All Grade A raw milk and Grade A raw milk products must be
produced and handled in conformity with the following chemical, bacteriological,
and temperature standards, and the sanitation requirements stated
in §217.28 of this title (relating to Sanitation Requirements
for Grade A Raw Milk and Raw Milk Products).
(1) Temperature: Cooled to 45 degrees Fahrenheit (7
degrees Celsius) or less within two hours after milking.
(2) Antibiotics: No positive results on drug residue
detection methods.
(3) Somatic Cells: Individual raw milk shall not exceed
750,000 cell count per milliliter (ml). Goat milk shall not exceed
1,500,000 per ml.
(4) Bacteria Limits: 20,000 per ml. Cultured products
are exempt from this standard.
(5) Coliform: Not to exceed 10 per ml.
(6) Pathogen: Zero.
(7) Aflatoxin: less than 0.5 parts per billion (ppb).
(8) Water Adulteration: cryoscope reading of -0.524
or above.
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