LAC 51:VII.349. Grade A Raw Milk for Pasteurization

A. Grade A raw milk for pasteurization is raw milk produced on dairy farms which are in substantial compliance with all of the requirements of this Part for dairy farms and is in conformity with the following bacteriological, chemical and temperature standards: 1. temperature: cooled to 7C (45F) or less within two hours after milking, provided that the blend temperature after the first and subsequent milkings does not exceed 10C (50F); 2. standard plate count: individual producer milk shall not exceed 100,000 cfu per ml. prior to commingling with other producer milk; 3. standard plate count: commingled raw milk shall not exceed 300,000 cfu per ml. prior to pasteurization; 4. sediment score of less than four; 5. drug residue: no positive results from any drug residue detection test which has been determined to be appropriate by the state health officer; 6. somatic cell count: individual producer milk shall not exceed 750,000 per ml., provided that goat milk shall not exceed 1,500,000 per ml.; and 7. cryoscope reading: not higher than -0.525Hortvet.