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Terms Used In Michigan Laws 288.630

  • Adulterated: means food or milk products to which any of the following apply:
    (i) It bears or contains any poisonous or deleterious substance that may render it injurious to health except that, if the substance is not an added substance, the food or milk product is not considered adulterated if the quantity of that substance in the food or milk product does not ordinarily render it injurious to health. See Michigan Laws 288.570
  • Cheese: means natural cheeses, processed cheeses, blended cheeses, cheese foods, cheese spreads, nonstandard cheese products, and related foods described in 21 C. See Michigan Laws 288.571
  • Cream: means any of the following:
    •     (i) Light cream containing not less than 18% but not more than 30% milkfat. See Michigan Laws 288.571
  • Milk: means the lacteal secretion, practically free from colostrum, obtained by the complete milking of 1 or more healthy cows, goats, sheep, or other dairy animals. See Michigan Laws 288.574
  • Milk transport tank: means a vehicle, including the truck and tank, used by a bulk milk hauler/sampler to transport bulk shipments of milk from a dairy plant, receiving station, or transfer station to another dairy plant, receiving station, or transfer station. See Michigan Laws 288.574
  • Misbranded: means food to which any of the following apply:
    •     (i) Its labeling is false or misleading in any particular. See Michigan Laws 288.575
  • Mix: means ice cream mix, yogurt mix, sherbet mix, and any other unfrozen pasteurized liquid mixture which is to be manufactured into a frozen dessert including a liquid mixture intended for processing into quiescently frozen confections. See Michigan Laws 288.575
  • Person: means an individual, partnership, company, limited liability company, cooperative, association, firm, trustee, educational institution, state or local government unit, or corporation. See Michigan Laws 288.576
  • Processor: means the owner or operator of a dairy plant. See Michigan Laws 288.576
  • Standard methods: means the sixteenth edition of "Standard Methods for the Examination of Dairy Products" published by the American public health association, dated 1992, incorporated by reference. See Michigan Laws 288.577
    •     (1) A person shall not directly, through an agent, or on behalf of another person sell or offer for sale, furnish, or possess or control with intent to sell or offer for sale, or furnish an unsanitary, adulterated, or misbranded milk or dairy product to a person or a processor.
        (2) Dairy products made or sold in Michigan shall comply with the requirements of this act and the standards as follows:

    Chemical, Physical, Bacteriological, and Temperature Standards
    MANUFACTURING GRADE RAW MILK FOR PASTEURIZATION (NOT FOR FROZEN DESSERTS) INCLUDING ULTRAFILTRATION OR REVERSE OSMOSIS RAW MILK CONCENTRATE Temperature Bulk milk cooled to 45°F (7°C) or less within 2 hours after milking and maintained thereat. Provided that the blend temperature after the first and subsequent milkings does not exceed 50°F (10°C). Can milk not to exceed 60°F (16°C) if used for cheese making; if delivered to the plant within 2 hours of milking, no temperature limit.
    Bacterial limits Not to exceed 500,000 per ml (milk for cheese not to exceed 750,000 per ml). Not to exceed 1,000,000 per ml as commingled milk prior to pasteurization.
    Somatic cell count Not to exceed 1,000,000 per ml.
    Drug residues No positive results on drug residue detection methods which have been found to be acceptable for use with raw milk.
    Sediment Not to exceed a USDA no. 3 standard following procedures from standard methods for the examination of milk and milk products.
    Freezing point -0.530°H maximum.
    RAW MILK FOR FROZEN DESSERTS Temperature Bulk milk cooled to 45°F (7°C) or less within 2 hours after milking and maintained thereat. Provided, that the blend temperature after the first and subsequent milkings does not exceed 50°F (10°C).
    Bacterial limits Not to exceed 100,000 per ml for individual supplies, not to exceed 300,000 per ml commingled.
    Somatic cell counts Not to exceed 750,000 per ml.
    Drug residues No positive results on drug residue detection methods which have been found to be acceptable for use with raw milk.
    Sediment Not to exceed a USDA no. 3 standard following procedures from standard methods for the examination of milk and milk products.
    Freezing point -0.530°H maximum.
    PASTEURIZED CONDENSED MILK AND CONDENSED SKIM MILK Temperature Cooled to 45°F (7°C) [50°F (10°C) if 45% or more solids] or less, or heated to 145° (63°C) or greater and maintained thereat unless the product is being dried within 4 hours after condensing.
    Bacterial limits Not to exceed 30,000 per gram.
    Coliform count Not to exceed 10 per gram. Provided, that in the case of bulk milk transport tank shipments shall not exceed 100 per ml.
    Drug residues No positive results on drug residue detection methods which have been found to be acceptable for use with condensed milk and condensed skim milk.
    DRY WHOLE MILK, EXTRA GRADE No more than:
    Butterfat Not less than 26% or more than 40%.
    Moisture 4.50%.
    Solubility index 1.0 ml spray process; 15.0 roller process.
    Bacterial limit Not to exceed 50,000 per gram.
    Coliform count Not to exceed 10 per gram.
    Scorched particles disc B 15.0/ gram spray process; 22.5 roller process.
    Drug residues No positive results on drug residue detection methods which have been found to be acceptable for use with dry whole milk.
    DMCC count Less than 100,000,000 per gram.
    DRY WHOLE MILK, STANDARD GRADE No more than:
    Butterfat Not less than 26% or more than 40%.
    Moisture 5.00%.
    Titratable acidity 0.15%.
    Solubility index 1.5 ml spray process; 15.0 ml roller process.
    Bacterial limit Not to exceed 100,000 per gram.
    Coliform count Not to exceed 10 per gram.
    Scorched particles disc B 22.5 per gram spray process; 32.5 per gram roller process.
    Drug residues No positive results on drug residue detection methods which have been found to be acceptable for use with dry, whole milk.
    DMCC count Less than 100,000,000 per gram.
    NONFAT DRY MILK, EXTRA GRADE No more than:
    Butterfat 1.25%
    Moisture 4.00%
    Titratable acidity 0.15%
    Solubility index 1.2 ml (2.0 ml high-heat, max) spray process; 15.0 ml roller process.
    Bacterial limit Not to exceed 10,000 per gram spray or 50,000 per gram roller process.
    Coliform count Not to exceed 10 per gram.
    Scorched particles disc B 15.0/ gram spray; 22.5/ gram roller process.
    Drug residues No positive results on drug residue detection methods which have been found to be acceptable for use with nonfat dry milk.
    DMCC count Less than 100,000,000 per gram.
    NONFAT DRY MILK, STANDARD GRADE No more than:
    Butterfat 1.50%
    Moisture 5.00%
    Titratable acidity 0.17%
    Solubility index 2.5 ml spray process; 15.0 ml roller process.
    Bacterial estimate 75,000/ gram spray; 100,000/ gram roller process.
    Coliform count 10 per gram.
    Scorched particles disc B 22.5/ gram spray; 32.5/ gram roller process.
    Drug residues No positive results on drug residue detection methods which have been found to be acceptable for use with nonfat dry milk.
    DMCC count Less than 100,000,000 per gram.
    INSTANT NONFAT DRY MILK, EXTRA GRADE No more than:
    Butterfat 1.25%.
    Moisture 4.50%.
    Titratable acidity 0.15%.
    Solubility index 1.0 ml.
    Bacterial limit Not to exceed 10,000 per gram.
    Coliform count Not to exceed 10 per gram.
    Scorched particles disc B 15.0/ gram.
    Drug residues No positive results on drug residue detection methods which have been found to be acceptable for use with nonfat dry milk.
    Dispersibility 85.0%
    DMCC count Less than 40,000,000 per gram.
    WHEY FOR CONDENSING Temperature Maintained at a temperature of 45°F (7°C) or less, or 135°F (57°C) or greater, except for acid-type whey with a titratable acidity 0.40% or above, or a pH of 4.6 or below.
    Drug residues No positive results on drug residue detection methods which have been found to be acceptable for use with whey.
    PASTEURIZED CONDENSED WHEY AND WHEY PRODUCTS Temperature Cooled to 50°F (10°C) or less during crystallization, within 72 hours of condensing.
    Coliform count Not to exceed 10 per gram.
    Drug residues No positive results on drug residue detection methods which have been found to be acceptable for use with condensed whey.
    DRY WHEY, EXTRA GRADE Bacterial limit Not to exceed 30,000 per gram.
    Coliform count Not to exceed 10 per gram.
    Milkfat content Not to exceed 1.5%.
    Moisture content Not to exceed 5.0%.
    Scorched particle content Not to exceed 15.0%.
    DRY WHEY, DRY WHEY PRODUCTS Bacterial limit Not to exceed 50,000 per gram.
    Coliform count Not to exceed 10 per gram.
    Butterfat Not more than 1.50%.
    Moisture Not more than 5%.
    Drug residues No positive results on drug residue detection methods which have been found to be acceptable for use with dry whey and dry whey products.
    DRY BUTTERMILK AND DRY BUTTERMILK PRODUCTS, EXTRA GRADE Butterfat 4.5% min.
    Moisture 4.0% max.
    Titratable acidity 0.10 – 0.18%.
    Solubility index 1.25 ml spray process; 15.0 roller process.
    Bacterial limit Not to exceed 20,000 per gram.
    Coliform count Not to exceed 10 per gram.
    Scorched particles disc B 15.0 mg spray process; 22.5 mg roller process.
    Drug residues No positive results on drug residue detection methods which have been found to be acceptable for use with dry buttermilk and dry buttermilk products.
    DRY BUTTERMILK AND DRY BUTTERMILK PRODUCTS, STANDARD GRADE Butterfat 4.5% min.
    Moisture 5.0% max.
    Titratable acidity 0.10 – 0.20%.
    Solubility Index 2.0 ml spray process; 15.0 roller process.
    Bacterial limit Not to exceed 75,000 per gram.
    Coliform count Not to exceed 10 per gram.
    Scorched particles disc B 22.5 mg spray process; 32.5 mg roller process.
    Drug residues No positive results on drug residue detection methods which have been found to be acceptable for use with dry buttermilk and dry buttermilk products.
    BUTTER, WHIPPED BUTTER Percent butterfat Not less than 80%.
    Temperature Maintained at a temperature of 45°F (7°C) or less, when in storage.
    Proteolytic count Not more than 50 per gram.
    Yeast and mold Not more than 10 per gram.
    Coliform count Not more than 10 per gram.
    Keeping quality Satisfactory after 7 days at 70°F (21°C).
    PASTEURIZED MILK, CREAM, FLUID DAIRY PRODUCTS FOR FROZEN DESSERTS Bacterial limit Not to exceed 20,000 per ml.
    Coliform count Not to exceed 10 per gram. Provided, that in the case of bulk milk transport tank shipments shall not exceed 100 per ml.
    Storage temp No higher than 45°F (7°C).
    FROZEN DESSERT MIX Bacterial limit 30,000 per ml.
    Coliform count Not to exceed 10 per gram. Provided, that in the case of bulk milk transport tank shipments shall not exceed 100 per ml.
    Storage temp No higher than 45°F (7°C). (Sterile or aseptic mix has no storage temperature requirement.)
    FROZEN DESSERTS Bacterial limit 30,000 per ml.
    Coliform count Not to exceed 10 per ml (20 per gram for chocolate, fruit, nuts or other bulky flavored frozen desserts).
    Storage temp No higher than 32°F (0°C).
    Butterfat Per standards listed in 21 C.F.R. § 135.
    STERILIZED OR ASEPTIC PRODUCTS Bacterial limit Refer to 21 C.F.R. § 113.3(e)(1).
    Temperature None.
    Yeast and mold No viable yeast or mold spores.
    Drug residues No positive results on drug residue detection methods which have been found to be acceptable for use with aseptically processed milk and milk products.
    PRIVATE WATER SUPPLIES FOR DAIRY FARMS AND DAIRY PLANTS; RECIRCULATED COOLING WATER (SWEET WATER); GLYCOL FOR COOLING Coliform count Less than 1.1 per 100 ml as MPN or equivalent method less than 1 per 100 ml.
    CONDENSATE RECOVERY WATER (COW WATER) Total plate count Not to exceed 500 per ml.
    Chemical oxygen demand Not to exceed 12 mg per L.
    Turbidity Not to exceed 5 units.
        

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