§ 21-2-3 - Definitions.
SECTION 21-2-3
§ 21-2-3 Definitions. – (a) "Cream" means the liquid milk product high in fat from milk, which may havebeen adjusted by adding to it: milk, concentrated milk, dry whole milk, skimmilk, or nonfat dry milk.
(b) "Director" means the director of the department of healthunless otherwise specified.
(c) "Goat milk" is the lacteal secretion, practically freefrom colostrum, obtained by the complete milking of healthy goats. The word"milk" is interpreted to include goat milk.
(d) "Grade A" means milk, cream, and products of milk andcream which comply with the applicable provisions of regulations established bythe director.
(e) "Milk" means the lacteal secretion, practically free fromcolostrum, obtained by complete milking of one or more healthy cows. Milk thatis in final package form for beverage use shall contain not less than eight andone-fourth percent (8.25%) milk solids not fat and not less than three andone-fourth percent (3.25%) milk fat. Milk may have been adjusted by separatingpart of the milk fat from it or by adding cream, concentrated milk, dry wholemilk, skim milk, concentrated skim milk, or nonfat dry milk to it. The milk maybe homogenized.
(f) "Raw milk for pasteurization" means grade "A" milk forpasteurization and raw products of milk which comply with the sanitarystandards for their production, transportation, receiving, handling, storage,processing, distribution, and sale as established by the director.
(g) "Raw milk cheese" means any aged hard cheese manufacturedfrom raw milk which has not undergone the process of pasteurization and whichcontains generally recognized safe and suitable ingredients as defined in 21CFR 184.