable info on acceptable minimum standards as established by the USDA/FDA?
Been scouring the net for hours to no avail.
There is a lot of disinformation out there, on the net and in books. I want to get it right.
From what I know, minimum standards - maximum standards:
Whole Liquid Milk-3.25% Butterfat minimum, 4% Extra Rich
Lowfat Liquid Milk-0.5% minimum, 2% maximum
1/2 & 1/2 - 10.5 minimum, 20% maximum, 12% average
Heavy Cream - 32%, Heavy Whipping Cream -36%, Manufacturing Cream - 42%
Light Cream - 18% minimum, 30% maximum, 18% average
Yogurt has same standards as liquid milk
Cottage cheese - 4% regular, 2% lowfat
Mascarpone ? 45%
Creme Fraiche? same
Cultured sour cream is a sticking point. Gisslen has 18% but I think that is way too much. Sure enough, today I bought Cream o'Weber and it has 8%.
Another one is Cream Cheese, don't think the Gov. has any standards on that one either. Someone said it has 30% but that seems low, especially for natural one.
Butter standards for 96 score AA and ice cream standards would be nice also.
With the amount of money the keystone gang in Washington spends on consumer info and education (eg. the redesigned food pyramid), one would think there got to be some reliable info out there. Fat chance?!
Thanks,
HWK, CMC