Minn. R. agency 105, ch. 1525, TESTING OF MILK ON THE BASIS OF PROTEIN, pt. 1525.2630
All milk used for the manufacture of cheese which is labeled "pasteurized" must be pasteurized according to the method prescribed in this part.
Every particle of milk or milk product must be heated to one of the temperatures given in the following chart and held continuously at or above that temperature for at least the corresponding specified time:
| Temperature | Time |
| *63 oC (145 oF) | 30 minutes |
| *72 oC (161 oF) | 15 seconds |
| 89 oC (191 oF) | 1.0 seconds |
| 90 oC (194 oF) | 0.5 seconds |
| 94 oC (201 oF) | 0.1 seconds |
| 96 oC (204 oF) | 0.05 seconds |
| 100 oC (212 oF) | 0.01 seconds |
* If the fat content of the milk product is ten percent or more or it contains added sweeteners, the specified temperature must be increased by 3 oC (5 oF).
Ricotta cheese must be deemed not to have been prepared from properly pasteurized milk if 0.25 gram shows a phenol equivalent of more than three micrograms.
Minn. R. agency 105, ch. 1525, TESTING OF MILK ON THE BASIS OF PROTEIN, pt. 1525.2630
Statutory Authority: MS s 32.484