La. Admin. Code tit. 51 § VII-2309

Current through Register Vol. 50, No. 11, November 20, 2024

Section VII-2309 - Cream for the Manufacture of Butter and Butter Related Products

A. Cream for the manufacture of butter and butter related products shall be derived from Grade A raw milk for pasteurization or manufacturing grade raw milk for pasteurization from a source approved by the state health officer. The milk or cream shall be pasteurized, ultra-pasteurized or aseptically processed in the plant in which the butter or butter related products are manufactured.

B. Pasteurization or ultra-pasteurization shall be performed in accordance with the requirements contained in §941 of this Part provided that:

1. the temperature of pasteurization for cream to be processed for plastic or frozen cream shall be not less than 77 ° C (170 ° F) for not less than 30 minutes or not less than 88 ° C (190 ° F) for not less than 15 seconds;

2. The temperature of pasteurization for cream to be processed into butter and other butter related products shall be not less than 74 ° C (165 ° F) for not less than 30 minutes or not less than 85E C (185E F) for not less than 15 seconds.

La. Admin. Code tit. 51, § VII-2309

Promulgated by the Department of Health and Hospitals, Office of Public Health, LR 37:2711 (September 2011).

AUTHORITY NOTE: Promulgated in accordance with the provisions of R.S. 40:4(A)(1)(a). Also see R.S. 40:5(2)(3)(5)(7)(15)(17) and R.S. 40:922.