Hawaii Administrative Rules › Title 4 - DEPARTMENT OF AGRICULTURE › Subtitle 4 - DIVISION OF MARKETING AND CONSUMER SERVICES › Chapter 60 - MILK CONTROL RULES › Subchapter 1 - GENERAL PROVISIONS › Section 4-60-1 - Definitions

Current through June, 2024
Terms defined in section
					 157-1, HRS, when used
					 in this chapter, shall be as defined in section
					 157-1, HRS. In
					 addition, as used in this chapter:
"Branch" means the commodities branch.
"Buttermilk" or "Cultured buttermilk" is a fluid product
					 resulting from the souring or treatment, by means of a lactic acid or other
					 culture, of pasteurized skim milk or pasteurized reconstituted skim milk. It
					 contains not less than 8.25 per cent milk solids-not-fat.
"California price" means the minimum price per
					 hundredweight for northern California class 1 market milk F.O.B. plant as
					 published by the California Department of Food and Agriculture.
"Class I milk" is all fresh milk or fresh milk constituents
					 utilized in fluid form for human consumption, which utilization shall include,
					 but not be limited to, pasteurized milk, cream, half-and-half, whole milk, skim
					 milk, buttermilk, flavored milk, flavored skim milk, reconstituted or
					 recombined milk, and filled milk. All such fresh milk received by a processing
					 plant shall be deemed to be utilized as class I unless utilization in class II,
					 in an excess pool or as plant shrinkage and route returns is are proven.
"Class II milk" is all fresh milk or fresh milk
					 constituents utilized in non-fluid form for human consumption, which
					 utilization shall include, but no be limited to, ice cream, ice cream mix,
					 cottage cheese, and yogurt.
"Cream" is the 'fatty' liquid or semi-liquid separated from
					 milk and contains not less than 18 per cent butterfat.
"Excess milk" is fresh milk in excess of the total class I
					 and class II requirements of the milk shed and allowable plant shrinkage and
					 route returns.
"Excess pool" means a special pooling technique to be used
					 when fresh milk, produced in excess of the total class I and class II
					 requirements of the market and allowable plant shrinkage and route returns,
					 results in the milk or its constituents being either dumped at a complete loss
					 or disposed of at its highest practical salvage value.
"Filled milk" is any milk, cream, or skim milk, whether
					 fresh or recombined, to which has been added or which has been blended or
					 compounded with any edible fats or oils other than butterfat so that the
					 resulting product is in imitation or semblance of fresh, whole milk, cream, or
					 skim milk.
"Flavored milk" or "Flavored skim milk" is a beverage or
					 confection consisting of milk or skimmed milk, as the case may be, to which has
					 been added a syrup or flavor made from wholesome ingredients.
"Fresh milk" or "Fresh" as used with reference to milk
					 means the milk as drawn from cows which may or may not have been processed by
					 homogenization, pasteurization, or standardization of butterfat content. It
					 shall not include products produced by recombining dry milk constituents with
					 water to produce a recombined or reconstituted milk product.
"Gross Value" means the total value of all milk as utilized
					 and paid for.
"Half-and-half is a product consisting of a mixture of milk
					 and cream which contains not less than 10.5 per cent butterfat.
"Hawaii milk shed" means the county of Hawaii.
"Honolulu milk shed" means the county of Honolulu.
"License" means the authorization issued by the board or
					 the manager to producers, producer-distributors, and distributors to operate
					 their dairy enterprise in a milk shed pursuant to chapter
					 157, HRS, and rules adopted
					 thereunder.
"License fee" means an assessment levied on each licensed
					 milk producer, producer-distributor, or distributor to secure funds for the
					 administration of chapter
					 157, HRS, in a milk shed.
"Lowfat milk" is milk from which a sufficient portion of
					 butterfat has been removed to reduce its butterfat content to not less than 5
					 per cent and not more than 2 per cent.
"Manager" means the manager of the commodities
					 branch.
"Pasteurized milk" is fresh milk which has been treated by
					 heating every particle of milk to a temperature of at least 145 °F. and
					 holding it at such temperature continuously for at least thirty minutes, or to
					 at least 161 °F. and holding it at such temperature continuously for at
					 least fifteen seconds in approved and properly operated equipment.
"Plant shrinkage" means the loss of fresh milk occurring
					 during the processing of milk or milk products and includes, but is not limited
					 to, such items as leakage, spillage, and milk not fully recovered from vats,
					 pipes, and processing equipment.
"Quota" means the amount of daily fresh milk production
					 which a producer is allocated under chapter
					 157, HRS, and in accordance with the
					 rules and regulations of the board. Quotas shall be expressed in terms of
					 hundredweight of fresh milk.
"Raw milk" is fresh milk that has not been
					 pasteurized.
"Recombined milk" or "Reconstituted milk" is a product
					 resulting from the recombining of milk constituents with potable water and
					 which complies with the standards for butterfat and solids-not-fat of whole
					 milk.
"Recombined skim milk" or "Reconstituted skim milk" means a
					 product which results from the recombining of skim milk constituents with
					 potable water and which contains not less than 8.25 per cent
					 solids-not-fat.
"Route return" means fresh milk returned from retail stores
					 or by retail route customers.
"Service fee" means the amount of compensation paid to a
					 producer-distributor or distributor for services rendered in withholding,
					 collecting, and remitting license fees in a milk shed.
"Skim milk" or "Skimmed milk" is fresh milk from which a
					 sufficient portion of butterfat has been removed to reduce its butterfat
					 content to less than five-tenths per cent.
"Utilized" or "Utilization" - milk is considered to be
					 utilized by a distributor or producer-distributor when processed and
					 containerized for distribution.
"Whole milk" is the lacteal secretion of cows, practically
					 free from colostrum, which contains not less than 8.25 per cent milk
					 solids-not-fat and not less than 3.25 per cent butterfat.