All Grade A raw for retail milk and milk products shall be produced and handled to conform with the following chemical, bacteriological, and temperature standards, and the sanitation requirements stated in §217.29 of this title (relating to Sanitation Requirements for Grade A Raw for Retail Milk).

1. (1) Temperature: Cooled to 45 degrees Fahrenheit (7 degrees Celsius) or less within two hours after milking; provided that the blend temperature after the first and subsequent milking does not exceed 50 degrees Fahrenheit (10 degrees Celsius).
2. (2) Antibiotics: No positive results on drug residue detection methods as referenced in the Grade A pasteurized milk ordinance.
3. (3) Somatic Cells: Individual producer milk not to exceed 750,000 cell count per milliliter (ml). Goat milk not to exceed 1,000,000 per ml.
4. (4) Bacteria Limits: 20,000 per ml. Does not apply to cultured products.
5. (5) Coliform: Not to exceed 10 per ml.
6. (6) Pathogen: Zero.

Source Note:The provisions of this §217.28 adopted to be effective February 3, 2000, 25 TexReg 582.