更多关于牛乳和鲜奶油的法规，请详见美国FDA 21 CFR 第131部分有关牛乳和鲜奶油的法规汇总。
§ 131.125 Nonfat dry milk.
（a） De
（b） Optional ingredients. Safe and suitable characterizing flavoring ingredients （with or without coloring and nutritive carbohydrate sweetener） as follows:
（1） Fruit and fruit juice, including concentrated fruit and fruit juice.
（2） Natural and artificial food flavorings.
（c） Methods of analysis. The following referenced methods of analysis are from “Official Methods of Analysis of the Association of Official Analytical Chemists,” 13th Ed. （1980）, which is incorporated by reference. Copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the National Archives and Records Administration （NARA）. For information on the availability of this material at NARA, call 202–741–6030, or go to: http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.
（1） Milkfat content—“Fat in Dried Milk—Official Final Action,” sections 16.199–16.200.
（2） Moisture content—“Moisture—Official Final Action,” section 16.192.
（d） Nomenclature. The name of the food is “Nonfat dry milk”。 If the fat content is over 11/2percent by weight, the name of the food on the principal display panel or panels shall be accompanied by the statement “Contains _% milkfat”， the blank to be filled in with the percentage to the nearest one-tenth of 1 percent of fat contained, within limits of good manufacturing practice. The name of the food shall include a declaration of the presence of any characterizing flavoring, as specified in §101.22 of this chapter.
（e） Label declaration. Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.
[42 FR 14360, Mar. 15, 1977, as amended at 43 FR 19836, May 9, 1978; 47 FR 11823, Mar. 19, 1982; 49 FR 10091, Mar. 19, 1984; 54 FR 24892, June 12, 1989; 58 FR 2890, Jan. 6, 1993]
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