S.C. Code Regs. § § 61-34.VIII
Current through Register Vol. 48, No. 10, October 25, 2024
Section 61-34.VIII - Standards for Further Processing of Raw Milk ProductsA. Buttermilk 1. All equipment used for the production and processing of buttermilk must be smooth, non-absorbent, and easily cleanable.2. All ingredients must come from an approved source.3. The pH of the buttermilk must be maintained at 4.6 or below following production and at the time of packaging, or the product must be maintained at 7°C (45° F) or below. All finished, processed, and packaged buttermilk must meet the requirements of VII.B.18.b.B. Cream 1. All equipment used for the production and processing of cream must be smooth, non-absorbent, and easily cleanable.2. Cream must be removed from the raw milk vat by the use of a separator or other method approved by the Department. The hand skimming of cream is prohibited.3. Raw milk that has had the cream removed shall be labeled as "Raw Milk with Cream Removed."4. All finished, processed, and packaged cream must meet the requirements of VII.B.18.b.C. Kefir1. All equipment used for the production and processing of kefir must be smooth, non-absorbent, and easily cleanable.2. All ingredients must come from an approved source.3. The product may contain harmless edible stabilizers not to exceed six-tenths of 1 percent (0.6%). Kefir shall contain no more than 10 coliform bacteria per gram and shall be free of molds, yeasts, and other fungi, and other objectionable bacteria that may impair the quality of the product.4. Conformance with the requirements of I.A.14 and VIII.C.3 shall be demonstrated by a product assessment conducted by a third-party process authority and provided to the Department by the raw milk processor if requested by the Department.5. All finished, processed, and packaged kefir must meet the requirements of VII.B.18.b.S.C. Code Regs. § 61-34.VIII
Amended by State Register Volume 33, Issue No. 6, eff June 26, 2009; State Register Volume 46, Issue No. 04, eff. 4/22/2022.