A. Frozen Yogurt: Means freezing while stirring a product resulting from the souring by specific lactic acid producing bacteria of pasteurized or ultra pasteurized milk. Plain yogurt shall contain not less than 3.25 percent milkfat, and with fruit or other bulky flavors shall contain not less than 2.3 percent milkfat. Milk solids not fat shall be not less than 8.25 percent. All ingredients used shall be safe and suitable. If produced for freezing in counter freezer machines, the product shall be Frozen Yogurt Mix.

B. Lowfat Frozen Yogurt: Means freezing while stirring a product resulting from the souring by specific lactic acid producing bacteria of pasteurized or ultra pasteurized lowfat milk, containing not less than ½ percent and not more than 2 percent milkfat, with not less than 8.25 percent milk solids not fat. All ingredients used shall be safe and suitable. If produced for freezing in counter freezer machines, the product shall be Lowfat Frozen Yogurt Mix.

C. Nonfat Frozen Yogurt: Means freezing while stirring a product resulting from the souring by specific lactic acid producing bacteria of pasteurized or ultra pasteurized nonfat milk, containing less than ½ percent milkfat, with not less than 8.25 percent milk solids not fat. All ingredients used shall be safe and suitable. If produced for freezing in counter freezer machines, the product shall be Nonfat Frozen Yogurt Mix.

D. Counter Freezer: Means a counter type freezing machine or similar type, operating in retail establishments for the manufacture of frozen products, and using a prepared pasteurized or ultra pasteurized mix.