Michigan Laws 288.697 – “Pasteurization” and “pasteurized”; temperature and time relationships
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Terms Used In Michigan Laws 288.697
- Butter: means the product usually known as butter that is made exclusively from wholesome milk or cream, or both, with or without common salt, and with or without additional coloring matter and containing not less than 80% by weight of milk fat. See Michigan Laws 288.571
- Cheese: means natural cheeses, processed cheeses, blended cheeses, cheese foods, cheese spreads, nonstandard cheese products, and related foods described in 21 C. See Michigan Laws 288.571
- Cream: means any of the following:
(i) Light cream containing not less than 18% but not more than 30% milkfat. See Michigan Laws 288.571Department: means the Michigan department of agriculture. See Michigan Laws 288.572 Milk: means the lacteal secretion, practically free from colostrum, obtained by the complete milking of 1 or more healthy cows, goats, sheep, or other dairy animals. See Michigan Laws 288.574
The terms “pasteurization”, “pasteurized”, and similar terms mean the process of heating every particle of milk or dairy products to at least the temperature and time relationships given in this section as follows or by any equivalent process approved by the federal food and drug administration and accepted by the department for that purpose:
| Minimum Vat Pasteurization Temperature and Time Standards | ||
| Whole milk; skim milk; cheese milk; whey; other products with less than 10% butterfat or without added sweeteners | 145°F (63°C) | 30 min |
| Cream; condensed products; other products with 10% or more butterfat or with added sweeteners | 150°F (66°C) | 30 min |
| Eggnog; frozen dessert mix | 155°F (69°C) | 30 min |
| Cream for butter making | 165°F (74°C) | 30 min |
| Milk or cream for plastic or frozen cream | 170°F (77°C) | 30 min |
| Minimum High Temperature Short Time (HTST), | ||
| Higher Heat Short Time (HHST) and | ||
| Aseptic Pasteurization Temperature and Time Standards | ||
| Whole milk; skim milk; cheese milk; | 161°F (72°C) | 15 sec |
| whey; other products with less than 10% | 191°F (89°C) | 1.0 sec |
| butterfat or without added sweeteners | 194°F (90°C) | 0.5 sec |
| 201°F (94°C) | 0.1 sec | |
| 204°F (96°C) | 0.05 sec | |
| 212°F (100°C) | 0.01 sec | |
| Cream; condensed products; other | 166°F (75°C) | 15 sec |
| products with 10% or more butterfat | 196°F (92°C) | 1.0 sec |
| or with added sweeteners | 199°F (93°C) | 0.5 sec |
| 206°F (97°C) | 0.1 sec | |
| 209°F (99°C) | 0.05 sec | |
| 217°F (103°C) | 0.01 sec | |
| Eggnog; frozen dessert mix | 175°F (80°C) | 25 sec |
| 180°F (83°C) | 15 sec | |
| Cream for butter making | 185°F (85°C) | 15 sec |
| Milk or cream for plastic or | ||
| frozen cream | 190°F (88°C) | 15 sec |
| Ultra-pasteurized products | 280°F (138°C) | 2 sec |