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
Understanding Class III Recalls: Ensuring Compliance and Consumer Confidence
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A Class III product recall involves the removal or correction of a product
that fails to meet regulatory standards but does not pose a significant
risk to ...