1. A. Standard grade dry dairy products shall conform with the bacteriological requirements indicated below:

   1. 1. Dry whole milk:

      1. a. standard plate countnot to exceed 50,000 cfu per gram;
      2. b. coliform countnot to exceed 10 per gram; and,
      3. c. pathogensno pathogenic microorganisms of human significance.

   2. 2. Nonfat dry milk (spray process):

      1. a. standard plate countnot to exceed 75,000 cfu per gram;

      2. b. coliform countnot to exceed 10 per gram; and,

         pathogensno pathogenic microorganisms of human significance.

   3. 3. Nonfat dry milk (roller process):

      1. c. pathogensno pathogenic microorganisms of human significance.

      standard plate countnot to exceed 100,000 cfu per gram;

      coliform countnot to exceed 10 per gram; and,

   4. 4. Dry buttermilk:

      1. a. standard plate countnot to exceed 75,000 cfu per gram;
      2. b. coliform countnot to exceed 10 per gram; and,
      3. c. pathogensno pathogenic microorganisms of human significance.

   5. 5. Edible dry casein (acid):

      1. a. standard plate countnot to exceed 100,000 cfu per gram;
      2. b. coliform countnot more than 2 cfu per 0.1 gram; and,
      3. c. pathogensno pathogenic microorganisms of human significance.

Authority Note

AUTHORITY NOTE: Promulgated in accordance with the provisions of R.S. 40:4(A)(1)(a). Also see R.S. 40:5(2)(3)(5)(7)(15)(17) and R.S. 40:922.

Historical Note

HISTORICAL NOTE: Promulgated by the Department of Health and Hospitals, Office of Public Health, LR 37:2709 (September 2011).