Section 11-15-33 - Standard of identity for substitute milk and milk products(a) A substitute milk or milk product is a milk or milk product in which there are combined one or more edible fats or oils, and which conforms in all other respects to the definition and standard of identity for the product in semblance which it is made; and is not nutritionally inferior, as defined in 21 CFR section 101.3(e), to the milk and milk product in semblance of which it is made. If only one fat is used it shall be a fat or oil other than milkfat. If more than one edible fat or oil is used in any such combination, one of them may be milkfat. Skimmed milk may be used. Each particular product shall contain not less than the minimum proportion of fat or oil as the minimum milkfat requirement for the milk or milk product in semblance of which it is made. Substitute milk and milk products shall be pasteurized or ultra-pasteurized.(b) The name of the food is "Substitute ," the blank to be filled in with the specific milk or milk product. The common names of each of the ingredients used in substitute milk and milk products shall be declared on the label as specified by the applicable sections of 21 CFR Part 101, except that the addition of nonfat dry milk as an ingredient shall not be called "skim milk," "skimmed milk," "nonfat milk," "reconstituted skim milk," or "concentrated skim milk." However, when Grade "A" nonfat dry milk, Grade "A" skim milk, or ungraded nonfat dry milk is used as an ingredient, the words "Grade "A" nonfat dry milk," "Grade "A" skim milk," or "Ungraded nonfat dry milk," as the ease may be, shall indicated in the ingredient statement in letters of uniform size and importance relative to each of the ingredients and in no case may the word "Grade "A" "be printed so as to be misleading. Substitute milk and milk products shall be ungraded.[Eff. AUG 14 1989] (Auth: HRS §§ 321-11, 328-8) (Imp: HRS §§ 321-11, 328-8)