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USDA Regulations for Canned Milk

Food that is marketed often undergoes significant processing in order to produce it and ensure that it is safe for human consumption. Even the milk we drink, something many consider a fairly basic staple, is subjected to certain processes before it reaches the dairy case of the local grocery store. These processes are regulated by the Food and Drug Administration (FDA) as described in the Code of Federal Regulations, Title 21, Vol. 2, Chapter I, Sec. 131.130.

  1. FDA Definition

    • The Food and Drug Administration (FDA) defines canned milk, also known as evaporated milk, as a food product created by the desiccation of standard milk. It is homogenized, pasteurized in its storage container and fortified with Vitamin D so that each fluid ounce contains at least 25 International Units.

    Addition of Vitamins

    • Fortification with Vitamin A is a manufacturing elective. If added, the fortified milk solution must contain at least 125 International Units of Vitamin A.

    Optional Ingredients

    • Other ingredients may be included as determined by the manufacturer, including emulsifiers, which assist in the formation of solutions, stabilizing agents and carrier agents for the vitamins. Additionally, the FDA permits the addition of both natural and artificial flavorings, both for the purpose of sweetening and of altering the flavor.

    Types of Canned Milk

    • Evaporated milk differentiates itself from standard, shelf-stable canned milk by the process of dessication. Shelf-stable canned milk, by contrast, undergoes ultra-high-temperature (UHT) pasteurization, which thoroughly sterilizes the product, extending its unrefrigerated shelf life. Shelf-stable canned milk does not involve a process of water removal from the product and is designed to have a flavor that is very similar to the flavor of standard refrigerated milk.

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