Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part VII - Dairy Products Regulations › Chapter 1 - Milk and Dairy Products › Section VII-101 - Definitions

Current through Register Vol. 50, No. 6, June 20, 2024
A. Unless otherwise
				specifically provided herein, the following words and terms used in this Part
				of the
Sanitary Code,
and all other Parts which are adopted or
				may be adopted, are defined for the purposes thereof as follows.
3-A Standards
-standards for dairy equipment
				  and accepted practices promulgated jointly by the Sanitary Standards
				  Subcommittee of the Dairy Industry Committee, the Committee on Sanitary
				  Procedure of the International Subcommittee of the International Association
				  for Food Protection and the Milk Safety Branch, the U. S. Food and Drug
				  Administration (FDA), Public Health Service (PHS), Center for Food Safety and
				  Applied Nutrition, Department of Health and Human Services. Equipment
				  manufactured in conformity with the 3-A Standards complies with the sanitary
				  design and construction standards of this Part. Copies may be obtained from 3-A
				  Sanitary Standards Incorporated, 6888 Elm Street Suite 2D, McLean, Virginia
				  22101; (Internet URL address: "
http://www.3-A.org/
").
Abnormal Milk
-any milk or milk product
				  shall be deemed to be abnormal if:
a. it is visibly changed in color, odor and/or texture from
				  that of normal color, odor and/or texture;
b. prior to milking of the animal, it is known to be
				  unsuitable for human consumption (such as milk containing colostrum); or
c. it is unfit for human consumption following treatment of
				  the animal with veterinary products (i.e., antibiotics and other drugs which
				  have withhold requirements) or following treatment or consumption of medicines
				  or insecticides or other toxic compounds not approved for use on dairy animals
				  by the FDA, Environmental Protection Agency (EPA) or the state health
				  officer.
Acidified Milk and Acidified Milk Products,
				  Acidified Filled Milk and Acidified Filled Milk Products, Acidified Anomalous
				  Milk and Acidified Anomalous Milk Products
-a milk product obtained by
				  souring milk or milk products, filled milk or filled milk products or anomalous
				  milk or anomalous milk products after pasteurization, ultra-pasteurization or
				  aseptic processing with acetic acid, adipic acid, citric acid, fumaric acid,
				  glucono-delta-lactone, hydrochloric acid, lactic acid, malic acid, phosphoric
				  acid, succinic acid, tartaric acid or other substances, with or without the
				  addition of characterizing microorganisms. Nutritive carbohydrate sweeteners or
				  other sweeteners approved for use by the FDA, flavoring ingredients,
				  stabilizers or salt may be added. All ingredients shall have been declared to
				  be safe and suitable by the FDA. The acidified products shall contain a
				  titratable acidity of not less than 0.5 percent calculated as lactic
				  acid.
Adulterated Milk, Milk Products, or Dairy
				  Products
-any milk, milk products, or dairy products shall be deemed to
				  be adulterated:
a. if it is defined in these regulations and fails to conform
				  to its definition or if it otherwise fails to conform to its standard of
				  identity;
b. if it contains any unwholesome substance; or,
c. if [other than in anomalous (substitute) milk and
				  anomalous (substitute) milk products, filled milk and filled milk products, and
				  imitation milk or imitation milk products] any substance has been substituted
				  wholly, or in part, for any substance naturally inherent in the milk, milk
				  product, or dairy product.
Aged Cheese-
see ripened or aged
				  cheese.
Air Gap-
the unobstructed vertical distance
				  through the free atmosphere of at least twice the diameter of the largest
				  incoming water, dairy product, Clean-In-Place (CIP) solution or other liquid
				  supply pipe, faucet or valve to the flood level rim of the receiving vessel or
				  receptacle, to prevent back siphonage of solutions in the receiving vessel or
				  receptacle. The distance of the air gap is to be measured from the bottom of
				  the inlet supply pipe, faucet or valve to the top of the effective overflow,
				  i.e., flood level rim of the receiving vessel. In no case may the effective air
				  gap be less than one inch (2.54 cm.). Tanks or vats or any other receiving
				  vessel with water inlets below the flood level rim shall comply with the
				  American Society of Mechanical Engineers (ASME) standard A112.1.2
				  (1991).
Anomalous (Substitute) Milk and Anomalous
				  (Substitute) Milk Products-
food that is not in conformity with the
				  definitions and standards of identity contained in this Part or Title 21, Code
				  of Federal Regulations (21 CFR) Part 131 (Milk and Cream),
				  21 CFR 133.128
				  (Cottage Cheese) and
				  21 CFR
				  133.129 (Dry Curd Cottage Cheese), but is
				  made in semblance of, and resembles a standardized milk or milk product [milk
				  and milk products that are in conformity with the definitions and standards of
				  identity contained in  21 CFR Part 131  (Milk and Cream),
				  21 CFR 133.128
				  (Cottage Cheese) and
				  21 CFR
				  133.129 (Dry Curd Cottage Cheese)] in
				  physical characteristics, sensory properties, manner in which it is
				  manufactured or processed, functional attributes, propensity to support the
				  growth of pathogenic microorganisms of human significance and being of such
				  nature that it is not nutritionally inferior to, and may be used
				  interchangeably with, the milk or milk product it resembles. These products are
				  usually packed in containers similar to those in which Grade A milk and milk
				  products are packaged, such as paper cartons, plastic bottles or jugs, pouches,
				  plastic cups, tubs, etc. Anomalous (substitute) milk or anomalous (substitute)
				  milk products are manufactured or processed in whole or in part from milk or
				  milk products. The state health officer may, utilizing the aforesaid criteria,
				  specify that a food is an anomalous (substitute) milk or milk product. Foods
				  that have been retort processed after packaging or which have been dried shall
				  not be included in this definition. Anomalous (substitute) milk and anomalous
				  (substitute) milk products shall conform with the requirements contained in  21 CFR §
											101.13  (nutrient content claims-general principles). Anomalous
				  (substitute) milk and anomalous (substitute) milk products shall be labeled
				  with a descriptive name which shall be suggestive enough to reveal the basic
				  composition of the product and alleviate any questions regarding the product's
				  identity (some names commonly used are "dairy blend," "dairy beverage,"
				  "shakes," "cultured dairy blends," etc).
a. These products may be reduced fat, lowfat, non fat or
				  flavored. All dairy ingredients used in these products (milk, lower fat milks,
				  condensed, evaporated or concentrated milks, dry milks, whey, protein
				  concentrate, milk protein concentrate, filtered milk, etc.) shall be Grade A.
				  The descriptive name (term) shall not selectively exaggerate the presence of
				  one or more ingredients over all other ingredients present in the product as to
				  be misleading or deceptive. Labels for anomalous (substitute) milk or milk
				  products shall be approved by the state health officer prior to the product
				  being offered for sale in the state. In cases in which there is a difference in
				  performance characteristics that materially limit the use of the product, the
				  label shall include a disclaimer, adjacent to the most prominent claim,
				  informing the consumer of such difference (e.g., "not recommended for
				  melting"). Anomalous (substitute) milk and anomalous (substitute) milk products
				  shall conform to the Grade A bacteriological standards/specifications contained
				  in this Part. Plants that manufacture or process anomalous (substitute) milk or
				  anomalous (substitute) milk products for sale in the state shall conform with
				  the requirements for Grade A dairy plants contained in this Part.
Anomalous (Substitute) Dairy Products
-any
				  food that is not in conformity with the standards of identity contained in this
				  Part,  21CFR Part 131,  21 CFR Part 133,  21 CFR Part 135, 21 United States Code
				  (USC) Part 321a, but is made in semblance of and resembles a dairy product that
				  is in conformity with the aforesaid standards of identity in physical
				  characteristics, sensory properties, manner in which it is manufactured or
				  processed, functional attributes, propensity to support the growth of
				  pathogenic microorganisms of human significance and being of such nature that
				  it is not nutritionally inferior to, and may be used interchangeably with, the
				  dairy product it resembles. Anomalous (substitute) dairy products are
				  manufactured in whole or in part from butter, cheese (whether natural or
				  processed), milk, lower fat milks, nonfat (fat free, skim) milk, cream, whey,
				  buttermilk (whether dry, evaporated, concentrated, stabilized or frozen) and
				  any other food which the state health officer may, utilizing the above
				  criteria, specify that a food is anomalous (substitute) dairy product.
				  Anomalous (substitute) dairy products shall conform with the bacteriological
				  standards/specifications contained in this part, determined by the state health
				  officer to be applicable to such products. Anomalous (substitute) dairy
				  products that have been retort processed after packaging or which have been
				  concentrated, condensed and dried shall be included in this definition. Plants
				  that manufacture or process anomalous (substitute) dairy products shall conform
				  with the requirements for dairy plants contained in this Part, determined by
				  the state health officer to be applicable to such plants.
Approved by the FDA or With the Concurrence of the
				  FDA
-the equipment, processes, policies, decisions or any other items
				  referenced are consistent with published requirements, policies, standards and
				  recommendations contained in publications in the Pasteurized Milk Ordinance
				  (PMO), Procedures Governing the State-Public Health Service/Food and Drug
				  Administration Program of the National Conference on Interstate Milk Shipments,
				  Methods of Making Sanitation Ratings of Milk Shippers, Memoranda,
				  etc
.
, acceptable to the FDA Milk Safety Branch (HFS-626)
				  (FDA/CFSAN/OC/DCP/MST) or concurrence has been obtained by the state health
				  officer from the Milk Safety Branch/Team.
Aseptic Processing
-the filling of a
				  commercially sterilized, cooled dairy product into presterilized containers,
				  followed by aseptic hermetical sealing with presterilized closure in an
				  atmosphere free of microorganisms in such a manner that conforms with the
				  requirements of 21 Code of Federal Regulations (CFR) 113 and the provisions of
				  §7, Item 16p of the PMO. The product must maintain commercial sterility under
				  normal non-refrigerated conditions.
Audit
-an evaluation made by the state
				  health officer of a dairy facility, the operations conducted therein, the
				  facility's Hazard Analysis Critical Control Points (HACCP) plan and records
				  documenting the implementation of the HACCP system, to determine whether or not
				  all food safety hazards, reasonably likely to occur in each product produced or
				  processed by the facility are being effectively controlled on a continual basis
				  and to determine whether or not the plant is in compliance with the
				  requirements contained in this Part. Personnel conducting such audits shall
				  have been trained in accordance with the requirements for such regulatory
				  auditors contained in the PMO, Appendix K, § IV (3).
Automatic Milking Installation (AMI)
-an
				  automated milking system, used to milk cows and other hooved mammals, that
				  conforms with the requirements contained in Appendix Q of the PMO.
Bacterial Plate Count, Direct Microscopic Count,
				  Coliform Determinations, Mastitis Tests
-the results of laboratory
				  analysis of milk or dairy products samples taken upon separate days,
				  irrespective of the date of grading or regrading. Laboratory tests shall
				  conform to the procedures in the
"Standard Methods for the Examination
				  of Dairy Products
" (17th Edition, 2004, as amended) American Public
				  Health Association.
Bacteriological Analytical Manual (BAM)
-the
				  bacteriological analytical manual found on the FDA/CFSAN (FDA/Center for Food
				  Safety and Applied Nutrition) internet site and is designated the BAM online;
				  (Internet URL address:http://www.cfsan.fda.gov /~ebam/bam-mm.html#updates [File
				  Link Not Available]).
Boiled Custard
-see
Egg
				  Nog
.
Blended Dry Dairy Products and Dry Blended Dairy
				  Products
-products in which the predominant ingredient is a dry dairy
				  product and results from the blending of dry dairy products or the blending of
				  dry dairy products with other safe and suitable dry non-milk derived
				  ingredients approved by the state health officer. These foods may be blended
				  before or after drying.
Broke and Trim
-paper and paperboard that
				  have been discarded anywhere in the process of manufacture, such as on
				  paper-making machines in the form of trim. This may also include unprinted trim
				  from the converting process, provided the trim has been handled, treated and
				  transported in a clean, sanitary manner.
BTU
-interstate milk shippers bulk tank unit
				  identification number (for groups of dairy farms that pool part or all of their
				  milk produced for sale to a dairy plant).
Bulk Milk Tank Truck Operator/Sampler
-a
				  person who collects official samples of raw milk and may transport raw milk
				  from a farm to a milk plant, receiving station or transfer station and has in
				  his/her possession a permit to sample such products issued by a state
				  regulatory agency.
Bulk Milk Pickup Tanker
-a milk tank truck
				  and its appurtenances used by a bulk milk tank truck operator/sampler to
				  transport bulk raw milk for pasteurization from dairy farms to a milk plant,
				  receiving station or transfer station.
Butter
-the dairy product resulting from the
				  churning of the pasteurized, ultra-pasteurized or aseptically processed milk
				  fat of milk or cream, or both, with or without common salt, with or without
				  additional coloring matter, and containing not less than 80 percent, by weight
				  of milk fat for all tolerances having been allowed. Butter shall be
				  manufactured only in dairy plants that conform to each of the requirements for
				  butter plants contained in Chapter 23 of this Part.
Buttermilk
-the fluid dairy product
				  resulting from the manufacture of butter from milk, cream or from the souring,
				  or treatment by a lactic acid or other culture approved by the state health
				  officer, of pasteurized, ultra-pasteurized or aseptically processed milk or
				  lower fat milks. It shall contain not less than 8.25 percent of milk
				  solids-non-fat. It may contain concentrated milk or lower fat milks, dry milk,
				  whey, lactose, lactalbumins, lactoglobulins or modified whey.
Butter Plants
-dairy plants that
				  manufacture, process or package butter or butter related products.
Butter Products
(
Butter Related
				  Products
)-dairy products that contain butter as the predominant
				  ingredient. They may contain other safe and suitable ingredients Generally
				  Recognized As Safe (GRAS) by the FDA and the state health officer. The products
				  may contain less than 80 percent by weight of milk fat and may be whipped or
				  otherwise modified in texture. These products shall conform to the
				  bacteriological requirements for butter contained in this Part and shall be
				  manufactured in a dairy plant that conforms to each requirement for butter
				  plants contained in Chapter 23 of this Part.
CFU
-colony-forming units.
Certified by the FDA
-the person certified
				  has successfully completed the certification process administered by PHS/FDA
				  and possesses a current, valid, certificate of certification issued by the
				  PHS/FDA.
Cheese
-the product resulting from the
				  drained curd (coagulated mass) obtained by the coagulation of milk, lower fat
				  milks (whether concentrated, condensed or reconstituted) which may be enriched
				  with milk fat or other derived ingredients GRAS by the FDA. The coagulation may
				  be accomplished by:
a. inoculating with lactic acid and producing microorganisms,
				  with or without rennet and with or without other safe and suitable coagulating
				  enzymes GRAS by the FDA and the state health officer;
b. rennet or other coagulating enzymes that are GRAS;
				  and
c. the addition of lactic acid, citric acid, phosphoric acid,
				  hydrochloric acid, D-glucono-delta-lactone or other coagulating substances that
				  are GRAS. The curd may be modified by cutting, warming, stirring, pressing,
				  draining, molding, ripening, fermenting, blending, seasoning with ingredients
				  that are GRAS, colored with colorings that are GRAS. Functional ingredients
				  that are GRAS may be used. The manner in which cheese is processed, the milk or
				  dairy product from which it is processed, the specific lactic acid producing
				  and in some cases gas forming microorganisms, coagulating enzymes, functional
				  and optional ingredients vary according the type or variety of cheese or
				  related cheese product. There are numerous types and varieties of cheese,
				  including American Cheese, Asiago Cheese, Blue Cheese, Brick Cheese, Camembert
				  Cheese, Cheddar Cheese, Colby Cheese, Cream Cheese, Edam Cheese, Feta Cheese,
				  Gouda Cheese, Limburger Cheese, Mozzarella Cheese, Muenster Cheese, Neufchatel
				  Cheese, Parmesan Cheese, Process Cheese, Provolone Cheese, Ricotta Cheese,
				  Romano Cheese, Roquefort Cheese, Swiss Cheese and many other types and
				  varieties. Each type and variety of cheese shall conform with the standard of
				  identity for such cheese contained in this Part or the PMO, 21 CFR or 7 CFR.
				  These regulations shall apply to all cheese made from the milk of any hooved
				  mammal, provided that where the milk or part of the milk used in the
				  manufacture of cheese is the milk of hooved mammals other than cows, the cheese
				  shall be so labeled.
Cheese Manufacturing Plants
-dairy plants
				  that manufacture, process, cut, slice or package cheese and cheese related
				  products.
Cheese Products, Cheese Foods (Cheese Related
				  Products)-
foods that contain cheese as the predominant ingredient.
				  They may contain other safe and suitable ingredients GRAS by the FDA and the
				  state health officer. These products may be modified in texture, taste and
				  color. These products shall conform to the bacteriological requirements for
				  cheese contained in this Part and shall be manufactured in a dairy plant that
				  conforms to the requirements for cheese manufacturing plants contained in
				  Chapter 25 of this Part.
Clean-
surfaces that have had the effective
				  and thorough removal of product and contaminants.
Cleaned-In-Place (CIP)
-the procedure by
				  which sanitary pipelines or other pieces of dairy equipment are mechanically
				  cleaned-in-place by circulation of cleaning and sanitizing solutions.
Cleaned-Out-of Place (COP)
-the procedure by
				  which pieces of dairy equipment are placed in a vat equipped with a system that
				  cleans by circulation of cleaning and sanitizing solutions.
Cleaning and Sanitizing Tag (Wash Tag)
-tag
				  affixed to the outlet valve or in the near vicinity of the outlet valve of the
				  milk tank truck, which verifies proper cleaning and sanitizing.
Closure
-a cap, lid, seal, tube, valve,
				  lidding material or other device in or on a container used for the purpose of
				  enclosing or dispensing the contents.
Coatings
-any layer or covering which is
				  applied to the product contact surface.
Code of Federal Regulations (CFR)-
except as
				  otherwise indicated, the April 1, 2010 edition, as amended, of title 21 (21
				  CFR,
Food and Drugs)
and the January 1, 2010 edition, as
				  amended, of title 7 (7 CFR,
Agriculture)
of the document, so
				  titled and published by the United States Office of the Federal Register,
				  National Archives and Records Administration.
Component Part
-any item that by itself,
				  does not perform any function, but when assembled with one or more component
				  parts or closures, becomes a part of the single service container or closure.
				  These may include, but are not limited to, blanks, sheeting, filling valve
				  parts, tubes, dispensing devices and sampling containers. All material used for
				  fabrication of a component part must meet the requirements of the
Federal Food, Drug and Cosmetic Act,
as amended.
Concentrated
or
Condensed
				  Milk
-a fluid product, unsterilized and unsweetened, resulting from the
				  removal of a considerable portion of the water from the milk, which when
				  combined with potable water in accordance with instructions printed on the
				  container label, results in a product conforming with the milk fat and milk
				  solids not fat levels of milk as defined in this Part.
Cooling Pond
-a man-made structure that
				  conforms with the requirements of this Part and the PMO designed for the
				  specific purpose of cooling cows.
Cottage
				  Cheese*
-the soft uncured cheese prepared
				  from the curd obtained by adding harmless lactic acid-producing bacteria, with
				  or without rennet, to pasteurized nonfat (fat free, skim) milk. It contains not
				  more than 80 percent moisture content to not less than 0.5 percent or not more
				  than 2 percent. All cottage cheese sold in the State shall be Grade A.
Cream
-liquid milk product high in fat
				  separated from milk which may have been adjusted by adding thereto: milk,
				  concentrated milk and lower fat milks or dry milk or lower fat dry milks and
				  may be modified by whipping, acidifying or culturing. Cream contains not less
				  than 18 percent milk fat.
Creamed Cottage Cheese
-the soft uncured
				  cheese prepared by mixing cottage cheese with pasteurized cream or a
				  pasteurized mixture of cream with milk or nonfat (fat free, skim) milk, which
				  contains not less than 4 percent of milk fat by weight, nor more than 80
				  percent of moisture.
Creole Cream Cheese
or
Creole
				  Cheese
-the soft uncured cheese prepared by culturing pasteurized,
				  ultra-pasteurized or aseptically processed milk, nonfat milk or lowfat milk
				  with harmless lactic acid bacteria and coagulating milk with this culture or
				  rennet or other safe and suitable milk clotting enzymes. The curd is drained in
				  molds prior to packaging. Prior to packaging a creaming mixture may or may not
				  be added to the curd. All dairy ingredients used in Creole Cream Cheese and
				  Creole Cheese shall be Grade A. Dairy plants in which these cheeses are
				  manufactured shall conform with the requirements for Grade A milk and milk
				  products contained in this Part.
Cultured Milk and Cultured Milk Products, Cultured
				  Anomalous Milk and Cultured Anomalous Milk Products and Cultured Filled Milk
				  and Cultured Filled Milk Products
-foods produced by culturing
				  pasteurized, ultra-pasteurized or aseptically processed milk or milk products,
				  anomalous milk or anomalous milk products or filled milk or filled milk
				  products with characterizing microorganisms. Sweeteners, flavor and aroma
				  producing ingredients, salt, citric acid or sodium citrate may be added. All
				  ingredients shall have been declared safe and suitable for use in the products
				  by FDA and the state health officer. The cultured products shall contain a
				  titratable acidity of not less than 0.5 percent by weight calculated as lactic
				  acid. The name of these cultured products shall be accompanied by a declaration
				  indicating the presence of any characterizing flavoring and by a declaration
				  such as a traditional name of the microorganisms used thereby indicating the
				  presence of the microbial organisms used as ingredients, e.g., "Kefir Cultured
				  Milk", "Kefir Milk with Vegetable Fat", "Kefir Cultured Dairy Beverage",
				  "Acidophilis Cultured Milk", etc. When lactic acid producing microorganisms are
				  used, the food may be named "Cultured Buttermilk".
Dairy Facility
-includes dairy farms, milk
				  tank trucks, milk tank truck cleaning facilities, receiving stations, transfer
				  stations, dairy plants, finished product depots, finished product transfer
				  points, single service containers and closures for milk and milk products
				  manufacturing plants and vehicles used to transport dairy products.
Dairy Farm
-any place or premises where one
				  or more cows, goats, sheep, water buffaloes or other hooved mammals are kept
				  for milking and from which a part or all of the milk produced is provided,
				  sold, or offered for sale to a dairy plant, transfer station, or receiving
				  station possessing a permit from the state milk regulatory agency.
Dairy Plant
-any place, premises or
				  establishment where milk, milk products (including frozen desserts, frozen
				  dessert mixes, filled milk or filled milk products, anomalous milk, anomalous
				  milk products or anomalous dairy products) and dairy products are collected,
				  handled, processed, stored, pasteurized, ultra-pasteurized, aseptically
				  processed, churned, frozen, dried, blended, concentrated, condensed, packaged
				  or prepared for distribution and where milk tank trucks are cleaned and
				  sanitized when received.
Dairy Plant Receiver/Sampler
-a person who
				  collects official milk and milk product samples from milk transport tank trucks
				  and other types of containers of milk and milk products being received by a
				  dairy plant or receiving station and may also unload such milk transport tank
				  trucks and containers.
Dairy Product Condensing, Concentrating, Drying or
				  Blending Plants
-dairy plants that condense, concentrate, dry or blend
				  dry dairy products.
Dairy Product Distributor
-any person who
				  offers for sale or sells to another any processed milk or dairy products for
				  human consumption as such.
Dairy Products
-include but are not limited
				  to milk and milk products, anomalous milk and anomalous milk products, filled
				  milk and filled milk products, whey and whey products, imitation milk and
				  imitation milk products (whether the aforesaid products have been acidified,
				  condensed, concentrated, cultured, dried, flavored, frozen or stabilized),
				  frozen desserts, frozen dessert mixes, butter, butter products, cheese (whether
				  natural or processed), cheese products and any food which is prepared or
				  manufactured in whole or in part from any of the aforesaid products which the
				  state health officer may hereafter so designate. All dairy products produced,
				  manufactured or sold in the state shall comply with the chemical and
				  bacteriological standards and specifications contained in this Part, determined
				  by the state health officer to be applicable to each product. Dairy products
				  processed, manufactured or sold in the state shall be processed or manufactured
				  in plants that are in conformity with the requirements for dairy plants
				  contained in this Part as determined by the state health officer to be
				  applicable to each plant.
Dry Cream
-product obtained by removal of
				  water only, from pasteurized milk or cream or a mixture thereof, which may have
				  been homogenized. Alternatively, dry cream may be obtained by blending dry
				  milks and dry cream, provided, that the resulting product is equivalent in
				  composition to that obtained by the method described in the first sentence of
				  this paragraph, it contains not less than 40 percent but less than 75 percent
				  by weight of milk fat on an as is basis and it contains not more than 5 percent
				  by weight of moisture on a milk solids not-fat basis. Safe and suitable
				  sweeteners, fruit and fruit juices, characterizing flavoring ingredients,
				  colorings and artificial flavorings as approved by the state health officer may
				  be added.
Dry Milk (Powdered Milk)
-the product
				  resulting from the removal of water from milk or lower fat milks and contains
				  the milk fat, lactose, milk proteins and milk minerals in the same relative
				  proportions as in the milk from which it is made. It contains not more than 2.5
				  percent by weight of moisture. Said product has been processed in compliance
				  with Chapter 21 of this Part.
Dry Dairy Products
-include dry milk
				  (powdered milk), nonfat dry milk [powdered nonfat (fat free, skim) milk],
				  instant nonfat dry milk, dry whey, dry buttermilk and any other products
				  resulting from the combination of dry milk products with other wholesome dry
				  ingredients, and which comply with and have been processed in compliance with
				  the applicable provisions of Chapter 21 of this Part.
Egg Nog
or
Boiled
				  Custard
-food consisting of a mixture of milk, nonfat (fat free, skim)
				  milk, nonfat dry milk, buttermilk, whey, lactose, lactalbumins, lactoglobulins
				  or modified whey. It shall contain not less than 1.0 percent by weight of egg
				  yolk solids in the finished food and nutritive carbohydrate sweeteners. Egg nog
				  or boiled custard shall contain not less than 6 percent milk fat and not less
				  than 8.25 percent milk solids not fat. The food shall be pasteurized,
				  ultra-pasteurized or aseptically processed.
EPA-
United States Environmental Protection
				  Agency.
Evaluation of Milk Laboratories
-2007
				  Revision, published by the U.S. Department of Health and Human Services, Public
				  Health Service, Food and Drug Administration.
Extra Grade and Standard Grade Dry Dairy
				  Products
-products resulting from the drying of pasteurized milk or
				  milk products in dairy plants that are in substantial compliance with all of
				  the requirements of this Part for dairy products condensing, dairy products
				  drying or dairy products blending plants.
FDA
-United States Department of Health and
				  Human Services, Food and Drug Administration.
FDD
-flow diversion device.
Filled Dairy Products
-any food product made
				  by combining, blending or compounding milk or derivatives of milk with any fat
				  or oil other than milk fat so that the resulting product resembles in sensory
				  properties and physical characteristics (taste, appearance, texture or
				  consistency) a dairy product. The above definition shall not include any
				  distinctive proprietary food compound not readily mistaken for a dairy product
				  in taste or appearance. Filled dairy products shall conform with the
				  microbiological requirements of this Part determined by the state health
				  officer to be applicable to the product and shall be processed in plants that
				  conform with the requirements of this Part, determined by the state health
				  officer to be applicable to such plant facility.
Filled Milk and Filled Milk Products
-any
				  milk, lower fat milks, cream (whether or not condensed, evaporated,
				  concentrated, powdered, dried or desiccated) to which has been added, or which
				  has been blended or compounded with, any fat or oil other than milk fat, so
				  that the resulting product is in imitation of, or is in semblance of, and
				  resembles, milk, lower fat milks or cream (whether or not condensed,
				  concentrated, powdered, dried or desiccated) in physical characteristics,
				  sensory properties, functional attributes and being of such nature that it may
				  be used interchangeably with the milk or milk product it resembles (whether
				  condensed, concentrated, powdered, dried or desiccated). Filled milk or filled
				  milk products shall be labeled with a descriptive name, which is suggestive
				  enough to identify the milk or milk product it resembles, followed by a
				  qualifier that accurately describes what the product is (examples: "Filled Milk
				  - Non Fat Milk with Vegetable Fat", "Filled Cream - Non Fat Dry Milk with
				  Vegetable Fat", etc.). This definition shall not include any distinctive
				  proprietary food compound readily mistaken in physical characteristics, sensory
				  properties, and functional attributes such that it resembles milk or milk
				  products (whether or not condensed, concentrated, powdered, dried or
				  dessicated) but is of such a nature that it is not reasonably likely to be used
				  interchangeably for a milk or milk product. Nothing in this definition shall be
				  used to prevent the use, blending or compounding of chocolate as a flavor to
				  milk, lower fat milks or cream to which no other fats or oils have been added,
				  blended or compounded. Filled milk and filled milk products shall conform with
				  the microbiological standards for Grade A milk and milk products contained in
				  this Part. Plants that process or manufacture filled milk or filled milk
				  products shall conform with the requirements for Grade A dairy plants contained
				  in this Part.
Finished Dairy Products
				  Depots
-establishments in which dairy products contained in their final
				  packages are unloaded from refrigerated transport trucks, stored and reloaded
				  onto refrigerated delivery trucks for transport to retail sales outlets or to
				  other finished dairy products depots or transfer points.
Finished Dairy Product Transfer
				  Points
-premises upon which dairy products in their final containers
				  are unloaded from refrigerated transport trucks and loaded into delivery trucks
				  or other refrigerated transport trucks.
Federal Information Processing Standards
				  (
FIPS) Number
-a voluntary national uniform coding
				  system number that is used to identify the milk plant at which the
				  pasteurizing, ultra-pasteurizing, aseptic processing, condensing, concentrating
				  or drying has been accomplished.
Flavored Dairy Products
-such products to
				  which have been added flavoring ingredients that are generally recognized as
				  safe by the FDA and the state health officer and may contain nutritive
				  sweeteners or stabilizers that are generally recognized as safe by the state
				  health officer.
Food Allergens
-proteins in foods that are
				  capable of inducing an allergic reaction or response in some individuals. There
				  is scientific consensus that the following foods account for more than 90
				  percent of all food allergies: peanuts, soybeans, milk, eggs, fish, crustacea,
				  tree nuts, and wheat.
Frozen Dessert Manufacturing Plants
-dairy
				  plants that manufacture, process, freeze or partially freeze frozen desserts
				  and provide or sell those products to institutional food service programs,
				  restaurants, groceries, supermarkets, soda fountains, delicatessens and other
				  retail outlets located on premises other than the premises on which they were
				  frozen or partially frozen. Frozen dessert manufacturing plants are also dairy
				  plants that manufacture or process mixes from which frozen desserts are
				  produced.
Frozen Dessert Mixes
-foods made with
				  ingredients in such proportions that the mix when frozen will meet the
				  definitions and standards of identity prescribed for the frozen
				  products.
Frozen Desserts
-any food produced by
				  freezing or partially freezing, with or without stirring, any combination of
				  two or more of the following: milk or milk products, vegetable fat, animal fat,
				  eggs or egg products and other food products approved by the state health
				  officer, nutritive sweetening ingredients, artificial sweetening ingredients,
				  nut meats, fruit or fruit juices, citric or other organic food acid, other
				  wholesome flavoring agents and colors, and harmless stabilizer; and shall be
				  deemed to include ice cream, fruit ice cream, nut ice cream, sherbets, frozen
				  yogurt, water ices, goat ice cream, sheep ice cream, water buffalo ice cream or
				  any other food product deemed by the state health officer to be a frozen
				  dessert and shall conform with the standards of identity contained in this
				  Part.
Fruit Sherbet-
a frozen dessert made from
				  one or more milk or milk products determined to be safe and suitable by the FDA
				  and the state health officer, water, and one or more sweetening ingredients
				  determined to be safe and suitable by the state health officer with not more
				  than 0.5 percent of stabilizer or binder with fruit or fruit juice ingredients
				  in such an amount that the finished product shall contain not less than 20
				  percent by weight of such fruit ingredient, with or without addition of organic
				  food acid. The finished product shall contain not less than 0.35 percent of
				  organic acid calculated as lactic acid. The quantity of milk or milk products
				  used shall be such that the finished product shall contain not less than 1
				  percent of milk fat and not more than 10 percent of total milk solids. The
				  finished product shall weigh not less than 6 pounds per gallon.
Frozen Lowfat Yogurt-
a frozen dessert
				  prepared with one or more of the optional milk or milk products sweetened with
				  one or more of the optional sweetening agents, with or without eggs or egg
				  products, fruit or fruit juices, confection or other optional flavoring
				  ingredients, with or without harmless coloring, which is cultured after
				  pasteurization by one or more strains of
Lactobacillus
				  bulgaricus
and
Streptococcus thermophilus.
The
				  standard plate count requirement for the product shall apply only to the mix
				  prior to culturing. The finished product shall weigh not less than 5 pounds per
				  gallon. For the purpose of this regulation, the strains of bacteria may be
				  collectively referred to as yogurt culture. It shall contain not less than 0.5
				  percent and not more than 2.0 percent by weight of milk fat.
Frozen Nonfat Yogurt-
a frozen dessert
				  prepared with one or more of the optional milk or milk products sweetened with
				  one or more of the optional sweetening agents with or without eggs or egg
				  products, fruit or fruit juices, confection or other optional flavoring
				  ingredients, with or without harmless coloring, which is cultured after
				  pasteurization by one or more strains of
Lactobacillus
bulgaricus
and
Streptococcus thermophilus.
The standard plate count requirement for the product shall apply only to the
				  mix prior to culturing. The finished product shall weigh not less than 5 pounds
				  per gallon. For the purpose of this regulation, the strains of bacteria may be
				  collectively referred to as yogurt culture. It shall contain less than 0.5
				  percent by weight of milk fat.
Frozen Yogurt-
a frozen dessert prepared
				  with one or more of the optional milk or milk products of this Part, sweetened
				  with one or more of the optional sweetening agents, with or without eggs or egg
				  products, fruit or fruit juices, confection or other optional flavoring
				  ingredients, with or without harmless coloring, which is cultured after
				  pasteurization by one or more strains of
Lactobacillus
				  bulgaricus
and
Streptococcus thermophilus
. The
				  standard plate count requirement for the product shall apply only to the mix
				  prior to culturing. The finished yogurt shall weigh not less than 5 pounds per
				  gallon. For the purpose of this regulation, the strains of bacteria may be
				  collectively referred to as yogurt culture. It shall contain not less than 3.25
				  percent by weight of milk fat.
Generally Recognized as Safe (GRAS)
-a food
				  or ingredient used in a food, that is generally recognized as safe and suitable
				  for a specific use by the FDA.
GMP
-see
Good Manufacturing
				  Practices
.
Goat Milk
-the normal lacteal secretion,
				  practically free of colostrum, obtained by the complete milking of one or more
				  healthy goats. Goat milk sold in retail packages shall contain not less than
				  2.2 percent milk fat and not less than 7.5 percent milk solids non fat. Goat
				  milk shall be produced according to the sanitary standards of this Part. The
				  word "milk" shall be interpreted to include goat milk.
Good Manufacturing Practices (GMP)-
practices
				  used in the manufacturing, packing, or holding of dairy products that comply
				  with the requirements contained in this Part and in  21 CFR 110  and  21 CFR 117
				   as revised on April 1, 2016, when applicable.
Grade A Concentrated Milk and Concentrated Milk
				  Products
-the unsterilized and unsweetened dairy products resulting
				  from the removal of a considerable portion of the water from Grade A raw milk
				  for pasteurization in a dairy plant that is in substantial compliance for all
				  of the sanitation requirements for Grade A in this Part.
Grade A Dry Buttermilk and Dry Buttermilk
				  Products
-the products resulting from the drying of pasteurized liquid
				  buttermilk that was derived from the churning of Grade A pasteurized-cream in a
				  dairy plant that is in substantial compliance with the Grade A requirements of
				  this Part.
Grade A Dry Whey or Dry Whey Products
-the
				  products obtained by the drying of Grade A whey for condensing or concentrating
				  or by the drying of Grade A pasteurized condensed whey, while leaving all other
				  constituents in the same relative proportions as in the Grade A whey for
				  condensing or concentrating.
Grade A Nonfat Dry Milk
-the product
				  resulting from the drying of Grade A raw milk for pasteurization from which the
				  milk fat has been removed in a dairy plant that is in substantial compliance
				  with all of the sanitation requirements for Grade A of this Part.
Grade A Pasteurized Condensed Whey
-the
				  liquid substance obtained by partial removal of water from Grade A whey for
				  condensing or concentrating, while leaving all other constituents in the same
				  relative proportions as in the Grade A whey for condensing or
				  concentrating.
Grade A Whey for Condensing or
				  Concentrating
-whey from cheese made from Grade A raw milk for
				  pasteurization which has been pasteurized or heat-treated to a temperature of
				  at least 64E C (147E F) and held continuously at that temperature for at least
				  21 seconds or to at least 67E C (153E F) and held continuously at that
				  temperature for at least 15 seconds in equipment meeting the pasteurization
				  requirements of this Part.
GRAS
-see
Generally Recognized as
				  Safe.
HACCP
-hazard analysis critical control
				  point.
Half and Half
-food consisting of a mixture
				  of milk and cream which contains not less than 10.5 percent but less than 18
				  percent milk fat. It shall be pasteurized, ultra-pasteurized or aseptically
				  processed and may be homogenized. Half and Half may contain flavoring and
				  nutritive sweeteners GRAS by the state health officer and added prior to
				  pasteurization, ultra-pasteurization or aseptic processing.
Heavy Cream
-cream that contains not less
				  than 36 percent milk fat. It is pasteurized, ultra-pasteurized or aseptically
				  processed, may be homogenized and may contain other ingredients approved by the
				  state health officer.
HHST
-high heat-short time
				  pasteurization.
HTST
-high temperature-short time
				  pasteurization.
Homogenized
-dairy products that have been
				  treated to insure break-up of the fat globules to such an extent that after 48
				  hours of quiescent storage at 4.4E C (40E F), no visible cream separation
				  occurs in the dairy product; and the fat percentage of the top 100 milliliters
				  of dairy product in a quart, or proportionate volumes in containers of other
				  sizes, does not differ by more than 10 percent from the fat percentage of the
				  remaining milk as determined after thorough mixing.
Hooved Mammals Milk
-the normal lacteal
				  secretion, practically free of colostrum, obtained by the complete milking of
				  one or more healthy hooved mammals. This product shall be produced according to
				  the sanitary standards of this Part.
Ice Cream-
a frozen dessert produced by
				  freezing, while stirring, a pasteurized, ultra-pasteurized or aseptically
				  processed frozen dessert mix consisting of one or more dairy products, other
				  than cheese, filled milk or filled milk products, determined by the FDA, to be
				  safe and suitable for use in ice cream, and may contain caseinates and
				  hydrolyzed milk proteins of a type and in amounts determined to be appropriate
				  by the FDA, sweetened with safe and suitable sweeteners approved by the FDA and
				  may also contain eggs, egg products, fruit, fruit flavoring, nuts, natural or
				  artificial flavors, coloring and other food products, each of which have been
				  determined by the FDA to be safe and suitable for use in ice cream. Ice cream
				  shall contain not less than 10 percent of milk fat, 10 percent of non fat milk
				  solids, by weight, provided that the non fat milk solids level may reduced as
				  the milk fat level increases per the following chart:
Percent Milk Fat
Minimum Percent Non Fat Solids
10
10
11
9
12
8
13
7
14
6
a. In ice cream which contains bulky flavors (fruit, nuts,
				  etc.) the weights of milk fat and total milk solids shall be not less than 10
				  percent and 20 percent, respectively, of the remainder obtained by subtracting
				  the weight of the bulky flavors from the weight of the finished product; but,
				  in no case shall the weight of milk fat or total milk solids be less than 8
				  percent and 16 percent, respectively, of the total weight of the finished
				  product. Ice cream may contain safe and suitable stabilizers in amounts not
				  more than 0.5 percent by weight of the total weight of the product. Ice cream
				  shall contain not less than 1.6 pounds of total solids per gallon and shall
				  weigh not less than 4.5 pounds per gallon. The term "ice cream" includes goat
				  ice cream, sheep ice cream, water buffalo ice cream and ice cream made from the
				  milk of other hooved mammals, fruit ice cream, nut ice cream, provided the
				  labeling of such products comply with the labeling requirements contained in
				  §121 of this Part.
Imitation Milk or Imitation Milk
				  Products
-foods that are made in semblance of and resemble a milk or
				  milk product in physical characteristics, sensory properties, functional
				  attributes and being of such nature that they may be used, interchangeably with
				  the milk or milk product they are in semblance of and resemble, but are
				  nutritionally inferior to said milk or milk product. If, by this definition, a
				  food is an imitation of a milk or milk product, the label shall bear the term
				  "imitation" in a uniform type and size and prominence immediately before the
				  name of the imitated milk or milk product. Imitation milk or milk products
				  shall conform with the microbiological requirements for the milk or milk
				  product which they are an imitation, contained in this Part. Plants that
				  manufacture or process imitation milk or milk products shall conform with the
				  requirements for dairy plants that manufacture or process the milk or milk
				  product of which they are an imitation, contained in this Part.
IMS
-interstate milk shipper.
IMS List Sanitation Compliance and Enforcement
				  Rating of Interstate Milk Shippers
-a list published quarterly by the
				  U.S. Department of Health and Human Services, Public Health Service, Food and
				  Drug Administration, Center for Food Safety and Applied Nutrition. The list
				  consists of interstate milk shippers certified by State Milk sanitation
				  authorities as having attained required milk sanitation compliance ratings; (to
				  subscribe online, see http://www.cfsan.fda.gov/~ear/imsl-l.html [File Link Not
				  Available]).
Inspection
-a series of observations, made
				  by the state health officer, to determine whether or not a dairy facility, the
				  operations conducted therein, and the products being produced, processed or
				  handled are in compliance with the requirements of this Part.
Lactase Enzyme Preparation
-derived from the
				  nonpathogenic, nontoxicogenic yeast
Kluyveromyces lactis.
It
				  is used to convert lactose to glucose and galactose. The current GMPs require
				  the use of lactase enzyme in milk to produce "lactase-treated" milk, which
				  contains less lactose than regular milk, or "lactose-reduced" milk, which
				  contains at least 70 percent less lactose than regular milk (21 CFR §
											184.1388 Lactase enzyme preparation from
Kluyveromyces lactis).
Lactose Reduced Milk, Lactose Reduced Lowfat Milk or
				  Lactose Reduced Nonfat (Fat free, skim) Milk
-the product resulting
				  from the treatment of milk, lowfat milk or nonfat (fat free, skim) milk with
				  safe and suitable enzymes to convert sufficient amounts of the lactose to
				  glucose and/or galactose so that the remaining lactose is less than 30 percent
				  of the lactose in milk, lowfat milk or nonfat (fat free, skim) milk.
Lower Fat
-a general term related to any
				  type of dairy product which contains less milk fat than that required by the
				  definition and/or standard of identity for the primary (or traditional) dairy
				  product. Such dairy products are to be labeled as "reduced
				  fat
"
, "low fat
"
, "non fat (fat free,
				  skim)
"
or "light", the term being determined by the content of
				  or the absence of milk fat in the finished product and the type of
				  product.
Low Fat Cottage Cheese
-the same as Cottage
				  Cheese except that it contains 0.5 percent to 2.0 percent butterfat by weight
				  and a maximum of 82.5 percent moisture. The label must bear the phrase
				  "contains not more than 2.0 percent butterfat."
Low Fat Milk
-milk from which a sufficient
				  portion of milk fat has been removed to reduce its milk fat content to not less
				  than 0.5 percent nor more than 1.5 percent.
Low Fat Yogurt
-the same as Yogurt, except
				  that it contains a lower butterfat content. It must contain at least 0.5
				  percent but not more than 2.0 percent butterfat.
LSPC
-Louisiana State Plumbing Code, i.e.,
				  Part XIV (Plumbing) of this Code (LAC 51:XIV).
Manufacture
-when used contextually with
				  frozen desserts shall include all other similar terms, such as produce,
				  process, convert, freeze and partially freeze.
Manufacturer
-any person or company in the
				  business of manufacturing a single service container or closure product which
				  is to be used by a milk plant for the packaging or sampling of a finished Grade
				  A milk or milk product.
Manufacturing Grade Milk
-milk for
				  manufacturing purposes that conforms with the requirements of this Part.
Manufacturing Line
-a manufacturing process
				  such as extrusion, blow mold, etc.
Manufacturing/Processing
-making of a food
				  from one or more ingredients and synthesizing, preparing, treating, modifying
				  or manipulating food, including food crops or ingredients such as cutting,
				  peeling, trimming, washing, waxing, bottling, labeling, packaging, etc.
Metals
-metals which are nontoxic,
				  nonabsorbent and corrosion-resistant under conditions of intended use.
Methods of Making Sanitation Ratings of Milk
				  Shippers
-2007 revision, as amended, published by the U.S. Department
				  of Health and Human Services, Public Health Service, FDA; (internet URL
				  address:
				  http://www.fda.gov/downloads/Food/GuidanceRegulation/UCM290758.pdf).
Milk
-the lacteal secretion, practically
				  free from colostrum, obtained by the complete milking of one or more healthy
				  cows. Milk that is in its final packaged form for beverage use shall have been
				  pasteurized, ultra-pasteurized or aseptically processed and shall contain not
				  less than 8.25 percent milk solids not fat and not less than 3.25 percent milk
				  fat. Milk may have been adjusted by separating part of the milk fat therefrom
				  or by adding thereto cream, concentrated milk, concentrated low fat milks, dry
				  milk or dry low fat milks. Milk may be homogenized. Water shall not be added to
				  milk or any ingredient used in milk. Milk may be flavored with safe and
				  suitable flavoring ingredients approved by the state health officer. The word
				  "milk" shall be interpreted to include goat, sheep, water buffalo, camel milk
				  and the milk of other hooved mammals.
Milk Fat
-the fat of milk.
Milk Plant
-any place, premises or
				  establishment where milk or milk products are collected, handled, processed,
				  stored, pasteurized, ultra-pasteurized, aseptically processed, condensed,
				  dried, packaged or prepared for distribution and where milk tank trucks are
				  cleaned or sanitized when received.
Milk Producer
-any person who operates a
				  dairy farm and provides, sells, or offers milk for sale to a dairy plant,
				  receiving station, or transfer station.
Milk Products
-cream, light cream, light
				  whipping cream, heavy cream, heavy whipping cream, whipped cream, whipped light
				  cream, sour cream, acidified sour cream, cultured sour cream, half-and-half,
				  sour half-and-half, acidified sour half-and-half, cultured sour half-and-half,
				  reconstituted or recombined milk products, concentrated or condensed milk and
				  low fat milk, nonfat (fat free, skim) milk or nonfat (fat free, skim) milk
				  products, dry milk, reduced fat milk, lower fat milk products, dry milk
				  products, frozen milk and concentrated low fat milk, egg nog or boiled custard,
				  buttermilk and low fat buttermilk, cultured milk and cultured reduced fat,
				  cultured low fat milk [including kefir cultured milk, acidophilis cultured
				  milk, cultured buttermilk, yogurt and low fat yogurts (whether spoonable or
				  drinkable)], cultured nonfat (fat free, skim) milk, nonfat yogurt, acidified
				  milk and acidified reduced fat or low fat milk, acidified nonfat (fat free,
				  skim) milk, low-sodium milk and low-sodium reduced fat or low fat milk,
				  low-sodium nonfat (fat free, skim) milk, lactose-reduced milk and
				  lactose-reduced reduced fat or low fat milk, lactose-reduced nonfat (fat free,
				  skim) milk, aseptically processed and packaged milk and aseptically processed
				  and packaged milk products, milk, reduced fat, low fat milk, or nonfat (fat
				  free, skim) milk with or without added safe and suitable microbial organisms
				  and any other milk product made by the addition or subtraction of milk fat or
				  the addition of safe and suitable optional ingredients approved by the FDA, for
				  protein, vitamin or mineral fortification of the milk products contained
				  herein. Milk products also include those dairy foods made by modifying the
				  federally standardized products listed in this Part in accordance with the 21
				  Code of Federal Regulation (CFR) 130.10
Requirements for foods named by
				  the use of a nutrient content claim and a standardized term
. This
				  definition shall include imitation milk and imitation milk products, anomalous
				  milk and anomalous milk products, filled milk and filled milk products. Milk
				  and milk products which have been retort processed after packaging or which
				  have been concentrated, condensed or dried shall be included in this
				  definition. Dried blends of milk products and blends of dried products, which
				  have milk or a derivative of milk as their predominant ingredient and are used
				  for human consumption, shall be included in this definition. This definition is
				  not intended to include dietary products (except as defined herein), infant
				  formula, ice cream or other frozen desserts, butter or cheese.
Milk Sanitation Rating Officer-
a state
				  employee who has been standardized by the
Public Health Service/Food
				  and Drug Administration
to perform required milk sanitation ratings of
				  farms, plants, or HAACP listing of dairy plants or a combination thereof, has a
				  valid certificate of qualification issued by the
Public Health
				  Service/Food and Drug Administration
and who does not have
				  responsibility for the routine inspections/audits or enforcement action for the
				  plants or farms he/she rates. State program directors, administrators, etc,,
				  may be certified.
Milk Shake-
a pasteurized, ultra-pasteurized
				  or aseptically processed dairy product consisting of one or more milk or milk
				  products, determined by the FDA to be safe and suitable flavoring and
				  sweetening ingredients, stabilizers and may contain fruits, nuts, and other
				  bulky flavors determined by the FDA to be safe and suitable. Milk shakes shall
				  contain not less than 4.5 percent milk fat and 8.8 percent solids non fat by
				  weight.
Milk Tank Truck
-a bulk milk pickup tanker
				  or a milk transport tank truck.
Milk Tank Truck Cleaning Facility
-any
				  place, premise or establishment, separate from a milk plant or receiving
				  station, where milk tank trucks are cleaned and sanitized.
Milk Tank Truck Operator
-any person who
				  operates a milk tank truck, bulk milk pickup tanker or a milk transport tank
				  truck and may or may not be a bulk milk tank truck operator/sampler.
a. milk tank truck and milk tank transport operators who are
				  not licensed as bulk milk tank truck operator/samplers shall not perform any of
				  the duties of a bulk milk tank truck operator/sampler that directly involve the
				  collection or measuring of milk for official records; and
b. milk tank truck operators who are not bulk milk tank truck
				  operator/samplers and perform any of the duties of a bulk milk tank truck
				  operator/sampler other than duties involved in the sampling and measuring of
				  the raw milk shall conform with the requirements for such duties contained in
				  this Part related to those non sampling, non measuring duties of the bulk milk
				  tank truck operator/sampler.
Milk Transport Tank Truck
-a vehicle,
				  including the truck and tank, used to transport bulk shipments of milk from a
				  milk plant, receiving station or transfer station to another milk plant,
				  receiving station or transfer station.
Misbranded Milk, Milk Products and Other Dairy
				  Products
-products which are not labeled in accordance with the
				  requirements of
				  §121 of this Part.
NACMCF
-U.S. National Advisory Committee on
				  Microbiological Criteria for Foods.
NCIMS
-the cooperative State-Federal program
				  of the National Conference on Interstate Milk Shipments.
Non-Dairy Frozen Desserts
-
a. food which is prepared by freezing, while stirring, a
				  non-dairy frozen dessert mix composed of one or more optional characterizing
				  ingredients specified in Subparagraph b of this Paragraph, sweetened with one
				  or more of the optional sweetening ingredients specified in Subparagraph c of
				  this Paragraph. The non-dairy product, with or without water added, may be
				  seasoned with salt. One or more of the ingredients specified in Subparagraph d
				  may be used. Pasteurization is not required. The optional caseinates specified
				  in Clause i of Subparagraph d are deemed not to be dairy products.
b. the optional flavoring ingredients referred to in
				  Subparagraph a of this Paragraph are natural and artificial flavoring and
				  characterizing food ingredients.
c. the optional sweetening ingredients referred to in
				  Subparagraph a of this Paragraph: Sugar (sucrose), dextrose, invert sugar
				  (paste or syrup), glucose syrup, dried glucose syrup, corn sweetener, dried
				  corn sweetener, malt syrup, malt extract, dried malt extract, maltose syrup and
				  dried maltose syrup.
d. other optional ingredients referred to in Subparagraph a
				  of this Paragraph are:
i. Casein prepared by precipitation with gums, ammonium
				  caseinate, caseinate, calcium caceinate, potassium caseinate or sodium
				  caseinate.
ii. hydrogenated and partially hydrogenated vegetable
				  oil.
iii. dipotassium phosphate.
iv. coloring, including artificial coloring.
v. monoglycerides, diglycerides or polysorbates.
vi. thickening ingredients such as agar-agar, algin (sodium
				  alginate), egg white, gelatin, gum acacia, guar seed gum, gum karaya, locust
				  bean gum, oat gum, gum tragacanth, hydroxpropyl, methyl cellulose, carrageenan,
				  salts of carrageenan, furcelleran, propylene glycol alginate, pectin, psyllium
				  seed husk, sodium carboxymethylcellulose.
e. such non-dairy frozen desserts are deemed "processed" when
				  manufactured as a dry powdered mix.
f. dry non-dairy frozen dessert mixes shall be reconstituted
				  with potable water in a sanitary manner and shall be rapidly cooled to a
				  temperature of 45 ° F or below within four hours of reconstitution.
g. the product shall meet the bacterial standards prescribed
				  in §2705. A 18 of this Part.
h. the name of the food is "non-dairy frozen dessert".
i. the fact that the product offered for sale is a non-dairy
				  frozen dessert shall be conspicuously displayed on or near the dispensing
				  freezer in a manner and print that is easily readable by the consumer.
Nonfat (Fat Free, Skim) Milk-
milk from
				  which a sufficient portion of milk fat has been removed to reduce its milk fat
				  percentage to less than 0.5 percent.
Nontoxic Materials
-materials which are free
				  of substances which may render the milk injurious to health or which may
				  adversely affect the flavor, odor, composition or bacteriological quality of
				  the product and which meet the requirements of the
Federal Food, Drug
				  and Cosmetic Act,
as amended.
Nutritionally Inferior
-foods that contain a
				  reduction of 2.0 percent or more of the daily recommended value (DRV) of
				  protein and potassium and 2.0 percent or more of the U.S. recommended daily
				  intake (RDI) of any vitamin or mineral of the food that they resemble or may be
				  used as a substitute for that food. Foods that are nutritionally inferior to
				  the food which they resemble shall be labeled "imitation". Foods that are not
				  nutritionally inferior to the food which they resemble shall be considered
				  nutritionally equivalent to the food which they resemble.
Official Laboratory-
a biological, chemical,
				  radiological, or physical laboratory which is under the direct supervision of
				  the state health officer or which is under the direct supervision of a duly
				  authorized regulatory official which has been approved by the state health
				  officer.
Official Methods of
				  Analysis-
18th Edition, Revision 2, 2007, as
				  amended, published by the AOAC International.
NOTE: AOAC International was formally called the Association
				  of Official Analytical Chemists.
Officially Designated Laboratory
-a
				  commercial laboratory authorized to analyze official samples by the state
				  health officer or the milk regulatory official of the state in which it is
				  domiciled or a milk industry laboratory officially designated by the state
				  health officer or the milk regulatory official of the state in which it is
				  domiciled.
Overflow Milk or Milk Product
-a milk or
				  milk product which has either:
a. been collected in containers from leaking valves, leaking
				  joints in sanitary milk pipelines, spillage at coolers and bottling machines,
				  or broken bottles; or
b. been exposed to contamination by contact with the surfaces
				  of equipment which have not been treated with a bactericide.
PHS
-United States Public Health
				  Services.
PHS/FDA
-United States Public Health
				  Service/Food and Drug Administration.
PMO-
the 2015 edition, as amended, of the
Grade "A " Pasteurized Milk Ordinance,
Public Health
				  Service/Food and Drug Administration.
Packing or Packaging
-placing, putting or
				  repacking food into different containers without making any change to the form
				  of the food. Facilities that pack dairy products shall be considered to be
				  dairy plants.
Paper Stock
-any paper made from the
				  following materials:
a. paper and paperboard manufactured from clean, sanitary
				  virgin chemical or mechanical processed pulp or from broke and trim of such
				  paper and paperboard, provided they have been handled, treated and stored in a
				  clean, sanitary manner or reclaimed fiber using acceptable or approved protocol
				  in compliance with Title
				  21 CFR
				  176.260; and
b. components meeting the requirements of the
Federal
				  Food, Drug and Cosmetic Act,
as amended.
Pasteurization-
the process of heating every
				  particle of a dairy product to the appropriate temperature, contained in the
				  chart below, and held continuously at or above the temperature for at least the
				  corresponding time contained in the chart. The pasteurization process shall be
				  performed in equipment designed, manufactured and operated in accordance with
				  the requirements contained in the PMO. The required recording charts for
				  perishable or refrigerated products shall be retained at the dairy plant for a
				  period of one year after the products were prepared. The required recording
				  charts for frozen, preserved or shelf-stable products shall be retained at the
				  plant for a period of two years.
Temperature
Time
63 ° C (145 ° F)*
30 minutes
72 ° C (161 ° F)*
15 seconds
89 ° C (191 ° F)
1.0 second
90 ° C (194 ° F)
0.5 seconds
94 ° C (201 ° F)
0.1 seconds
96 ° C (204 ° F)
0.05 seconds
100 ° C (212 ° F)
0.01 seconds
*If the fat content of the milk product is 10 percent or
				  more, or if it contains added sweeteners, the specified temperature shall be
				  increased by 3 ° C (5 ° F).
a. Eggnog shall be heated to at least the following
				  temperature and time specifications.
Temperature
Time
69 ° C (155 ° F)
30 minutes
80 ° C (175 ° F)
25 seconds
83 ° C (180 ° F)
15 seconds
b. Provided further, that should scientific evidence indicate
				  that the above temperatures or times are not adequate to destroy pathogenic
				  microorganisms of human significance or for any other reason, may not be
				  adequate to protect the public's health, the state health officer may, with the
				  concurrence of the FDA, immediately require that all pasteurized or
				  ultra-pasteurized dairy products sold in the state are pasteurized or
				  ultra-pasteurized at temperatures or times recommended to be adequate by the
				  FDA. Provided further that should the FDA hereafter determine that any of the
				  requirements for pasteurization or ultra-pasteurization contained in the PMO
				  are not adequate to protect the public's health and require a change in any of
				  the aforesaid requirements, the state health officer shall immediately require
				  that all pasteurization or ultra-pasteurized products sold in the State conform
				  with the new FDA requirements for pasteurization or ultra-pasteurization.
				  Provided further, that nothing shall be construed as barring any other
				  pasteurization process, which has been recognized by the FDA to be equally
				  efficient and which is approved by the state health officer.
Pasteurized Process Cheese
-food prepared by
				  comminuting and mixing, with the aid of heat, one or more cheeses of the same
				  or two or more varieties, except Cream Cheese, Neufchatel Cheese, Cottage
				  Cheese, Lowfat Cottage Cheese, Cottage Cheese Dry Curd, Cook Cheese, Hard
				  Grating Cheese, Semisoft part Skim Cheese, part Skim Spiced Cheese and Skim
				  Milk Cheese for manufacturing with a suitable emulsifying agent approved by the
				  FDA and the state health officer into a homogeneous plastic mass. One or more
				  of the optional suitable ingredients approved by the FDA and the state health
				  officer may be used. During its preparation, pasteurized process cheese is
				  heated for not less than 30 seconds at a temperature of not less than 66E C
				  (150E F). Pasteurized process cheese shall conform with the standard of
				  identity contained in this Part and
				  21 CFR
				  133.169. Pasteurized process cheese related
				  products are foods that contain pasteurized process cheese as the predominant
				  ingredient. They may contain suitable fruits, vegetables, nuts or meats that
				  have been GRAS by the FDA and the state health officer. These products shall
				  conform with the microbiological requirements for cheese contained in this Part
				  and shall be manufactured in dairy plants that conform with the requirements
				  for cheese manufacturing plants contained in Chapter 25 of this Part. These
				  products shall conform with the standard of identity contained in §107
Pasteurized Process Cheese Manufacturing
				  Plants
-dairy plants that manufacture, process or package pasteurized
				  process cheese or pasteurized process cheese related products.
Phosphatase Test
-an index of the efficiency
				  of the pasteurization process.
Plant or Facility
-an establishment or
				  structure(s) under one management at one general physical location (or in case
				  of a mobile facility, traveling to multiple locations) that
				  manufactures/processes, packs or holds food for human consumption. A "plant or
				  facility" may be one food processing plant with multiple buildings in one
				  location. A building that has multiple companies at the same address would be
				  considered to be multiple plants or facilities.
Plastic Molding-
a. forming, extrusion, and laminating resins:
i. resins or an intimate admixture of resins with other
				  ingredients which meet the requirements of the Federal Food, Drug, and Cosmetic
				  Act, as amended; and
ii. plastic composed solely of clean cuttings or re-grind,
				  provided they have been handled and maintained in a sanitary manner.
b. This definition shall not preclude the use of recycled
				  plastic material when it complies with a protocol which has been reviewed and
				  accepted by the FDA.
Powdered or Dry Frozen Dessert Mixes
-frozen
				  dessert mixes that have been dried in dairy products drying plants that are in
				  substantial compliance with the provisions for such plants contained in this
				  Part.
Preformed Container
-a container in
				  completed form ready for filling.
Product Contact Surface
-surfaces of the
				  container or closure with which the product comes in contact.
Production Scrap
-material which remains
				  from the manufacture of single service containers or closures which has been
				  handled or treated in such a manner that it does not comply with the definition
				  for broke and trim or re-grind, but may be collected for recycling. It may
				  contain material such as containers or trim that have fallen on the
				  floor.
Quiescently Frozen Confections
-a clean and
				  wholesome frozen, sweetened, flavored dessert in the manufacture of which
				  freezing has not been accompanied by stirring or agitation (generally known as
				  quiescent freezing). This confection may be acidulated with food grade acid,
				  may contain milk solids, water, may be made with or without added harmless pure
				  or imitation flavoring, with or without harmless coloring. The finished product
				  shall contain not more than 0.5 of 1 percent by weight of stabilizer composed
				  of wholesome edible material. The finished product shall contain not less than
				  17.0 percent by weight of total food solids. In the producing of this
				  confection, no processing or mixing prior to quiescent freezing shall be used
				  that develops in the finished confection mix any physical expansion in excess
				  of 10 percent.
Quiescently Frozen Dairy Confections
-a
				  clean and wholesome frozen dessert made from water, milk products and sugar,
				  with added harmless pure or imitation flavoring, with or without added harmless
				  coloring, with or without added stabilizer and with or without added
				  emulsifier; and in the manufacture of which freezing has not been accompanied
				  by stirring or agitation (generally known as quiescent freezing). It contains
				  not less than 13.0 percent by weight of total milk solids, not less than 33.0
				  percent by weight of total food solids, not more than 0.5 percent by weight of
				  stabilizer and not more than 1/5 of 1 percent by weight of emulsifier.
				  Stabilizer and emulsifier must be composed of wholesome, edible material. In
				  the production of quiescently frozen dairy confections, no processing or mixing
				  prior to quiescently freezing shall be used that develops in the finished
				  confection mix any physical expansion in excess of 10.0 percent.
Quiescently Frozen Ice Creams or
				  Sherbets
-frozen desserts which conform with the standards of identity
				  contained in
				  §107 of this Part and in the manufacture
				  of which freezing has not been accompanied by stirring or agitation (generally
				  known as quiescent freezing). These products may be produced in various forms
				  and figurations such as "stick novelties", bars, loaves, molded into various
				  shapes and sizes, etc.
Receiving Station
-any place, premise, or
				  establishment where raw milk is received, collected, handled, stored or cooled
				  and prepared for shipment to other facilities.
Reclaimed Water (dairy farm) or Reclaimed
				  Waterdf
-potable water which has been used for
				  heat exchange purposes in plate or other type heat exchangers or compressors on
				  a Grade A dairy farm and which is later re-used for certain limited purposes as
				  is specified in
				  §525 of this Part.
Reclaimed Water (dairy plant) or Reclaimed
				  Waterdp
-water obtained from the processing of
				  Grade A milk and milk products (for example, condensing water from dairy
				  product evaporators complying with this Part and water reclaimed from milk or
				  dairy products during the evaporation or condensing process) at a dairy plant
				  and which is later re-used for certain limited purposes as is specified in
				  §2117 of this Part.
Reconstituted or Recombined Milk, Reconstituted or
				  Recombined Milk Products, Reconstituted or Recombined Anomalous (Substitute)
				  Milk, or Reconstituted or Recombined Anomalous (Substitute) Milk
				  Products
-milk and milk products defined in this Part that result from
				  reconstituting or recombining milk constituents with potable water. The sale of
				  reconstituted or recombined milk or milk products and reconstituted or
				  recombined anomalous (substitute) milk or milk products in the state shall be
				  prohibited.
Reduced Fat Milk
-milk which has a milk fat
				  content of 2.0 percent.
Re-Grind
-clean plastic material which is
				  trimmed from the container or closure, and imperfectly formed containers or
				  closures which result from the manufacture of single service containers and
				  closures, provided it is handled in a clean, sanitary manner. This may be in
				  its trimmed or molded form and ground in a grinder, approved by the FDA, within
				  the plant. It shall not include any material, container or closure which comes
				  from an unapproved source or whose source, chemical content and treatment is
				  unknown, or which may have poisonous or deleterious material retained in the
				  plastic which migrates to the food at levels exceeding regulatory levels.
				  Re-grind, when transported from one approved plant to another, shall be shipped
				  in clean, sealed, properly labeled containers approved by the FDA. This
				  definition shall not preclude the use of re-grind plastic material when it
				  complies with a protocol which has been reviewed and accepted by the
				  FDA.
Ripened or Aged Cheese
-cheese that has been
				  purposely exposed to warm temperatures or held for long periods at colder
				  temperatures to permit bacteria and enzymes to transform the fresh curd into
				  cheese of a specific flavor, texture and appearance. Cheese shall be ripened by
				  placing it in a temperature controlled room at temperatures no lower than 2E C
				  (35E F) and at a selective optimum relative humidity for a minimum of 60
				  days.
Sample Set
-a minimum of four containers
				  shall be tested. For the swab test a minimum of four 50-square centimeter areas
				  of surface from separate containers shall be tested. In the case of containers
				  or closures with a product-contact surface area smaller than 50-square
				  centimeters, more than four containers or closures to equal at least 50-square
				  centimeters times four will be required to be swabbed. Sample set from each
				  manufacturing line shall:
a. for the rinse test, a minimum of four containers shall be
				  tested; and,
b. for the swab test, a minimum of four 50-square centimeter
				  areas of surface from separate containers shall be tested. In the case of
				  containers or closures with a product contact surface area smaller than
				  50-square centimeters, more than four containers or closures to equal at least
				  50-square centimeters times four will be required to be swabbed.
Sanitization
-is the application of any
				  effective method or substance to a clean surface for the destruction of
				  pathogens and of other microorganisms as far as is practicable. Such treatment
				  shall not adversely affect the equipment, the milk or milk product, or the
				  health of consumers and shall be acceptable to the FDA and the state health
				  officer. Chemical sanitizers shall meet the requirements contained in Part I of
				  Appendix F of the
PMO.
SCC
-somatic cell count.
Sensitivity Producing
				  Ingredient-
ingredients that cause individualistic adverse reactions
				  other than those that result in immunoglobulum Epsilon (IgE) mediated
				  allergies.
Sheep Milk
-the lacteal secretion
				  practically free from colostrum, obtained by the complete milking of one or
				  more healthy sheep, and shall comply with all the requirements of this Part.
				  The word milk shall be interpreted to include sheep milk.
Sherbet
-a frozen dessert which complies
				  with the definition and standard of identity of sherbet (see
				  21 CFR
				  135.140), with the exceptions that artificial
				  flavoring may be substituted in whole or in part for the true fruit ingredient,
				  and the butterfat content shall not be less than 1 percent.
Skim Milk
-see
Nonfat
(
Fat Free, Skim
)
Milk
.
Single Service Articles
-articles which are
				  constructed wholly, in part, or in combination from paper, paperboard, molded
				  pulp, plastic, metals, coatings or similar materials which are intended by the
				  manufacturer for one usage only.
Single Service Milk Container
-any container
				  having a milk or dairy product contact surface and is to be used in the
				  packaging, handling, wrapping or storage of Grade A milk and milk products and
				  which is intended for one use only.
Single Service Milk and Milk Product Container or
				  Closure Manufacturing Plants
-fabricators, converters, printers,
				  closure manufacturers, plastic laminators, sheet formers, blow molders, vacuum
				  formers, plastic extruders, injection molders, preformers, manufacturers of
				  valves, valve parts, tubes, dispensing devices and sample containers for use
				  with milk or milk products.
Sour Cream, Acidified Sour Cream
-food
				  resulting from the souring by lactic acid producing microorganisms of
				  pasteurized, ultra-pasteurized or aseptically processed cream. Sour cream may
				  contain rennet, flavoring ingredients, salt, sodium citrate and safe and
				  suitable natural and artificial food flavoring. Acidified sour cream also
				  includes cream in which the souring was accomplished with safe and suitable
				  acidifiers with or without addition of lactic acid producing
				  microorganisms.
SPC
-standard plate count.
SRO
-a milk sanitation rating officer
				  operating under the authority of the state health officer (see
milk
				  sanitation rating officer
).
Standard Methods for the Examination of Dairy
				  Products
-the 17th Edition, 2004, as
				  amended, published by the American Public Health Association.
Standard Methods for the Examination of Water and
				  Wastewater
-the 21st Edition, 2005, as
				  amended, published by the American Public Health Association.
State Health Officer
-the legally appointed
				  or acting State Health Officer of the Department of Health and Hospitals having
				  jurisdiction over the entire state of Louisiana, and includes his/her duly
				  authorized representatives in accordance with
				  R.S.
				  40:4 and
				  40:5.
State Food, Drug and Cosmetic
				  Act
-R.S. 40:601, et
				  seq., as amended.
Transfer Station
-any place, premises, or
				  establishment where milk or milk products are transferred directly from one
				  milk tank truck to another.
UHT-
Ultra High Temperature.
USDA-
United States Department of
				  Agriculture.
Ultra-Pasteurized-
when used to describe a
				  dairy product, shall mean that such product shall have been thermally processed
				  at or above 138°C (280°F) for at least two seconds, either before or after
				  packaging, so as to produce a product which has an extended shelf life under
				  refrigerated conditions.
Unripened Cheese
-cheese that has not been
				  ripened or aged. Such cheese includes: Alemtejo, Alpinianari, Asadero, Asiago,
				  Bokers, Banburg, Bondon, Cambridge, Cottage, Cream, Creole Cream, Farmers,
				  Ferme Feta, Formagelle, Gournug, Liverot, Malgre, Mignot, Mont d'Or,
				  Mozzarella, Neufchatel, Queso Blanco, Queso de Hoja, Queso del Pais, Queso de
				  Puna, Queso Fresco, Provutura, Ricotta, Scamorze, Villiers and others
				  designated by the state health officer.
Vitamin A Fortification
-the addition of
				  vitamin A (retinol), vitamin A acetate (retinyl acetate) or vitamin A palmitate
				  (retinyl palmitate) is mandatory in low fat milk and low fat milk products
				  (except yogurt). In fluid milk, vitamin A is required at levels to achieve
				  nutritional equivalency [300 International Units (IU) per cup, 1200 IU per
				  quart]. However, the FDA and the state health officer would prefer that dairy
				  processors continue to fortify vitamin A to levels of 2000 IU/qt. Other
				  modified fat milk products must be fortified with vitamin A to achieve
				  nutritional equivalency. Vitamin A may be added to other products within the
				  limits of GMP. There is no specified GMP level for vitamin A in milk and milk
				  products. Vitamin A may be required to be added to new low fat products to
				  achieve nutritional equivalency with their full fat counterparts.
Vitamin D Fortification-
the addition of
				  vitamin D (vitamin D2 or D3 in crystalline, resin or crystal form) to all milk
				  and milk products is optional. Many standards of identity prescribe the minimum
				  level of vitamin D that must be present when it is added to a product. For
				  example, if vitamin D is added to milk, it must be added at a level so that
				  each quart contains 400 IU of vitamin D. If the standard of identity does not
				  indicate a specific level or the product does not have a standard of identity
				  then, the level at which vitamin D may be added must be in accordance with GMP.
				  The maximum GMP level for vitamin D set for milk is (42 IU/100g)2 and milk
				  products (89 IU/100g)3.
Water Buffalo or other Hooved Mammal
				  Milk
-the lacteal secretion practically free from colostrum, obtained
				  by the complete milking of one or more healthy water buffalo or other hooved
				  mammals and shall comply with all of the requirements of this Part. The word
				  milk shall be interpreted to include water buffalo and other hooved mammal
				  milk.
Water Ices
-a frozen dessert produced by
				  freezing with or without stirring, does not contain any milk or milk derived
				  ingredients, does not contain any egg ingredient other than egg white and does
				  not contain any food fats, except such as are added in small amounts to
				  accomplish specific functions or, are natural components of flavoring
				  ingredients used in the water ice. Water ice is sweetened with safe and
				  suitable nutritive carbohydrate sweeteners and is characterized by the addition
				  of one or more characterizing fruit ingredients (including fruit juices,
				  concentrated fruit juices) or one or more non fruit characterizing ingredients.
				  Other safe and suitable ingredients such as ground spice, infusions of coffee
				  or tea, natural or artificial food flavoring (except any having a
				  characteristic fruit or fruit like flavor) may be added. Each ingredient used
				  in water ice shall have been determined by the FDA to be safe and suitable for
				  use in the product.
Whey-
the fluid obtained by separating the
				  coagulum from milk, cream, lowfat or nonfat (fat free, skim) milk in the cheese
				  making process.
Whey Products
-any fluid product removed
				  from whey or made by the removal of any constituent from whey or by addition of
				  any wholesome substance to whey or parts thereof. Whey products may be
				  condensed, concentrated or dried.
Yogurt (Yogourt, Yoghurt), Spoonable or
				  Drinkable
-food produced by culturing of cream, milk, partially skimmed
				  milk or nonfat (fat free, skim) milk used alone or in combination, with
				  characterizing and lactic acid producing microorganisms. Concentrated nonfat
				  (fat free, skim) milk and non fat dry milk may be added. Ingredients, other
				  than flavoring ingredients shall be pasteurized, ultra-pasteurized or
				  aseptically processed prior to the addition of the microorganism culture.
				  Yogurt may be heat treated after culturing is completed. The finished product
				  shall contain not less than 0.9 percent titratable acidity expressed as lactic
				  acid. The word "yogurt" shall include drinkable and spoonable yogurt. All
				  yogurts sold in the state shall conform to the Grade A bacteriological
				  standards/specifications contained in this Part. Plants that manufacture or
				  process yogurts shall conform with the requirements for Grade A dairy plants
				  contained in this Part.
B.
				Standards of identity listed in
				§107 of this Part are also herein
				incorporated as definitions of milk and dairy products. In case of conflicts,
				the more stringent definition shall apply.
AUTHORITY NOTE: The
				  first source of authority for promulgation of the Sanitary Code is
				  R.S.
				  36:258(B), with more
				  particular provisions found in Chapters 1 and 4 of Title 40. This Part is
				  promulgated in accordance with specific provisions of R.S. 40: 4(A)(1)(a). Also
				  see
				  R.S.
				  40:5.A.(2)(3)(5)(7) (15)(17) and
				  R.S.
				  40:922.