1197 ORD DEFINING "MILK" AND CERTAIN "MILK PRODUCTS"

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.,r.. " ~ .'t ORDITd:LN!'::;:, 'BER r T T tt~LK't C ;RT~lIi~ „":y JJ AT` OR~)I.~N,, FI30DU ; TS°' "'~rtIL{ PRODL'C LR" , 1'Pai3~'E~UI ~ ATI ON" ,"A- DULTER~.T ~ T:'.ILK A.J TJIILK F'~010UCT3-1,„L`AIRY OR D°,IIRY FARC,~~?* ,"MILY FL iT 2„ , ETC.; P R O HiBI T IltiG a~ ~ 0~' ADULTE,RATE'D A D ILK A:-~D) F R O ll L aCIT13, F.:~4;~U.iRI?`~~ T F ERtixIT~ FO:R THE 0~ T.iILK riw`1.; il IL:~ PRODUCT~_5 I REGtJZATINJ I3rjCT10NS OF DAIRY Fri:'!;iS ,a~,TD Tt:~ILKPL_~:'erI'S, TH..~ IfL~IINri`'IC.v1_9 ~-iAZDI-N-a, LxBEL- I~'G, PZ1~~"A:EdllIT~ PAJTEt~~ZIliTOIV ~~I~- TRI~'-Li_;'I'IOI\T1~J~ :~t~Z„~ OF ~+:~LK ~.~iII.~n ~'-tOilU0,TS, FRO~TIll- 1iT:~ FOR ~ PU:~LISI-TING 0F ,;'ILY r!-{?D.~-~ .~2~~ 'I'r.i ~ C ON- ~T'lU'~.' 01T 0=+ ~'U'T'LT ~E D."~I~RI_! S~1~vi~ T4;IL"'r:i. PLA1v 1'S ; rRC JI'~~ING FO~-; T:~:~, 0F 'I`HI3 ORJITv _~U1~'3.~.t~ THE PEvALmY 70-l' VIOLATiON HEREOF; Ai:J RErEf=''~ = ORDIN_="diCE 1082 riLL C`fHL'R ORDI'_~~A?~:~ 01t RT3 QF ORDIT`,T,A.iiCES Iiv CO i+ZIGT HliR"~:fiTH: BE IT ORDAIIET_ED BY THL CITY COLTY, CIL 4I'' CI~i'Y 0'i' PARI Section 1. Definitions. '1'he followin~< def- initions shall apply in the interpr°tation and the en- forcement of this ordin:.nce: A. Nlilk. ~i!*Iilk is hereby definec3 to be the lacteal secretion obtain_;d by the complete railkins,, of one or more healthy cows, excluding that obt:ained with- in 15 days before and 5 days after calving, or such longer period as may be necessary to reiader the milk practically colostrum fr°e; which contains not less than eight (8%) per cent of milk solids not fat, and not less than three and one-fourth (34%) per cent oY milk fat. B. 1vLilk fat or butter fat. la.ilk fat or butter fat is the fat of milk. C. Cream and sour cream. Cream is a portion of milk which contains not less than eighteen (18~'o) per cent milk fat. Sour cream is cream the acidity of which is more than tv,;enty one-huridredths (0.20;0) per cent, exnressed as lactic acid. Cream havin; less than thirty (30) per cent of milk fat shall be knoi~vn as light cream. Cream having thirty (30%) per cent milk fat shall be knot,,Jn as heavy cream. Cream having forty per cent or more milk fat shall be knovm as extra heavy cream. Coffee cream shall be synonymous with light cream. Whipping cream ia creatrl containing not less than tYairty (30';~0) per cent milk fat. D. 5kinmed milk. Skimned milk is milk f'rom which a suf'f'icient portion of milk fat has been removed to reduce its milk-fat nercentage to less than three and one-fourth (340) per cent. E. Milk or skimmed-milk beverage. A milk beverage or a skimmed-milk bevera7e is a food compound or confection consisting of milk or skira.med milk, as the case may be, to which hras been added a sirup or flavor consisting of wholesoffie ingredients. F. Buttermilk. Buttermilk is a product re- sulting from the ehurnznr, of milk or crearn, or frcm the sourin-g or treatment b,y a lactic acicl or other eultuz°e of milk, skimmed milk, reconstituted skimmed -qiilk, evaporated or condensed milk or skimmed milk, or milk or skimraed-milk powder. It contains not less than eight (8%) per cent of milk solids ?iot fat.