10.15.09.08 - Standards for Milk for Manufacturing Purposes

10.15.09.08. Standards for Milk for Manufacturing Purposes

A. The individual in charge of an official laboratory or officially designated laboratory shall ensure that:

(1) The laboratory is operated according to the requirements established by the Maryland laboratory Evaluation Program Manual; and

(2) Testing required for raw milk for pasteurization, pasteurized milk products, and dairy product containers and lids is performed according to the requirements established by the Maryland laboratory Evaluation Program Manual.

B. A permittee shall ensure that all raw milk for pasteurization and all pasteurized milk and milk products conform to the standards and requirements established by:

(1) The Federal Food, Drug, and Cosmetic Act, 21 U.S.C §§ 341-350f

(2) The Nutrition labeling and Education Act of 1990 (Public law 101-535);

(3) Health-General Article, §§ 21-422 and 21-434, Annotated Code of Maryland;

(4) 21 CFR Parts 100-101 Food for Human Consumption, General and Food labeling;

(5) 21 CFR Parts 131-133 Milk and Cream, Cheeses and Related Cheese Products; and

(6) The standards in the following table:

Product

Measure

Standard

Buttermilk (Condensed)

Temperature

7°C(45°F) or less

Coliform

Less than or equal to 10/gram

Cream Condensed

Temperature

Less than or equal to 7°C (45 °F)

Coliform

Less than or equal to 10/gram

Cream (Dry)

Bacteria

Less than or equal to 50,000/gram

Coliform

Less than or equal to 10/gram

Dry Buttermilk and Dry Buttermilk Products

Coliform

Less than or equal to 10/gram

Dry Milk and Milk Products

Bacteria

Less than or equal to 50,000/gram

Coliform

Less than or equal to 10/gram

Instant Nonfat Dry Milk

Bacteria

Less than or equal to 30,000/gram

Coliform

Less than or equal to 10/gram

Manufactured Grade Raw Milk and Milk Products for Pasteurization, Ultra-Pasteurization or Aseptic Processing

Temperature

Bulk cooled to 10°C (50°F) or less within 4 hours or less of the commencement of the first milking, and to 7°C (45°F) or less within 2 hours after the completion of milking. Provided that the blend temperature after the first milking and subsequent milkings does not exceed 10°C (50°F). Milk transported in cans maintained at 7°C (45°F) or less. Note: Milk sample submitted for testing cooled and maintained at 0°C (32°F) to 4.5°C (40°F), where sample temperature is greater than 4.5 °C (40°F), but less than or equal to 7.0°C (45oF) and less than 3 hours after collection has not increased in temperature.

Bacterial Limits

Individual producer milk not to exceed 500,000 per mL before commingling with other producer milk.

Not to exceed 1,000,000 per mL as commingled milk before pasteurization.

Note: Tested in conjunction with the drug residue test.

Drugs

No positive results on drug residue detection methods as referenced in Grade "A" Pasteurized Milk Ordinance, Section 6 - Laboratory Techniques.

Somatic Cell Count

Individual producer milk not to exceed 750,000 per mL except for individual producer goat milk, which is not to exceed 1,500,000 per mL.

Abnormalities

Has normal odor and appearance. Free from excessive coarse sediment visually. Milk may not show any abnormal condition (such as, but not limited to curded, ropy, bloody, or mastitic) as indicated by sight or test procedures.

Odor

The odor shall be fresh, sweet, and free from objectionable feed or other off odors that adversely affect the finished product.

Modified Whey Products (Condensed)

Temperature

7°C(45°F) or less

Coliform

Less than or equal to 10/gram

Modified Whey Products (Dry)

Coliform

Less than or equal to 10/gram

Nonfat Dry Milk (NFDM)

Bacteria

Less than or equal to 75,000/gram

Coliform

Less than or equal to 10/gram

Pasteurized Condensed Milk and Milk Products

Temperature

7°C (45°F) or less

Coliform

Less than or equal to 10/gram

Pasteurized Whey (Condensed) or Whey Products

Temperature

7°C(45°F) or less

Coliform

Less than or equal to 10/gram, or less than or equal to 100/gram in the case of bulk transport tank shipments.

Whey Cream

Temperature

Less than or equal to 7°C (45° F)

Coliform

Less than or equal to 10/gram

Whey Cream Blends

Temperature

Less than or equal to 7°C (45° F)

Coliform

Less than or equal to 10/gram

Whey (Dry)

Coliform

Less than or equal to 10/gram

Whey (Liquid) for Condensing or Drying

Temperature

7°C (45°F) or less

(Regulation .08 adopted effective 46:10 Md. R. 485, eff. 5/20/2019)

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