Michigan Laws 288.711 – Condensed products; temperature; use of surge, balance, or storage tank
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(1) A person may transport to a drying plant condensed skim made from pasteurized skim milk. Condensed skim shall be effectively repasteurized at the drying plant, before drying, at not less than 166°F (75°C) for 15 seconds or the equivalent period in bacterial destruction approved by the department.
(2) A person shall pasteurize all buttermilk or substance from which the cream is derived before condensing at a temperature of 161 °F (72°C) for 15 seconds or the equivalent period in bacterial destruction approved by the department.
Terms Used In Michigan Laws 288.711
- 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 Dryer: means equipment that dries milk or a dairy product. 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 Person: means an individual, partnership, company, limited liability company, cooperative, association, firm, trustee, educational institution, state or local government unit, or corporation. See Michigan Laws 288.576
(3) A person shall pasteurize all cheese whey or milk from which the cheese whey is derived before condensing at a temperature of 161 °F (72°C) for 15 seconds or the equivalent period in bacterial destruction approved by the department.
(4) A person shall use surge tanks or balance tanks between evaporators and a dryer only to hold the minimum amount of condensed product necessary for a uniform flow to the dryers and shall either ensure each tank holds the condensed product at temperatures specified in section 70 or completely empty and wash each tank after each 4 hours of operation or less. In either case, the person shall provide alternate tanks to permit continuous operation during washing of tanks.
(5) Production of a condensed product that exceeds the amount a dryer will take continuously from pans may be bypassed through a cooler into a storage tank at temperatures specified in section 70 and held at that temperature until a dryer is available.
(6) A person shall make product cut-off points at least every 24 hours and completely empty, wash, and sanitize a storage tank before reusing the tank.