Rule 40-2-12-.01 - Milk Shake Definitions and Processing Standards(1)Milk Shake Mix or Lowfat Milk Shake Mix. This product shall be processed in an approved Grade A milk processing plant only; provided, however, that this product may be made in a processing plant with operating facilities which meet the requirements for a Grade A milk processing plant. All mix shall be sold in properly sealed and labeled containers, and the label shall show the name and address of manufacturer, the name of the defined product, and the date of pasteurization or sell by date.(2)Milk Shake. Milk shake is a semifrozen food prepared by freezing while stirring a pasteurized mix consisting of safe and suitable ingredients. Milk shake mix, before the addition of flavoring ingredients, shall contain not less than 3.25 percent milkfat and not less than 10 percent milk solids not fat nor less than 23 percent total solids and not more than 50,000 bacteria per gram and not more than 10 coliform per gram or 20 coliform per gram where bulky flavors are added.(3)Lowfat Milk Shake: Lowfat milk shake is a semifrozen food prepared from the same ingredients and in the same manner as "milk shake", except it shall contain not less than .5 percent milkfat and not more than 2.0 percent milkfat.Ga. Comp. R. & Regs. R. 40-2-12-.01
O.C.G.A. Sec. 26-2-230et seq.
Original Rule entitled "Milk Shake Definitions" was filed on December 21, 1982; effective January 10, 1983.Amended: Filed March 18, 1987; effective April 7, 1987.Repealed: New Rule entitled "Milk Shake Definitions and Processing Standards" adopted. F. Aug. 14, 1992; eff. Sept. 3, 1992.