288.697 “Pasteurization” and “pasteurized”; temperature and time relationships.

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A research copy — for the controlling text, always check the official state or federal source. Not legal advice.

Sec. 137.

The terms "pasteurization", "pasteurized", and similar terms mean the process of heating every particle of milk or dairy products to at least the temperature and time relationships given in this section as follows or by any equivalent process approved by the federal food and drug administration and accepted by the department for that purpose:

Minimum Vat Pasteurization Temperature and Time Standards

Whole milk; skim milk; cheese milk; whey; other products with less than 10% butterfat or without added sweeteners 145°F (63°C) 30 min

Cream; condensed products; other products with 10% or more butterfat or with added sweeteners 150°F (66°C) 30 min

Eggnog; frozen dessert mix 155°F (69°C) 30 min

Cream for butter making 165°F (74°C) 30 min

Milk or cream for plastic or frozen cream 170°F (77°C) 30 min

Minimum High Temperature Short Time (HTST),

Higher Heat Short Time

(HHST)and

Aseptic Pasteurization Temperature and Time Standards

Whole milk; skim milk; cheese milk; 161°F (72°C) 15 sec

whey; other products with less than 10% 191°F (89°C) 1.0 sec

butterfat or without added sweeteners 194°F (90°C) 0.5 sec

201°F (94°C) 0.1 sec

204°F (96°C) 0.05 sec

212°F (100°C) 0.01 sec

Cream; condensed products; other 166°F (75°C) 15 sec

products with 10% or more butterfat 196°F (92°C) 1.0 sec

or with added sweeteners 199°F (93°C) 0.5 sec

206°F (97°C) 0.1 sec

209°F (99°C) 0.05 sec

217°F (103°C) 0.01 sec

Eggnog; frozen dessert mix 175°F (80°C) 25 sec

180°F (83°C) 15 sec

Cream for butter making 185°F (85°C) 15 sec

Milk or cream for plastic or

frozen cream 190°F (88°C) 15 sec

Ultra-pasteurized products 280°F (138°C) 2 sec

History: 2001, Act 267 , Eff. Feb. 8, 2002 ;-- Am. 2008, Act 147 , Eff. June 27, 2008