State Codes and Statutes
Statutes > Michigan > Chapter-288 > Act-267-of-2001 > 267-2001-7 > Section-288-630MANUFACTURING MILK LAW OF 2001 (EXCERPT)
Act 267 of 2001
288.630 Prohibited acts; standards; compliance.
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:
Chemical, Physical, Bacteriological, and Temperature Standards MANUFACTURING GRADE RAW Temperature Bulk milk cooled to 45°F MILK FOR PASTEURIZATION (7°C) or less within 2 (NOT FOR FROZEN hours after milking and DESSERTS) INCLUDING maintained thereat. ULTRAFILTRATION OR Provided that the blend REVERSE OSMOSIS RAW temperature after the MILK CONCENTRATE 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 Not to exceed 500,000 limits 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 Not to exceed 1,000,000 count 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 Temperature Bulk milk cooled to 45°F DESSERTS (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 Not to exceed 100,000 limits per ml for individual supplies, not to exceed 300,000 per ml commingled. Somatic cell Not to exceed 750,000 counts 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 Temperature Cooled to 45°F (7°C) MILK AND CONDENSED [50°F (10°C) if 45% or SKIM MILK 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 Not to exceed 30,000 limits 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 1.0 ml spray process; index 15.0 roller process. Bacterial Not to exceed 50,000 limit per gram. Coliform count Not to exceed 10 per gram. Scorched 15.0/gram spray process; particles 22.5 roller process. disc B 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 0.15%. acidity Solubility 1.5 ml spray process; index 15.0 ml roller process. Bacterial Not to exceed 100,000 limit per gram. Coliform count Not to exceed 10 per gram. Scorched 22.5 per gram spray particles process; 32.5 per gram disc B 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 0.15%. acidity Solubility 1.2 ml (2.0 ml high- index heat, max) spray process; 15.0 ml roller process. Bacterial Not to exceed 10,000 per limit gram spray or 50,000 per gram roller process. Coliform count Not to exceed 10 per gram. Scorched 15.0/gram spray; particles 22.5/gram roller disc B 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 0.17%. acidity Solubility 2.5 ml spray process; index 15.0 ml roller process. Bacterial 75,000/gram spray; estimate 100,000/gram roller process. Coliform count 10 per gram. Scorched 22.5/gram spray; particles 32.5/gram roller disc B 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 0.15%. acidity Solubility 1.0 ml. index Bacterial Not to exceed 10,000 per limit gram. Coliform count Not to exceed 10 per gram. Scorched 15.0/gram. particles disc B 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 Temperature Cooled to WHEY AND WHEY PRODUCTS 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 Not to exceed 30,000 per limit gram. Coliform count Not to exceed 10 per gram. Milkfat Not to exceed 1.5%. content Moisture Not to exceed 5.0%. content Scorched Not to exceed 15.0%. particle content DRY WHEY, DRY WHEY Bacterial Not to exceed 50,000 per PRODUCTS limit gram. Coliform count Not to exceed 10 per gram. Butterfat Not more than 1.50%. Moisture Not more than 5%. Drug No positive results on residues drug residue detection methods which have been found to be acceptable for use with dry whey and dry whey products. DRY BUTTERMILK AND DRY Butterfat 4.5% min. BUTTERMILK PRODUCTS, EXTRA GRADE Moisture 4.0% max. Titratable 0.10-0.18%. acidity Solubility 1.25 ml spray process; index 15.0 roller process. Bacterial Not to exceed 20,000 per limit gram. Coliform count Not to exceed 10 per gram. Scorched 15.0 mg spray process; particles 22.5 mg roller process. disc B 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 Butterfat 4.5% min. BUTTERMILK PRODUCTS, STANDARD GRADE Moisture 5.0% max. Titratable 0.10-0.20%. acidity Solubility 2.0 ml spray process; index 15.0 roller process. Bacterial Not to exceed 75,000 per limit gram. Coliform count Not to exceed 10 per gram. Scorched 22.5 mg spray process; particles 32.5 mg roller process. disc B 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 Percent Not less than 80%. BUTTER butterfat Temperature Maintained at a temperature of 45°F (7°C) or less, when in storage. Proteolytic Not more than 50 per count gram. Yeast and mold Not more than 10 per gram. Coliform count Not more than 10 per gram. Keeping Satisfactory after 7 quality days at 70°F (21°C). PASTEURIZED MILK, Bacterial Not to exceed 20,000 CREAM, FLUID DAIRY limit per ml. PRODUCTS FOR FROZEN DESSERTS 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 30,000 per ml. limit 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 30,000 per ml. limit 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 Bacterial Refer PRODUCTS limit to 21 CFR 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 Coliform count Less than 1.1 per 100 ml FOR DAIRY FARMS AND as MPN or equivalent DAIRY PLANTS; method less than 1 per RECIRCULATED COOLING 100 ml. WATER (SWEET WATER); GLYCOL FOR COOLING CONDENSATE RECOVERY Total plate Not to exceed 500 per ml. WATER (COW WATER) count Chemical Not to exceed 12 mg per oxygen demand L. Turbidity Not to exceed 5 units.
History: 2001, Act 267, Eff. Feb. 8, 2002 ;-- Am. 2008, Act 147, Eff. June 27, 2008
Compiler's Notes: In the section of the table entitled "PASTEURIZED CONDENSED MILK AND CONDENSED SKIM MILK", the first instance of "145°" evidently should read "145°F".
