§ 38871. — 38871. (Amended by Stats. 1997, Ch. 329, Sec. 31.)

California § 38871.

• Jurisdiction: California
• Code FAC: Food and Agricultural Code - FAC
• Div. 15.: DIVISION 15. MILK AND MILK PRODUCTS ACT OF 1947
• Part 3.: PART 3. MANUFACTURED PRODUCTS
• Ch. 5.: CHAPTER 5. Miscellaneous Dairy Products
• Art. 36.: ARTICLE 36. Kefir Milk—A Cultured Milk

Text

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 Lactobacillus caucasicus may be sold as kefir, reduced-fat kefir, lowfat or light (lite) kefir, or nonfat, skim, or fat-free kefir, or such names as may be characteristic for the product and approved by the secretary. The product may contain harmless edible stabilizers not to exceed six-tenths of 1 percent. It shall contain no more than 10 coliform bacteria per gram and shall be free of molds, yeasts, and other fungi, and other objectionable bacteria that may impair the quality of the product.

Legislative History

Amended by Stats. 1997, Ch. 329, Sec. 31. Effective August 21, 1997.