(6) Light Cream. Cream is the sweet, fatty liquid separated from milk, with or
without the addition of milk or skim milk. Light cream contains not less than 18 percent
but less than 30 percent milkfat.
(7) Flavored milk or milk products. This is whole milk to which a flavor and/or
sweetener has been added.
(8) Flavored drink. This is lowfat milk to which a flavor and/or sweetener has
(9) Concentrated milk. This is milk or milk products that have had a portion
of the water content removed under vacuum. They are concentrated in order to reduce
transportation and warehouse space.
(10) Recombined milk. This is whole milk dried, including milkfat and
milk-solids-not-fat. The dry product is recombined with water into a fluid milk product.
(11) Reconstituted milk. This is skim milk dried, with solids-not-fat, but no
milkfat. The dry product is rehydrated or reconstituted with water into a fluid milk
(12) Filled milk. This is similar to recombined milk, except milkfat is replaced
with vegetable fat. Normally coconut oil is used. The dry product is recombined with
water into a fluid milk product.
b. Starters. When starters are added to the milk product, the resulting products
are called fresh cultured dairy products. There are two kinds of starters. One ingredient
that is added is an acidifying ingredient, generally lactic acid. In this case, the product is
labeled acidified. The other ingredient added is a starter of microbial organisms. In this
case, when the starter is bacteria, the product is labeled cultured.
c. Fresh Cultured Dairy Products.
(1) Buttermilk. A fluid product resulting from the manufacture of butter from
milk or cream. It contains not less than 8.25 percent of milk solids-not-fat.
(2) Buttermilk, cultured. A fluid product that results when pasteurized skim
milk is soured by lactic acid-producing bacteria or similar culture.
(3) Sour cream. A fluid or semifluid cream that results from the souring of
pasteurized cream by lactic-acid-producing bacteria or similar culture.
1-11. RAW MILK HANDLING AND STORAGE
a. Approved Herds. Raw milk should come from approved herds (milksheds)
that are known to be free of diseases such as brucellosis and tuberculosis. (A milkshed