Texas Administrative Code › Title 25 - HEALTH SERVICES › Part 1 - DEPARTMENT OF STATE HEALTH SERVICES › Chapter 217 - MILK AND DAIRY › Subchapter E - DAIRY PRODUCTS AND MILK FOR MANUFACTURING PURPOSES › Section 217.75 - Supplemental Requirements for Plants Manufacturing, Processing and Packaging Instant Nonfat Dry Milk, Nonfat Dry Milk, Dry Whole Milk, Dry Buttermilk, Dry Whey, and Other Dry Milk Products

Current through Reg. 49, No. 28; July 12, 2024
(a)
				  Sanitation and construction requirements. Facility and equipment shall be
				  constructed and maintained in compliance with §
										217.74
				  of this title (relating to Requirements for Milk Plants Producing Dairy
				  Products) and the most current revision of the "Grade A Pasteurized Milk
				  Ordinance" which is adopted by reference in §
										217.2
				  of this title (relating to Grade A Pasteurized Milk Ordinance).
(b) Operations and operating procedures for
				  pasteurization. All milk, buttermilk, and whey used in the manufacture of dry
				  dairy products shall be pasteurized at the plant where dried, except that
				  condensed whey and acidified buttermilk containing 40% or more solids may be
				  transported to another plant for drying without repasteurization. When
				  pasteurization is required, or when a product is designated "pasteurized,"
				  every particle of the milk or milk product shall be subjected to such
				  temperatures and holding periods in properly designed and operated equipment to
				  ensure proper pasteurization of the product in accordance with the most current
				  revision of the "Grade A Pasteurized Milk Ordinance." Provided, that nothing
				  shall be construed as barring any other process found equivalent to
				  pasteurization for milk and milk products, which has been recognized by FDA as
				  provided in
				  21 U.S.C.
				  §343(h)(3) of the
				  Federal Food, Drug and Cosmetic Act. Only such FDA recognized processes and no
				  other shall be considered by the department.
(c) Product adulteration. All necessary
				  precautions shall be taken throughout the entire operation to prevent the
				  adulteration of one product with another. The commingling of one type of liquid
				  or dry product with another shall be considered an adulteration of both
				  products. This does not prohibit the standardization of like products or the
				  production of specific products for special uses provided labeling requirements
				  are met as set forth in 21 Code of Federal Regulations, Parts 133 and
				  135.
(d) Checking quality. All milk
				  products and dry milk products shall be subject to inspection and analysis by
				  the dairy plant for quality and condition throughout each processing operation.
				  Line samples shall be taken as an aid to quality control in addition to the
				  regular routine analysis made on the finished products.
(e) Requirements for instant nonfat dry milk.
(1) Sampling and testing. All instant nonfat
				  dry milk offered for sale shall be sampled and tested by the department
				  routinely for the purpose of ensuring that the product meets requirements in
				  accordance with the most current edition of "Standard Methods for the
				  Examination of Dairy Products" of the American Public Health Association, as
				  defined in §
											217.1 of
				  this title (relating to Definitions).
(2) Requirements for instant nonfat dry milk.
(A) Flavor and odor. The flavor and odor
				  shall be sweet, pleasing and desirable but may possess the following flavors to
				  a slight degree:
(i) chalky;
(ii) cooked;
(iii) feed; or
(iv) flat.
(B) Physical appearance. The physical
				  appearance shall possess a uniform white to light cream natural color and shall
				  be free-flowing and free from lumps except those that readily break up with
				  very slight pressure.
(C) Bacterial
				  estimate. The standard plate count shall not be more than 30,000 per
				  gram.
(D) Coliform count. The
				  coliform count shall not be more than 10 per gram.
(E) Milkfat content. The milkfat shall not be
				  more than 1.25%.
(F) Moisture
				  count. The moisture shall not be more than 4.5%.
(G) Scorched particle content. Scorched
				  particles shall not be more than 15 milligrams per gram.
(H) Solubility index. The solubility index
				  shall not be more than 1 milliliter.
(I) Titratable acidity. The titratable
				  acidity shall not be more than 0.15%.
(J) Dispersibility. The dispersibility shall
				  not be less than 85%.
(K) Direct
				  microscopic clump count. The direct microscopic clump count shall not be more
				  than 75 million per gram.