Alabama Administrative Code › Title 420 - ALABAMA STATE BOARD OF HEALTH › Chapter 420-3-16 - PRODUCTION, PROCESSING, HANDLING OR DISTRIBUTION OF MILK, MILK PRODUCTS AND FROZEN DESSERTS › Section 420-3-16-.08 - Standards For Milk And Milk Products

Current through Register Vol. 42, No. 9, June 28, 2024
(1) All Grade "A" raw milk and/or milk
			 products for pasteurization, ultra-pasteurization, aseptic processing and
			 packaging, or retort processed after packaging, and all Grade "A" pasteurized,
			 ultra-pasteurized, aseptically processed and packaged low-acid milk, and/or
			 milk products, or retort processed after packaged low-acid milk and/or milk
			 products, shall be produced, processed, manufactured, and pasteurized,
			 ultra-pasteurized, aseptically processed and packaged, or retort processed
			 after packaged to conform to the following chemical, physical, bacteriological,
			 and temperature standards and the sanitation requirements of this
			 rule.
(2) No process or
			 manipulation other than pasteurization, ultra-pasteurization, aseptic
			 processing and packaging, or retort processed after packaging; processing
			 methods integral therewith; and appropriate refrigeration shall be applied to
			 milk, milk products, and frozen desserts for the purpose of removing or
			 deactivating microorganisms; provided, that filtration and/or bactofugation
			 processes are performed in the milk plant in which the milk, milk products, and
			 frozen desserts are pasteurized, ultra- pasteurized, aseptically processed and
			 packaged, or retort processed after packaged. Provided, that in the bulk
			 shipment of cream, nonfat (skim) milk, reduced fat or lowfat milk, the heating
			 of the raw milk, one (1) time, to temperatures greater than 52°C
			 (125°F) but less than 72°C (161°F), for separation purposes, is
			 permitted when the resulting bulk shipment(s) of cream, nonfat (skim) milk,
			 reduced fat or lowfat milk are labeled heat-treated. In the case of
			 heat-treated cream, the cream may be further heated to less than 75°C
			 (166°F) in a continuing heating process and immediately cooled to 7°C
			 (45°F) or less when necessary for enzyme deactivation (such as lipase
			 reduction) for a functional reason.
(3) Milk plants, receiving stations, and
			 transfer stations participating in the NCIMS voluntary HACCP Program, shall
			 also comply with the requirements of Appendix K. Whey shall be from cheese made
			 from Grade "A" raw milk for pasteurization, ultra-pasteurization, aseptic
			 processing and packaging, or retort processed after packaging as provided in
			 this rule.
(4) Buttermilk shall be
			 from butter made from Grade "A" cream, which has been pasteurized prior to use
			 in accordance with Rule
			 420-3-16-.10(16).
			 Provided, that this requirement shall not be construed as barring any other
			 heat treatment process which has been recognized by the FDA to be equally
			 efficient in the destruction of staphylococcal organisms and which is approved
			 by the Health Officer.
(5)
			 Buttermilk and whey used in the manufacture of Grade "A" milk, milk products,
			 and frozen desserts shall be produced in a milk/cheese plant that complies with
			 Rule 420-3-16-.10 (1-15),
			 420-3-16-.10(17),
			 and 420-3-16-.10 (20-22).
(6) Whey shall be from the following:
(a) Cheese made from Grade "A" raw milk for
			 pasteurization, which has been pasteurized prior to use, in accordance with
			 Rule 420-3-16-.10(16),
			 or
(b) Cheese made from Grade "A"
			 raw milk for pasteurization, which has been heat-treated to a temperature of at
			 least 64°C (147°F) and held continuously at that temperature for at
			 least twenty-one (21) seconds or to at least 68°C (153°F) and held
			 continuously at that temperature for at least fifteen (15) seconds, in
			 equipment meeting the pasteurization requirements provided for in this rule.
			 Provided, that this requirement shall not be construed as barring any other
			 heat treatment process which has been recognized by the FDA to be equally
			 efficient in the destruction of staphylococcal organisms and which is approved
			 by the Health Officer.
Table 1. Chemical, Physical, Bacteriological,
							 and Temperature Standards (Refer to M-a-98, latest revision, for FDA Validated
							 and NCIMS Accepted Tests Methods.)
Grade "A" Raw Milk and Milk Products for
							 Pasteurization, Ultra-Pasteurization, Aseptic Processing and Packaging or
							 Retort Processed After Packing
Temperature*****
Cooled to 10°C (50°F) or less within four (4)
							 hours or less, of the commencement of the first milking and to 7°C
							 (45°) or less within two (2) hours after the completion of milking.
							 Provided, that the blend temperature after the first milking and subsequent
							 milkings does not exceed 10°C (50°F).
Note:
Milk sample submitted for testing
							 cooled and maintained at 0°C (32°F) to 4.5°C (40°F), where
							 sample temperature is >4.5°C (40°F), but < 7.0°C (45°F)
							 and less than three (3) hours after collection has not increased in
							 temperature.
Bacterial Limits
Individual producer milk not to exceed 100,000 per
							 ml. prior to commingling with other producer milk. Not to exceed 300,000 per
							 ml. as commingled milk prior to pasteurization.
Note:
Tested in conjunction with the
							 drug residue/inhibitory substance test.
Drugs*****
No positive results on drug residue detection methods
							 as referenced in Rule
							 420-3-16-.08 (Laboratory
							 Techniques) of this rule which have been found to be acceptable for use with
							 Ultra-Pasteurized Milk and/or Milk Products (refer to M-a-98, latest
							 revision).
Somatic Cell Count*
Individual producer milk not to exceed 750,000 per
							 ml.
Grade "A" Pasteurized Milk and/or Milk
							 Products
Temperature
Cooled to 7°C (45°F) or less and maintained
							 thereat.
Note:
Milk sample submitted for testing
							 cooled and maintained at 0°C (32°F) to 4.5°C (40°F), where
							 sample temperature is 4.5°C (40°F), but < 7.0°C (45°F) and
							 less than three (3) hours after collection has not increased in
							 temperature.
Bacterial Limits**
Not to exceed 20,000 per ml. or gm.***
Note:
Tested in conjunction with the
							 drug residue/inhibitory substance test.
Coliform
Not to exceed 10 per ml. Provided, that in the case
							 of bulk milk transport tank shipments, shall not exceed 100 per ml.
Note:
Tested in conjunction with the
							 drug residue/inhibitory substance test.
Grade "A" Pasteurized Milk and/or Milk Products
							 (cont'd)
Phosphatase**
Less than 350 milliunits/L for fluid products and
							 other milk products by approved electronic phosphatase procedures.
Drugs****
No positive results on drug residue detection methods
							 as referenced in Rule 420-3-16 -.(07) - Laboratory Techniques which have been
							 found to be acceptable for use with Pasteurized Milk and/or Milk Products
							 (refer to M-a98, latest revision)
Grade "A"
Ultra-Pasteurized (UP) Milk and/or Milk
							 Products
Temperature
Cooled to 7°C (45°F) or less and maintained
							 thereat.
Baterial Limits**
Not to exceed 20,000 per ml. or gm.***
Note:
Tested in conjunction with the
							 drug residue/inhibitory substance test.
Coliform
Not to exceed 10 per ml. Provided, that in the case
							 of bulk milk transport tank shipments, shall not exceed 100 per ml.
Drugs****
No positive results on drug residue detection
							 methods
as referenced in Rule 420-3-16 -.(07)-Laboratory
							 Techniques which have been found to be acceptable for use with
							 Ultra-Pasteurized Milk and/or Milk Products (refer to M-a-98, latest
							 revision).
Grade "A" Pasteurized Concentrated (Condensed)
							 Milk and/or Milk Products
Temperature
Cooled to 7°C (45°F) or less and maintained
							 thereat unless drying is commenced immediately after condensing.
Coliform
Not to exceed 10 per ml. Provided, that in the case
							 of bulk milk transport tank shipments, shall not exceed 100 per ml.
Grade "A" Nonfat Dry Milk and Dry Milk and/or
							 Milk Products
Bacterial Estimate Coliform
Not to Exceed 10,000 per gram. Not to Exceed 10 per
							 gram.
Grade "Whey" for Condensing and/or
							 Drying
Temperature
Maintained at a temperature of 45°F (7°C) or
							 less or 57°C (135°F) or greater, except for acid-type whey with a
							 titratable acidity of 0.40% or above or a pH of 4.6 or below.
Grade "A" Pasteurized Condensed Whey and/or
							 Whey Products
Temperature
Cooled to 10°C (50°F) or less during
							 crystallization, within 72 hours of condensing.
Coliform Limit
Not to exceed 10 per gram.
Grade "A" Dry Whey, Grade "A" Dry Whey
							 Products, Grade "A" Dry Buttermilk, and Grade "A" Dry Buttermilk
							 Products
Coliform Limit
Not to exceed 10 per gram
Frozen Desserts
Temperature
Cooled to 45°F (7°C) or less and maintained
							 thereat.
Bacterial Limits*
50,000 per gram.
Coliform
Not to exceed
10 per gram.
Phosphatase
Less than 1 microgram per ml. by the Scharer Rapid
							 Method or equivalent.
Drugs
No zone greater than or equal to 16 mm with Bacillus
							 Stearothermophilus disc assay method specified in Appendix G. No positive
							 results on drug residue detection methods as referenced in Rule 420-3-16-.(07).
							 Laboratory Techniques-*Not applicable to cultured products.
*Goat Milk 1,500,000/ml.
**Not applicable to acidified or cultured milk and/or milk
				products, eggnog, cottage cheese, and other milk and/or milk products as
				identified in the latest revision of M-a-98.
***Results of the analysis of milk and/or milk products which
				are weighed in order to be analyzed shall be reported in # per gm (refer to the
				current edition of the
SMEDP).
****Not applicable to acidified or cultured milk and/or milk
				products, eggnog, cottage cheese, pasteurized and ultra-pasteurized flavored
				(non-chocolate) milk and/or milk products, and other milk and/or milk products
				as identified in the latest revision of M-a-98.
*****Raw sheep milk samples that have previously been frozen
				may be tested for Appendix N drug residue if the samples meet the sampling
				requirements cited in Appendix B.
Note
:
It is not allowed
				to test frozen raw milk samples for bacteria or somatic cells.