- (1) The classification of raw milk for manufacturing purposes shall be based on organoleptic examination (sight and odor) and quality control tests for sediment content and bacterial estimate.
- (2) The flavor and odor of acceptable raw milk must be fresh and sweet. The milk must be free from objectionable feed and other off-flavors and off-odors that would adversely affect the finished product, and it may not show an abnormal condition (including, but not limited to, curdled, ropy, bloody, or mastitic condition) , as indicated by sight or odor.
Authorizing statute(s): Secs. 81-2-102, 81-22-102 MCA
Implementing statute(s): Secs. 81-2-102, 81-22-102 MCA
History: Eff. 12/31/72.