W. Va. Code R. § 61-4-2 - Definitions

2.1. "Commissioner" means the Commissioner of Agriculture of the State of West Virginia or his or her duly authorized agent.

2.2. "Acceptable Milk" means milk, or cream from the milk, which meets the requirements as to sight and odor, sediments, bacterial content, inhibitory substances, and which has been produced in compliance with the provisions set forth in this Rule.

2.3. "Barnyard" means an enclosed or unenclosed area adjacent to the milking barn which may include housing areas and feedlots in which the animals may congregate.

2.4. "Cheese Kitchen" means a facility for the handling and cooling of milk, processing, aging, and packaging of cheese, and for washing, handling, and storing cheese making utensils and equipment.

2.5. "Dairy farm" or "farm" means a place or premises where one or more milking animals are kept, a part or all of the milk produced on the farm being used in the production of cheese by the incorporation of traditional methods

2.6. "Inspection" means the inspection of the dairy farm premises, buildings, animals, equipment, utensils, water supply, and facilities and procedures used in the production of milk and/or cream for cheese production purposes.

2.7. "Inspector" means a qualified, trained person employed by the West Virginia Department of Agriculture or any person designated by the Commissioner to inspect dairy farms and cheese production by traditional methods.

2.8. "Inhibitory Substances" include antibiotics and pesticides not registered for use on lactating dairy animals, and other substances as determined by the Commissioner.

2.9. "Milk" means the normal lacteal secretion, practically free from colostrum, obtained by the complete milking of one or more healthy cows.

2.10. "Milkhouse or Milkroom" means a room at the facility for handling and cooling milk and for washing and storing milking equipment and utensils.

2.11. "Person" means any individual, firm, co-partnership, corporation, cooperative association, cooperative corporation or unincorporated association.

2.12. "Producer" means the person or persons who exercise control over the production of cow' milk on a West Virginia dairy farm, where the milk or the cream from the milk is used to manufacture cheese through the use of traditional methods.

2.13. "Traditional Method" means cheese production techniques which have been handed down to the producer' family and/or community through several generations of cheese makers. The production of this cheese is, in part, for the preservation of the heritage of the producer' family and/or community.

Notes

W. Va. Code R. § 61-4-2