Mich. Comp. Laws § 288.697 — MI Code / Chapter 288 / Act Act-267-of-2001 / Section 288.697
“Pasteurization” and “pasteurized”; temperature and time relationships.
Status: in_force

Sec. 137.

The terms "pasteurization", "pasteurized", and similar terms mean the process of heating every particle of milk or dairy products to at least the temperature and time relationships given in this section as follows or by any equivalent process approved by the federal food and drug administration and accepted by the department for that purpose:

Minimum Vat Pasteurization Temperature and Time Standards Whole milk; skim milk; cheese milk; whey; other products with less than 10% butterfat or without added sweeteners 145°F (63°C) 30 min Cream; condensed products; other products with 10% or more butterfat or with added sweeteners 150°F (66°C) 30 min Eggnog; frozen dessert mix 155°F (69°C) 30 min Cream for butter making 165°F (74°C) 30 min Milk or cream for plastic or frozen cream 170°F (77°C) 30 min Minimum High Temperature Short Time (HTST), Higher Heat Short Time (HHST) and Aseptic Pasteurization Temperature and Time Standards Whole milk; skim milk; cheese milk; 161°F (72°C) 15 sec whey; other products with less than 10% 191°F (89°C) 1.0 sec butterfat or without added sweeteners 194°F (90°C) 0.5 sec 201°F (94°C) 0.1 sec 204°F (96°C) 0.05 sec 212°F (100°C) 0.01 sec Cream; condensed products; other 166°F (75°C) 15 sec products with 10% or more butterfat 196°F (92°C) 1.0 sec or with added sweeteners 199°F (93°C) 0.5 sec 206°F (97°C) 0.1 sec 209°F (99°C) 0.05 sec 217°F (103°C) 0.01 sec Eggnog; frozen dessert mix 175°F (80°C) 25 sec 180°F (83°C) 15 sec Cream for butter making 185°F (85°C) 15 sec Milk or cream for plastic or frozen cream 190°F (88°C) 15 sec Ultra-pasteurized products 280°F (138°C) 2 sec

Minimum Vat Pasteurization Temperature and Time Standards

Whole milk; skim milk; cheese milk; whey; other products with less than 10% butterfat or without added sweeteners

145°F (63°C)

30 min

Cream; condensed products; other products with 10% or more butterfat or with added sweeteners

150°F (66°C)

30 min

Eggnog; frozen dessert mix

155°F (69°C)

30 min

Cream for butter making

165°F (74°C)

30 min

Milk or cream for plastic or frozen cream

170°F (77°C)

30 min

Minimum High Temperature Short Time (HTST),

Higher Heat Short Time (HHST) and

Aseptic Pasteurization Temperature and Time Standards

Whole milk; skim milk; cheese milk;

161°F (72°C)

15 sec

whey; other products with less than 10%

191°F (89°C)

1.0 sec

butterfat or without added sweeteners

194°F (90°C)

0.5 sec

201°F (94°C)

0.1 sec

204°F (96°C)

0.05 sec

212°F (100°C)

0.01 sec

Cream; condensed products; other

166°F (75°C)

15 sec

products with 10% or more butterfat

196°F (92°C)

1.0 sec

or with added sweeteners

199°F (93°C)

0.5 sec

206°F (97°C)

0.1 sec

209°F (99°C)

0.05 sec

217°F (103°C)

0.01 sec

Eggnog; frozen dessert mix

175°F (80°C)

25 sec

180°F (83°C)

15 sec

Cream for butter making

185°F (85°C)

15 sec

Milk or cream for plastic or

frozen cream

190°F (88°C)

15 sec

Ultra-pasteurized products

280°F (138°C)

2 sec

History: 2001, Act 267, Eff. Feb. 8, 2002; Am. 2008, Act 147, Eff. June 27, 2008