Chapter 15 - MILK

Section 11-15-1 - Purpose
Section 11-15-2 - Definitions
Section 11-15-3 - Standard of identity for milk
Section 11-15-4 - Standard of identity for goat milk
Section 11-15-5 - Standard of identity for cream
Section 11-15-6 - Standard of identity for light cream
Section 11-15-7 - Standard of identity for light whipping cream
Section 11-15-8 - Standard of identity for heavy cream
Section 11-15-9 - Standard of identity for whipped cream
Section 11-15-10 - Standard of identity for sour cream
Section 11-15-11 - Standard of identity for acidified sour cream
Section 11-15-12 - Standard of identity for half-and-half
Section 11-15-13 - Standard of identity for sour half-and-half
Section 11-15-14 - Standard of identity for acidified sour half-and-half
Section 11-15-15 - Standard of identity for reconstituted or recombined milk and milk products
Section 11-15-16 - Standard of identity for concentrated milk
Section 11-15-17 - Standard of identity for concentrated milk products
Section 11-15-18 - Standard of identity for frozen milk concentrate
Section 11-15-19 - Standard of identity for skim milk
Section 11-15-20 - Standard of identity for lowfat milk
Section 11-15-21 - Standard of identity for eggnog
Section 11-15-22 - Standard of identity for buttermilk
Section 11-15-23 - Standard of identity for cultured milk
Section 11-15-24 - Standard of identity for cultured lowfat milk
Section 11-15-25 - Standard of identity for cultured skim milk
Section 11-15-26 - Standard of identity for yogurt
Section 11-15-27 - Standard of identity for lowfat yogurt
Section 11-15-28 - Standard of identity for nonfat yogurt
Section 11-15-29 - Standard of identity for acidified milk
Section 11-15-30 - Standard of identity for acidified lowfat milk
Section 11-15-31 - Standard of identity for acidified skim milk
Section 11-15-32 - Standard of identity for imitation milk and milk products
Section 11-15-33 - Standard of identity for substitute milk and milk products
Section 11-15-34 - Standard of identity for Grade "A" dry milk and whey products
Section 11-15-35 - Standard of identity for reduced-sodium milk or reduced-sodium lowfat milk or reduced-sodium skim milk
Section 11-15-36 - Standard of identity for lactose-reduced milk or lactose-reduced lowfat milk or lactose-reduced skim milk
Section 11-15-37 - Adulterated or misbranded milk or milk products
Section 11-15-38 - Permits
Section 11-15-39 - Labeling
Section 11-15-40 - Inspection of dairy farms and milk plants
Section 11-15-41 - The examination of milk and milk products
Section 11-15-42 - Standards for milk and milk products
Section 11-15-43 - Sanitation requirements for Grade "A" raw milk for pasteurization, ultra-pasteurization or aseptic processing
Section 11-15-44 - Sanitation requirements for Grade "A" pasteurized, ultra-pasteurized and aseptically processed milk and milk products
Section 11-15-45 - Animal health
Section 11-15-46 - Milk and milk products which may be sold
Section 11-15-47 - Transferring; delivery container; cooling
Section 11-15-48 - Milk and milk products from points beyond the limits of routine inspection
Section 11-15-49 - Future dairy farms and milk plants
Section 11-15-50 - Personnel health
Section 11-15-51 - Procedure when infection suspected
Section 11-15-52 - Administration and enforcement
Section 11-15-52.5 - Inspection of U.S. Food and Drug Administration regulations
Section 11-15-53 - Penalty
Section 11-15-54 - Repeal of rules
Section 11-15-55 to 11-15-99 - Reserved
Section 11-15-100 - Severability