Rhode Island § 21-2-3 - Milk Sanitation Code

§ 21-2-3. Definitions.

(a) “Cream” means the liquid milk product high in fat from milk, which may have been adjusted by adding to it: milk, concentrated milk, dry whole milk, skim milk, or nonfat dry milk.

(b) “Director” means the director of the department of health, unless otherwise specified.

(c) “Goat milk” is the lacteal secretion, practically free from colostrum, obtained by the complete milking of healthy goats. The word “milk” is interpreted to include goat milk.

(d) “Grade A” means milk, cream, and products of milk and cream, that comply with the applicable provisions of regulations established by the director.

(e) “Milk” means the lacteal secretion, practically free from colostrum, obtained by complete milking of one or more healthy cows. Milk that is in final package form for beverage use shall contain not less than eight and one-fourth percent (8.25%) milk solids not fat and not less than three and one-fourth percent (3.25%) milk fat. Milk may have been adjusted by separating part of the milk fat from it or by adding cream, concentrated milk, dry whole milk, skim milk, concentrated skim milk, or nonfat dry milk to it. The milk may be homogenized.

(f) “Raw milk for pasteurization” means grade “A” milk for pasteurization and raw products of milk that comply with the sanitary standards for their production, transportation, receiving, handling, storage, processing, distribution, and sale as established by the director.

(g) “Raw milk cheese” means any cheese manufactured from raw milk that meets United States food and drug administration (USFDA) standards for cheeses set forth in 21 C.F.R. 133 and has not undergone the process of pasteurization and that contains, as appropriate for the cheese, generally recognized as safe (GRAS) and suitable ingredients as defined in 21 C.F.R. 184.