Standards for Grade "A" Raw Milk for Retail Sale

Cooled to 40°F (4.45°C) or less within two hours after milking, provided that the blend tempera­ ture after the first and subsequent milkings does not exceed 50°F (10°C). Individual producer milk shall not exceed 100,000 per ml. prior to commingling with other producer milk. Individual producer milk shall not exceed 2,500 per ml. after laboratory pasteurization. Individual producer milk shall not exceed 100,000 per ml. No zone greater than or equal to 16mm with Bacillus Sterothermophilus disc assay method specified in Appendix G of the most recent edition of the PMO or any other method approved by the Department. No Individual producer milk shall have a positive result for drug residue in excess of the allowable level in the most recent edition of the PMO. Individual producer milk shall not exceed 1,000,000 per ml. Beginning July 1, 1993 individual producer milk shall not exceed 750,000 per ml. (-)0.525°C unless proved to be free of added water. All Grade "A" raw milk for retail sale shall be produced and handled to conform with the following chemical, bacteriological, and temperature standards, and the sanitation requirements of 330 CMR 27.06 GRADE "A" RAW FOR RETAIL MILK Temperature.... Cooled to 40°F (4.45°C) or less within two hours after milking, provided that the blend temperature after the first and subsequent milkings does not exceed 50°F (10°C). Bacterial Limit.......... Individual producer milk shall not exceed 20,000 per ml. Coliform....... Not to exceed 10 per ml. Drugs.......... No zone greater than or equal to 16mm with Bacillus Sterothermophilus disc assay method specified in Appendix G of the most recent edition of the PMO or any other method approved by the Department. No Individual producer milk shall have a positive result for drug residue in excess of the allowable level in the most recent edition of the PMO. Somatic Cell... Individual producer milk shall not exceed 750,000 per ml. Cryoscope...... (-)0.525°C unless proved to be free of added water.