330 CMR, § 27.06
All Grade "A" raw milk for retail sale shall be produced and handled to conform with the following chemical, bacteriological, and temperature standards, and the sanitation requirements of 330 CMR 27.06
GRADE "A" RAW FOR RETAIL MILK | Temperature.... | Cooled to 40 °F (4.45 °C) or less within two hours after milking, provided that the blend temperature after the first and subsequent milkings does not exceed 50°F (10°C). |
Bacterial Limit.......... | Individual producer milk shall not exceed 20,000 per ml. | |
Coliform | Not to exceed 10 per ml. | |
Drags.......... | No zone greater than or equal to 16mm with Bacillus Sterothermophilus disc assay method specified in Appendix G of the most recent edition of the PMO or any other method approved by the Department. No Individual producer milk shall have a positive result for drag residue in excess of the allowable level in the most recent edition of the PMO. | |
Somatic Cell... | Individual producer milk shall not exceed 750,000 per ml. | |
Cryoscope...... | (-)0.525°C unless proved to be free of added water. |
330 CMR, § 27.06