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approved by the Health Officer, and to which skim milk solids
<br /> may or may not have been added. The label shall contain the
<br /> word "fortified" and shall clearly show the amount and source
<br /> of each vitamin and/or mineral added.
<br /> H. RECONSTITUTED, OR RECOMBINED MILK -- Reconstituted,
<br /> or recombined milk is a product which results from the recombin-
<br /> ing of milk constituents with water, and which complies with
<br /> the standards for milkfat and solids-not-fat of milk as defined
<br /> herein.
<br /> H-1. RECONSTITUTED, OR RECOMBINED CREAM -- Reconstituted,
<br /> or recombined cream is a product which results from the
<br /> combination of dry cream, butter, or milkfat, with cream, milk,
<br /> skim milk, or water, and which complies with the milkfat
<br /> standards of cream as defined herein.
<br /> I. COTTAGE CHEESE -- Cottage cheese is the soft uncured
<br /> cheese prepared from the curd obtained by adding harmless,
<br /> lactic-acid-producing bacteria, with or without enzymatic action,
<br /> to pasteurized skim milk or pasteurized reconstituted skim milk.
<br /> It contains not more than 80 per cent moisture.
<br /> I-1. CREAMED COTTAGE CHEESE -- Creamed cottage cheese
<br /> is the soft uncured cheese which is prepared by mixing cottage
<br /> cheese with pasteurized cream, or with a pasteurized mixture of
<br /> cream and milk or skim milk, and which contains not less than
<br /> 4 per cent milkfat by weight, and not more than 80 per cent
<br /> moisture.
<br /> J. HOMOGENIZED MILK -- Homogenized milk is milk which
<br /> has been treated in such a manner as to insure break-up of the
<br /> fat globules to such an extent that, after 48 hours of quiescent
<br /> storage, no visible cream separation occurs on the milk, and the
<br /> fat percentage of the top 100 milliliters of milk in a quart
<br /> bottle, or of proportionate volume in containers of other sizes,
<br /> does not differ by more than 10 per cent of itself from the fat
<br /> percentage of the remaining milk as determined after thorough
<br /> mixing. The word "milk" shall be interpreted to include homo-
<br /> genized milk.
<br /> K. MILK PRODUCTS -- Milk products shall be taken to mean
<br /> and to include cream, sour cream, half and half, reconstituted
<br /> half and half, concentrated milk, concentrated milk products,
<br /> skim milk, non-fat milk, flavored reconstituted milk, flavored
<br /> reconstituted drink, buttermilk, cultured buttermilk, cultured
<br /> milk, vitamin D milk, fortified milk and fortified milk products,
<br /> reconstituted or recombined milk, reconstituted cream, recon-
<br /> stitutedskim milk, and any other product made by the addition of
<br /> any substance to milk, or to any of these milk products, and used
<br /> for similar purposes, and designated as a milk product by the
<br /> Health Officer.
<br /> L. PASTEURIZATION -- The terms "pasteurization",
<br /> "pasteurized` and similar terms shall be taken to refer to the
<br /> process of heating every particle of milk or milk products to at
<br /> least 143° F and holding it at such temperature continuously for
<br /> at least 30 minutes, or to at least 161° F and holding it at
<br /> such temperature continuously for at least 15 seconds, in
<br /> approved and properly operated equipment; Provided, that nothing
<br /> contained in this definition shall be construed as barring any
<br /> other process which has been demonstrated to be equally efficient
<br /> and which is approved by the State Health authority.
<br /> M. ADULTERATED, AND MISBRANDED MILK AND MILK PRODUCTS --
<br /> Any milk or cream to which water has been added, or any milk or
<br /> milk product which contains any unwholesome substance, or which
<br /> if defined in this ordinance does not conform with its definition,
<br /> shall be deemed to be adulterated. Any milk or milk product
<br />
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