(a) This section provides temperature requirements for market milk, and includes within that definition the following market milk products: milk, low fat milk, skim milk, flavored milk, cream, and half and half.

(b) Market milk shall be promptly cooled to 45°F., or below, at the time of processing and shall be so maintained at all times while it is in commerce, i.e. until it is delivered to the retail purchaser.

(c) This section shall not apply to (1) market milk intended for home delivery while so enroute from a distributor's licensed premises, and (2) to market milk after delivery for consumption on the premises.

(d) The temperature of market milk in commerce when packaged in containers shall be determined by a representative sampling of the lot of containers. A lot is defined as any group of containers of the same size, product, and brand assembled in one place. From the lot, five sample containers shall be selected at random. The temperature of the milk in each container shall be measured in Fahrenheit degrees, the results totaled and divided by five to provide the average temperature. If the average temperature is 45°F., or less, the lot shall be passed, provided, however, any container within the lot found to contain market milk of 50°F., or over, shall be excluded from sale. An average temperature of the lot above 45°F. shall be a violation of this section.

(e) The requirements of this section shall become effective on November 1, 1973.