Sec. 378. Milk—definitions.
Definitions.—The following definitions shall apply in the interpretation
and the enforcement of these regulations relating
to milk or the handling thereof:
(a) Milk.—Milk is hereby defined to be the lacteal secretion
obtained by the complete milking of one or more healthy cows,
properly fed and kept, excluding that obtained within fifteen
days before and five days after calving, or such longer period as
may be necessary to render the milk practically colostrum free;
which contains not less than eight and one-half per cent (8½%)
of solids not fat, and not less than three and one-fourth per cent
(3¼%) of milk fat.
(b) Milk Fat or Butter Fat.—Milk fat or butter fat is the
fat of milk.
(c) Cream.—Cream is a portion of milk which contains not
less than eighteen per cent (18%) milk fat, and the acidity of
which is not more than 0.20%, expressed as lactic acid.
(d) Skimmed Milk.—Skimmed milk is milk from which substantially
all the milk fat has been removed.
(e) Chocolate Milk. — Chocolate milk is milk to which has
been added in a sanitary manner a chocolate syrup composed of
wholesome ingredients.
(f) Buttermilk. — Buttermilk is the product which remains
when fat is removed from milk or cream, in the process of churning.
It contains not less than eight and five-tenths per cent (8.5%)
of milk solids not fat.
(g) Cultured Buttermilk.—Cultured buttermilk is the product
resulting from the souring or treatment, by a lactic acid culture,
of milk or milk products. It contains not less than eight and five-tenths
per cent (8.5%) of milk solids not fat, and shall be pasteurized
before adding the culture.
(h) Milk Products. — Milk products shall be taken to mean
and include cream, skimmed milk, chocolate milk, buttermilk, and
cultured buttermilk, except cream and milk to be made into butter,
and condensed or powdered products.
(i) Pasteurization. — The terms "pasteurization", "pasteurized",
and similar terms shall be taken to refer to the process of
heating every particle of milk or milk products to a temperature
of not less than 142°F., and holding at such temperature for not
less than 30 minutes in pasteurization apparatus approved by the
Health Officer, provided that approval shall be limited to such apparatus
which requires a combined holder and indicating thermometer
temperature tolerance of not more than 1½°F., as
shown by official tests with suitable testing equipment, and provided
that such apparatus shall be operated as directed by the
Health Officer and so that the indicating thermometers and the
recording thermometer charts both indicate a temperature of not
less than 143½°F., continuously throughout the holding period,
provided that nothing contained in this definition shall be construed
as disbarring any other process which has been demonstrated
as of at least equal efficiency and is approved by the
Health Officer.
(j) Adulterated Milk and Milk Products. — Any substance
claimed to be any milk or milk product defined in this section,
but not conforming with its definition as given in this section
shall be deemed adulterated and misbranded.
(k) Milk Producer. — A milk producer is any person who
owns or controls one or more cows, a part or all of the milk or
milk products from which is sold and delivered to another person.
(l) Milk Distributor.—A milk distributor is any person who
has in possession, offers for sale, sells or delivers to another, any
milk or milk products for consumption or manufacturing purposes.
(m) Dairy or Dairy Farm. — A dairy or dairy farm is any
place or premises where one or more cows are kept, a part or all
of the milk or milk products from which is sold and delivered to
any person.
(n) Milk Plant.—A milk plant is any place, or premises, or
establishment where milk or milk products are collected, handled,
processed, stored, bottled, pasteurized, or prepared for distribution.
(o) Health Officer.—The term "health officer" shall mean the
health authority of the City or his authorized representative.
(p) Average Bacterial Count.—Average bacterial count shall
be taken to mean the logarithmic average of the bacterial counts
of all samples taken during the grading period including at least
four samples taken upon separate days.
(q) Grading Period. — The grading period shall be such
period of time as the Health Officer may designate, within which
grades shall be determined for all milk and cream supplies, provided
that the grading period shall in no case exceed six (6)
months.
(r) Disinfectant.—A disinfectant shall be taken to mean any
germicidal substance approved by the Health Officer.
(s) Person.—The word "person" as used in these regulations
relating to milk or the handling thereof, shall mean "person,
or persons, firm, corporation, or association."
