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32.9.603    OPERATIONS AND OPERATING PROCEDURES

(1) If the cheese is labeled as pasteurized, the milk must be pasteurized by subjecting every particle of milk to a minimum temperature of 161 F. for not less than 15 seconds. HTST pasteurization units must be equipped with the proper controls and equipment to assure pasteurization. If the milk is held more than 2 hours between time of receipt or heat treatment and setting, it must be cooled to 45F.or lower until time of setting.

(2) If the cheese is labeled as "heat treated", " unpasteurized ", "raw milk" or "for manufacturing", the milk may be raw or heated at temperatures below pasteurization. If the milk is held more than 2 hours between time of receipt or heat treatment and setting, it must be cooled to 45 F. or lower until time of setting.

History: Secs. 81-2-102, 81-22-102 MCA; IMP, Secs. 81-2-102, 81-22-102 MCA; Eff. 12/13/72.

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