not less than eight and one-half percent of milk solids not fat;
5. "Reduction time" shall mean that period of time as determined by the standard methylene blue test or the improved resazurin tests;
6. "Pasteurization" and "pasteurized" and similar terms shall be taken to refer to:
a. The process of heating every particle of milk or milk products to a temperature of at least one hundred forty-five degrees Fahrenheit and holding such temperature for at least thirty minutes and then immediately cooling to a temperature of at least fifty degrees Fahrenheit in properly operated equipment approved by the commissioner; or
b. The process of heating every particle of milk or milk products to a temperature of at least one hundred and sixty-two degrees Fahrenheit and holding such temperature for at least fifteen seconds and then immediately cooling to a temperature of at least fifty degrees Fehrenheit in properly operated equipment approved by the commissioner. Nothing contained in this subsection shall be construed as excluding any other process which has been demonstrated to be equally efficient and which has been approved by the commissioner.
7. "Grade A pasteurized milk" shall mean milk which has been pasteurized, cooled and bottled in a plant approved by the commissioner, the bacterial count of which at no time after pasteurization and until delivery exceeds thirty thousand bacteria per cubic centimeter, standard plate count, as determined by the logarithmic averages, or milk the average reduction time of which is in excess of eight hours, of four consecutive tests of milk samples taken on separate days;
8. "Grade A raw milk" shall mean milk the bacterial count of which does not exceed thirty thousand bacteria per cubic centimeter, standard plate count, as determined by the logarithmic averages, or milk the average reduction time of which is in excess of eight hours, of four consecutive tests of milk samples taken on separate days;
9. "Pasteurized milk, other than grade A," shall mean milk which has been pasteurized, cooled and bottled in a plant approved by the commissiner, the bacterial count of which at no time after pasteurization and until delivery, shall exceed fifty thousand bacteria per cubic centimeter. standard plate count, as determined by the logarithmic averages, or milk the average reduction time of which
