Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 329 - RULES GOVERNING MAINE MILK AND MILK PRODUCTS › Section 001-329-V - STANDARDS FOR MILK AND MILK PRODUCTS

Current through 2024-29, July 17, 2024
A.
				PROCESSING STANDARDS:
ALL MILK PRODUCTS: All Grade A raw milk or milk products for
				  pasteurization, ultra-pasteurization or aseptic processing and packaging and
				  all Grade A pasteurized, ultra-pasteurized or aseptically processed and
				  packaged milk and milk products must be produced, processed, manufactured and
				  pasteurized, ultra-pasteurized or aseptically processed and packaged to conform
				  with the following chemical, bacteriological and temperature standards, and the
				  sanitation requirements of this section. Milk and milk products not
				  pasteurized, must be produced and processed to conform with the following
				  chemical, physical, bacteriological and temperature standards, and the
				  sanitation requirements of this section (see Table 1).
No process or manipulation other than pasteurization,
				  ultra-pasteurization, aseptic processing and packaging; processing methods
				  integral there with; along with appropriate refrigeration may be applied to
				  milk and milk products for the purpose of removing or deactivating
				  microorganisms. Filtration and/or bactofugation processes must be performed in
				  the milk plant in which the milk or milk product is pasteurized,
				  ultra-pasteurized or aseptically processed and packaged. Milk for aged cheese
				  is exempt from this requirement.
CHEESE: All cheese products, except for aged cheese, must be
				  made from milk that has been heat-treated or pasteurized. Heat-treated means
				  processed by heating every particle of milk to a temperature of 145ºF for
				  at least thirty (30) minutes. All cheese products may list heat-treated milk as
				  an ingredient on the label. All cheese products that are not pasteurized must
				  be labeled as "not pasteurized" in accordance with Section
				  XIV.
BULK SHIPPED PRODUCTS: When the raw milk is used to make
				  cream, non-fat (skim) milk, reduced fat or low-fat milk, which will be bulk
				  shipped for separation purposes, is heated one time, to temperatures greater
				  than 52°C (125°F), but less than 72°C (161°F), the resulting
				  bulk shipment(s) of cream, non-fat (skim) milk, reduced fat or low-fat milk
				  must be 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.
WHEY: Whey must be from cheese made from Grade "A" raw milk
				  for pasteurization as provided in this Rule.
Whey must be from:
1. Cheese made from Grade "A" raw milk for
				pasteurization, which has been pasteurized prior to use, in accordance with
				Item 16p of the PMO, or
2. 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 Department.
BUTTERMILK: Buttermilk must be from butter made from Grade
				  "A" cream, which has been pasteurized prior to use in accordance with Item 16p
				  of the PMO. 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 Department.