§ 59.51. Rule.

 (a)  All raw milk for pasteurization and all pasteurized milk and milk products shall be produced, processed, and pasteurized to conform with the chemical, bacteriological, and temperature standards and the sanitation requirements of this chapter.

 (b)  No process or manipulation other than pasteurization, processing methods integral therewith, and appropriate refrigeration shall be applied to milk and milk products for the purpose of removing or deactivating microorganisms; provided, that, in the bulk shipment of raw cream, skim milk, or lowfat milk, the heating of the raw milk to temperatures no greater than 125°F (52°C) for separation purposes is permitted when the resulting bulk shipments of cream, skim milk and lowfat milk are labeled heat-treated.