Pasteurized concentrated milk is market milk which has been reduced to a semiliquid state by the removal of a portion of its water content by the aid of heat or the product derived from combining concentrated skim milk derived from market milk with market cream. It shall contain not less than 9.9 percent of milk fat and not less than 24 percent of milk solids not fat. It shall otherwise meet and be subject to all the requirements and standards for market milk, except as follows:
(a) It may be pasteurized before concentration but shall be pasteurized after concentration.
(b) It shall contain not more than 20,000 bacteria per gram.
(Enacted by Stats. 1967, Ch. 15.)