- a) If the cheese is labeled as pasteurized, the milk shall be pasteurized by subjecting every particle of milk to a minimum temperature of 161º F. for not less than 15 seconds.
- b) HTST pasteurization units shall be equipped with the proper controls and equipment to assure pasteurization. If the milk is held more than 2 hours between time of receipt or heat treatment and setting, it shall be cooled to 45º F. or lower until time is setting.
(Source: Adopted at 11 Ill. Reg. 2356, effective February 1, 1987)