All raw milk or raw milk products sold at retail shall meet the following requirements:

1. A. temperature cooled to between 45 degrees F (7 degrees C) and 32 degrees F (0 degrees C) within two hours after completion of milking and maintained at that temperature until sold;

   b. bacterial limits 20,000/ml (standard plate count);

2. C. coliform limits 50/ml;
3. D. WMT 20 mm;
4. E. DMSCC 1 ,000,000/ml;
5. F. freezing point -0.530 degrees C;
6. G. antibiotics no detectable residue;

7. H. pesticides no detectable residue.

   [7/1/97; 21.34.2.17 NMAC - Rn, 21 NMAC 34.2.17, 05/29/09]