All Grade A raw for retail milk shall be produced and handled to conform to the sanitation requirements stated in §217.73 of this title (relating to Sanitation Requirements for Grade A Raw for Retail Milk) and to the following chemical, bacteriological, and temperature standards:
- (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 milkings does not exceed 50 degrees Fahrenheit (10 degrees Celsius);
- (2) Antibiotics-no zone equal to or greater than 16 millimeters with the Bacillus stearothermophilus disc assay method;
- (3) somatic cells-individual producer milk not to exceed 1,000,000 cell count per milliliter;
- (4) bacteria limits-20,000 per milliliter;
- (5) coliform-not to exceed 10 per milliliter;
- (6) pathogenic limits-0.
Source Note:The provisions of this §217.72 adopted to be effective June 2, 1986, 11 TexReg 1920.