Milk that is free of any chemical (including antibiotic residues), biological, and physical hazard; has a low bacteria count, free of pathogens, and is safe from a public health standpoint; has no added water; excellent shelf life, maintained at temperature around 34 degrees F; low in somatic cell count; and contains the breed-appropriate levels of fat, protein, and lactose. (Mike Hutjens, Extension Dairy Specialist, University of Illinois - Illini DairyNET). Any legal limits would also a somatic cell count less than 750,000 somatic cells, less than 100,000 bacteria count, and no detectable drug residue using approved detection methods. It does not include preliminary incubation count or coliform count which is often reported to the producer by the milk processor. (Jerry Jones, Virginia Tech)
There are no legal definitions for milk using this terminology. 21 CFR 131.110 gives the description of milk as the lacteal secretion, practically free from colostrum, obtained by the complete milking of one or more healthy cows. Milk that is in final package form for beverage use shall have been pasteurized or ultrapasteurized, and shall contain not less than 8.25 percent milk solids not fat and not less than 3.25 percent milkfat. Milk may have been adjusted by separating part of the milkfat therefrom, or by adding thereto cream, concentrated milk, dry whole milk, skim milk, concentrated skim milk, or nonfat dry milk. Milk may be homogenized. (John Rushing, North Carolina State University)
