reglab/statecodes huggingface dataset:
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 5 - Miscellaneous Dairy Products › ARTICLE 5.5 - Evaporated Reduced-Fat Milk or Condensed Reduced-Fat Milk › Section 38251.

38251. Evaporated reduced-fat milk or condensed reduced-fat milk is the liquid food obtained by the partial removal of water and milk fat from milk. The milk fat and total milk solids content of the food shall not be less than 2 percent and 19.5 percent, respectively. Evaporated reduced-fat milk shall contain added vitamins A and D as prescribed in Section 38252. These products shall be homogenized and packaged in hermetically sealed containers and so processed by heat, either before or after sealing, so as to prevent spoilage.
(Amended by Stats. 1997, Ch. 329, Sec. 19. Effective August 21, 1997.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 5 - Miscellaneous Dairy Products › ARTICLE 5.5 - Evaporated Reduced-Fat Milk or Condensed Reduced-Fat Milk › Section 38252.

38252. The following vitamin requirements shall be followed:
(a) Vitamin A shall be present in such quantity that each fluid ounce of the food contains not less than 125 International Units thereof, within limits of good manufacturing practice.
(b) Vitamin D shall be present in such quantity that each fluid ounce of the food contains 25 International Units thereof within limits of good manufacturing practice.
(Added by Stats. 1981, Ch. 298, Sec. 12.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 5 - Miscellaneous Dairy Products › ARTICLE 5.5 - Evaporated Reduced-Fat Milk or Condensed Reduced-Fat Milk › Section 38253.

38253. The following safe and suitable optional ingredients may be used:
(a) Carriers for vitamins A and D.
(b) Emulsifiers.
(c) Stabilizers, with or without dioctyl sodium sulfosuccinate (when permitted by and complying with the provisions of Section 172.810 of Title 21 of the Code of Federal Regulations).
(d) Characterizing flavoring ingredients, with or without coloring as follows:
(1) Fruit and fruit juice, including concentrated fruit and fruit juice.
(2) Natural and artificial food flavoring.
(Added by Stats. 1981, Ch. 298, Sec. 12.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 5 - Miscellaneous Dairy Products › ARTICLE 6 - Evaporated Skimmed Milk › Section 38261.

38261. Evaporated skimmed milk is a food that complies with Section 131.132 of Title 21 of the Code of Federal Regulations.
(Repealed and added by Stats. 1994, Ch. 95, Sec. 28. Effective June 6, 1994.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 5 - Miscellaneous Dairy Products › ARTICLE 11 - Dry Whole Milk › Section 38361.

38361. Dry whole milk is a food that complies with Section 131.147 of Title 21 of the Code of Federal Regulations.
(Repealed and added by Stats. 1994, Ch. 95, Sec. 30. Effective June 6, 1994.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 5 - Miscellaneous Dairy Products › ARTICLE 12 - Extra Grade Edible Dry Whey, Dry Buttermilk, and Modified Dry Whey › Section 38391.

38391. Extra grade edible dry whey is the product which results by spray drying sweet, fresh cheese whey which has been pasteurized, either before or during the process of manufacture at a temperature of 145 degrees Fahrenheit for 30 minutes or its equivalent in bacterial destruction, and to which no alkali or other chemical has been added.
(Amended by Stats. 1967, Ch. 306.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 5 - Miscellaneous Dairy Products › ARTICLE 12 - Extra Grade Edible Dry Whey, Dry Buttermilk, and Modified Dry Whey › Section 38392.

38392. Extra grade edible dry whey and its reliquefied form shall have a clean whey flavor, free from objectional and nonwhey flavors and odors.
(Enacted by Stats. 1967, Ch. 15.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 5 - Miscellaneous Dairy Products › ARTICLE 12 - Extra Grade Edible Dry Whey, Dry Buttermilk, and Modified Dry Whey › Section 38393.

38393. Extra grade edible dry whey shall contain not more than 50,000 bacteria per gram, not more than 1.25 percent of milk fat, not more than 5.00 percent of moisture, and not more than 0.16 percent of titratable acidity.
(Enacted by Stats. 1967, Ch. 15.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 5 - Miscellaneous Dairy Products › ARTICLE 12 - Extra Grade Edible Dry Whey, Dry Buttermilk, and Modified Dry Whey › Section 38394.

38394. The alkalinity of ash which is contained in extra grade edible dry whey shall not exceed 225 ml. 0.1 normal hydrochloric acid (0.1 N HCl) per 100 grams. The scorched particle content shall be not more than 15.0 mg. and the solubility index shall be not more than 1.25 ml.
(Enacted by Stats. 1967, Ch. 15.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 5 - Miscellaneous Dairy Products › ARTICLE 12 - Extra Grade Edible Dry Whey, Dry Buttermilk, and Modified Dry Whey › Section 38395.

38395. Extra grade edible dry whey shall have a uniform light color, free from lumps that do not break up under moderate pressure, and practically free from brown and black scorched particles.
(Enacted by Stats. 1967, Ch. 15.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 5 - Miscellaneous Dairy Products › ARTICLE 12 - Extra Grade Edible Dry Whey, Dry Buttermilk, and Modified Dry Whey › Section 38396.

38396. Each container of extra grade edible dry whey shall be labeled with the full name of the product and with the word “pasteurized” when filled.
(Added by Stats. 1967, Ch. 306.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 5 - Miscellaneous Dairy Products › ARTICLE 12 - Extra Grade Edible Dry Whey, Dry Buttermilk, and Modified Dry Whey › Section 38397.

38397. Buttermilk for drying shall be fresh, sweet and from the churning of sweet cream butter, with or without the addition of harmless lactic culture and unless cultured, shall be held at 45 degrees Fahrenheit or lower until processed. No neutralizing agent or chemical preservative may be added. The product shall be labeled “Extra Grade Dry Buttermilk.”
(Added by Stats. 1969, Ch. 537.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 5 - Miscellaneous Dairy Products › ARTICLE 12 - Extra Grade Edible Dry Whey, Dry Buttermilk, and Modified Dry Whey › Section 38398.

38398. Modified dry whey means the class of foods manufactured from fresh, pasteurized, cheese whey by various processes and procedures under conditions prescribed by the director.
(Added by Stats. 1980, Ch. 790.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 5 - Miscellaneous Dairy Products › ARTICLE 12 - Extra Grade Edible Dry Whey, Dry Buttermilk, and Modified Dry Whey › Section 38399.

38399. Safe and suitable substances, as defined in Section 130.3 of Title 21 of the Code of Federal Regulations, may be used in the chemical, physical, or microbial processing of whey during the manufacture of modified whey products.
(Added by Stats. 1980, Ch. 790.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 5 - Miscellaneous Dairy Products › ARTICLE 12 - Extra Grade Edible Dry Whey, Dry Buttermilk, and Modified Dry Whey › Section 38400.

38400. The maximum standard plate count for modified dry whey shall not exceed 50,000 per gram, and the maximum coliform bacteria count shall not exceed 10 per gram. All other chemical, physical, and bacteriological standards for modified dry whey shall be consistent with, but shall not exceed, requirements established under the Federal Food, Drug, and Cosmetic Act.
(Added by Stats. 1980, Ch. 790.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 5 - Miscellaneous Dairy Products › ARTICLE 12 - Extra Grade Edible Dry Whey, Dry Buttermilk, and Modified Dry Whey › Section 38401.

38401. Each container of modified dry whey shall be labeled “Modified Dry Whey.” The label shall also contain a descriptive term of the modification, approved in writing by the director, and a compositional analysis of the finished product. Except for bacterial counts, the compositional analysis shall include those values commonly associated with determining the grade of dry whey.
(Added by Stats. 1980, Ch. 790.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 5 - Miscellaneous Dairy Products › ARTICLE 13 - Nonfat Dry Milk › Section 38421.

38421. Nonfat dry milk is a food that complies with Section 131.125 of Title 21 of the Code of Federal Regulations. Grade A nonfat dry milk shall contain not more than 30,000 bacteria per gram and not more than 10 coliform bacteria per gram. Manufacturing grade nonfat dry milk shall comply with standards of the United States Department of Agriculture.
(Amended by Stats. 2007, Ch. 339, Sec. 12. Effective January 1, 2008.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 5 - Miscellaneous Dairy Products › ARTICLE 14 - Milk Drink Mix › Section 38451.

38451. Milk drink mix is a market milk product. It shall contain not less than 12 percent total milk solids, not less than 4 percent butterfat, and not more than one-half of 1 percent of pure and harmless edible stabilizer.
(Enacted by Stats. 1967, Ch. 15.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 5 - Miscellaneous Dairy Products › ARTICLE 14 - Milk Drink Mix › Section 38452.

38452. Milk drink mix shall contain no milk or milk products except market milk and milk products which are derived from market milk.
(Enacted by Stats. 1967, Ch. 15.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 5 - Miscellaneous Dairy Products › ARTICLE 14 - Milk Drink Mix › Section 38453.

38453. Milk drink mix may contain sweetening and harmless flavoring and coloring.
(Enacted by Stats. 1967, Ch. 15.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 5 - Miscellaneous Dairy Products › ARTICLE 14 - Milk Drink Mix › Section 38454.

38454. Milk drink mix shall be pasteurized and shall contain not more than 75,000 bacteria per gram.
(Amended by Stats. 1967, Ch. 306.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 5 - Miscellaneous Dairy Products › ARTICLE 14 - Milk Drink Mix › Section 38455.

38455. Each manufacturer of milk drink mix shall, upon request of the department, submit the names and delivery locations of all persons that receive milk drink mix from such manufacturer.
(Enacted by Stats. 1967, Ch. 15.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 5 - Miscellaneous Dairy Products › ARTICLE 16 - Milk Drink › Section 38511.

38511. Milk drink is the product which is made from milk drink mix or UHT milk drink mix and which contains not less than 3.5 percent of milk fat nor more than 75,000 bacteria per gram.
(Amended by Stats. 1987, Ch. 646, Sec. 13. Effective September 15, 1987.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 5 - Miscellaneous Dairy Products › ARTICLE 16 - Milk Drink › Section 38512.

38512. No milk or milk products, except market milk, market skim milk, or market cream, shall be combined with, or added to, milk drink mix or UHT milk drink mix in the freezing device in the making of milk drinks.
(Amended by Stats. 1987, Ch. 646, Sec. 14. Effective September 15, 1987.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 5 - Miscellaneous Dairy Products › ARTICLE 17 - Milk, Reduced-Fat Milk, Lowfat Milk, or Light Milk, and Nonfat Milk, Skim Milk, or Fat-Free Milk with Lactobacillus Acidophilus Culture Added › Section 38522.

38522. Milk with lactobacillus acidophilus culture added, reduced-fat milk with lactobacillus acidophilus culture added, lowfat or light (lite) milk with lactobacillus acidophilus culture added, and nonfat or fat-free milk with lactobacillus acidophilus culture added means a market milk product that has been pasteurized, cooled to a temperature not exceeding 45 °F, and afterwards inoculated with a pure culture of lactobacillus acidophilus.
(Amended by Stats. 1997, Ch. 329, Sec. 20. Effective August 21, 1997.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 5 - Miscellaneous Dairy Products › ARTICLE 17 - Milk, Reduced-Fat Milk, Lowfat Milk, or Light Milk, and Nonfat Milk, Skim Milk, or Fat-Free Milk with Lactobacillus Acidophilus Culture Added › Section 38523.

38523. The manufacture, labeling, and sale of acidophilus milk and milk, reduced-fat milk, lowfat or light (lite) milk, and nonfat or fat-free milk with lactobacillus acidophilus culture added shall be in accordance with regulations adopted by the secretary after a hearing that is duly called. Interested parties shall be notified of the hearing.
(Amended by Stats. 1997, Ch. 329, Sec. 21. Effective August 21, 1997.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 5 - Miscellaneous Dairy Products › ARTICLE 18 - Modified Milk › Section 38531.

38531. Modified milk is market milk, evaporated milk, or powdered milk which has been altered in composition to conform to special nutritional requirements and which contains no fat or oil except milk fat.
(Enacted by Stats. 1967, Ch. 15.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 5 - Miscellaneous Dairy Products › ARTICLE 19 - Cultured Milks › Section 38541.

38541. Cultured milks are foods that comply with Section 131.112 of Title 21 of the Code of Federal Regulations.
(Amended by Stats. 1997, Ch. 329, Sec. 22. Effective August 21, 1997.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 5 - Miscellaneous Dairy Products › ARTICLE 19 - Cultured Milks › Section 38542.

38542. Every container in which buttermilk is sold shall be labeled with a label containing all of the following information:
(a) The name and address of the distributor.
(b) The factory license number of the manufacturer, if the manufacturer is not the distributor.
(c) A statement that the product is pasteurized, if pasteurized.
(d) A statement that the product is cultured.
(e) A list of ingredients added, such as salt, stabilizers, and flavoring.
(f) If the principal label uses descriptive modifying terms, such terms shall not be false or misleading.
(Repealed and added by Stats. 1973, Ch. 347.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 5 - Miscellaneous Dairy Products › ARTICLE 21 - Pasteurized Concentrated Milk › Section 38601.

38601. Pasteurized concentrated milk is market milk which has been reduced to a semiliquid state by the removal of a portion of its water content by the aid of heat or the product derived from combining concentrated skim milk derived from market milk with market cream. It shall contain not less than 9.9 percent of milk fat and not less than 24 percent of milk solids not fat. It shall otherwise meet and be subject to all the requirements and standards for market milk, except as follows:
(a) It may be pasteurized before concentration but shall be pasteurized after concentration.
(b) It shall contain not more than 20,000 bacteria per gram.
(Enacted by Stats. 1967, Ch. 15.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 5 - Miscellaneous Dairy Products › ARTICLE 21 - Pasteurized Concentrated Milk › Section 38602.

38602. Pasteurized concentrated milk shall be packaged in containers other than hermetically sealed containers.
(Enacted by Stats. 1967, Ch. 15.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 5 - Miscellaneous Dairy Products › ARTICLE 22 - Concentrated Skim Milk › Section 38631.

38631. Concentrated skim milk is skim milk which is derived from market milk that has been reduced to a semiliquid state by the removal of a portion of its water content by the aid of heat.
(Enacted by Stats. 1967, Ch. 15.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 5 - Miscellaneous Dairy Products › ARTICLE 22 - Concentrated Skim Milk › Section 38632.

38632. Concentrated skim milk shall contain not less than 24 percent of milk solids not fat.
(Enacted by Stats. 1967, Ch. 15.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 5 - Miscellaneous Dairy Products › ARTICLE 22 - Concentrated Skim Milk › Section 38633.

38633. When concentrated skim milk is made entirely from grade A milk, its manufacturer may label it grade A.
(Added by Stats. 1968, Ch. 954.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 5 - Miscellaneous Dairy Products › ARTICLE 23 - Flavored Milk › Section 38651.

38651. Flavored milk is market milk to which has been added a stabilizer, sugar, syrup, or flavor made from wholesome ingredients. Flavored milk may be sold as flavored milk, flavored reduced-fat milk, flavored lowfat or light (lite) milk, flavored high nutrient lowfat milk, and flavored nonfat skim or fat-free milk. Flavored milk shall be labeled with the name of the product. The principal flavor may be substituted for the word “flavored” in the name of the product as, for example, “chocolate nonfat milk” in substitution for “flavored nonfat milk.” Flavored milk shall be so colored or contain ingredients that cause it to differ distinctly from milk in appearance and other characteristics.
(Amended by Stats. 1997, Ch. 329, Sec. 23. Effective August 21, 1997.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 5 - Miscellaneous Dairy Products › ARTICLE 23 - Flavored Milk › Section 38652.

38652. (a) Flavored milk is pasteurized, homogenized milk which meets all standards and requirements which are specified in this division for pasteurized, homogenized milk, and which are specified in Section 38651, except flavored milk shall contain not less than 3.25 percent milk fat.
(b) Flavored milk made from goat milk need not be homogenized, and shall contain not less than 2.8 percent fat.
(Amended by Stats. 1989, Ch. 512, Sec. 3.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 5 - Miscellaneous Dairy Products › ARTICLE 23 - Flavored Milk › Section 38653.

38653. Flavored lowfat milk shall contain not more than 1.2 percent milk fat. Flavored reduced-fat milk shall contain not more than 2.1 percent milk fat, and shall otherwise meet all standards and requirements that are specified in this division for lowfat or reduced-fat milk, and which are specified in Section 38651.
(Amended by Stats. 1997, Ch. 329, Sec. 24. Effective August 21, 1997.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 5 - Miscellaneous Dairy Products › ARTICLE 23 - Flavored Milk › Section 38654.

38654. Flavored nonfat skim or fat-free milk shall contain not more than twenty hundredths of 1 percent of milk fat, and shall otherwise meet all standards and requirements that are specified in this division for skim milk, nonfat milk or fat-free milk, and which are specified in Section 38651.
(Amended by Stats. 1997, Ch. 329, Sec. 25. Effective August 21, 1997.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 5 - Miscellaneous Dairy Products › ARTICLE 23 - Flavored Milk › Section 38655.

38655. Flavored high nutrient lowfat milk shall contain not more than 1.2 percent milk fat, and shall otherwise meet all standards and requirements which are specified in this division for high nutrient lowfat milk, and which are specified in Section 38651.
(Amended by Stats. 1997, Ch. 329, Sec. 26. Effective August 21, 1997.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 5 - Miscellaneous Dairy Products › ARTICLE 25 - Sour Cream › Section 38671.

38671. Sour cream is a food that complies with Section 131.160 of Title 21 of the Code of Federal Regulations. Sour cream shall contain not more than 10 coliform bacteria per gram.
(Amended by Stats. 2007, Ch. 339, Sec. 13. Effective January 1, 2008.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 5 - Miscellaneous Dairy Products › ARTICLE 26 - Sour Cream Dressing › Section 38701.

38701. Sour cream dressing is a product which is made from pasteurized market cream, with added milk solids derived from market milk, to which any strain, or two or more strains, of lactic acid producing organisms has been added to give it a distinct lactic acid flavor. It shall contain not less than 16 percent of milk fat and not less than 24 percent of total milk solids. It may contain salt and harmless edible stabilizers, emulsifiers, and coagulating enzymes as specified in Title 21 of the Code of Federal Regulations.
(Amended by Stats. 1991, Ch. 840, Sec. 3.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 5 - Miscellaneous Dairy Products › ARTICLE 26 - Sour Cream Dressing › Section 38702.

38702. Sour cream dressing shall be labeled with the term “sour cream dressing” and with the name and address of the distributor.
(Enacted by Stats. 1967, Ch. 15.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 5 - Miscellaneous Dairy Products › ARTICLE 26 - Sour Cream Dressing › Section 38703.

38703. At the time of sale to consumers, sour cream dressing shall be in containers of at least
1
/
2
-gallon or 4-pound capacity.
(Amended by Stats. 1984, Ch. 641, Sec. 5.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 5 - Miscellaneous Dairy Products › ARTICLE 27 - Yogurt › Section 38731.

38731. Yogurt is a food that complies with Section 131.200 of Title 21 of the Code of Federal Regulations. Yogurt shall contain not more than 10 coliform bacteria per gram, and shall contain not more than 10 colonies per gram each of molds, yeasts, and other fungi.
(Amended by Stats. 2007, Ch. 339, Sec. 14. Effective January 1, 2008.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 5 - Miscellaneous Dairy Products › ARTICLE 27 - Yogurt › Section 38732.

38732. Whipped topping made from nonfat yogurt shall comply with the following standards:
(a) The product shall contain not less than 25 percent nonfat yogurt by weight.
(b) The product shall contain edible oil or fat other than milkfat and not less than 4 percent or more than 10 percent edible oil or fat from all sources.
(c) The product shall be sold in the frozen state and thawed prior to use. It shall weigh not less than two pounds per gallon.
(d) The product may contain nutritive carbohydrate sweeteners and may be characterized by the addition of flavoring ingredients.
(e) The product may contain harmless edible stabilizers and emulsifiers as specified in Title 21 of the Code of Federal Regulations.
(f) The product may contain fruit juices, harmless flavoring, and harmless coloring.
(g) The product shall be pasteurized.
(Repealed and added by Stats. 1994, Ch. 95, Sec. 37. Effective June 6, 1994.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 5 - Miscellaneous Dairy Products › ARTICLE 29 - Light Cream, Heavy Cream, Whipping Creams, and Whipped Cream › Section 38761.

38761. For the purposes of this article light cream, light whipping cream, heavy cream, and whipped cream are market cream products and shall contain not more than 20,000 bacteria per gram and not more than 10 coliform bacteria per gram.
(Repealed and added by Stats. 2007, Ch. 339, Sec. 16. Effective January 1, 2008.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 5 - Miscellaneous Dairy Products › ARTICLE 29 - Light Cream, Heavy Cream, Whipping Creams, and Whipped Cream › Section 38762.

38762. Light cream, coffee cream, or table cream is a food that complies with Section 131.155 of Title 21 of the Code of Federal Regulations.
(Added by Stats. 2007, Ch. 339, Sec. 16. Effective January 1, 2008.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 5 - Miscellaneous Dairy Products › ARTICLE 29 - Light Cream, Heavy Cream, Whipping Creams, and Whipped Cream › Section 38763.

38763. Light whipping cream or whipping cream is a food that complies with Section 131.157 of Title 21 of the Code of Federal Regulations.
(Added by Stats. 2007, Ch. 339, Sec. 16. Effective January 1, 2008.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 5 - Miscellaneous Dairy Products › ARTICLE 29 - Light Cream, Heavy Cream, Whipping Creams, and Whipped Cream › Section 38764.

38764. Heavy cream or heavy whipping cream is a food that complies with Section 131.150 of Title 21 of the Code of Federal Regulations.
(Added by Stats. 2007, Ch. 339, Sec. 16. Effective January 1, 2008.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 5 - Miscellaneous Dairy Products › ARTICLE 29 - Light Cream, Heavy Cream, Whipping Creams, and Whipped Cream › Section 38765.

38765. Whipped cream is a food that complies with Section 131.25 of Title 21 of the Code of Federal Regulations.
(Added by Stats. 2007, Ch. 339, Sec. 16. Effective January 1, 2008.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 5 - Miscellaneous Dairy Products › ARTICLE 31 - Eggnog › Section 38791.

38791. Eggnog is a food that complies with Section 131.170 of Title 21 of the Code of Federal Regulations. Eggnog shall contain not more than 20,000 bacteria per gram and not more than 10 coliform bacteria per gram.
(Amended by Stats. 2007, Ch. 339, Sec. 17. Effective January 1, 2008.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 5 - Miscellaneous Dairy Products › ARTICLE 35 - Milk Products Made by Acidified Processes › Section 38861.

38861. Acidified milk products are foods that comply with Section 131.111 or 131.162 of Title 21 of the Code of Federal Regulations.
(Amended by Stats. 1997, Ch. 329, Sec. 30. Effective August 21, 1997.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 5 - Miscellaneous Dairy Products › ARTICLE 36 - Kefir Milk A Cultured Milk › Section 38871.

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.
(Amended by Stats. 1997, Ch. 329, Sec. 31. Effective August 21, 1997.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 5 - Miscellaneous Dairy Products › ARTICLE 36 - Kefir Milk A Cultured Milk › Section 38872.

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.
(Amended by Stats. 1997, Ch. 329, Sec. 32. Effective August 21, 1997.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 5 - Miscellaneous Dairy Products › ARTICLE 36 - Kefir Milk A Cultured Milk › Section 38873.

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.”
(Amended by Stats. 1997, Ch. 329, Sec. 33. Effective August 21, 1997.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 5 - Miscellaneous Dairy Products › ARTICLE 36 - Kefir Milk A Cultured Milk › Section 38874.

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.”
(Amended by Stats. 1997, Ch. 329, Sec. 34. Effective August 21, 1997.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 5 - Miscellaneous Dairy Products › ARTICLE 37 - Fruit Kefir A Cultured Milk › Section 38875.

38875. Fruit kefir is kefir, reduced-fat kefir, lowfat or light (lite) kefir, or nonfat, skim, or fat-free kefir that contains not less than 8 percent by weight of clean, mature, sound fruit or its equivalent in other forms. The milk fat content of fruit kefir shall be not less than 2.8 percent. Lowfat or light (lite) fruit kefir shall contain not more than 1.2 percent milk fat. Reduced-fat kefir shall contain not more than 2 percent of milk fat. Nonfat, skim, or fat-free fruit kefir shall contain a maximum of twenty hundredths of 1 percent milk fat. Harmless coloring may be added to fruit kefir.
The milk fat content of fruit kefir made from goat milk shall not be less than 2.0 percent.
(Amended by Stats. 1998, Ch. 232, Sec. 4. Effective August 4, 1998.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 5 - Miscellaneous Dairy Products › ARTICLE 37 - Fruit Kefir A Cultured Milk › Section 38876.

38876. When fruit is added to kefir, reduced-fat kefir, lowfat or light (lite) kefir, or nonfat, skim, or fat-free kefir, the name of the fruit shall appear on a panel of the carton or container immediately preceding the name of the product.
The words “Certified Raw,” “Certified Pasteurized,” or “Grade A” when used in the label of the product, shall precede the name of the fruit.
Fruit kefir in its composition and labeling shall otherwise comply with all the requirements of Article 36 (commencing with Section 38871).
(Amended by Stats. 1997, Ch. 329, Sec. 36. Effective August 21, 1997.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 5 - Miscellaneous Dairy Products › ARTICLE 38 - Lactose Reduced Milk, Reduced-Fat Lactose Reduced Milk, Lactose Reduced Lowfat or Light Milk, and Lactose Reduced Nonfat, Skim, or Fat-Free Milk › Section 38881.

38881. Lactose reduced milk, reduced-fat lactose reduced milk, lactose reduced lowfat or light (lite) milk, and lactose reduced nonfat, skim, or fat-free milk are market milk products resulting from the treatment of milk, reduced-fat milk, lowfat or light (lite) milk, or nonfat, skim, or fat-free milk by the addition of safe and suitable enzymes to convert sufficient amounts of the lactose to glucose or galactose so that the remaining lactose is less than 30 percent of the lactose in milk, reduced-fat milk, lowfat or light (lite) milk, or nonfat, skim, or fat-free milk.
(Amended by Stats. 1997, Ch. 329, Sec. 37. Effective August 21, 1997.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 5 - Miscellaneous Dairy Products › ARTICLE 39 - Fromage Frais or Soft Fresh Cheese › Section 38885.

38885. Nonfat market milk, with or without added market milk solids, which has been pasteurized and afterwards fermented by one or more strains of streptococcus lactis, streptococcus cremoris, streptococcus diacethylactis, or leuconostoc sp., and rennet with or without pasteurized market cream, flavoring, or seasoning may be sold as fromage frais or soft fresh cheese. These products may contain nutritive carbohydrate sweeteners. They shall contain no more than 10 coliform bacteria per gram.
(Amended by Stats. 1997, Ch. 329, Sec. 38. Effective August 21, 1997.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 5 - Miscellaneous Dairy Products › ARTICLE 39 - Fromage Frais or Soft Fresh Cheese › Section 38886.

38886. Fromage frais or soft fresh cheese shall have at least 70 percent of the lactose in the original milk solids removed through the whey. Fromage frais or soft fresh cheese shall have a maximum dry matter content of 24.5 percent prior to the addition of any bulky flavors.
(Added by Stats. 1986, Ch. 800, Sec. 8. Effective September 15, 1986.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 5 - Miscellaneous Dairy Products › ARTICLE 39 - Fromage Frais or Soft Fresh Cheese › Section 38887.

38887. Fromage frais or soft fresh cheese, without the addition of bulky flavors, shall contain not less than 3.5 percent of milk fat.
Fromage frais or soft fresh cheese made from goat milk, without the addition of bulky flavors, shall contain not less than 2.8 percent of milk fat.
(Amended by Stats. 1997, Ch. 329, Sec. 39. Effective August 21, 1997.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 5 - Miscellaneous Dairy Products › ARTICLE 39 - Fromage Frais or Soft Fresh Cheese › Section 38888.

38888. When offered for sale, fromage frais or soft fresh cheese 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. 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. Fromage frais or soft fresh cheese shall be labeled as “fromage frais” or “soft fresh cheese.”
(Amended by Stats. 1997, Ch. 329, Sec. 40. Effective August 21, 1997.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 5 - Miscellaneous Dairy Products › ARTICLE 40 - Bulky Flavored Fromage Frais or Bulky Flavored Soft Fresh Cheese › Section 38891.

38891. Bulky flavored fromage frais or bulky flavored soft fresh cheese is fromage frais or soft fresh cheese that contains clean, mature, sound fruit or its equivalent in other forms, or other bulky flavoring ingredients.
(Amended by Stats. 1997, Ch. 329, Sec. 41. Effective August 21, 1997.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 5 - Miscellaneous Dairy Products › ARTICLE 40 - Bulky Flavored Fromage Frais or Bulky Flavored Soft Fresh Cheese › Section 38892.

38892. When bulky flavor is added to fromage frais or soft fresh cheese, the name of the bulky flavor shall accompany the name of the product on the principal panel or panels of the label. Bulky flavored fromage frais or bulky flavored soft fresh cheese in its composition and labeling shall otherwise comply with all the requirements of Article 39 (commencing with Section 38885).
(Amended by Stats. 1997, Ch. 329, Sec. 42. Effective August 21, 1997.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 5 - Miscellaneous Dairy Products › ARTICLE 41 - Lactose Reduced Dairy Products › Section 38895.1.

38895.1. Safe and suitable enzymes, as approved by the director, may be added to dairy products for the purpose of conversion of lactose to glucose or galactose. Any added enzyme shall appear in the ingredient list of the product.
(Added by Stats. 1986, Ch. 610, Sec. 6.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 5 - Miscellaneous Dairy Products › ARTICLE 41 - Lactose Reduced Dairy Products › Section 38895.2.

38895.2. “Lactose reduced” may be included in the nomenclature of the product if there has been conversion of sufficient amounts of lactose to glucose or galactose so that the remaining lactose is less than 30 percent of the original lactose of the dairy product. Lactose reduced dairy products shall meet all other compositional standards for the products except that the minimum solids-not-fat content for reduced-fat, lowfat, or light (lite) milk, and flavored reduced-fat, lowfat, or light (lite) milk, labeled as “lactose reduced” shall be 8.7 percent.
(Amended by Stats. 1997, Ch. 329, Sec. 43. Effective August 21, 1997.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 6 - Products Resembling Milk Products › ARTICLE 1 - General Provisions › Section 38901.

38901. The production and distribution of products resembling milk products, is hereby declared to be a business affected with a public interest. The provisions of this chapter are enacted in the exercise of the police powers of this state for the purpose of protecting the health, safety, and welfare of the people of this state.
(Repealed and added by Stats. 1968, Ch. 1250.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 6 - Products Resembling Milk Products › ARTICLE 1 - General Provisions › Section 38902.

38902. The Legislature further finds and declares all of the following:
(a) There is an increasing advent into the marketplace of food products which in appearance, taste and other physical characteristics resemble milk products, which are frequently mistaken by consumers for milk and milk products, which are used for the same or similar purposes as milk and milk products, which are frequently manufactured, transported and sold in the same places as milk and milk products, which are frequently packaged in the same types, sizes and shapes of containers as milk and milk products, which are suitable media for the growth and multiplication of micro-organisms; but which food products contain fats and oils other than milk fat in combination with milk products or contain no milk products.
(b) It is necessary in order to prevent and avoid false, misleading and deceptive marketing of such products resembling milk products, and in order to prevent deception and confusion among consumers, and in order to protect public health, that this chapter be enacted, and that the director from time to time promulgate regulations governing the labeling, identification and sanitary production of all such products.
(Repealed and added by Stats. 1968, Ch. 1250.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 6 - Products Resembling Milk Products › ARTICLE 1 - General Provisions › Section 38903.

38903. This chapter does not apply to:
(a) Margarine, dairy spread, or spread subject to Chapter 8 (commencing with Section 39351).
(b) A distinctive proprietary food compound which complies with all of the following requirements:
(1) Not readily mistaken in taste for milk, or for evaporated, skim, condensed, or dried milk.
(2) Prepared and designed for feeding infants and young children.
(3) Sold exclusively by druggists, orphanages, child welfare associations, hospitals, and similar institutions or for shipment outside of this state.
(c) Imitation ice cream and ice milk subject to Chapter 7 (commencing with Section 39151).
(d) Any product resembling a milk product which resembling product is subjected to a temperature high enough to sterilize the product and is packaged in an hermetically sealed container.
(Amended by Stats. 1985, Ch. 512, Sec. 5.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 6 - Products Resembling Milk Products › ARTICLE 1 - General Provisions › Section 38903.5.

38903.5. Imitation cheese or substitute for cheese are subject to the provisions of this chapter.
(Added by Stats. 1973, Ch. 341.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 6 - Products Resembling Milk Products › ARTICLE 1 - General Provisions › Section 38903.6.

38903.6. Nondairy frozen dessert is subject to the provisions of this chapter.
(Added by Stats. 1979, Ch. 440.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 6 - Products Resembling Milk Products › ARTICLE 1 - General Provisions › Section 38904.

38904. Except as provided in this section, no products resembling milk products shall be used in any of the charitable or penal institutions that receive assistance from the state. If the state is informed in writing that government holdings of milk or milk products cannot be purchased or acquired by the state, the Department of General Services may purchase for use in state institutions such products if requested to do so by the director of the department which has control of any state institutions for which such product is intended.
(Added by Stats. 1968, Ch. 1250.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 6 - Products Resembling Milk Products › ARTICLE 1 - General Provisions › Section 38905.

38905. It is unlawful for a restaurant or any other place where food is served to the public for consumption on the premises to misrepresent products resembling milk products as milk products.
(Repealed and added by Stats. 1982, Ch. 787, Sec. 4.2.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 6 - Products Resembling Milk Products › ARTICLE 1 - General Provisions › Section 38906.

38906. If a provision of this chapter and a provision of the Health and Safety Code are applicable to the same person and subject matter, the provisions of this chapter shall prevail.
(Added by Stats. 1968, Ch. 1250.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 6 - Products Resembling Milk Products › ARTICLE 1 - General Provisions › Section 38907.

38907. If any article, section, subdivision, sentence or clause of any provision of this chapter is for any reason adjudged unconstitutional or unenforceable, such decision does not affect the validity of the remaining provisions of this chapter. The Legislature hereby declares that it would have enacted all provisions of this chapter irrespective of the fact that one or more of such provisions is adjudged unconstitutional or unenforceable.
(Added by Stats. 1968, Ch. 1250.)
2023 California Code › Food and Agricultural Code - FAC › DIVISION 15 - MILK AND MILK PRODUCTS ACT OF 1947 › PART 3 - MANUFACTURED PRODUCTS › CHAPTER 6 - Products Resembling Milk Products › ARTICLE 1 - General Provisions › Section 38908.

38908. The provisions of this chapter shall not be construed as necessitating any alterations or deviations in the normal and traditional methods of manufacturing, distributing, and selling products resembling milk products, except insofar as such methods specifically violate provisions of this chapter.
(Added by Stats. 1968, Ch. 1250.)