15. Dairy-based Ingredients: Regulatory Aspects

  1. Ramesh C. Chandan PhD2 and
  2. Arun Kilara PhD3
  1. Dilip A. Patel PhD

Published Online: 26 JAN 2011

DOI: 10.1002/9780470959169.ch15

Dairy Ingredients for Food Processing

Dairy Ingredients for Food Processing

How to Cite

Patel, D. A. (2011) Dairy-based Ingredients: Regulatory Aspects, in Dairy Ingredients for Food Processing (eds R. C. Chandan and A. Kilara), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470959169.ch15

Editor Information

  1. 2

    1364 126th Avenue NW, Minneapolis, MN 55448 - 4004, USA

  2. 3

    Nutri+Food Business Consulting, 117 Westside Drive, Chapel Hill, North Carolina 27516-4431, USA

Author Information

  1. Sterling Technology, Inc., 133, 32nd Avenue South, Brookings, South Dakota 57006, USA

Publication History

  1. Published Online: 26 JAN 2011
  2. Published Print: 18 FEB 2011

ISBN Information

Print ISBN: 9780813817460

Online ISBN: 9780470959169



  • dairy-based ingredients - regulatory aspects;
  • understanding regulatory aspects - achieving allergen management, complying with legal obligations encompassing dairy ingredients;
  • regulatory related aspects of dairy-based ingredients - in the United States;
  • current good manufacturing practices (GMP) ideology - from U.S. food and drug legislation and regulatory framework;
  • resources on fundamental elements of GMP - in the United States;
  • dairy hazard analysis and critical control points and pasteurized milk ordinance;
  • PMO standards - for milk and milk products;
  • administrative steps - in new food additive approval cycle;
  • dairy-based ingredients, either GRAS approved - or approved through new ingredient approval mechanism;
  • dairy-based ingredients, popular food additives - unique functionality associated with their addition


This chapter contains sections titled:

  • Introduction

  • Product Identity, Nutritional Labeling, and Allergen Declaration

  • Current Good Manufacturing Practices, Dairy Hazard Analysis and Critical Control Points, and Pasteurized Milk Ordinance

  • Food Additives and “Generally Recognized as Safe”

  • New Ingredient Approval Process

  • Conclusions

  • References