§ 59.52. Table.
The following table sets forth the chemical, bacteriological and temperature standards for milk and milk products:
| Milk for pasteurization | Temperature— | Bulk milk cooled to 40°F (4°C) or less within two hours after milking, provided that the blend temperature after the first and subsequent milkings does 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. | |
| Growth inhibitors— | No growth inhibitor residue in excess of actionable level as determined by the B. stearothermophilus Disc Assay Method or equivalent. | |
| Somatic cell count— | Samples exceeding 18 mm WMT to be confirmed by DMSCC or acceptable tests. Not to exceed 1 million per ml. | |
| Commingled milk | Temperature— | Maintained at 45°F or less. |
| Bacterial limits— | Not to exceed 300,000 per ml. | |
| Growth inhibitors— | No growth inhibitor residue in excess of actionable levels as determined by the B. stearothermophilus Disc Assay Method or equivalent. | |
| Pasteurized milk | Temperature— | Cooled to 45°F (7°C) or less and maintained thereat. |
| *Bacterial limits— | 20,000 per ml. | |
| Coliform— | Not to exceed 10 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. | |
| Growth inhibitors— | No growth inhibitor residue in excess of actionable level as determined by the B. stearothermophilus Disc Assay Method or equivalent. | |
| Milk products | Temperature— | Cooled to 45°F (7°C) or less and maintained thereat. |
| *Bacterial limits— | 50,000 per gram. | |
| Coliform— | Not to exceed 10 per gram. When fruit or nuts and flavoring is added after pasteurization, the count shall not exceed 20 per gram. | |
| Phosphatase— | Less than 1 microgram per ml. by the Scharer Rapid Method or equivalent. *Tests to be on plain frozen dessert mix prior to addition of flavoring material. | |
| Growth inhibitors— | No growth inhibitor residue in excess of actionable level as determined by the B. stearothermophilus Disc Assay Method or equivalent. *Milk ingredients used in frozen dessert mixes shall be tested for growth inhibitor. | |
| Raw milk | Temperature— | Cooled at 40°F (4°C) or less within two hours after milking, provided that the blend temperature after the first and subsequent milkings does not exceed 50°F (10°C). |
| Bacterial limits— | 20,000 per ml. | |
| Coliform— | Not to exceed 10 per ml. | |
| Growth inhibitors— | No growth inhibitor residue in excess of actionable level as determined by the B. stearothermophilus Disc Assay Method or equivalent. | |
| Somatic cell count— | Samples exceeding 18 mm WMT to be confirmed by DMSCC or acceptable tests. Not to exceed 1,000,000 per ml. | |
| *Not applicable to cultured products. | ||
The provisions of this § 59.52 amended under the act of July 2, 1935 (P. L. 589, No. 12) (31 P. S. § § 645—660f).
The provisions of this § 59.52 amended September 5, 1986, effective September 6, 1986, 16 Pa.B. 3285; amended December 13, 1996, effective December 14, 1996, 26 Pa.B. 5950. Immediately preceding text appears at serial pages (217612) to (217614).
This section cited in 7 Pa. Code § 59.22 (relating to milk dating).
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.