{"code":"FAC","codeName":"Food and Agricultural Code","section":"34003","citation":"Food & Agr. Code, § 34003","status":"in-force","lawOn":"2026-09-28","headings":[{"name":"DIVISION 15. MILK AND MILK PRODUCTS ACT OF 1947 [32501. - 39912.]","url":"https://blackletter.si/food-and-agricultural-code/division-15"},{"name":"PART 1. GENERALLY [32501. - 35312.]","url":"https://blackletter.si/food-and-agricultural-code/division-15/part-1"},{"name":"CHAPTER 8. Pasteurization [34001. - 34091.]","url":"https://blackletter.si/food-and-agricultural-code/division-15/part-1/chapter-8"},{"name":"ARTICLE 1. Standards [34001. - 34008.]","url":"https://blackletter.si/food-and-agricultural-code/division-15/part-1/chapter-8/article-1"}],"history":"Enacted by Stats. 1967, Ch. 15.","effective":null,"html":"<p>In the process of producing cream from market milk which is to be used as market cream or for the standardization of market milk, such cream may be heated to a temperature of not to exceed 165 degrees Fahrenheit and immediately cooled to a temperature of 50 degrees Fahrenheit or less. Such heat treatment shall not prevent the subsequent pasteurization of such cream.</p>","text":"In the process of producing cream from market milk which is to be used as market cream or for the standardization of market milk, such cream may be heated to a temperature of not to exceed 165 degrees Fahrenheit and immediately cooled to a temperature of 50 degrees Fahrenheit or less. Such heat treatment shall not prevent the subsequent pasteurization of such cream.","otherVersions":[],"url":"https://blackletter.si/food-and-agricultural-code/standards-34003","source":"California Legislative Information bulk export (pubinfo)"}