Or. Admin. R. 603-024-0026 - Standards for Lactobacillus Acidophilus or Bifido Bacterium Added Milk Products

(1) Milk products that have been pasteurized, cooled to a temperature not to exceed 45 degrees F., and afterwards inoculated with a pure, concentrated strain of lactobacillus acidophilus or bifido bacterium may be labeled "Milk with Lactobacillus Acidophilus Culture", "Milk with Bifido Bacterium Added".
(2) Lactobacillus acidophilus or bifido bacterium added milk products shall meet the bacterial requirements for fluid milk after pasteurization and prior to inoculation.
(3) After inoculation, the lactobacillus acidophilus or bifido bacterium added milk products shall contain at a minimum 2,000,000 viable lactobacillus acidophilus or bifido bacterium cells per milliliter as measured by the standard plate count, and shall contain not more than 10 coliform per milliliter.
(4) Lactobacillus acidophilus or bifido bacterium added milk products shall be maintained at a temperature of 45 degrees F. or less, until delivered to the consumer.
(5) Except for the bacterial count, lactobacillus acidophilus or bifido bacterium added milk products shall meet all other compositional requirements for fluid milk.
(6) All lactobacillus acidophilus or bifido bacterium added milk products shall be labeled as " milk with lactobacillus acidophilus or bifido bacterium culture added".
(7) The method of manufacture and labeling of such fluid milk products containing lactobacillus, acidophilus or bifido bacterium culture shall be approved by the Department before offered for sale to the public.

Notes

Or. Admin. R. 603-024-0026
DOA 6-2002, f. & cert. ef. 1-28-02

Stat. Auth.: ORS 651 & ORS 621

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