Okla. Admin. Code § tit. 35, ch. 37, app A
Current through Vol. 42, No. 8, January 2, 2025
| Individual Distributed Raw Milk and Manufacture Grade Raw Milk | Temperature | Cooled to 7°C (45°F) or less within two hours after milking, provided that the blend temperature after the first and subsequent milking does not exceed 10°C (50°F) |
| Bacterial Limits Individual Distributed Raw Milk | Individual distributed raw milk not to exceed 35,000 per ml. | |
| Bacterial Limits (Manufacture Grade Raw Milk) (Note: Manufacture grade raw milk is raw milk that fails to comply with Grade A raw milk standards) | Individual producer milk for manufacturing not to exceed 500,000 per ml prior to commingling with other milk. Not to exceed 1,000,000 per ml as commingled milk to manufacturing. | |
| Drugs | No positive results on drug residue detection methods as referenced in Section 6 Laboratory Techniques | |
| Somatic Cell Count (Individual Distributed Raw Milk and Manufacture Grade Raw Milk) | Individual producer milk: Not to exceed 750,000 per ml.* | |
| Ungraded (Manufacture Grade) Milk Products | Bacterial Limits (except cultured products) | Frozen dessert - 100,000 per ml Soft-serve mix - 30,000 per ml |
| Coliform Limits | Frozen dessert - not to exceed 20 per ml Soft-serve mix - not to exceed 10 per ml Cottage cheese - not to exceed 10 per ml | |
| Butterfat | Must match label |
Goat milk - 1,500,000/ml
Okla. Admin. Code tit. 35, ch. 37, app A