cer·ti·fied milk (sûr t -f d )n. Pasteurized or unpasteurized cow's milk having no more than 10,000 bacteria per milliliter at any time prior to delivery, and maintained at 50° F or less prior to delivery. |
certified milk,
raw milk that is obtained, handled, and marketed in compliance with state health laws. The milk must be produced by disease-free cows that are regularly inspected by a veterinarian and are milked by sterilized equipment in hygienic surroundings. It must contain less than a specified low bacterial count and must be delivered within 36 hours.
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