Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part VII - Dairy Products Regulations › Chapter 9 - General Requirements for Dairy Plants › Subchapter B - Dairy Plant Construction, Sanitation and Operation › Section VII-955 - Cooling of Dairy Products

Current through Register Vol. 50, No. 6, June 20, 2024
A.
				  All raw milk and milk products shall be received and maintained at 7 ° C (45 °
				  F) or less until processed, except that acid-type whey with a titratable
				  acidity of 0.40% or above, or a pH of 4.6 or below, is exempted from these
				  temperature requirements. Provided, that all balance or surge tanks (continuous
				  flow with a retention time not to exceed one hour) for raw milk and milk
				  products, pasteurized milk and milk products and whey and whey products may be
				  maintained at any temperature for up to 24 hours.
B. All whey and whey products for condensing
				  and/or drying are maintained at a temperature of 7 ° C (45 ° F) or less; or 57
				  ° C (135 ° F) or greater until processed. Storage tanks containing whey and
				  whey product above 7 ° C (45 ° F) and below 57 ° C (135 ° F) shall be emptied,
				  cleaned and sanitized after each 4 hours of use or less. (Nothing shall be
				  construed as barring other time and temperature relationships, which have been
				  recognized to be equally efficient and which are approved by the state health
				  officer).
C. All pasteurized milk
				  and milk products, except the following, are cooled immediately in approved
				  equipment prior to filling or packaging to a temperature of 7 ° C (45 ° F) or
				  less, unless drying is commenced immediately after condensing:
1. those to be cultured;
2. cultured sour cream at all milkfat levels
				  with a pH of 4.70 or below. (Critical factors including, but not limited to, pH
				  and cooling time and temperature shall be monitored and documented by the
				  processing facility for verification by the state health officer. pH limit with
				  a ph variance of +0.05 units to account for reproducibility and inaccuracies in
				  pH measurements. Formulation or processing changes that affect critical factors
				  shall be communicated to the state health officer);
3. acidified sour cream at all milkfat levels
				  with a pH of 4.60 or below. (Critical factors including, but not limited to, pH
				  and cooling time and temperature shall be monitored and documented by the
				  processing facility for verification by the state health officer. pH limit with
				  a ph variance of +0.05 units to account for reproducibility and inaccuracies in
				  pH measurements. Formulation or processing changes that affect critical factors
				  shall be communicated to the state health officer);
4. all yogurt products at all milkfat levels
				  with an initial pH of 4.80 or below at filling. (Critical factors including,
				  but not limited to, pH and cooling time and temperature shall be monitored and
				  documented by the processing facility for verification by the state health
				  officer. pH limit with a ph variance of +0.05 units to account for
				  reproducibility and inaccuracies in pH measurements. Formulation or processing
				  changes that affect critical factors shall be communicated to the state health
				  officer);
5. cultured buttermilk at
				  all milkfat levels with a pH of 4.60 or below. (Critical factors including, but
				  not limited to, pH and cooling time and temperature shall be monitored and
				  documented by the processing facility for verification by the state health
				  officer. pH limit with a pH variance of +0.05 units to account for
				  reproducibility and inaccuracies in pH measurements. Formulation or processing
				  changes that affect critical factors shall be communicated to the state health
				  officer); and
6. all condensed whey
				  and whey products shall be cooled during the crystallization process to 10 ° C
				  (50 ° F) or less within 72 hours of condensing, including the filling and
				  emptying time, unless filling occurs above 57 ° C (135 ° F), in which case, the
				  72 hour time period begins when cooling is started. (Nothing shall be construed
				  as barring other time and temperature relationships, which have been recognized
				  to be equally efficient and which are approved by the state health
				  officer).