15 - Milk (Historical Note to ยง11-15-100)

  1. Historical Note -
  2. §11-15-1 - Purpose.
  3. §11-15-2 - Definitions.
  4. §11-15-3 - Standard of identity for milk.
  5. §11-15-4 - Standard of identity for goat milk.
  6. §11-15-5 - Standard of identity for cream.
  7. §11-15-6 - Standard of identity for light cream.
  8. §11-15-7 - Standard of identity for light whipping cream.
  9. §11-15-8 - Standard of identity for heavy cream.
  10. §11-15-9 - Standard of identity for whipped cream.
  11. §11-15-10 - Standard of identity for sour cream.
  12. §11-15-11 - Standard of identity for acidified sour cream.
  13. §11-15-12 - Standard of identity for half-and-half .
  14. §11-15-13 - Standard of identity for sour half-and-half .
  15. §11-15-14 - Standard of identity for acidified sour half-and-half.
  16. §11-15-15 - Standard of identity for reconstituted or recombined milk and milk products.
  17. §11-15-16 - Standard of identity for concentrated milk.
  18. §11-15-17 - Standard of identity for concentrated milk products.
  19. §11-15-18 - Standard of identity for frozen milk concentrate.
  20. §11-15-19 - Standard of identity for skim milk.
  21. §11-15-20 - Standard of identity for lowfat milk.
  22. §11-15-21 - Standard of identity for eggnog.
  23. §11-15-22 - Standard of identity for buttermilk.
  24. §11-15-23 - Standard of identity for cultured milk.
  25. §11-15-24 - Standard of identity for cultured lowfat milk.
  26. §11-15-25 - Standard of identity for cultured skim milk.
  27. §11-15-26 - Standard of identity for yogurt.
  28. §11-15-27 - Standard of identity for lowfat yogurt.
  29. §11-15-28 - Standard of identity for nonfat yogurt.
  30. §11-15-29 - Standard of identity for acidified milk.
  31. §11-15-30 - Standard of identity for acidified lowfat milk.
  32. §11-15-31 - Standard of identity for acidified skim milk.
  33. §11-15-32 - Standard of identity for imitation milk and milk products.
  34. §11-15-33 - Standard of identity for substitute milk and milk products.
  35. §11-15-34 - Standard of identity for Grade "A" dry milk and whey products.
  36. §11-15-35 - Standard of identity for reduced-sodium milk or reduced-sodium lowfat milk or reduced-sodium skim milk.
  37. §11-15-36 - Standard of identity for lactose-reduced milk or lactose-reduced lowfat milk or lactose-reduced skim milk.
  38. §11-15-37 - Adulterated or misbranded milk or milk products.
  39. §11-15-38 - Permits.
  40. §11-15-39 - Labeling.
  41. §11-15-40 - Inspection of dairy farms and milk plants.
  42. §11-15-41 - The examination of milk and milk products.
  43. §11-15-42 - Standards for milk and milk products.
  44. §11-15-43 - Sanitation requirements for Grade "A" raw milk for pasteurization, ultra-pasteurization or aseptic processing.
  45. §11-15-44 - Sanitation requirements for Grade "A" pasteurized, ultra-pasteurized and aseptically processed milk and milk products.
  46. §11-15-45 - Animal health.
  47. §11-15-46 - Milk and milk products which may be sold.
  48. §11-15-47 - Transferring; delivery container; cooling.
  49. §11-15-48 - Milk and milk products from points beyond the limits of routine inspection.
  50. §11-15-49 - Future dairy farms and milk plants.
  51. §11-15-50 - Personnel health.
  52. §11-15-51 - Procedure when infection suspected.
  53. §11-15-52 - Administration and enforcement.
  54. §11-15-52.5 - Inspection of U.S. Food and Drug Administration regulations.
  55. §11-15-53 - Penalty.
  56. §11-15-54 - Repeal of rules.
  57. §§11-15-55 to 11-15-99 - Reserved.
  58. §11-15-100 - Severability.

The following state regulations pages link to this page.