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Federal Register / Vol. 86, No. 111 / Friday, June 11, 2021 / Rules and Regulations publish notice of the objections that we have received or lack thereof in the Federal Register.
XI. References
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The following references marked with an asterisk are on display at the Dockets Management Staff see ADDRESSES and are available for viewing by interested persons between 9 a.m. and 4 p.m., Monday through Friday; they also are available electronically at https
www.regulations.gov. References without asterisks are not on public display at https www.regulations.gov because they have copyright restriction, or they are available as published articles and books. Please contact either person identified in the FOR FURTHER
INFORMATION CONTACT section to schedule a date to inspect references without asterisks. Some may be available at the website address, if listed. FDA has verified the website addresses, as of the date this document publishes in the Federal Register, but websites are subject to change over time.
1. FDA Office for Policy & Planning to the Division of Dockets Management Memorandum, Extension of Comment Period on Docket No. FDA2000P0126
Formerly Docket No. 2000P0685 Milk and Cream Products and Yogurt Products; Proposal to Revoke the Standards for Lowfat Yogurt and Nonfat Yogurt and to Amend the Standard for Yogurt, March 31, 2009. Document ID:
FDA2000P01260070.
2. United States Department of Agriculture, Agricultural Research Service, FoodData Central, 2020, available at: https
fdc.nal.usda.gov/.
3. Routray, W. and H.N. Mishra, Scientific and Technical Aspects of Yogurt Aroma and Taste: A Review, Comprehensive Reviews in Food Science and Food Safety, 104: 208220, 2011.
4. Cheng, H., Volatile Flavor Compounds in Yogurt: A Review, Critical Reviews in Food Science and Nutrition, 50:938950, 2010.
5. Codex Alimentarius Commission, Codex Standard for Fermented Milks CODEX
STAN 2432003, In Milk and Milk Products, Second edition, 2011, available at: http www.fao.org/3/
i2085e/i2085e00.pdf.
6. FDA Memorandum, Live and Active Culture Survey Submitted by the National Yogurt Association Consumer Studies Comment on Survey Report, 2009b.
7. Dave, R.I. and N.P. Shah, Viability of Yoghurt and Probiotic Bacteria in Yoghurts Made From Commercial Starter Cultures, International Dairy Journal, 7:3141, 1997.
8. Ibrahim, S.A. and J.P. Carr, Viability of Bifidobacteria in Commercial Yogurt Products in North Carolina During Refrigerated Storage, International
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Journal of Dairy Technology, 59:272
277, 2006.
9. Rosburg, V., T. Boylston, and P. White, Viability of Bifidobacteria Strains in Yogurt With Added Oat Beta-Glucan and Corn Starch During Cold Storage, Journal of Food Science, 75:C439C444, 2010.
10. United States Government Accountability Office GAO, GAO01
326, Dairy Products: Imports, Domestic Production, and Regulation of UltraFiltered Milk, 2001.
11. FDA, GRAS Notice No. GRN 000504 to American Dairy Products Institute and U.S. Dairy Export Council, November 21, 2014.
12. Boer, Ruud de. 2014. Chapter 6: Vital Membrane Processes. From Milk ByProducts to Milk IngredientsUpgrading the Cycle. John Wiley & Sons.
13. FDA, Bacteriological Analytical Manual BAM, Chapter 3. Aerobic Plate Count, 2001; available at: https
www.fda.gov/food/laboratory-methodsfood/bam-chapter-3-aerobic-plate-count.
14. International Organization for Standardization ISO and International Dairy Federation IDF, International Standard. ISO 7889/IDF 117:2003.
YogurtEnumeration of Characteristic MicroorganismsColony-Count Technique at 37 C, 2003.
15. Duncan, S.E., B.R. Yaun, and S.S.
Sumner, Microbiological Methods for Dairy Products, Method 9.080. Yogurt and Other Fermented Milk Products, In:
Standard Methods for the Examination of Dairy Products, edited by H.M. Wehr and J.F. Frank, 17th Ed., Washington, DC, Chapter 9, pp. 261263, American Public Health Association, 2004.
16. Lerebours, E., C. NDjitoyap Ndam, A.
Lavoine, et al., Yogurt and FermentedThen-Pasteurized Milk: Effects of ShortTerm and Long-Term Ingestion on Lactose Absorption and Mucosal Lactase Activity in Lactase-Deficient Subjects, American Journal of Clinical Nutrition, 49:823827, 1989.
17. Marteau, P., B. Flourie, P. Pochart, C. et al., Effect of the Microbial Lactase EC
3.2.1.23 Activity in Yoghurt on the Intestinal Absorption of Lactose: An in Vivo Study in Lactase-Deficient Humans, British Journal of Nutrition, 64:7179, 1990.
18. Ouwehand, A.C. and S.J. Salminen, The Health Effects of Cultured Milk Products With Viable and Non-Viable Bacteria, International Dairy Journal, 8:749758, 1998.
19. Shermak, M.A., J.M. Saavedra, T.L.
Jackson, et al., Effect of Yogurt on Symptoms and Kinetics of Hydrogen Production in Lactose-Malabsorbing Children, American Journal of Clinical Nutrition, 62:10031006, 1995.
20. Varela-Moreiras, G., J. M. Antoine, B.
Ruiz-Roso, et al., Effects of Yogurt and Fermented-Then-Pasteurized Milk on Lactose Absorption in an Institutionalized Elderly Group, Journal of the American College of Nutrition, 11:168171, 1992.
21. FDA Memorandum, Juan, WenYen, Documentation for the Analysis of
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Lowfat and Nonfat Yogurts Consumption and Contribution of Vitamin A Over Time in the U.S. Population, 2021.
22. White, W.J., Gledhill, E., Karns, S., et al.
2002. Cost of Reformulating Foods and Cosmetics FDA Labeling Cost Model.
Research Triangle Park: RTI.

List of Subjects 21 CFR Part 130
Food additives, Food grades and standards.
21 CFR Part 131
Cream, Food grades and standards, Incorporation by reference, Milk, Yogurt.
Therefore, 21 CFR parts 130 and 131
are amended as follows:
PART 130FOOD STANDARDS:
GENERAL
1. The authority citation for part 130
continues to read as follows:

Authority: 21 U.S.C. 321, 336, 341, 343, 371.

2. In 130.10, revise paragraph b to read as follows:

130.10 Requirements for foods named by use of a nutrient content claim and a standardized term.

b Nutrient addition. 1 Nutrients shall be added to the food to restore nutrient levels so that the product is not nutritionally inferior, as defined in 101.3e4 of this chapter, to the standardized food as defined in parts 131 through 169 of this chapter. The addition of nutrients shall be reflected in the ingredient statement.
2 Yogurt containing less than 3.25
percent milkfat is exempt from compliance with paragraph b1 of this section with respect to vitamin A
fortification provided the product complies with all other requirements.

PART 131MILK AND CREAM
3. The authority citation for part 131
continues to read as follows:

Authority: 21 U.S.C. 321, 341, 343, 348, 371, 379e.

4. Revise 131.200 to read as follows:

131.200

Yogurt.

a Description. Yogurt is the food produced by culturing one or more of the basic dairy ingredients specified in paragraph b of this section and any of the optional dairy ingredients specified in paragraph c of this section with a characterizing bacterial culture that contains the lactic acid-producing bacteria, Lactobacillus delbrueckii
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