Md. Code Regs. 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

Notes

Md. Code Regs. 10.15.09.08

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