(1) The skim milk used for the manufacture of cottage cheese must be pasteurized not more than 24 hours prior to the time of setting by heating every particle of skim milk to a temperature of 161° F. for not less than 15 seconds or by any other combination of temperature and time giving equivalent results. All skim milk must be cooled promptly to setting temperature. If held more than 2 hours between pasteurization and time of setting, the skim milk must be cooled and held at 45° F. or colder until set.

(2) Cream or cheese dressing must be pasteurized at not less than 150° F. for not less than 30 minutes or at not less than 166° F. for not less than 15 seconds or by any other combination of temperature and time treatment giving equivalent results. Cream and cheese dressing must be cooled promptly to 40° F. or lower after pasteurization to aide in further cooling of cottage cheese curd for improved keeping quality.

(3) Reconstituted non-fat dry milk for cottage cheese manufacture need not be repasteurized provided it is reconstituted within 2 hours prior to the time of setting. Skim milk separated from pasteurized whole milk need not be repasteurized provided it is separated in equipment from which all traces of raw milk from previous operations have been removed by proper cleaning and sanitizing.