Ala. Admin. Code r. 420-3-16-.08

Current through Register Vol. 43, No. 1, October 31, 2024

Section 420-3-16-.08 - Standards For Milk And Milk Products

(1) All Grade "A" raw milk and/or milk products for pasteurization, ultra-pasteurization, aseptic processing and packaging, or retort processed after packaging, and all Grade "A" pasteurized, ultra-pasteurized, aseptically processed and packaged low-acid milk, and/or milk products, or retort processed after packaged low-acid milk and/or milk products, shall be produced, processed, manufactured, and pasteurized, ultra-pasteurized, aseptically processed and packaged, or retort processed after packaged to conform to the following chemical, physical, bacteriological, and temperature standards and the sanitation requirements of this rule.

(2) No process or manipulation other than pasteurization, ultra-pasteurization, aseptic processing and packaging, or retort processed after packaging; processing methods integral therewith; and appropriate refrigeration shall be applied to milk, milk products, and frozen desserts for the purpose of removing or deactivating microorganisms; provided, that filtration and/or bactofugation processes are performed in the milk plant in which the milk, milk products, and frozen desserts are pasteurized, ultra- pasteurized, aseptically processed and packaged, or retort processed after packaged. Provided, that in the bulk shipment of cream, nonfat (skim) milk, reduced fat or lowfat milk, the heating of the raw milk, one (1) time, to temperatures greater than 52°C (125°F) but less than 72°C (161°F), for separation purposes, is permitted when the resulting bulk shipment(s) of cream, nonfat (skim) milk, reduced fat or lowfat milk are labeled heat-treated. In the case of heat-treated cream, the cream may be further heated to less than 75°C (166°F) in a continuing heating process and immediately cooled to 7°C (45°F) or less when necessary for enzyme deactivation (such as lipase reduction) for a functional reason.

(3) Milk plants, receiving stations, and transfer stations participating in the NCIMS voluntary HACCP Program, shall also comply with the requirements of Appendix K. Whey shall be from cheese made from Grade "A" raw milk for pasteurization, ultra-pasteurization, aseptic processing and packaging, or retort processed after packaging as provided in this rule.

(4) Buttermilk shall be from butter made from Grade "A" cream, which has been pasteurized prior to use in accordance with Rule 420-3-16-.10(16). Provided, that this requirement shall not be construed as barring any other heat treatment process which has been recognized by the FDA to be equally efficient in the destruction of staphylococcal organisms and which is approved by the Health Officer.

(5) Buttermilk and whey used in the manufacture of Grade "A" milk, milk products, and frozen desserts shall be produced in a milk/cheese plant that complies with Rule 420-3-16-.10 (1-15), 420-3-16-.10(17), and 420-3-16-.10 (20-22).

(6) Whey shall be from the following:

(a) Cheese made from Grade "A" raw milk for pasteurization, which has been pasteurized prior to use, in accordance with Rule 420-3-16-.10(16), or

(b) Cheese made from Grade "A" raw milk for pasteurization, which has been heat-treated to a temperature of at least 64°C (147°F) and held continuously at that temperature for at least twenty-one (21) seconds or to at least 68°C (153°F) and held continuously at that temperature for at least fifteen (15) seconds, in equipment meeting the pasteurization requirements provided for in this rule. Provided, that this requirement shall not be construed as barring any other heat treatment process which has been recognized by the FDA to be equally efficient in the destruction of staphylococcal organisms and which is approved by the Health Officer.

Table 1. Chemical, Physical, Bacteriological, and Temperature Standards (Refer to M-a-98, latest revision, for FDA Validated and NCIMS Accepted Tests Methods.)
Grade "A" Raw Milk and Milk Products for Pasteurization, Ultra-Pasteurization, Aseptic Processing and Packaging or Retort Processed After Packing	Temperature*****	Cooled to 10°C (50°F) or less within four (4) hours or less, of the commencement of the first milking and to 7°C (45°) or less within two (2) hours after the completion of milking. Provided, that the blend temperature after the first milking and subsequent milkings does not exceed 10°C (50°F). Note: Milk sample submitted for testing cooled and maintained at 0°C (32°F) to 4.5°C (40°F), where sample temperature is >4.5°C (40°F), but < 7.0°C (45°F) and less than three (3) hours after collection has not increased in temperature.
	Bacterial Limits	Individual producer milk not to exceed 100,000 per ml. prior to commingling with other producer milk. Not to exceed 300,000 per ml. as commingled milk prior to pasteurization. Note: Tested in conjunction with the drug residue/inhibitory substance test.
	Drugs*****	No positive results on drug residue detection methods as referenced in Rule 420-3-16-.08 (Laboratory Techniques) of this rule which have been found to be acceptable for use with Ultra-Pasteurized Milk and/or Milk Products (refer to M-a-98, latest revision).
	Somatic Cell Count*	Individual producer milk not to exceed 750,000 per ml.
Grade "A" Pasteurized Milk and/or Milk Products	Temperature	Cooled to 7°C (45°F) or less and maintained thereat. Note: Milk sample submitted for testing cooled and maintained at 0°C (32°F) to 4.5°C (40°F), where sample temperature is 4.5°C (40°F), but < 7.0°C (45°F) and less than three (3) hours after collection has not increased in temperature.
	Bacterial Limits**	Not to exceed 20,000 per ml. or gm.*** Note: Tested in conjunction with the drug residue/inhibitory substance test.
	Coliform	Not to exceed 10 per ml. Provided, that in the case of bulk milk transport tank shipments, shall not exceed 100 per ml. Note: Tested in conjunction with the drug residue/inhibitory substance test.
Grade "A" Pasteurized Milk and/or Milk Products (cont'd)	Phosphatase**	Less than 350 milliunits/L for fluid products and other milk products by approved electronic phosphatase procedures.
	Drugs****	No positive results on drug residue detection methods as referenced in Rule 420-3-16 -.(07) - Laboratory Techniques which have been found to be acceptable for use with Pasteurized Milk and/or Milk Products (refer to M-a98, latest revision)
Grade "A" Ultra-Pasteurized (UP) Milk and/or Milk Products	Temperature	Cooled to 7°C (45°F) or less and maintained thereat.
	Baterial Limits**	Not to exceed 20,000 per ml. or gm.*** Note: Tested in conjunction with the drug residue/inhibitory substance test.
	Coliform	Not to exceed 10 per ml. Provided, that in the case of bulk milk transport tank shipments, shall not exceed 100 per ml.
	Drugs****	No positive results on drug residue detection methods
		as referenced in Rule 420-3-16 -.(07)-Laboratory Techniques which have been found to be acceptable for use with Ultra-Pasteurized Milk and/or Milk Products (refer to M-a-98, latest revision).
Grade "A" Pasteurized Concentrated (Condensed) Milk and/or Milk Products	Temperature	Cooled to 7°C (45°F) or less and maintained thereat unless drying is commenced immediately after condensing.
	Coliform	Not to exceed 10 per ml. Provided, that in the case of bulk milk transport tank shipments, shall not exceed 100 per ml.
Grade "A" Nonfat Dry Milk and Dry Milk and/or Milk Products	Bacterial Estimate Coliform	Not to Exceed 10,000 per gram. Not to Exceed 10 per gram.
Grade "Whey" for Condensing and/or Drying	Temperature	Maintained at a temperature of 45°F (7°C) or less or 57°C (135°F) or greater, except for acid-type whey with a titratable acidity of 0.40% or above or a pH of 4.6 or below.
Grade "A" Pasteurized Condensed Whey and/or Whey Products	Temperature	Cooled to 10°C (50°F) or less during crystallization, within 72 hours of condensing.
	Coliform Limit	Not to exceed 10 per gram.
Grade "A" Dry Whey, Grade "A" Dry Whey Products, Grade "A" Dry Buttermilk, and Grade "A" Dry Buttermilk Products	Coliform Limit	Not to exceed 10 per gram
Frozen Desserts	Temperature	Cooled to 45°F (7°C) or less and maintained thereat.
	Bacterial Limits*	50,000 per gram.
	Coliform	Not to exceed 10 per gram.
	Phosphatase	Less than 1 microgram per ml. by the Scharer Rapid Method or equivalent.
	Drugs	No zone greater than or equal to 16 mm with Bacillus Stearothermophilus disc assay method specified in Appendix G. No positive results on drug residue detection methods as referenced in Rule 420-3-16-.(07). Laboratory Techniques-*Not applicable to cultured products.

*Goat Milk 1,500,000/ml.

**Not applicable to acidified or cultured milk and/or milk products, eggnog, cottage cheese, and other milk and/or milk products as identified in the latest revision of M-a-98.

***Results of the analysis of milk and/or milk products which are weighed in order to be analyzed shall be reported in # per gm (refer to the current edition of the SMEDP).

****Not applicable to acidified or cultured milk and/or milk products, eggnog, cottage cheese, pasteurized and ultra-pasteurized flavored (non-chocolate) milk and/or milk products, and other milk and/or milk products as identified in the latest revision of M-a-98.

*****Raw sheep milk samples that have previously been frozen may be tested for Appendix N drug residue if the samples meet the sampling requirements cited in Appendix B.

Note: It is not allowed to test frozen raw milk samples for bacteria or somatic cells.

Ala. Admin. Code r. 420-3-16-.08

Adopted by Alabama Administrative Monthly Volume XXXVII, Issue No. 01, October 31, 2018, eff. 12/2/2018.

Author: G. M. Gallaspy, Jr.

Statutory Authority:Code of Ala. 1975, §§ 22-2-2, 22-20-7.