New York Codes, Rules and Regulations
Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS
Chapter I - Milk Control
Subchapter A - Dairy Products (Article 4, Agriculture and Markets Law)
Part 7 - Pasteurization Of Cheese And Cheese Curd
Section 7.1 - Definitions
Current through Register Vol. 46, No. 12, March 20, 2024
As used in these regulations:
(a) Commissioner means the Commissioner of Agriculture and Markets of the State of New York.
(b) The term milk means milk, cream or skimmed milk or any combination of milk, cream or skimmed milk.
(c) The term cheese curd means the substance usually known by that term obtained by the bringing together of most of the solids and excluding most of the water from milk with or without other harmless ingredients and which may be utilized in such form or which may be subjected to further processing in the manufacture of cheese.
(d) The term cheese means the product produced from cheese curd as herein defined or from milk with or without other harmless ingredients which is made by the bringing together of most of the solids and the exclusion of most of the water. It includes cheese of all types and varieties, including but not limited to cheese of the American or cheddar type, soft cheese such as cottage, pot, baker's or farmer's cheese, Italian-type cheese, and all other cheese by whatever name known.
(e) The term container as used herein means any carton, box, crate, barrel, half-barrel, hamper, keg, drum, jug, jar, crock, bottle, bag, basket, pail, can, wrapper, parcel or package.
