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Rule 901:11-5-01 | Whipped cream or whipped light cream.
(A) "Whipped cream" means light whipping cream into which air or gas has been incorporated. (B) "Whipped light cream," "Whipped coffee cream," or "whipped table cream" means light cream, coffee cream, or table cream, respectively, into which air or gas has been incorporated. Last updated November 27, 2023 at 11:23 AM Supplemental Information |
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Rule 901:11-5-02 | Concentrated milk.
The federal food safety regulations housed in 21 C.F.R. 131.115 are adopted in their entirety. Last updated November 27, 2023 at 11:23 AM Supplemental Information |
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Rule 901:11-5-03 | Evaporated milk.
The federal food safety regulations housed in 21 C.F.R. 131.130 are adopted in their entirety. Last updated November 27, 2023 at 11:23 AM Supplemental Information |
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Rule 901:11-5-04 | Sweetened condensed milk.
The federal food safety regulations housed in 21 C.F.R. 131.120 are adopted in their entirety. Last updated November 27, 2023 at 11:24 AM Supplemental Information |
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Rule 901:11-5-05 | Homogenized milk.
"Homogenized milk" means milk which has been treated to ensure breakup of the fat globules to such an extent that, after forty-eight hours of quiescent storage at forty-five degrees Fahrenheit, no visible cream separation occurs on the milk and the fat percentage of the top one hundred milliliters of milk in a quart, or of proportionate volumes in containers of other sizes, does not differ by more than ten per cent from the fat percentage of the remaining milk as determined after thorough mixing. Last updated September 14, 2023 at 10:55 AM Supplemental Information |
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Rule 901:11-5-06 | Buttermilk.
"Buttermilk" means a fluid product resulting from the manufacture of butter from milk or cream. It cannot contain less than 8.25 per cent of milk solids. Last updated September 14, 2023 at 10:55 AM Supplemental Information |
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Rule 901:11-5-07 | Grade A dry milk products.
"Grade "A" dry milk products" means milk products which have been manufactured under the dry milk provisions of the pasteurized milk ordinance which has been adopted in rule 901:11-1-01 of the Administrative Code. Last updated September 14, 2023 at 10:55 AM Supplemental Information |
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Rule 901:11-5-08 | Dried whole milk.
The federal food safety regulations housed in 21 C.F.R. 131.147 are adopted in their entirety. Last updated November 27, 2023 at 11:24 AM Supplemental Information |
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Rule 901:11-5-09 | Non-fat dry milk or low fat dry milk.
The federal food safety regulations housed in 21 C.F.R. 131.125 are adopted in their entirety. Last updated November 27, 2023 at 11:24 AM Supplemental Information |
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Rule 901:11-5-10 | Nonfat dry milk fortified with vitamins A and D.
The federal food safety regulations housed in 21 C.F.R. 131.127 are adopted in their entirety. Last updated November 27, 2023 at 11:24 AM Supplemental Information |
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Rule 901:11-5-11 | Breed milk.
(A) "Breed milk" means milk produced by cattle of a recognized breed of cattle which are in herds composed exclusively of such cattle and for which certificates of an official representative of the state association of breeders of such cattle are on file with the Ohio department of agriculture. (B) The minimum butterfat content of standardized breed milk shall not be less than 3.25 per cent butterfat, or the butterfat content declared on the container, whichever is the highest. (C) No person shall sell, offer for sale, or expose for sale breed milk unless he keeps on file and available for inspection by the Ohio department of agriculture: (1) A list of producers whose milk he is using to be sold as breed milk; (2) The monthly milk production and butterfat tests of each such producer; and (3) The monthly amount of milk sold under this breed designation. These records shall be maintained for a period of ninety days. (D) Nothing in this regulation prohibits the use of a breed name in the corporate or firm name of any dairy distributor, provided the breed name shall not appear on the label in any type larger than the remainder of the distributor's name. Last updated September 14, 2023 at 10:55 AM Supplemental Information |
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Rule 901:11-5-12 | Pasteurized cheese, pasteurized-blended cheese.
(A) "Pasteurized cheese" or "pasteurized-blended cheese" means the clean, sound, pasteurized product made by comminuting and mixing with the aid of heat and water, one or more lots of cheddar cheese into a homogeneous, plastic mass which conforms to the standard for cheddar cheese. (B) "Pasteurized __________cheese" or "pasteurized-blended___________cheese," the blank being filled in with the varietal name of a cheese, means the clean, sound, pasteurized product made by comminuting and mixing with the aid of heat and water, one or more lots of the variety of cheese named into a homogeneous, plastic mass which conforms to the standard for the named variety of cheese. Last updated September 14, 2023 at 10:56 AM Supplemental Information |
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Rule 901:11-5-13 | Emulsified cheese, process cheese.
(A) "Emulsified cheese" or "process cheese" means the modified cheese made by comminuting and mixing one or more lots of cheese into a homogeneous mass, with the aid of heat, with or without the addition of water, and with not more than three per cent by weight of a suitable emulsifying agent, which contains not more than forty per cent of water and in the water-free substance, not less than fifty per cent of milkfat. (B) "Emulsified _______________ cheese," or "processed ________________ cheese," the blank being filled in with the varietal name of a cheese, means the modified cheese made by comminuting and mixing one or more lots of the indicated variety of cheese into a homogeneous mass, with the aid of heat, with or without the addition of water, and with not more than three by weight of a suitable emulsifying agent, which conforms to the limits for fat and moisture for cheese of the named variety. Last updated September 14, 2023 at 10:56 AM Supplemental Information |
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Rule 901:11-5-14 | Skim milk cheese spread.
(A) "Skim milk cheese spread" means a dairy product made by comminuting skim milk cheese with the aide of heat, with or without the following ingredients: whey solids, non-fat milk solids, water, emulsifiers, stabilizers, food grade acids, salt, corn polysaccharides, artificial color, and artificial flavor approved by the Ohio department of agriculture. (B) During its preparation it shall be heated for not less than thirty seconds at not less than one hundred sixty degrees fahrenheit. (C) Skim milk cheese spread shall contain not more than sixty per cent moisture and not more than one per cent milk fat. Skim milk cheese solids must constitute no less than forty per cent by weight of the total solids of the finished product. Emulsifiers not more than three per cent by weight, and stabilizers not more than 3.5 per cent by weight. The use of flavoring which simulate the flavor of other cheese of any age or variety is prohibited. Last updated November 27, 2023 at 11:24 AM Supplemental Information |
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Rule 901:11-5-15 | Low fat cheese spread.
(A) "Low fat cheese spread" means a product made by comminuting skim milk cheese, part skim milk cheese, and American cheese, with the aid of heat, with or without the following ingredients: whey solids, non-fat milk solids, water, food grade acid, emulsifying agents, stabilizers, salt, corn polysaccharides, artificial color and artificial flavor approved by the Ohio department of agriculture. (B) During its preparation it shall be heated for not less than thirty seconds at not less than one hundred sixty degrees fahrenheit. (C) Low fat cheese spread shall contain not more than sixty per cent moisture and not less than two per cent and not more than four per cent milk fat. The cheese solids used must constitute no less than forty per cent by weight of the total solids of the finished product. Emulsifiers not more than three per cent by weight and stabilizers not more than 3.5 per cent by weight. The use of flavorings which simulate the flavor of other cheese of any age or variety is prohibited. Last updated November 27, 2023 at 11:25 AM Supplemental Information |