South Dakota Administrative Rules
Title 12 - Department of Agriculture
Article 12:17 - Dairy plants and manufactured grade milk
Chapter 12:17:06 - Licensed dairy plants
Section 12:17:06:03 - Quality specifications for raw materials

(1) Raw milk must meet the requirements in §§ 12:17:03:01 to 12:17:03:24, inclusive. Raw milk must be cooled to and held at a temperature of 45 degrees Fahrenheit or lower until processed. The bacteria count limit for commingled raw milk is 1,000,000 per milliliter;

(2) Skim milk must be separated from whole milk which meets the requirements in §§ 12:17:03:01 to 12:17:03:24, inclusive. Unless skim milk is processed immediately, it must be cooled to and maintained at a temperature of 45 degrees Fahrenheit or lower from the time of separating until the time of processing;

(3) Buttermilk for drying must be fresh, sweet, and from the churning of sweet cream butter, with or without the addition of harmless lactic culture. No neutralizing agent or chemical preservative may be added. Fluid buttermilk, unless cultured, must be held at 45 degrees Fahrenheit or lower unless processed within two hours; and

(4) Whey for processing must be fresh and must originate from the processing of products made from milk which meets the requirements in §§ 12:17:03:01 to 12:17:03:24. Only those ingredients approved by the food and drug administration 21 C.F.R. parts 182 to 184 (April 1, 1994) substances generally as safe may be added to the whey for processing. Whey products to which approved ingredients have been added or constituents removed to alter original characteristics for processing or use must be labeled.