1. A. Cream for the manufacture of butter and butter related products shall be derived from Grade A raw milk for pasteurization or manufacturing grade raw milk for pasteurization from a source approved by the state health officer. The milk or cream shall be pasteurized, ultra-pasteurized or aseptically processed in the plant in which the butter or butter related products are manufactured.

2. B. Pasteurization or ultra-pasteurization shall be performed in accordance with the requirements contained in §941 of this Part provided that:

   1. 1. the temperature of pasteurization for cream to be processed for plastic or frozen cream shall be not less than 77C (170F) for not less than 30 minutes or not less than 88C (190F) for not less than 15 seconds;
   2. 2. The temperature of pasteurization for cream to be processed into butter and other butter related products shall be not less than 74C (165F) for not less than 30 minutes or not less than 85C (185F) for not less than 15 seconds.

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 37:2711 (September 2011).