Mont. Admin. R. 32.9.424 - HOLDING AND PROCESSING OF MILK
(1) All
milk must be held and processed under conditions and at tempera-tures that will
avoid contamination and rapid deterioration. Drip milk from can washers or any
other source may not be used for the manufacture of dairy products. Bulk milk
in storage tanks within the dairy plant must be handled in such a manner as to
minimize bacterial increase and must be maintained at 45° F. or lower until
processing begins. This does not preclude holding milk at higher temperatures
for a period of time, where applicable to particular manufacturing or
processing practices. The bacteriological quality of commingled milk in storage
tanks must be 1½ million or lower.
(2) When pasteurization or sterilization is
intended or required, or when a product is designated "pasteurized" or
"sterilized", every particle of the product must be subjected to such
temperatures and holding periods as will assure proper pasteurization or
sterilization of the product. The heat treatment by either process must be
sufficient to insure public health safety and to assure adequate keeping
quality, yet retaining the most desirable flavor and body characteristics of
the finished product. The phenol value of check-test samples of pasteurized
finished product may be no greater than the maximum specified for the
particular product as determined and specified by the phosphatase test method
prescribed in the latest edition of "Official Methods of Analysis of the
Association of Official Agricultural Chemists".
(3) All necessary precautions must be taken
to prevent contamination or adulteration of the milk or dairy products during
manufacturing. All substances and ingredients used in the processing or
manufacturing of any dairy product must be subject to inspection, be wholesome,
and be practically free from impurities. The finished product must comply with
the requirements of the federal Food, Drug and Cosmetic Act as to their
composition and wholesomeness.
Notes
Secs. 81-2-102, 81-22-102 MCA; IMP, Secs. 81-2-102, 81-22-102 MCA;
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