20-1-130
Section 20-1-130 Definitions generally. For the purpose of this article, the following words
and phrases shall have the meanings indicated, unless the context clearly indicates a different
meaning: (1) COMMISSIONER. The Commissioner of Agriculture and Industries of the State of
Alabama. (2) PERSON. Any individual, partnership, corporation, or association, whether or
not incorporated. (3) FOOD FATS. Edible, natural fats derived from vegetable or animal sources
or a combination thereof, including only such milk fat as is normally contained in products
enumerated in subdivision (4) of this section. Food fats as defined in this subdivision may
contain harmless optional ingredients in an amount not exceeding .005 percent of the weight
of the fat used to prevent fat oxidation. (4) MILK SOLIDS NOT FAT. Any skim milk, concentrated
(evaporated or condensed) skim milk, superheated condensed skim milk, sweetened condensed
skim milk, nonfat dry milk solids, edible dry whey, cheese whey, sweet...
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20-1-132
Section 20-1-132 Definition and standards for mellorine. (a) "Mellorine" means a
frozen food product consisting primarily of a sweetened combination of edible vegetable or
animal fats, milk solids not fat and other ingredients and all ingredients of which shall
be of the quality and in the quantity required under the standards established by the provisions
of subsection (b) of this section. It is the food prepared by freezing while stirring, a pasteurized
mix composed of: edible food fats, as defined in subdivision (3) of Section 20-1-130; milk
solids not fat as defined in subdivision (4) of Section 20-1-130; sugar or other sweeteners
as defined in subdivision (5) of Section 20-1-130; flavor or flavors as defined in subdivision
(6) of Section 20-1-130. Added vitamins, one or more of the optional egg ingredients as defined
in subdivision (7) of Section 20-1-130 and one or more of the optional stabilizing or emulsifying
ingredients as defined in subdivision (8) of Section 20-1-130 may be...
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2-13-11
Section 2-13-11 Ice cream defined and standardized. For the purpose of this article, ice cream
is hereby defined and standardized as follows: Ice cream is the frozen compound, varied as
to kind and proportion of ingredients, within the limit established by custom and usage. Ice
cream consists chiefly of a sweetened and flavored mixture of cream or milk and cream or milk
with or without added milk fat in the form of sound, sweet butter or as contained in condensed,
evaporated or concentrated milk or in milk powder and with or without added milk solids not
fat and in the form of skimmed milk powder or as contained in milk powder or in condensed,
evaporated or concentrated skimmed milk or of sweetened and flavored homogenized or emulsified
mixture of sound, sweet butter, milk powder or skimmed milk powder and water, with the addition
of gelatin, vegetable gums or other wholesome stabilizer. Standard ice cream contains not
less than 10 percent butterfat, and the total content of solids...
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2-13-4
Section 2-13-4 Adding or blending fat or oil with milk or cream. No person himself or by his
servant or agent shall, for the purpose of sale or exchange, add any fat or oil other than
milk fat to or blend or compound the same with any milk, cream or skimmed milk, whether or
not condensed, evaporated, concentrated, powdered, dried or desiccated, nor shall any person
himself or by his servant or agent sell any milk, cream or skimmed milk in any of the aforesaid
forms to which has been added or with which has been blended or compounded any fat or oil
other than milk fat. (Ag. Code 1927, §51; Code 1940, T. 2, §189.)...
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