Minnesota Statutes 32D.21 – Cooling After Pasteurization
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Immediately following pasteurization, all milk and fluid milk products shall be cooled in properly operated equipment approved by the commissioner to a temperature of 45 degrees Fahrenheit or lower, and maintained at 45 degrees Fahrenheit or lower until delivered; provided, however, that if the milk or fluid milk product is to be cultured immediately after pasteurization, then cooling may be delayed until after the culturing process is completed; provided further that the commissioner may prescribe by rule standards more stringent than those imposed by this section.
Terms Used In Minnesota Statutes 32D.21
- Commissioner: means the commissioner of agriculture. See Minnesota Statutes 32D.01
- Fluid milk products: means yogurt, cream, sour cream, half and half, reconstituted half and half, concentrated milk, concentrated milk products, skim milk, nonfat milk, chocolate flavored milk, chocolate flavored dairy drink, chocolate flavored reconstituted milk, chocolate flavored reconstituted dairy drink, buttermilk, cultured buttermilk, cultured milk, vitamin D milk, reconstituted or recombined milk, reconstituted cream, reconstituted skim milk, homogenized milk, and any other fluid milk product made by the addition of any substance to milk or to any of the fluid milk products enumerated under this subdivision or by rule adopted by the commissioner. See Minnesota Statutes 32D.01
- Milk: means the normal lacteal secretion, practically free of colostrum, obtained by the milking of one or more healthy hoofed mammals. See Minnesota Statutes 32D.01