Title FAC, California Food & Agric. Code

Persons subject to this chapter shall not have access to any information in the possession of any entity or entities established or designated pursuant to this chapter that would disclose proprietary information regarding any other person subject to this article, including, but n…

(a) The secretary shall adopt regulations to be used by the board to administer this article. (b) In adopting regulations and procedures, the secretary shall accept the recommendations of the board if he or she finds them to be practicable and in the interest of the rendering ind…

The secretary shall, within 30 days of receiving a recommendation from the board in accordance with this article, provide the board with notice of the acceptance of the recommendation or with a written statement of the reasons for denial if he or she does not accept the recommend…

Milk drink is the product which is made from milk drink mix or UHT milk drink mix and which contains not less than 3.5 percent of milk fat nor more than 75,000 bacteria per gram. (Amended by Stats. 1987, Ch. 646, Sec. 13. Effective September 15, 1987.)

No milk or milk products, except market milk, market skim milk, or market cream, shall be combined with, or added to, milk drink mix or UHT milk drink mix in the freezing device in the making of milk drinks. (Amended by Stats. 1987, Ch. 646, Sec. 14. Effective September 15, 1987.…

Milk with lactobacillus acidophilus culture added, reduced-fat milk with lactobacillus acidophilus culture added, lowfat or light (lite) milk with lactobacillus acidophilus culture added, and nonfat or fat-free milk with lactobacillus acidophilus culture added means a market milk…

The manufacture, labeling, and sale of acidophilus milk and milk, reduced-fat milk, lowfat or light (lite) milk, and nonfat or fat-free milk with lactobacillus acidophilus culture added shall be in accordance with regulations adopted by the secretary after a hearing that is duly …

Modified milk is market milk, evaporated milk, or powdered milk which has been altered in composition to conform to special nutritional requirements and which contains no fat or oil except milk fat. (Enacted by Stats. 1967, Ch. 15.)

Cultured milks are foods that comply with Section 131.112 of Title 21 of the Code of Federal Regulations. (Amended by Stats. 1997, Ch. 329, Sec. 22. Effective August 21, 1997.)

Every container in which buttermilk is sold shall be labeled with a label containing all of the following information: (a) The name and address of the distributor. (b) The factory license number of the manufacturer, if the manufacturer is not the distributor. (c) A statement that…

Pasteurized concentrated milk is market milk which has been reduced to a semiliquid state by the removal of a portion of its water content by the aid of heat or the product derived from combining concentrated skim milk derived from market milk with market cream. It shall contain …

Pasteurized concentrated milk shall be packaged in containers other than hermetically sealed containers. (Enacted by Stats. 1967, Ch. 15.)

Concentrated skim milk is skim milk which is derived from market milk that has been reduced to a semiliquid state by the removal of a portion of its water content by the aid of heat. (Enacted by Stats. 1967, Ch. 15.)

Concentrated skim milk shall contain not less than 24 percent of milk solids not fat. (Enacted by Stats. 1967, Ch. 15.)

When concentrated skim milk is made entirely from grade A milk, its manufacturer may label it grade A. (Added by Stats. 1968, Ch. 954.)

Flavored milk is market milk to which has been added a stabilizer, sugar, syrup, or flavor made from wholesome ingredients. Flavored milk may be sold as flavored milk, flavored reduced-fat milk, flavored lowfat or light (lite) milk, flavored high nutrient lowfat milk, and flavore…

(a) Flavored milk is pasteurized, homogenized milk which meets all standards and requirements which are specified in this division for pasteurized, homogenized milk, and which are specified in Section 38651, except flavored milk shall contain not less than 3.25 percent milk fat. …

Flavored lowfat milk shall contain not more than 1.2 percent milk fat. Flavored reduced-fat milk shall contain not more than 2.1 percent milk fat, and shall otherwise meet all standards and requirements that are specified in this division for lowfat or reduced-fat milk, and which…

Flavored nonfat skim or fat-free milk shall contain not more than twenty hundredths of 1 percent of milk fat, and shall otherwise meet all standards and requirements that are specified in this division for skim milk, nonfat milk or fat-free milk, and which are specified in Sectio…

Flavored high nutrient lowfat milk shall contain not more than 1.2 percent milk fat, and shall otherwise meet all standards and requirements which are specified in this division for high nutrient lowfat milk, and which are specified in Section 38651. (Amended by Stats. 1997, Ch. …

Lowfat milk or light (lite) milk is a market milk product with added milk solids derived from market milk. Lowfat milk or light milk shall contain not less than 0.9 percent milk fat, not more than 1.1 percent milk fat, and not less than 11 percent of milk solids not fat. (Amended…

Except as otherwise provided in this article, lowfat milk or light (lite) milk shall meet all standards and requirements that are specified in this division for market milk. (Amended by Stats. 1997, Ch. 329, Sec. 13. Effective August 21, 1997.)

Sour cream is a food that complies with Section 131.160 of Title 21 of the Code of Federal Regulations. Sour cream shall contain not more than 10 coliform bacteria per gram. (Amended by Stats. 2007, Ch. 339, Sec. 13. Effective January 1, 2008.)

The commission shall establish no fewer than three districts and no more than five districts within the state, each representing approximately the same percentage of avocado production in California. (Amended by Stats. 2015, Ch. 307, Sec. 2. (AB 958) Effective January 1, 2016.)

Beginning in the 2000–01 marketing season, districts shall be reapportioned every fifth year in accordance with redistricting procedures adopted by a two-thirds vote of the commission and concurred in by the secretary. (Amended by Stats. 2015, Ch. 307, Sec. 3. (AB 958) Effective …

Sour cream dressing is a product which is made from pasteurized market cream, with added milk solids derived from market milk, to which any strain, or two or more strains, of lactic acid producing organisms has been added to give it a distinct lactic acid flavor. It shall contain…

Sour cream dressing shall be labeled with the term “sour cream dressing” and with the name and address of the distributor. (Enacted by Stats. 1967, Ch. 15.)

At the time of sale to consumers, sour cream dressing shall be in containers of at least 12-gallon or 4-pound capacity. (Amended by Stats. 1984, Ch. 641, Sec. 5.)

Yogurt is a food that complies with Section 131.200 of Title 21 of the Code of Federal Regulations. Yogurt shall contain not more than 10 coliform bacteria per gram, and shall contain not more than 10 colonies per gram each of molds, yeasts, and other fungi. (Amended by Stats. 20…

Whipped topping made from nonfat yogurt shall comply with the following standards: (a) The product shall contain not less than 25 percent nonfat yogurt by weight. (b) The product shall contain edible oil or fat other than milkfat and not less than 4 percent or more than 10 percen…

For the purposes of this article light cream, light whipping cream, heavy cream, and whipped cream are market cream products and shall contain not more than 20,000 bacteria per gram and not more than 10 coliform bacteria per gram. (Repealed and added by Stats. 2007, Ch. 339, Sec.…

Light cream, coffee cream, or table cream is a food that complies with Section 131.155 of Title 21 of the Code of Federal Regulations. (Added by Stats. 2007, Ch. 339, Sec. 16. Effective January 1, 2008.)

Light whipping cream or whipping cream is a food that complies with Section 131.157 of Title 21 of the Code of Federal Regulations. (Added by Stats. 2007, Ch. 339, Sec. 16. Effective January 1, 2008.)

Heavy cream or heavy whipping cream is a food that complies with Section 131.150 of Title 21 of the Code of Federal Regulations. (Added by Stats. 2007, Ch. 339, Sec. 16. Effective January 1, 2008.)

Whipped cream is a food that complies with Section 131.25 of Title 21 of the Code of Federal Regulations. (Added by Stats. 2007, Ch. 339, Sec. 16. Effective January 1, 2008.)

Eggnog is a food that complies with Section 131.170 of Title 21 of the Code of Federal Regulations. Eggnog shall contain not more than 20,000 bacteria per gram and not more than 10 coliform bacteria per gram. (Amended by Stats. 2007, Ch. 339, Sec. 17. Effective January 1, 2008.)

(a) High nutrient lowfat milk is a market milk product with added milk solids derived from market milk. It shall contain not less than 1.0 percent milk fat or more than 1.2 percent milk fat and not less than 13.1 percent of total milk solids. (b) In addition to any other vitamins…

Except as otherwise provided in this article, high nutrient lowfat milk shall meet all standards and requirements which are specified in this division for market milk. (Added by Stats. 1986, Ch. 878, Sec. 1.)

High nutrient lowfat milk shall be labeled in accordance with statutes and regulations applicable to vitamin and mineral addition. The phrase “multiple vitamins and minerals added” shall appear with the product on the principal display panel or panels. (Added by Stats. 1986, Ch. …

Acidified milk products are foods that comply with Section 131.111 or 131.162 of Title 21 of the Code of Federal Regulations. (Amended by Stats. 1997, Ch. 329, Sec. 30. Effective August 21, 1997.)

Market milk or market milk combined with nonfat milk from market milk, with or without added market milk solids, flavoring, or seasoning, which is certified raw milk or has been pasteurized and afterwards fermented by Lactobacillus bulgaricus, Lactobacillus acidophilus, and Lacto…

Kefir shall contain not less than 3.5 percent milk fat. Reduced-fat kefir shall contain not more than 2.1 percent milk fat. Lowfat kefir shall contain not more than 1.2 percent milk fat. Nonfat, skim, or fat-free kefir shall contain a maximum of twenty hundredths of 1 percent mil…

When offered for sale, kefir, reduced-fat kefir, lowfat or light (lite) kefir, and nonfat, skim, or fat-free kefir shall be labeled, on a principal panel of the container, with the name of the product, the name and address of the manufacturer or distributor, and a statement wheth…

Kefir, reduced-fat kefir, lowfat or light (lite) kefir, or nonfat, skim, or fat-free kefir, in liquid form, and with or without fruit added, shall be made from market milk and may be labeled as “Certified Raw,” “Certified Pasteurized,” or “Grade A.” (Amended by Stats. 1997, Ch. 3…

Fruit kefir is kefir, reduced-fat kefir, lowfat or light (lite) kefir, or nonfat, skim, or fat-free kefir that contains not less than 8 percent by weight of clean, mature, sound fruit or its equivalent in other forms. The milk fat content of fruit kefir shall be not less than 2.8…

When fruit is added to kefir, reduced-fat kefir, lowfat or light (lite) kefir, or nonfat, skim, or fat-free kefir, the name of the fruit shall appear on a panel of the carton or container immediately preceding the name of the product. The words “Certified Raw,” “Certified Pasteur…