N.M. Code R. § 21.34.2.17
Chemical, Bacteriological and Temperature Standards for Grade a Raw Milk and Raw Milk Products
Effective May 29, 2009State of New Mexico
All raw milk or raw milk products sold at retail shall meet the following requirements:
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);
- C. coliform limits 50/ml;
- D. WMT 20 mm;
- E. DMSCC 1 ,000,000/ml;
- F. freezing point -0.530 degrees C;
- G. antibiotics no detectable residue;
H. pesticides no detectable residue.
[7/1/97; 21.34.2.17 NMAC - Rn, 21 NMAC 34.2.17, 05/29/09]