Sec. 3.7. Quality standards for milk, milk products, condensed and dry milk products and whey

Product		Standards
Grade A raw milk for pasteurization	Temperature	Cooled to 45°F (7°C) or less within two hours after milking; provided that the blend temperature following subsequent milkings does not exceed 50°F (10°C).
	Bacterial limits	Not to exceed 300,000 per milliliter as commingled milk prior to pasteurization.
	Inhibitory substances	No detectable zone by a method acceptable to the commissioner.
Grade A pasteurized condensed milk	Temperature	Cooled to 45°F (7°C) or less and maintained thereat, unless drying is commenced immediately after condensing.
	Bacterial limits	Not to exceed 30,000 per gram.
	Coliform limit	Not to exceed 10 per gram.
	Inhibitory substances	No detectable zone by a method acceptable to the commissioner.
	Phosphatase	Less than 1 microgram per milliliter by Scharer Rapid Method or equivalent.
Grade A nonfat dry milk	Not more than:
	Butterfat	1.25%
	Moisture	4.00%
	Titratable acidity	0.15%
	Solubility index	1.25 milliliters
	Bacterial estimate	30,000 per gram
	Coliform	10 per gram
	Scorched particles disc B	15.0 per gram
	Inhibitory substances	No detectable zone by a method acceptable to the commissioner.
Grade A whey for condensing	Temperature	Maintained at a temperature of 45°F (7°C) or less, or 145°F (63°C) or greater.
	Inhibitory substances	No detectable zone by a method acceptable to the commissioner.
Grade A pasteurized condensed whey	Temperature	Cooled to 45°F (7°C) or less during crystallization, within 18 hours of condensing.
	Bacterial limit	Not to exceed 30,000 per gram.
	Coliform limit	Not to exceed 10 per gram.
	Inhibitory substances	No detectable zone by a method acceptable to the commissioner.
	Phosphatase	Less than 1 microgram per milliliter by Scharer Rapid Method or equivalent.
Grade A dry whey	Bacterial limit	Not to exceed 30,000 per gram.
	Coliform limit	Not to exceed 10 per gram.
	Inhibitory substances	No detectable zone by a method acceptable to the commissioner.