Chemical, bacteriological and temperature standards have been established for grade A raw milk products intended for pasteurization, as well as for grade A pasteurized and bulk shipped heat-treated milk products.
In case raw milk for pasteurization the standard are as follows:
Temperature: cool to 50 F or less and maintained there at until process.
Bacterial limit: individual producer milk not to exceed 100,000 per ml prior to comingling with other producer milk.
Not exceeding 300,000 per ml as comingled mil prior to pasteurization.
Antibiotics: not detectable zone with the Baccilus subtilis method of equivalent.
Grade A raw milk standard for pasteurization
