2023 Michigan Compiled Laws › Chapter 288 - Dairy Industry › Act 267 of 2001 - Manufacturing Milk Law of 2001 (288.561 - 288.740) › Article 7 - (288.630...288.631) › Section 288.630 - Prohibited Acts; Standards; Compliance.

288.630 Prohibited acts; standards; compliance.
Sec. 70.
(1) A person shall not directly, through an agent, or on behalf of another person sell or offer for sale, furnish, or possess or control with intent to sell or offer for sale, or furnish an unsanitary, adulterated, or misbranded milk or dairy product to a person or a processor.
(2) Dairy products made or sold in Michigan shall comply with the requirements of this act and the standards as follows:
Chemical, Physical, Bacteriological, and Temperature Standards
MANUFACTURING GRADE RAW MILK FOR PASTEURIZATION (NOT FOR FROZEN DESSERTS) INCLUDING ULTRAFILTRATION OR REVERSE OSMOSIS RAW MILK CONCENTRATE
Temperature
Bulk milk cooled to 45°F (7°C) or less within 2 hours after milking and maintained thereat. Provided that the blend temperature after the first and subsequent milkings does not exceed 50°F (10°C). Can milk not to exceed 60°F (16°C) if used for cheese making; if delivered to the plant within 2 hours of milking, no temperature limit.
Bacterial limits
Not to exceed 500,000 per ml (milk for cheese not to exceed 750,000 per ml). Not to exceed 1,000,000 per ml as commingled milk prior to pasteurization.
Somatic cell count
Not to exceed 1,000,000 per ml.
Drug residues
No positive results on drug residue detection methods which have been found to be acceptable for use with raw milk.
Sediment
Not to exceed a USDA no. 3 standard following procedures from standard methods for the examination of milk and milk products.
Freezing point
-0.530°H maximum.
RAW MILK FOR FROZEN DESSERTS
Temperature
Bulk milk cooled to 45°F (7°C) or less within 2 hours after milking and maintained thereat. Provided, that the blend temperature after the first and subsequent milkings does not exceed 50°F (10°C).
Bacterial limits
Not to exceed 100,000 per ml for individual supplies, not to exceed 300,000 per ml commingled.
Somatic cell counts
Not to exceed 750,000 per ml.
Drug residues
No positive results on drug residue detection methods which have been found to be acceptable for use with raw milk.
Sediment
Not to exceed a USDA no. 3 standard following procedures from standard methods for the examination of milk and milk products.
Freezing point
-0.530°H maximum.
PASTEURIZED CONDENSED MILK AND CONDENSED SKIM MILK
Temperature
Cooled to 45°F (7°C) [50°F (10°C) if 45% or more solids] or less, or heated to 145° (63°C) or greater and maintained thereat unless the product is being dried within 4 hours after condensing.
Bacterial limits
Not to exceed 30,000 per gram.
Coliform count
Not to exceed 10 per gram. Provided, that in the case of bulk milk transport tank shipments shall not exceed 100 per ml.
Drug residues
No positive results on drug residue detection methods which have been found to be acceptable for use with condensed milk and condensed skim milk.
DRY WHOLE MILK, EXTRA GRADE
No more than:
Butterfat
Not less than 26% or more than 40%.
Moisture
4.50%.
Solubility index
1.0 ml spray process; 15.0 roller process.
Bacterial limit
Not to exceed 50,000 per gram.
Coliform count
Not to exceed 10 per gram.
Scorched particles disc B
15.0/ gram spray process; 22.5 roller process.
Drug residues
No positive results on drug residue detection methods which have been found to be acceptable for use with dry whole milk.
DMCC count
Less than 100,000,000 per gram.
DRY WHOLE MILK, STANDARD GRADE
No more than:
Butterfat
Not less than 26% or more than 40%.
Moisture
5.00%.
Titratable acidity
0.15%.
Solubility index
1.5 ml spray process; 15.0 ml roller process.
Bacterial limit
Not to exceed 100,000 per gram.
Coliform count
Not to exceed 10 per gram.
Scorched particles disc B
22.5 per gram spray process; 32.5 per gram roller process.
Drug residues
No positive results on drug residue detection methods which have been found to be acceptable for use with dry, whole milk.
DMCC count
Less than 100,000,000 per gram.
NONFAT DRY MILK, EXTRA GRADE
No more than:
Butterfat
1.25%
Moisture
4.00%
Titratable acidity
0.15%
Solubility index
1.2 ml (2.0 ml high-heat, max) spray process; 15.0 ml roller process.
Bacterial limit
Not to exceed 10,000 per gram spray or 50,000 per gram roller process.
Coliform count
Not to exceed 10 per gram.
Scorched particles disc B
15.0/ gram spray; 22.5/ gram roller process.
Drug residues
No positive results on drug residue detection methods which have been found to be acceptable for use with nonfat dry milk.
DMCC count
Less than 100,000,000 per gram.
NONFAT DRY MILK, STANDARD GRADE
No more than:
Butterfat
1.50%
Moisture
5.00%
Titratable acidity
0.17%
Solubility index
2.5 ml spray process; 15.0 ml roller process.
Bacterial estimate
75,000/ gram spray; 100,000/ gram roller process.
Coliform count
10 per gram.
Scorched particles disc B
22.5/ gram spray; 32.5/ gram roller process.
Drug residues
No positive results on drug residue detection methods which have been found to be acceptable for use with nonfat dry milk.
DMCC count
Less than 100,000,000 per gram.
INSTANT NONFAT DRY MILK, EXTRA GRADE
No more than:
Butterfat
1.25%.
Moisture
4.50%.
Titratable acidity
0.15%.
Solubility index
1.0 ml.
Bacterial limit
Not to exceed 10,000 per gram.
Coliform count
Not to exceed 10 per gram.
Scorched particles disc B
15.0/ gram.
Drug residues
No positive results on drug residue detection methods which have been found to be acceptable for use with nonfat dry milk.
Dispersibility
85.0%
DMCC count
Less than 40,000,000 per gram.
WHEY FOR CONDENSING
Temperature
Maintained at a temperature of 45°F (7°C) or less, or 135°F (57°C) or greater, except for acid-type whey with a titratable acidity 0.40% or above, or a pH of 4.6 or below.
Drug residues
No positive results on drug residue detection methods which have been found to be acceptable for use with whey.
PASTEURIZED CONDENSED WHEY AND WHEY PRODUCTS
Temperature
Cooled to 50°F (10°C) or less during crystallization, within 72 hours of condensing.
Coliform count
Not to exceed 10 per gram.
Drug residues
No positive results on drug residue detection methods which have been found to be acceptable for use with condensed whey.
DRY WHEY, EXTRA GRADE
Bacterial limit
Not to exceed 30,000 per gram.
Coliform count
Not to exceed 10 per gram.
Milkfat content
Not to exceed 1.5%.
Moisture content
Not to exceed 5.0%.
Scorched particle content
Not to exceed 15.0%.
DRY WHEY, DRY WHEY PRODUCTS
Bacterial limit
Not to exceed 50,000 per gram.
Coliform count
Not to exceed 10 per gram.
Butterfat
Not more than 1.50%.
Moisture
Not more than 5%.
Drug residues
No positive results on drug residue detection methods which have been found to be acceptable for use with dry whey and dry whey products.
DRY BUTTERMILK AND DRY BUTTERMILK PRODUCTS, EXTRA GRADE
Butterfat
4.5% min.
Moisture
4.0% max.
Titratable acidity
0.10 - 0.18%.
Solubility index
1.25 ml spray process; 15.0 roller process.
Bacterial limit
Not to exceed 20,000 per gram.
Coliform count
Not to exceed 10 per gram.
Scorched particles disc B
15.0 mg spray process; 22.5 mg roller process.
Drug residues
No positive results on drug residue detection methods which have been found to be acceptable for use with dry buttermilk and dry buttermilk products.
DRY BUTTERMILK AND DRY BUTTERMILK PRODUCTS, STANDARD GRADE
Butterfat
4.5% min.
Moisture
5.0% max.
Titratable acidity
0.10 – 0.20%.
Solubility Index
2.0 ml spray process; 15.0 roller process.
Bacterial limit
Not to exceed 75,000 per gram.
Coliform count
Not to exceed 10 per gram.
Scorched particles disc B
22.5 mg spray process; 32.5 mg roller process.
Drug residues
No positive results on drug residue detection methods which have been found to be acceptable for use with dry buttermilk and dry buttermilk products.
BUTTER, WHIPPED BUTTER
Percent butterfat
Not less than 80%.
Temperature
Maintained at a temperature of 45°F (7°C) or less, when in storage.
Proteolytic count
Not more than 50 per gram.
Yeast and mold
Not more than 10 per gram.
Coliform count
Not more than 10 per gram.
Keeping quality
Satisfactory after 7 days at 70°F (21°C).
PASTEURIZED MILK, CREAM, FLUID DAIRY PRODUCTS FOR FROZEN DESSERTS
Bacterial limit
Not to exceed 20,000 per ml.
Coliform count
Not to exceed 10 per gram. Provided, that in the case of bulk milk transport tank shipments shall not exceed 100 per ml.
Storage temp
No higher than 45°F (7°C).
FROZEN DESSERT MIX
Bacterial limit
30,000 per ml.
Coliform count
Not to exceed 10 per gram. Provided, that in the case of bulk milk transport tank shipments shall not exceed 100 per ml.
Storage temp
No higher than 45°F (7°C). (Sterile or aseptic mix has no storage temperature requirement.)
FROZEN DESSERTS
Bacterial limit
30,000 per ml.
Coliform count
Not to exceed 10 per ml (20 per gram for chocolate, fruit, nuts or other bulky flavored frozen desserts).
Storage temp
No higher than 32°F (0°C).
Butterfat
Per standards listed in 21 C.F.R. 135.
STERILIZED OR ASEPTIC PRODUCTS
Bacterial limit
Refer to 21 CFR 113.3(e)(1).
Temperature
None.
Yeast and mold
No viable yeast or mold spores.
Drug residues
No positive results on drug residue detection methods which have been found to be acceptable for use with aseptically processed milk and milk products.
PRIVATE WATER SUPPLIES FOR DAIRY FARMS AND DAIRY PLANTS; RECIRCULATED COOLING WATER (SWEET WATER); GLYCOL FOR COOLING
Coliform count
Less than 1.1 per 100 ml as MPN or equivalent method less than 1 per 100 ml.
CONDENSATE RECOVERY WATER (COW WATER)
Total plate count
Not to exceed 500 per ml.
Chemical oxygen demand
Not to exceed 12 mg per L.
Turbidity
Not to exceed 5 units.
History:
2001, Act 267, Eff. Feb. 8, 2002 ;-- Am. 2008, Act 147, Eff. June 27, 2008
Compiler's Notes:
In the section of the table entitled "PASTEURIZED CONDENSED MILK AND CONDENSED SKIM MILK", the first instance of "145°" evidently should read "145°F".