Code of Massachusetts Regulations
105 CMR - DEPARTMENT OF PUBLIC HEALTH
Title 105 CMR 500.000 - Good Manufacturing Practices For Food
Supplemental Regulations for Manufacturers of Frozen Desserts, Frozen Dessert Mixes, Butter, and Cheese
Section 500.083 - Chemical, Physical, Bacteriological, and Temperature Standards
The items listed in 105 CMR 500.083: Table 1 shall comply with the standards specified.
TABLE 1
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(A) Grade "A" raw milk for pasteurization for use for butter or cheese (not frozen desserts) |
Drug residues |
No positive results as specified in administrative guidelines of the Department |
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Pesticide residues |
No positive results |
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Freezing point |
0.530 H maximum |
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(B) Grade "A" raw milk for pasteurization for use for frozen desserts |
Bacterial limits |
Not to exceed 100,000 per ml for individual supplies. Not to exceed 300,000 per ml for commingled milk. |
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Somatic cell count |
Not to exceed 750,000 per ml |
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Drug residues |
No positive results as specified in administrative guidelines of the Department |
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Pesticide residues |
No positive results |
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(C) Butter, whipped butter |
% Butterfat |
Not less than 80% |
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Temperature |
Maintained at a temperature of 45°F (7.2°C) or less when in storage |
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Proteolytic count |
Not more than 50 per gram |
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Yeast and mold |
Not more than ten per gram |
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Coliform count |
Not more than ten per gram |
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Keeping quality |
Satisfactory after seven days at 70°F (21°C) |
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(D) Pasteurized milk, cream, and other fluid dairy products for use for frozen desserts |
Bacterial limit |
Not to exceed 20,000 per ml |
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Coliform count |
Not to exceed ten per gram, except in the case of bulk milk transport tank shipments not to exceed 100 per ml. |
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Storage temperature |
No higher than 45°F (7.2°C) |
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(E) Frozen dessert mix |
Bacterial limit |
30,000 per ml |
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Coliform count |
Not to exceed ten per gram, except in the case of bulk milk transport tank shipments not to exceed 100 per ml. |
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Storage temperature |
No higher than 45°F (7.2°C), except that sterile or aseptic mix has no storage temperature requirement. |
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(F) Frozen desserts |
Bacterial limit |
30,000 per ml |
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Coliform count |
Other than soft-serve: not to exceed 20 per gram Soft-serve: not to exceed 50 per gram |
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Storage temperature |
No higher than 10°F (-12°C) |
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Milkfat |
Standards listed in 21 CFR Part 135 |
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(G) Private water supplies for milk pasteurization plants; Recirculated cooling water (sweet water); Glycol for cooling |
Coliform count |
than 1.1 per 100 ml as MPN or equivalent method less than 1 per 100 ml |
