Sec. 2.8. Quality standards

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

Notation

*

Not applicable to cultured products.