This law sets specific limits on the number of bacteria and somatic cells allowed in market milk, depending on whether it's raw or pasteurized, and how it will be sold. For raw milk sold to consumers, it can't exceed 15,000 bacteria per milliliter and 10 coliform bacteria per milliliter. If meant for pasteurization, raw milk must have less than 50,000 bacteria per milliliter. After lab pasteurization tests, this should drop to 750 bacteria per milliliter.

When pasteurized milk is delivered to consumers, it should not have more than 15,000 bacteria per milliliter or 10 coliform bacteria per milliliter. Raw milk for pasteurization should have no more than 750 coliform bacteria per milliliter. Additionally, after January 1, 1990, the somatic cell count in milk should not exceed 600,000 cells per milliliter. These guidelines are designed to ensure milk quality and safety.

The director has the authority to change these standards if necessary to protect or improve milk quality, following an administrative hearing.

If you're a milk producer bringing milk in cans to a plant that processes both high-quality (graded) and lower-quality (ungraded) milk, you need to clearly label each can. The label should show who produced the milk and what grade it is.

This law section requires that all market milk, whether raw or pasteurized, must be cooled to 45 degrees Fahrenheit or lower. The milk must remain at this temperature until it is given to the consumer, with exceptions only as noted in another related section.

This law says that market milk must be cooled down to certain temperatures: 50°F within four hours of starting milking and 45°F within two hours of finishing. After milking, the milk's temperature should not go above 50°F, even when transported in bulk. If equipment fails or unusual situations arise, the rules can temporarily be adjusted, but the milk's quality and safety must not be compromised.

Every dairy farm storage tank that cools or stores milk during milking must have a recording thermometer installed. If the farm uses a pickup tanker instead of a tank, the thermometer should be installed in the pipeline after cooling the milk to 45 degrees Fahrenheit or cooler. These requirements don’t apply to tankers while they're being transported. Standards for installing and using these thermometers will be set by regulations from the secretary.

When milk is delivered to consumers, it must usually have at least 3.5% fat and at least 8.7% other milk solids. These amounts can vary slightly, by up to 0.1%, as long as the total of fat and solids is at least 12.2%.

This law specifies standards for market milk regarding its composition. The milk must have at least 3.5% milk fat and 8.5% solids not fat. These percentages can vary slightly, but the total percentage of milk fat and solids not fat must be at least 12% when delivered to the consumer.

This law sets specific standards for 6 percent milk sold in California, stating that it must have at least 6% milk fat and 8.7% solids not fat when delivered to consumers. The milk can have a slight variation of 0.1% if the total milk fat and solids equal or exceed 14.7%. The law allows the secretary to set additional standards for 6 percent milk. It also requires that this milk meets all general market milk standards and federal labeling requirements, and it should be labeled "6 percent milk" or "6% milk."

This law states that market milk must be produced under an approved inspection service or one managed by the director. The milk has to meet the defined standards for its specific grade as outlined in this chapter.

This law states that market goat milk can be adjusted to have a minimum milk fat content of 2.8 percent. When the milk is delivered to the consumer, it must also have at least 8.0 percent of solids that are not fat.

This section of the law explains that if a milk inspection service has been approved or set up under this code, then market milk needs to be categorized into one of three classes: Certified milk, Guaranteed milk, or Grade A milk.

This law makes it illegal for anyone to sell milk labeled as 'guaranteed' or 'grade A' unless it's under the supervision of an approved milk inspection service. This ensures consumers get milk that meets certain quality standards.