N.Y. Comp. Codes R. & Regs. Tit. 1§ 7.3 - Pasteurization defined

Cheese or cheese curd shall not be deemed to be pasteurized unless:

(a) every particle of the milk used in its manufacture has been subjected to a temperature of not less than 143 degrees Fahrenheit continuously for 30 minutes or more, or to a temperature of not less than 161 degrees Fahrenheit for 15 seconds or more; or

(b) every particle of the cheese itself has been subjected to a temperature of not less than 143 degrees Fahrenheit continuously for 30 minutes or more, or to a temperature of not less than 161 degrees Fahrenheit for 15 seconds or more; or

(c) subjected to some other treatment or process approved in writing by the commissioner.

In the absence of evidence to the contrary, milk pasteurized in a plant which has been found by the New York State Department of Health to be meeting the requirements of the Sanitary Code promulgated by the Public Health Council of the State of New York [10 NYCRR Chapter I], and milk pasteurized in a plant which has been found to be meeting the requirements of the sanitary code of the Board of Health of the Department of Health of the City of New York, shall be deemed to have been pasteurized as herein required so long as such plant continues to meet such requirements.

Notes

N.Y. Comp. Codes R. & Regs. Tit. 1§ 7.3