7 Pa. Code § 57.1
The following words and terms, when used in this chapter, have the following meanings, unless the context clearly indicates otherwise:
Artificial dairy product-A food manufactured, packaged or labeled so as to purport to resemble the identity, intended use, composition, physical and sensory properties of a dairy product for which there has been established a standard of identity.
Basic compositional ingredient-An ingredient which contributes a significant portion of the nutritional value or characterizing ingredient of the food.
Department-The Department of Agriculture of the Commonwealth.
Milk products-Ice cream, ice cream mix, custard ice cream, french ice cream, frozen custard, ice milk, sherbet and other similar frozen and semifrozen products and dairy products used in the manufacture thereof.
Organoleptic or sensory characteristics -Characteristics relating to the flavor, texture, smell or appearance-for example, package or label appearance-of a food product.
Physical characteristics -Characteristics relating to the composition of a food including but not limited to fat and moisture content, nonfat solids content and functional ingredients or food additive content such as emulsifiers, stabilizers, flavor or color additives.
Reconstituted dairy products -Reconstituted or recombined milk or dairy products resulting from the recombining of milk constitutents with potable water.
Secretary-The Secretary of the Department.
Standardized food-A food for which a standard of identity has been established by the Department.
Sterile-A dairy product that has been processed and packaged so as to have extended shelf-life under nonrefrigerated conditions.
7 Pa. Code § 57.1
This section cited in 7 Pa. Code § 57.42 (relating to specific labeling requirements); 7 Pa. Code § 59a.14 (relating to labeling: bottles, containers and packages of milk, milk products or manufactured dairy products).