Current through Register Vol. XLI, No. 50, December 13, 2024
Section 61-4-3 - Minimum Quality Standards3.1. Acceptable milk for the manufacture of cheese by traditional methods shall meet the following methods:3.1.1. Sight and odor. The milk shall be free from visible foreign matter. It shall not be curdled, ropy, bloody, or mastitic as indicated by sight or odor. It shall be free from feed odors or other objectionable odors;3.1.2. Temperature. Milk shall be cooled to 45 degrees Fahrenheit or lower within two hours after milking and shall be maintained at 45 degrees Fahrenheit or lower until used to manufacture cheese by traditional methods;3.1.3. Bacterial limits. Milk from an individual producer shall not exceed 1,000,000 bacterial count per milliliter as determined by standard plate count;3.1.4. Inhibitory substances. No inhibitory substances are permitted in milk; and3.1.5. Sediment. Milk should not have more than 1.5 mg of sediment as determined by the Standard Methods for the Examination of Dairy Products.