New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter I - Milk Control › Subchapter A - Dairy Products (Article 4, Agriculture and Markets Law) › Part 2 - Requirements For The Production, Processing, Manufacturing And Distribution Of Milk And Milk Products › Section 2.8 - Quality standards

Current through Register Vol. 46, No. 28, July 10, 2024
Milk and milk products
Standards
Prepasteurized milk for Grade A use
Temperature....
Cooled to 45°F (7°C) or less within two hours
								after milking, provided that the blend temperatures following subsequent
								milkings shall not exceed 50°F (10°C).
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.
Drugs.........
Not to exceed the applicable standard or tolerance
								set forth in transmittals supplementing the PMO bearing identification numbers
								M-1-94-4, IMS-a-30, M-1-91-6, M-1-92-1, M-1-92-10, M-1-92-14 and M-a-86, more
								fully described in section
								2.2(kk)(14), (15), (16), (17), (20),
								(21) and (22)  of this Part.
Abnormalities.........
Milk to have normal odor and appearance.
Somatic cells.........
Not to exceed 750,000 per ml. for prepasteurized milk
								from cows.
Prepasteurized milk for non-Grade A use
Temperature.........
In cans, cooled to 55°F (13°C) or lower
								within two hours after milking and delivered to the plant at 60°F
								(16°C) or lower. In bulk, cooled to 45°F (7°C) or less within two
								hours provided that the blend temperatures following subsequent milkings shall
								not exceed 50°F (10°C).
Bacterial limits.........
Not to exceed 1,000,000 per ml. prior to commingling
								with other producer milk. Not to exceed 3,000,000 per ml. as commingled milk
								prior to pasteurization.
Drugs.........
Not to exceed the applicable standard or tolerance
								set forth in transmittals supplementing the PMO bearing identification numbers
								M-1-94-4, IMS-a-30, M-1-91-6, M-1-92-1, M-1-92-10, M-1-92-14 and M-a-86, more
								fully described in section
								2.2(kk)(14), (15), (16), (17), (20),
								(21) and (22)  of this Part.
Abnormalities.........
Has normal odor and appearance.
Somatic cells.........
Not to exceed 750,000 per ml. for prepasteurized milk
								from cows.
Pasteurized milk, low fat milk, skim milk, milk
								products, goat milk, goat milk products, sheep milk and sheep milk products,
								melloream, frozen desserts and frozen dessert mix
Temperature.........
Cooled to 45°F (7°C) or less and maintained
								thereat.
Bacterial limits *.........
20,000 per ml. except with respect to frozen
								desserts, not to exceed 100,000 per ml.
Coliform.........
Not to exceed 10 per ml. except with respect to
								frozen desserts, not to exceed 20 per ml.; provided, that in the case of bulk
								milk transport tank shipments, shall not exceed 100 per ml.
Phosphatase.........
Less than 1 microgram per ml. by the Scharer Rapid
								Method or equivalent.
Drugs.........
Not to exceed the applicable standard or tolerance
								set forth in transmittals supplementing the PMO bearing identification numbers
								M-1-94-4, IMS-a-30, M-1-91-6, M-1-92-1, M-1-92-10, M-1-92-14 and M-a-86, more
								fully described in section
								2.2(kk)(14), (15), (16), (17), (20),
								(21) and (22)  of this Part.
Raw milk
Temperature.........
Cooled to 45°F (7°C)
Bacterial limits.........
30,000 per ml.
Drugs.........
Not to exceed the applicable standard or tolerance
								set forth in transmittals supplementing the PMO bearing identification numbers
								M-1-94-4, IMS-a-30, M-1-91-6, M-1-92-1, M-1-92-10, M-1-92-14 and M-a-86, more
								fully described in section
								2.2(kk)(14), (15), (16), (17), (20),
								(21) and (22)  of this Part.
Abnormalities
Milk to have normal odor and appearance.
Somatic cells.........
Not to exceed 750,000 per ml. for raw milk from
								cows.
Pasteurized cultured products
Temperature.........
Same as pasteurized milk.
Coliform.........
Same as pasteurized milk.
Phosphatase.........
Same as pasteurized milk.
Butter, 80% cream, plastic cream, mixtures of butterfat,
					 sugar or sweetening agent, moisture and flavoring shall conform to the
					 following:
SPC not to exceed 100,000 per gram, coliform count
								not to exceed 20 per gram, yeast and/or mold not to exceed 100 per gram
Nonpasteurized frozen desserts
SPC not to exceed 100,000 per gram, coliform count
								not to exceed 20 per gram
Whipped cream, instant whipped cream, instant
								vegetable topping, milkshake
SPC not to exceed 100,000 per gram, coliform count
								not to exceed 20 per gram
Dry whole milk when used as an ingredient in a frozen
					 dessert or a Grade A non-storable milk product shall be U.S.D.A. extra grade or
					 its equivalent. Nonfat dry milk, dry whey and dry buttermilk when used as an
					 ingredient in a frozen dessert or a Grade A non-storable milk product shall
					 meet the requirements of the U.S.D.A. extra grade or its equivalent. Fats and
					 oils other than from milk shall conform to the applicable provisions of the
					 United States Food, Drug and Cosmetic Act as amended or those of any applicable
					 State regulation for fats and oils of food grade standard.
Condensed milk, condensed whey mixes, blends and
								similar products received in bulk shall conform to the following:
SPC not to exceed 100,000 per gram, coliform count
								not to exceed 100 per gram
Milk products and goat milk products separated from
								milk or goat milk heated between 45°F and 125°F
Not to exceed the temperature and drug standard and
								bacterial limit for prepasteurized milk for Grade A use
Milk products and goat milk products separated from
								milk or goat milk heated to a temperature greater than 125°F and less than
								161°F
Not to exceed the temperature and drug standard and
								bacterial limit for pasteurized milk, lowfat milk, skim milk, milk products,
								goat milk, goat milk products and frozen desserts
Footnotes
* Not applicable to cultured products.