Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 65 - Milk And Milk Products › Subchapter IV - Pasteurization › Section ATCP 65.54 - Pasteurization required

Current through June 24, 2024
(1) Except as provided under sub. (2), every
				  dairy product shall be pasteurized at the dairy plant where that dairy product
				  is manufactured.
(2) Subsection (1)
				  does not apply to any of the following:
(a) A
				  dairy product shipped in bulk to another dairy plant for use in manufacturing
				  dairy products, provided that the shipment is accompanied by a bill of lading
				  that identifies the dairy product as unpasteurized.
(b) A dairy product made entirely from dairy
				  products that have been pasteurized at the same dairy plant.
(c) Ice cream or frozen dessert made from
				  pasteurized ice cream mix or pasteurized frozen-dessert mix, provided that no
				  unpasteurized dairy product is added to the pasteurized mix.
(d) A dairy product for which the standard of
				  identity provides that the dairy product and its ingredients need not be
				  pasteurized.
(e) A dairy product
				  that is sterilized and packaged in a hermetically sealed package.
(f) Cream, skim milk, or low-fat milk that
				  have been treated with heat to an extent less than pasteurization, and then
				  shipped in bulk to another dairy plant for use in manufacturing dairy products,
				  provided that the bulk shipment is accompanied by a bill of lading that
				  identifies the contents of the bulk shipment as being unpasteurized and
				  heat-treated. The heat-treated cream, skim milk, or low-fat milk may be heated
				  not more than once for separation purposes, to a temperature that is not less
				  than 125º F. (52º C.) nor more than 161º F. (72º C.).
				  Heat-treated cream may be heated to a greater extent, up to a temperature of
				  166º F. (75º C.) in a continuing heating process, if further heating
				  is necessary to deactivate enzymes for functional reasons. Cream, skim milk,
				  and low-fat milk, after being heated to an extent less than pasteurization,
				  shall immediately be cooled to a temperature of 45º F. (7º C.) or
				  less.
(g) Dried condensed whey
				  produced by drying condensed whey that was previously pasteurized at another
				  dairy plant, provided that all of the following apply:
1. The pasteurized condensed whey received
				  for drying contained at least 40% total solids, and was partially crystallized
				  by cooling at the dairy plant where it was pasteurized.
2. The partially crystallized condensed whey
				  was kept at a temperature of 45º F. (7º C.) or less prior to
				  drying.
3. The bulk milk tanker
				  used to transport the partially crystallized condensed whey was washed and
				  sanitized immediately before filling, was sealed immediately after filling, and
				  remained sealed until it was unloaded at the receiving dairy plant.
4. The receiving dairy plant unloaded the
				  partially crystallized condensed whey using unloading pumps and pipelines that
				  are used only for that purpose and have been cleaned and sanitized as a
				  separate C-I-P circuit before use in unloading.
(h) Grade B dairy products produced by adding
				  previously pasteurized and dried dairy products with a water activity not
				  greater than 0.85 to previously pasteurized grade B dairy products, if approved
				  in writing by the division.
(i)
				  Grade B dairy products produced by adding previously pasteurized packaged dairy
				  products to previously pasteurized grade B dairy products, if approved in
				  writing by the division.