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
Stat. Auth.: ORS 651 & ORS 621
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