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Special Certified Milks
The production of milk with special and nutritional properties, may be sold as
Certified Milk providing the fluid whole milk, non-fat milk or cream used is
Certified and meets all the requirements of Methods and Standards. The
Methods and Standards for these products shall be approved by the local health
authorities, and the American Association of Medical Milk Commissions, Inc.
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Vitamin D Certified Milk is defined as whole Certified Milk enriched by the
addition of not more than 400 IV of Vitamin D per quad. This should be carried
out at a suitable stage of milk processing without affecting the milk in any way.
Pasteurized-Homogenized Certified Milk is milk in which the fat globules have
been broken up mechanically to such an extent that they do not rise to the
surface to form a layer of cream. All homogenized milk must be heat-treated to
destroy the lipase naturally present in milk.
Flavored Milk may be produced and labeled "Made from Certified Milk".
Labeling Special Certified Milk
Labels for special Certified milks may bear the Seal of the American
Association of Medical Milk Commissions, Inc. The wording for such labels shall
be submitted to and approved by the American Association of Medical Milk
Commissions, Inc. Such products must be made under the supervision of the
local Medical Milk Commission.
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NUTRITIONAL VALUE AND FLAVOR OF MILK
Milk is a complex biological product whose nutritional value will vary with
many factors. The composition of milk will change with variation in the
production. It shall be the goal of the producers of Certified Milk to provide milk of
the highest nutritional value. To this end, the animal should receive the finest
veterinary care, be in optimal health, and be fed a diet that is pure, clean and
healthy. All attempts should be made to treat the animal in a gentle and humane
manner.
Certified milk is produce with handling and processing that makes minimal
changes in the nutritive value. It will be marketed as soon as possible, always
refrigerated at proper temperatures.
The producers are expected to do everything possible to oreserve the natural
flavor and nutritional value of milk.
CERTIFICATIONS AND COMMISSIONS
Medical Milk Commissions may be appointed;
by an established Medical Society, or
by public health officials, or
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