§ 59.216. Pasteurization.
Every particle of milk or milk product shall be heated in properly designed and operated equipment to one of the temperatures specified in the following table and held continuously at or above that temperature for at least the time specified:
| Temperature | Time |
| *145°F (63°C) | 30 minutes |
| *161°F (72°C) | 15 seconds |
| 191°F (89°C) | 1 second |
| 194°F (90°C) | 0.5 second |
| 201°F (94°C) | 0.1 second |
| 204°F (96°C) | 0.05 second |
| 212°F (100°C) | 0.01 second |
*If the fat content of the milk product is 10% or more, or if it contains added sweeteners, the specified temperature shall be increased by 5°F (3°C).
(1) Provided that eggnog and frozen dessert mix containing dairy products shall be heated to at least the following temperature and time specifications:
| Temperature | Time |
| 155°F (69°C) | 30 minutes |
| 175°F (80°C) | 25 seconds |
| 180°F (83°C) | 15 seconds |
(2) Provided further, that nothing shall be construed as barring any other pasteurization process which has been recognized by the Food and Drug Administration to be equally efficient and which is approved by the Secretary.
This section cited in 7 Pa. Code § 59.216c (relating to pasteurizers employing regenerative heating).
No part of the information on this site may be reproduced for profit or sold for profit.
This material has been drawn directly from the official Pennsylvania Code full text database. Due to the limitations of HTML or differences in display capabilities of different browsers, this version may differ slightly from the official printed version.