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> Standards for Milk and Milk
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Milk and Milk Product Standards
STANDARDS FOR MILK AND MILK PRODUCTS
|
Test |
Standard |
Freezing
Point |
| (Added
Water) |
≤-0.525°H |
Standard
Plate Count/Petrifilm Aerobic Count |
| Pasteurized |
≤20,000/ml |
| Comingled
Raw |
≤300,000/ml |
| Producer
Raw |
≤100,000/ml |
| Not
Pasteurized |
≤50,000/ml |
| SSC*
- Gallon |
≤3784/ml |
| SSC
- ½ Gallon |
≤1892/ml |
| SSC
- Quart |
≤946/ml |
| SSC
- Pint |
≤473/ml |
Petrifilm
Coliform Count |
| Pasteurized
Products |
≤10/ml |
| Not
Pasteurized |
≤10/ml |
| SSC |
<1/container
size |
Dairy
Waters: |
| Coliform
Presence/Absence (Source Water) |
<1/100ml |
| Coliform
Most Probable Number (Recirculating Water) |
<1.1/100ml |
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Phosphatase |
| (Proper
Pasteurization) Charm II ALP |
NF
(Not Found) <350mU |
Skim-Whole: |
<44=NF |
| 44-379 Reportable Not Actionable |
| ≥350=Actionable |
Flavored and Creams: |
<88=NF |
| 88-349 Reportable Not Actionable |
| ≥350=Actionable |
Solids: |
<350= NF |
DMSCC |
| (Somatic
Cell Count) Cow |
≤750,000/ml |
| (Somatic
Cell Count) Goat |
≤1,000,000/ml |
Antibiotics |
| Delvo
Test P (Test for Beta-Lactam) |
NF
(Not Found) |
Butterfat -
Product |
Standard
- % |
Fluid
Milks including Flavored: |
| Homogenized
(Whole)Milk |
≥3.25 |
| Reduced
Fat Milk |
<2.5 |
| Light
Milk |
<1.65 |
| Lowfat
Milk |
≥0.23≤1.25 |
| Skim,
Fat Free, NonFat |
<0.23 |
| Fat
Percentage on Label |
+/-
10% of Label Claim |
Creams: |
| Heavy
Cream |
≥36.0 |
| Medium
Cream |
≥30.0 |
| Light
Cream |
≥18.0 |
| Half & Half |
≥10.0 |
Cultured
Products: |
| Sour
Cream |
≥18.0 |
| Cottage
Cheese-4%/ Dry Curd Cottage Cheese |
≥4.0 |
| LF
Cottage Cheese |
≥0.5≤2.0 |
| Dry
Curd Cottage Cheese |
<0.5 |
Frozen
Products: |
| Ice
Cream |
≥10.0 |
| LF
Ice Cream & Mix |
>2.0≤7.0 |
| Frozen
Yogurt |
≥3.25 |
| LF
Frozen Yogurt |
≥0.5≤2.0 |
| Non
Fat Frozen Yogurt |
<0.5 |
| Sherbet |
≥1.0≤2.0 |
Other: |
| Egg
Nog |
≥6.0 |
| Egg
Nog Flavored Milk |
≥3.25 |
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Moisture |
| Cottage
Cheese |
≤80.0% |
| LF
Cottage Cheese |
≤82.5% |
Total
Solids |
| Homogenized |
≥11.75% |
| Ice
Cream |
≥35.5% |
| Frozen
Yogurt |
≥32.5% |
Solids
Non Fat |
| Reduced
Fat Milk |
≥8.25% |
| Light
Milk |
≥8.25% |
| Lowfat
Milk |
≥8.25% |
| Skim,
NonFat, Fat Free |
≥8.25% |
| Egg
Nog |
≥8.25% |
Weight (frozen
products) |
| Ice
Cream ½ Gallon |
36oz |
| Ice
Cream Quart |
18oz |
| Ice
Cream Pint |
9oz |
| Frozen
Yogurt ½ Gallon |
32oz |
| Frozen
Yogurt Quart |
16oz |
| Frozen
Yogurt Pint |
8oz |
| Sherbet ½ Gallon |
48oz |
| Sherbet
Quart |
24oz |
| Sherbet
Pint |
12oz |
Vitamins |
Fluid
Milk |
| Whole
(including Flavored) |
Vitamin
D: ≥400≤600IU/QT |
| All
Other Fluid Milk (reduced fat, lowfat, skim) |
Vitamin
A: ≥2000≤3000IU/QT
Vitamin D: ≥400≤600IU/QT |
|
*
SSC = Single Service Container (Standard is same for multi-use
containers.) |
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