aseptically processed and packaged milk and milk products as defined in this section,
milk or lowfat milk or skim milk with added safe and suitable microbial organisms, and
any other milk product made by the addition or subtraction of milkfat or addition of safe
and suitable optional ingredients for protein, vitamin, or mineral fortification of milk
products defined herein.
b. Items Not Described. This description/definition is not intended to include
milk products such as evaporated milk, evaporated skim milk, condensed milk
(sweetened or unsweetened), dietary products (except as defined herein), infant
formula, ice cream and other desserts, dry milk products, canned eggnog in a rigid
metal container, butter, or cheese, except when they are combined with other
substances to produce any pasteurized or aseptically processed milk or milk product
c. Aseptically Processed Milk and Milk Products. Aseptically processed milk
and milk products are products hermetically sealed in a container and so thermally
processed in conformance with Title 21, Code of Federal Regulations (CFR), Part 113,
and the provisions of the pasteurized milk ordinance (PMO), so as to render the product
free of microorganisms capable of reproducing in the product under normal non-
refrigeration conditions of storage and distribution. The product shall be free of viable
microorganisms (including spores) of public health significance.
a. Fresh (Fluid) Dairy Products. The basic difference between the various
types of fluid dairy products is the amount of milkfat present.
(1) Whole milk. Whole milk is the lacteal secretion obtained by the
complete milking of one or more healthy cows. Whole milk contains not less than 8.25
percent milk solids-not-fat and not less than 3.25 percent milkfat. Whole milk is
practically free from colostrum. (NOTE: Colostrum is secreted in the first few days after
a cow has given birth. It is high in protein and immune bodies.)
(2) Lowfat milk. This is milk from which sufficient milkfat has been removed
to one of the following milkfat contents: 1/2, 1, 1 1/2, or 2 percent.
(3) Skim milk. This is milk from which a sufficient amount of the milkfat has
been removed to reduce its milkfat content to less than 0.5 percent.
(4) Half-and-half. This is a mixture of milk and cream that contains not less
than 10.5 percent but less than 18 percent milkfat.
(5) Heavy Cream. Cream is the sweet, fatty liquid separated from milk, with
or without the addition of milk or skim milk. Heavy cream, or whipping cream, contains
not less than 36 percent milkfat.