2007 California Food and Agricultural Code Article 8. Homogenized Market Milk And Cream

CA Codes (fac:35941-35945)

35941.  Homogenized market milk is market milk which has been
subjected to a process or treatment in such manner as to insure the
breakup of the fat globules to such an extent that no visible cream
separation will occur on the milk after 48 hours storage at a
temperature of between 40 and 50 degrees Fahrenheit and the fat
percentage of the top 100 cc. of milk in a quart bottle, or
proportionate volumes in containers of other sizes, does not differ
by more than 10 percent of itself from the milk fat percentage of the
remaining milk as determined after thorough mixing.  In removing the
top 100 cc. of milk, it shall be siphoned off.  Homogenized market
milk shall otherwise conform to all requirements for market milk.




35943.  Homogenized market cream is market cream which has been
subjected to a process or treatment in such manner as to insure
breakage of the fat globules to such an extent that no visible cream
separation will occur after 48 hours.  Homogenized market cream shall
otherwise conform with all other requirements for market cream.




35944.  Homogenized market milk or homogenized market cream shall
not be mixed with market milk or market cream which has not been
homogenized.


35945.  Homogenized milk and homogenized cream shall be so labeled.