Section Mil 301.04 - Raw Milk Yogurt(a) Yogurt made with raw milk shall be sold or offered for sale in the state of New Hampshire only, pursuant to RSA 184:30-a and RSA 184:84, V.(b) All raw milk yogurt shall be made in a facility licensed under the provisions of RSA 184:84 unless the producer-distributor meets the specific exemptions in RSA 184:84, V, and only offers their product directly to consumers at their own farm or farm stand or at a farmers' market.(c) All raw milk yogurt shall be produced, packaged and handled in compliance with the requirements for bottled raw milk in Mil 301.03(c)-(e).(d) All raw milk used for the production of raw milk yogurt shall be tested for the presence of antibiotic residues before it is processed into raw milk yogurt.(e) Raw milk yogurt shall be labeled, or exempted from labeling, as follows:(1) All containers shall be clearly labeled as "Raw Milk Yogurt";(2) All containers shall clearly indicate through word or vignette what species of animal the milk used to make the yogurt is from, such as, but not limited to, cows, goats or sheep;(3) All labels shall contain the producer's name, address and zip code;(4) All labels shall include a list of all ingredients in descending order of predominance;(5) All labels shall state the net amount of the contents;(6) All containers shall bear the following statement: "Raw milk is not pasteurized. Pasteurization destroys organisms that may be harmful to human health.";(7) The warning statement in (6) above shall be in letters of contrasting color to the label and in type no less than 1/8-inch in height;(8) Raw milk yogurt sold only at the farm where it is manufactured shall be exempt from the labeling requirement in (6) above provided there is a sign with the following statement on it: "Raw milk is not pasteurized. Pasteurization destroys organisms that may be harmful to human health" posted conspicuously in the area where the milk is sold and placed in a location where it can easily be observed by anyone entering therein;(9) The sign in (8) above shall be no less than 8 inches by 11 inches in size with contrasting lettering no smaller than 1/2-inch in height;(10) All containers shall be labeled with a "sell by" or code date as determined by the manufacturer; and(11) The manufacturer shall adjust their sell by or code date if the raw milk yogurt does not remain in compliance with quality standards until the sell by date or expected end of the code.(f) All raw milk yogurt offered for sale to consumers shall meet the following standards: (1) The Coliform bacteria count of raw milk yogurt shall not exceed 10 per milliliter; and(2) Packaged raw milk yogurt shall be kept cooled to a temperature of 40 degrees Fahrenheit or less until delivered to the consumer.(g) Each licensed manufacturer shall allow samples of raw milk yogurt to be collected by the department at least once each month for analysis to determine compliance with the above standards.N.H. Admin. Code § Mil 301.04