2005 California Food and Agricultural Code Sections 38871-38874 Article 36. Kefir Milk--A Cultured Milk

38871.  Market milk or market milk combined with nonfat milk from
market milk, with or without added market milk solids, flavoring, or
seasoning, which is certified raw milk or has been pasteurized and
afterwards fermented by Lactobacillus bulgaricus, Lactobacillus
acidophilus, and Lactobacillus caucasicus may be sold as kefir,
reduced-fat kefir, lowfat or light (lite) kefir, or nonfat, skim, or
fat-free kefir, or such names as may be characteristic for the
product and approved by the secretary. The product may contain
harmless edible stabilizers not to exceed six-tenths of 1 percent.
It shall contain no more than 10 coliform bacteria per gram and shall
be free of molds, yeasts, and other fungi, and other objectionable
bacteria that may impair the quality of the product.
38872.  Kefir shall contain not less than 3.5 percent milk fat.
Reduced-fat kefir shall contain not more than 2.1 percent milk fat.
Lowfat kefir shall contain not more than 1.2 percent milk fat.
Nonfat, skim, or fat-free kefir shall contain a maximum of twenty
hundredths of 1 percent milk fat.
   Kefir made from goat milk shall contain not less than 2.8 percent
of milk fat.
38873.  When offered for sale, kefir, reduced-fat kefir, lowfat or
light (lite) kefir, and nonfat, skim, or fat-free kefir shall be
labeled, on a principal panel of the container, with the name of the
product, the name and address of the manufacturer or distributor, and
a statement whether it is made from pasteurized milk or certified
raw milk.  If the name and address of the distributor are used, the
factory license number of the manufacturer shall also appear on the
carton or container.  Kefir shall be labeled "Kefir a Cultured Milk."
  Reduced-fat kefir shall be labeled "Reduced-fat Kefir a Cultured
Milk."  Lowfat or light (lite) kefir shall be labeled "Lowfat Kefir a
Cultured Milk" or "Light (Lite) Kefir a Cultured Milk."  Nonfat,
skim, or fat-free kefir shall be labeled "Nonfat Kefir a Cultured
Milk," "Skim Kefir a Cultured Milk," or "Fat-free Kefir a Cultured
Milk."
38874.  Kefir, reduced-fat kefir, lowfat or light (lite) kefir, or
nonfat, skim, or fat-free kefir, in liquid form, and with or without
fruit added, shall be made from market milk and may be labeled as
"Certified Raw," "Certified Pasteurized," or "Grade A."