TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785 MANUFACTURED DAIRY PRODUCTS
SECTION 785.563 OPERATIONS AND OPERATING PROCEDURES – PASTEURIZATION


 

Section 785.563 Operations and Operating Procedures Pasteurization

 

a) 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 percent or more solids may be transported to another plant for drying without repasteurization. Milk or skim milk to be used in the manufacture of nonfat dry milk shall be heated prior to condensing to at least the minimum pasteurization temperature of 161 F. for at least 15 seconds or its equivalent in bacterial destruction. Condensed skim made from pasteurized skim milk may be transported to a drying plant, provided that it shall be repasteurized at the drying plant, prior to drying, at not less than 175 F. for 25 seconds or its equivalent in bacterial destruction.

 

b) All buttermilk or cream from which it is derived shall be pasteurized prior to condensing at a temperature of 185 F. for 15 seconds or its equivalent in bacterial destruction.

 

c) All cheese whey or milk from which it is derived shall be pasteurized prior to condensing at a temperature of 161 F. for 15 seconds or its equivalent in bacterial destruction.