2-3990. Cream for buttermaking; pasteurization.
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/ne/chapter-2/2-3990A research copy — for the controlling text, always check the official state or federal source. Not legal advice.
Cream for buttermaking shall be pasteurized at a temperature of not less than one hundred sixty-five degrees Fahrenheit and held continuously in a vat at such temperature for not less than thirty minutes, or at a temperature of not less than one hundred eighty-five degrees Fahrenheit for not less than fifteen seconds, or any other temperature and holding time approved by the director that will assure pasteurization and comparable keeping-quality characteristics.