Food and Agricultural Code § 38872

ARTICLE 36. Kefir Milk—A Cultured Milk

Current as of September 28, 2026Food & Agr. Code, § 38872Official source ↗

Amended by Stats. 1997, Ch. 329, Sec. 32. Effective August 21, 1997.

Kefir shall contain not less than 3.5 percent milk fat. Reduced-fat kefir shall contain not more than 2.1 percent milk fat. Lowfat kefir shall contain not more than 1.2 percent milk fat. Nonfat, skim, or fat-free kefir shall contain a maximum of twenty hundredths of 1 percent milk fat.

Kefir made from goat milk shall contain not less than 2.8 percent of milk fat.