New York Codes, Rules and Regulations
Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS
Chapter I - Milk Control
Subchapter A - Dairy Products (Article 4, Agriculture and Markets Law)
Part 3 - Requirements For The Production, Processing And Distribution Of Grade A Condensed Milk, Dry Milk Products, Condensed Whey And Dry Whey Products
Section 3.7 - Quality standards for milk, milk products, condensed and dry milk products and whey
Universal Citation: 1 NY Comp Codes Rules and Regs ยง 3.7
Current through Register Vol. 46, No. 12, March 20, 2024
| Product | Standards | |
| Grade A raw milk for pasteurization | Temperature ....... | Cooled to 45°F (7°C) or less within two hours after milking; provided that the blend temperature following subsequent milkings does not exceed 50°F (10°C). |
| Bacterial limits ....... | Not to exceed 300,000 per milliliter as commingled milk prior to pasteurization. | |
| Inhibitory substances ....... | No detectable zone by a method acceptable to the commissioner. | |
| Grade A pasteurized condensed milk | Temperature ....... | Cooled to 45°F (7°C) or less and maintained thereat, unless drying is commenced immediately after condensing. |
| Bacterial limits ....... | Not to exceed 30,000 per gram. | |
| Coliform limit ....... | Not to exceed 10 per gram. | |
| Inhibitory substances ....... | No detectable zone by a method acceptable to the commissioner. | |
| Phosphatase ....... | Less than 1 microgram per milliliter by Scharer Rapid Method or equivalent. | |
| Grade A nonfat dry milk | Not more than: | |
| Butterfat ....... | 1.25% | |
| Moisture ....... | 4.00% | |
| Titratable acidity ....... | 0.15% | |
| Solubility index ....... | 1.25 milliliters | |
| Bacterial estimate ....... | 30,000 per gram | |
| Coliform ....... | 10 per gram | |
| Scorched particles disc B ....... | 15.0 per gram | |
| Inhibitory substances ....... | No detectable zone by a method acceptable to the commissioner. | |
| Grade A whey for condensing | Temperature ....... | Maintained at a temperature of 45°F (7°C) or less, or 145°F (63°C) or greater. |
| Inhibitory substances ....... | No detectable zone by a method acceptable to the commissioner. | |
| Grade A pasteurized condensed whey | Temperature ....... | Cooled to 45°F (7°C) or less during crystallization, within 18 hours of condensing. |
| Bacterial limit ....... | Not to exceed 30,000 per gram. | |
| Coliform limit ....... | Not to exceed 10 per gram. | |
| Inhibitory substances ....... | No detectable zone by a method acceptable to the commissioner. | |
| Phosphatase ....... | Less than 1 microgram per milliliter by Scharer Rapid Method or equivalent. | |
| Grade A dry whey | Bacterial limit ....... | Not to exceed 30,000 per gram. |
| Coliform limit ....... | Not to exceed 10 per gram. | |
| Inhibitory substances ....... | No detectable zone by a method acceptable to the commissioner. |
Disclaimer: These regulations may not be the most recent version. New York 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.
This site is protected by reCAPTCHA and the Google
Privacy Policy and
Terms of Service apply.
