Definition: Whole milk
Agriculture
Milk which has been subject to one heat treatment or an authorized treatment of equivalent effect by a milk processor and whose fat content is either at least 3,50 % naturally or has been brought to at least 3,5 %.
Source:
European Union, Commission Decision No 97/80/EC of 18 December 1996 laying down provisions for the implementation of Council Directive No 96/16/EC on statistical surveys of milk and milk products
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