Dairy Ingredients for Food Processing

Dairy-based Ingredients: Regulatory Aspects 385

References

Bauman , H. E. 1974. “ The HACCP concept and micro-

biological hazard categories. ” Food Technol. 29 : 30.

Bauman , H. E. 1995. “ The origin and concept of

HACCP. ” Adv. Meat Res. 10 : 1.

FDA. 1997. 62 FR 18938, April 17, 1997. Substances

generally recognized as safe. http://www.cfsan.fda.gov/

dms/opa - frqr.html.

FDA. 1997. Hazard analysis and critical control point

principles and application guidelines adopted August

14, 1997. National Advisory Committee on Microbio-

logical Criteria for Foods. http://www.cfsan.fda.gov/

comm/execsum.

FDA. 2003a. Grade “ A ” Pasteurized Milk Ordinance.

Milk Safety Branch, Division of Cooperative Pro-

grams. http://www.cfsan.fda.gov/ ear/pmo03toc.html.

FDA. 2009. How to submit a GRAS notice. http://www.cfsan.

fda.gov/ dms/opa - frqr.html.

Federal Register. 1986. “ Part 110 — Current Good

Manufacturing Practice in Manufacturing, Packing, or

Holding Human Food. ” Federal Register 51. June 19.

http://www.cfsan.fda.gov/ lrd/cfr110.html.

Gaynor , P. ( 2005 – 06 ). “ How U.S. FDA ’ s GRAS notifi ca-

tion program works. ” Food Safety Magazine.

December 2005/January 2006.

Patel , D. , Oliver , S. P. , Almeida , R. A. and Vedamuthu ,

E. R. 2008. “ Management Systems for Safety and

Quality. ” Dairy Processing and Quality Assurance.

Chandan , R. C. , Kilara , A. and Shah , N. P. (eds).

Blackwell Publishing , Ames, Iowa.

b. Limits for any known natural toxi-

cants or for microbial contaminants

in or on a food additive derived from

a natural source should be proposed.

c. Limits for residual reactants, reac-

tion byproducts, and residual sol-

vents should be proposed.

Conclusions

Dairy - based ingredients are emerging as
popular food additives due to unique func-
tionality associated with their addition. For
approved ingredients or a GRAS substances,
CFRs specifying identity and intended use
govern their application over and above
GMP, PMO, and Grade A HACCP require-
ments. For a new ingredient, an approval
process is the most appropriate course of
regulatory compliance. Dairy - based ingredi-
ents may either be GRAS approved or they
may be approved through the new ingredient
approval mechanism. While preparing sub-
mission documents, it is useful to adhere to
advisory guidelines laid out by the FDA.

Note: Some of the information in this chapter
has been derived from Chapter 22 , Manage-
ment Systems for Safety and Quality, pub-
lished in Dairy Processing and Quality
Assurance (Wiley - Blackwell, 2008).