Michigan Compiled Laws § 288.630 Prohibited Acts; Standards; Compliance.

288.630 Prohibited acts; standards; compliance.

Sec. 70.

(1) A person shall not directly, through an agent, or on behalf of another person sell or offer for sale, furnish, or possess or control with intent to sell or offer for sale, or furnish an unsanitary, adulterated, or misbranded milk or dairy product to a person or a processor.

(2) Dairy products made or sold in Michigan shall comply with the requirements of this act and the standards as follows:

Chemical, Physical, Bacteriological, and Temperature Standards

MANUFACTURING GRADE RAW	Temperature	Bulk milk cooled to 45°F
MILK FOR PASTEURIZATION		(7°C) or less within 2
(NOT FOR FROZEN		hours after milking and
DESSERTS) INCLUDING		maintained thereat.
ULTRAFILTRATION OR		Provided that the blend
REVERSE OSMOSIS RAW		temperature after the
MILK CONCENTRATE		first and subsequent
		milkings does not exceed
		50°F (10°C). Can milk
		not to exceed 60°F
		(16°C) if used for cheese
		making; if delivered to
		the plant within 2
		hours of milking, no
		temperature limit.
	Bacterial	Not to exceed 500,000
	limits	per ml (milk for cheese
		not to exceed 750,000
		per ml). Not to exceed
		1,000,000 per ml as
		commingled milk prior
		to pasteurization.
	Somatic cell	Not to exceed 1,000,000
	count	per ml.
	Drug residues	No positive results on
		drug residue detection
		methods which have been
		found to be acceptable
		for use with raw milk.
	Sediment	Not to exceed a USDA no.
		3 standard following
		procedures from standard
		methods for the
		examination of milk and
		milk products.
	Freezing point	-0.530°H maximum.
RAW MILK FOR FROZEN	Temperature	Bulk milk cooled to 45°F
DESSERTS		(7°C) or less within 2
		hours after milking and
		maintained thereat.
		Provided, that the blend
		temperature after the
		first and subsequent
		milkings does not exceed
		50°F (10°C).
	Bacterial	Not to exceed 100,000
	limits	per ml for individual
		supplies, not to exceed
		300,000 per ml
		commingled.
	Somatic cell	Not to exceed 750,000
	counts	per ml.
	Drug residues	No positive results on
		drug residue detection
		methods which have been
		found to be acceptable
		for use with raw milk.
	Sediment	Not to exceed a USDA
		no. 3 standard following
		procedures from standard
		methods for the
		examination of milk and
		milk products.
	Freezing point	-0.530°H maximum.
PASTEURIZED CONDENSED	Temperature	Cooled to 45°F (7°C)
MILK AND CONDENSED		[50°F (10°C) if 45% or
SKIM MILK		more solids] or less,
		or heated to 145° (63°C)
		or greater and
		maintained thereat
		unless the product is
		being dried within 4
		hours after condensing.
	Bacterial	Not to exceed 30,000
	limits	per gram.
	Coliform count	Not to exceed 10 per
		gram. Provided, that in
		the case of bulk milk
		transport tank shipments
		shall not exceed 100 per
		ml.
	Drug residues	No positive results on
		drug residue detection
		methods which have been
		found to be acceptable
		for use with condensed
		milk and condensed skim
		milk.
DRY WHOLE MILK, EXTRA
GRADE	No more than:
	Butterfat	Not less than 26% or
		more than 40%.
	Moisture	4.50%.
	Solubility	1.0 ml spray process;
	index	15.0 roller process.
	Bacterial	Not to exceed 50,000
	limit	per gram.
	Coliform count	Not to exceed 10 per
		gram.
	Scorched	15.0/gram spray process;
	particles	22.5 roller process.
	disc B
	Drug residues	No positive results on
		drug residue detection
		methods which have been
		found to be acceptable
		for use with dry whole
		milk.
	DMCC count	Less than 100,000,000
		per gram.
DRY WHOLE MILK, STANDARD
GRADE	No more than:
	Butterfat	Not less than 26% or
		more than 40%.
	Moisture	5.00%.
	Titratable	0.15%.
	acidity
	Solubility	1.5 ml spray process;
	index	15.0 ml roller process.
	Bacterial	Not to exceed 100,000
	limit	per gram.
	Coliform count	Not to exceed 10 per
		gram.
	Scorched	22.5 per gram spray
	particles	process; 32.5 per gram
	disc B	roller process.
	Drug residues	No positive results on
		drug residue detection
		methods which have been
		found to be acceptable
		for use with dry, whole
		milk.
	DMCC count	Less than 100,000,000
		per gram.
NONFAT DRY MILK, EXTRA
GRADE	No more than:
	Butterfat	1.25%.
	Moisture	4.00%.
	Titratable	0.15%.
	acidity
	Solubility	1.2 ml (2.0 ml high-
	index	heat, max) spray process;
		15.0 ml roller process.
	Bacterial	Not to exceed 10,000 per
	limit	gram spray or 50,000 per
		gram roller process.
	Coliform count	Not to exceed 10 per
		gram.
	Scorched	15.0/gram spray;
	particles	22.5/gram roller
	disc B	process.
	Drug residues	No positive results on
		drug residue detection
		methods which have been
		found to be acceptable
		for use with nonfat dry
		milk.
	DMCC count	Less than 100,000,000
		per gram.
NONFAT DRY MILK,
STANDARD GRADE	No more than:
	Butterfat	1.50%.
	Moisture	5.00%.
	Titratable	0.17%.
	acidity
	Solubility	2.5 ml spray process;
	index	15.0 ml roller process.
	Bacterial	75,000/gram spray;
	estimate	100,000/gram roller
		process.
	Coliform count	10 per gram.
	Scorched	22.5/gram spray;
	particles	32.5/gram roller
	disc B	process.
	Drug residues	No positive results on
		drug residue detection
		methods which have been
		found to be acceptable
		for use with nonfat dry
		milk.
	DMCC count	Less than 100,000,000
		per gram.
INSTANT NONFAT DRY
MILK, EXTRA GRADE	No more than:
	Butterfat	1.25%.
	Moisture	4.50%.
	Titratable	0.15%.
	acidity
	Solubility	1.0 ml.
	index
	Bacterial	Not to exceed 10,000 per
	limit	gram.
	Coliform count	Not to exceed 10 per
		gram.
	Scorched	15.0/gram.
	particles
	disc B
	Drug residues	No positive results on
		drug residue detection
		methods which have been
		found to be acceptable
		for use with nonfat dry
		milk.
	Dispersibility	85.0%.
	DMCC count	Less than 40,000,000
		per gram.
WHEY FOR CONDENSING	Temperature	Maintained at a
		temperature of 45°F (7°C)
		or less, or
		135°F (57°C) or greater,
		except for acid-type
		whey with a titratable
		acidity 0.40% or
		above, or a pH of 4.6
		or below.
	Drug residues	No positive results on
		drug residue detection
		methods which have been
		found to be acceptable
		for use with whey.
PASTEURIZED CONDENSED	Temperature	Cooled to
WHEY AND WHEY PRODUCTS		50°F (10°C) or less
		during crystallization,
		within 72 hours of
		condensing.
	Coliform count	Not to exceed 10 per
		gram.
	Drug residues	No positive results on
		drug residue detection
		methods which have been
		found to be acceptable
		for use with condensed
		whey.
DRY WHEY, EXTRA GRADE	Bacterial	Not to exceed 30,000 per
	limit	gram.
	Coliform count	Not to exceed 10 per
		gram.
	Milkfat	Not to exceed 1.5%.
	content
	Moisture	Not to exceed 5.0%.
	content
	Scorched	Not to exceed 15.0%.
	particle
	content
DRY WHEY, DRY WHEY	Bacterial	Not to exceed 50,000 per
PRODUCTS	limit	gram.
	Coliform count	Not to exceed 10 per
		gram.
	Butterfat	Not more than 1.50%.
	Moisture	Not more than 5%.
	Drug	No positive results on
	residues	drug residue detection
		methods which have been
		found to be acceptable
		for use with dry whey
		and dry whey products.
DRY BUTTERMILK AND DRY	Butterfat	4.5% min.
BUTTERMILK PRODUCTS,
EXTRA GRADE	Moisture	4.0% max.
	Titratable	0.10-0.18%.
	acidity
	Solubility	1.25 ml spray process;
	index	15.0 roller process.
	Bacterial	Not to exceed 20,000 per
	limit	gram.
	Coliform count	Not to exceed 10 per
		gram.
	Scorched	15.0 mg spray process;
	particles	22.5 mg roller process.
	disc B
	Drug residues	No positive results on
		drug residue detection
		methods which have been
		found to be acceptable
		for use with dry
		buttermilk and dry
		buttermilk products.
DRY BUTTERMILK AND DRY	Butterfat	4.5% min.
BUTTERMILK PRODUCTS,
STANDARD GRADE
	Moisture	5.0% max.
	Titratable	0.10-0.20%.
	acidity
	Solubility	2.0 ml spray process;
	index	15.0 roller process.
	Bacterial	Not to exceed 75,000 per
	limit	gram.
	Coliform count	Not to exceed 10 per
		gram.
	Scorched	22.5 mg spray process;
	particles	32.5 mg roller process.
	disc B
	Drug residues	No positive results on
		drug residue detection
		methods which have been
		found to be acceptable
		for use with dry
		buttermilk and dry
		buttermilk products.
BUTTER, WHIPPED	Percent	Not less than 80%.
BUTTER	butterfat
	Temperature	Maintained at a
		temperature of 45°F (7°C)
		or less, when in storage.
	Proteolytic	Not more than 50 per
	count	gram.
	Yeast and mold	Not more than 10 per
		gram.
	Coliform count	Not more than 10 per
		gram.
	Keeping	Satisfactory after 7
	quality	days at 70°F (21°C).
PASTEURIZED MILK,	Bacterial	Not to exceed 20,000
CREAM, FLUID DAIRY	limit	per ml.
PRODUCTS FOR FROZEN
DESSERTS	Coliform count	Not to exceed 10 per
		gram. Provided, that in
		the case of bulk milk
		transport tank shipments
		shall not exceed 100
		per ml.
	Storage temp	No higher than 45°F
		(7°C).
FROZEN DESSERT MIX	Bacterial	30,000 per ml.
	limit
	Coliform count	Not to exceed 10 per
		gram. Provided, that in
		the case of bulk milk
		transport tank shipments
		shall not exceed 100
		per ml.
	Storage temp	No higher than 45°F
		(7°C). (Sterile or
		aseptic mix has no
		storage temperature
		requirement.)
FROZEN DESSERTS	Bacterial	30,000 per ml.
	limit
	Coliform count	Not to exceed 10 per ml
		(20 per gram for
		chocolate, fruit, nuts,
		or other bulky flavored
		frozen desserts).
	Storage temp	No higher than 32°F
		(0°C).
	Butterfat	Per standards listed in
		21 C.F.R. 135.
STERILIZED OR ASEPTIC	Bacterial	Refer
PRODUCTS	limit	to 21 CFR 113.3(e)(1).
	Temperature	None.
	Yeast and mold	No viable yeast or mold
		spores.
	Drug residues	No positive results on
		drug residue detection
		methods which have been
		found to be acceptable
		for use with
		aseptically processed
		milk and milk products.
PRIVATE WATER SUPPLIES	Coliform count	Less than 1.1 per 100 ml
FOR DAIRY FARMS AND		as MPN or equivalent
DAIRY PLANTS;		method less than 1 per
RECIRCULATED COOLING		100 ml.
WATER (SWEET WATER);
GLYCOL FOR COOLING
CONDENSATE RECOVERY	Total plate	Not to exceed 500 per ml.
WATER (COW WATER)	count
	Chemical	Not to exceed 12 mg per
	oxygen demand	L.
	Turbidity	Not to exceed 5 units.

History: 2001, Act 267, Eff. Feb. 8, 2002 ;-- Am. 2008, Act 147, Eff. June 27, 2008

Compiler's Notes: In the section of the table entitled "PASTEURIZED CONDENSED MILK AND CONDENSED SKIM MILK", the first instance of "145°" evidently should read "145°F".

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Last modified: October 10, 2016