N.M. Admin. Code § 21.34.2.17 - CHEMICAL, BACTERIOLOGICAL AND TEMPERATURE STANDARDS FOR GRADE A RAW MILK AND RAW MILK PRODUCTS

All raw milk or raw milk products sold at retail shall meet the following requirements:

A. temperature cooled to between 45 degrees F (7 degrees C) and 32 degrees F (0 degrees C) within two hours after completion of milking and maintained at that temperature until sold;

B. bacterial limits 20,000/ml (standard plate count);

C. coliform limits 50/ml;

D. WMT 20 mm;

E. DMSCC 1 ,000,000/ml;

F. freezing point -0.530 degrees C;

G. antibiotics no detectable residue;

H. pesticides no detectable residue.

Notes

N.M. Admin. Code § 21.34.2.17

7/1/97; 21.34.2.17 NMAC - Rn, 21 NMAC 34.2.17, 05/29/09