Sec. 70.
(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:
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Chemical, Physical, Bacteriological, and Temperature Standards
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MANUFACTURING GRADE RAW MILK FOR PASTEURIZATION (NOT FOR FROZEN DESSERTS) INCLUDING ULTRAFILTRATION OR REVERSE OSMOSIS RAW MILK CONCENTRATE
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Temperature
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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.
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Bacterial limits
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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.
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Somatic cell count
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Not to exceed 1,000,000 per ml.
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Drug residues
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No positive results on drug residue detection methods which have been found to be acceptable for use with raw milk.
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Sediment
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Not to exceed a USDA no. 3 standard following procedures from standard methods for the examination of milk and milk products.
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Freezing point
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0.530°H maximum.
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RAW MILK FOR FROZEN DESSERTS
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Temperature
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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).
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Bacterial limits
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Not to exceed 100,000 per ml for individual supplies, not to exceed 300,000 per ml commingled.
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Somatic cell counts
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Not to exceed 750,000 per ml.
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Drug residues
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No positive results on drug residue detection methods which have been found to be acceptable for use with raw milk.
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Sediment
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Not to exceed a USDA no. 3 standard following procedures from standard methods for the examination of milk and milk products.
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PASTEURIZED CONDENSED MILK AND CONDENSED SKIM MILK
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Temperature
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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.
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Bacterial limits
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Not to exceed 30,000 per gram.
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Coliform count
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Not to exceed 10 per gram. Provided, that in the case of bulk milk transport tank shipments shall not exceed 100 per ml.
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Phosphatase
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Less than 1 microgram per ml by the Scharer rapid method; less than 500 milliunits per L by fluorometric procedure or Charm ALP method, or equivalent.
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Drug residues
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No positive results on drug residue detection methods which have been found to be acceptable for use with condensed milk and condensed skim milk.
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DRY WHOLE MILK, EXTRA GRADE
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No more than:
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Butterfat
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Not less than 26% or more than 40%.
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Moisture
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4.50%.
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Solubility index
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1.0 ml spray process; 15.0 roller process.
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Bacterial limit
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Not to exceed 50,000 per gram.
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Coliform count
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Not to exceed 10 per gram.
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Scorched particles disc B
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15.0/gram spray process; 22.5 roller process.
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Drug residues
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No positive results on drug residue detection methods which have been found to be acceptable for use with dry whole milk.
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DMCC count
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Less than 100,000,000 per gram.
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DRY WHOLE MILK, STANDARD GRADE
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No more than:
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Butterfat
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Not less than 26% or more than 40%.
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Moisture
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5.00%.
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Titratable acidity
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0.15%.
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Solubility index
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1.5 ml spray process; 15.0 ml roller process.
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Bacterial limit
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Not to exceed 100,000 per gram.
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Coliform count
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Not to exceed 10 per gram.
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Scorched particles disc B
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22.5 per gram spray process; 32.5 per gram roller process.
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Drug residues
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No positive results on drug residue detection methods which have been found to be acceptable for use with dry, whole milk.
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DMCC count
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Less than 100,000,000 per gram.
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NONFAT DRY MILK, EXTRA GRADE
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No more than:
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Butterfat
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1.25%.
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Moisture
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4.00%.
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Titratable acidity
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0.15%.
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Solubility index
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1.2 ml (2.0 ml high-heat, max) spray process; 15.0 ml roller process.
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Bacterial limit
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Not to exceed 10,000 per gram spray or 50,000 per gram roller process.
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Coliform count
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Not to exceed 10 per gram.
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Scorched particles disc B
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15.0/gram spray; 22.5/gram roller process.
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Drug residues
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No positive results on drug residue detection methods which have been found to be acceptable for use with nonfat dry milk.
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DMCC count
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Less than 100,000,000 per gram.
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NONFAT DRY MILK, STANDARD GRADE
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No more than:
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Butterfat
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1.50%.
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Moisture
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5.00%.
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Titratable acidity
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0.17%.
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Solubility index
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2.5 ml spray process; 15.0 ml roller process.
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Bacterial estimate
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75,000/gram spray; 100,000/gram roller process.
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Coliform count
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10 per gram.
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Scorched particles disc B
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22.5/gram spray; 32.5/gram roller process.
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Drug residues
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No positive results on drug residue detection methods which have been found to be acceptable for use with nonfat dry milk.
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DMCC count
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Less than 100,000,000 per gram.
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INSTANT NONFAT DRY MILK, EXTRA GRADE
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No more than:
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Butterfat
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1.25%.
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Moisture
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4.50%.
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Titratable acidity
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0.15%.
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Solubility index
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1.0 ml.
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Bacterial limit
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Not to exceed 10,000 per gram.
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Coliform count
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Not to exceed 10 per gram.
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Scorched particles disc B
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15.0/gram.
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Drug residues
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No positive results on drug residue detection methods which have been found to be acceptable for use with dry whole milk.
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Dispersibility
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85.0%.
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DMCC count
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Less than 40,000,000 per gram.
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WHEY FOR CONDENSING
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Temperature
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Maintained at a temperature of 45°F (7°C) or less, or 145°F (63°C) or greater, except for acid-type whey with a titratable acidity 0.40% or above, or a pH of 4.6 or below.
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Drug residues
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No positive results on drug residue detection methods which have been found to be acceptable for use with whey.
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PASTEURIZED CONDENSED WHEY
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Temperature
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Cooled to 45°F (7°C) or less during crystallization, within 18 hours of condensing.
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Bacterial limit
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Not to exceed 50,000 per gram.
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Coliform count
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Not to exceed 10 per gram.
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Phosphatase
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Less than 1 microgram per ml by the Scharer rapid method; less than 500 milliunits per L by fluorometric procedure or Charm ALP method, or equivalent.
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Drug residues
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No positive results on drug residue detection methods which have been found to be acceptable for use with condensed whey.
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DRY WHEY, EXTRA GRADE
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Bacterial limit
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Not to exceed 30,000 per gram.
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Coliform count
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Not to exceed 10 per gram.
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Milkfat content
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Not to exceed 1.5%.
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Moisture content
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Not to exceed 5.0%.
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Scorched particle content
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Not to exceed 15.0%.
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DRY WHEY, DRY WHEY PRODUCTS
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Bacterial limit
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Not to exceed 50,000 per gram.
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Coliform count
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Not to exceed 10 per gram.
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Butterfat
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Not more than 1.50%.
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Moisture
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Not more than 5%.
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Drug residues
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No positive results on drug residue detection methods which have been found to be acceptable for use with dry whey and dry whey products.
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DRY BUTTERMILK AND DRY BUTTERMILK PRODUCTS, EXTRA GRADE
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Butterfat
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4.5% min.
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Moisture
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4.0% max.
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Titratable acidity
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0.10-0.18%.
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Solubility index
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1.25 ml spray process; 15.0 roller process.
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Bacterial limit
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Not to exceed 20,000 per gram.
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Coliform count
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Not to exceed 10 per gram.
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Scorched particles disc B
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15.0 mg spray process; 22.5 mg roller process.
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Drug residues
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No positive results on drug residue detection methods which have been found to be acceptable for use with dry buttermilk and dry buttermilk products.
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DRY BUTTERMILK AND DRY BUTTERMILK PRODUCTS, STANDARD GRADE
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Butterfat
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4.5% min.
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Moisture
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5.0% max.
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Titratable acidity
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0.10-0.20%.
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Solubility index
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2.0 ml spray process; 15.0 roller process.
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Bacterial limit
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Not to exceed 75,000 per gram.
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Coliform count
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Not to exceed 10 per gram.
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Scorched particles disc B
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22.5 mg spray process; 32.5 mg roller process.
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Drug residues
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No positive results on drug residue detection methods which have been found to be acceptable for use with dry buttermilk and dry buttermilk products.
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BUTTER, WHIPPED BUTTER
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Percent butterfat
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Not less than 80%.
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Temperature
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Maintained at a temperature of 45°F (7°C) or less, when in storage.
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Proteolytic count
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Not more than 50 per gram.
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Yeast and mold
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Not more than 10 per gram.
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Coliform count
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Not more than 10 per gram.
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Keeping quality
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Satisfactory after 7 days at 70°F (21°C).
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PASTEURIZED MILK, CREAM, FLUID DAIRY PRODUCTS FOR FROZEN DESSERTS
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Bacterial limit
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Not to exceed 20,000 per ml.
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Coliform count
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Not to exceed 10 per gram. Provided, that in the case of bulk milk transport tank shipments shall not exceed 100 per ml.
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Storage temp
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No higher than 45°F (7°C).
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FROZEN DESSERT MIX
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Bacterial limit
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30,000 per ml.
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Coliform count
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Not to exceed 10 per gram. Provided, that in the case of bulk milk transport tank shipments shall not exceed 100 per ml.
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Storage temp
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No higher than 45°F (7°C). (Sterile or aseptic mix has no storage temperature requirement.)
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FROZEN DESSERTS
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Bacterial limit
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30,000 per ml.
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Coliform count
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Not to exceed 10 per ml (20 per gram for chocolate, fruit, nuts, or other bulky flavored frozen desserts).
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Storage temp
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No higher than 32°F (0°C).
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Butterfat
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Per standards listed in 21 C.F.R. 135.
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STERILIZED OR ASEPTIC PRODUCTS
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Bacterial limit
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No viable bacteria.
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Temperature
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No temperature standard.
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Yeast and mold
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No viable yeast or mold spores.
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Drug residues
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No positive results on drug residue detection methods which have been found to be acceptable for use with pasteurized milk.
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PRIVATE WATER SUPPLIES FOR DAIRY FARMS AND DAIRY PLANTS; RECIRCULATED COOLING WATER (SWEET WATER); GLYCOL FOR COOLING
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Coliform count
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Less than 1.1 per 100 ml as MPN or equivalent method less than 1 per 100 ml.
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CONDENSATE RECOVERY WATER (COW WATER)
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Total plate count
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Not to exceed 500 per ml.
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Chemical oxygen demand
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Not to exceed 12 mg per L.
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Turbidity
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Not to exceed 5 units.
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