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 › Sanitation Requirements Applicable to the Processing and Manufacturing of Milk, Lowfat Milk, Skim Milk, Milk Products, Goat Milk, Goat Milk Products, Sheep Milk Products, Melloream and Frozen Desserts › Section 2.44 - Pasteurization-item 16p

Current through Register Vol. 46, No. 28, July 10, 2024
(a)
					 Pasteurization shall be performed as follows: Every particle of prepasteurized
					 milk, milk, lowfat milk, skim milk, milk product, goat milk, goat milk product,
					 sheep milk, sheep milk product, melloream and frozen dessert mix, with the
					 exception of water ice mix and flavoring agents used in frozen desserts, shall
					 be heated in properly designed and operated equipment to one of the
					 temperatures specified in the following table and held continuously at or above
					 that temperature for at least the time specified:
Batch (Vat) Pasteurization
Temperature
Time
63°C (145°F)*
30 minutes
Continuous Flow (HTST and HHST)
									 Pasteurization
Temperature
Time
72°C (161°F)*
15 seconds
89°C (191°F)
1.0 seconds
90°C (194°F)
0.5 seconds
94°C (201°F)
0.1 seconds
96°C (204°F)
0.05 seconds
100°C (212°F)
0.01 seconds
* If the fat content of the milk product is 10 percent or
						more, or if it contains added sweeteners, the specified temperature shall be
						increased by 5°F (3°C): provided, that eggnog and frozen desserts shall
						be heated to at least the following temperature and time specifications:
Batch (Vat) Pasteurization
Temperature
Time
69°C (155°F)
30 minutes
Continuous Flow (HTST)
									 Pasteurization
Temperature
Time
80°C (175°F)
25 seconds
83°C (180°F)
15 seconds
Provided further, that nothing shall be construed as
						barring any other pasteurization process which has been recognized by the FDA
						to be equally efficient and which is approved by the commissioner.
(b) The design and the operation
					 of pasteurization equipment and all appurtenances thereto shall comply with the
					 applicable specifications and operational procedures set forth in sections
					 2.45
					 through
					 2.48 
					 of this Part and set forth in Appendicies 3-10 to this Part, except with
					 respect to milk, lowfat milk, skim milk, milk products, goat milk, goat milk
					 products, sheep milk, sheep milk products, frozen desserts and melloream that
					 will be aseptically processed or ultra-pasteurized, the design and the
					 operation of processing equipment and appurtenances thereto shall also comply
					 with Appendix L and Item 16p(c) of the PMO.
(c) Cream for buttermaking shall be
					 pasteurized at a temperature of not less than 165° F and held continuously
					 in a vat at such temperature for not less than 30 minutes, or at a temperature
					 of not less than 185° F for not less than 15 seconds, or any other
					 temperature and holding time approved by the commissioner that will assure
					 pasteurization and comparable keeping-quality characteristics. If the vat
					 method of pasteurization is used, vat covers shall be kept closed during the
					 holding and cooling periods.
(d)
					 Every person who operates a milk plant at which frozen desserts are
					 manufactured shall ensure that all flavoring agents added to frozen desserts
					 after the frozen desserts have been pasteurized are sterile, aseptically
					 processed or otherwise treated to a temperature which will render them free of
					 all pathogenic bacteria, or alternatively have a water activity (aw) value of
					 0.85 or less or have a pH level of 4.6 or less. All flavoring agents shall,
					 insofar as possible, be completely used up during each day's
					 manufacturing.