Go to Previous Versions
of
this Section
2025 Minnesota Statutes
Chapters 17 - 43 — Agriculture
Chapter 32D — Dairy Law
Section 32D.21 — Cooling After Pasteurization.
Universal Citation:
MN Stat § 32D.21 (2025)
Learn more
This media-neutral citation is based
on the American Association of Law Libraries Universal Citation Guide and is not
necessarily the official citation.
32D.21 COOLING AFTER PASTEURIZATION.
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.
History:2017 c 88 art 3 s 26
Disclaimer: These codes may not be the most recent version. Minnesota may have more current or accurate information. We make no warranties or guarantees about the accuracy, completeness, or adequacy of the information contained on this site or the information linked to on the state site. Please check official sources.
