Sec. 137. The terms "pasteurization", "pasteurized", and similar terms mean the process of heating every particle of milk or dairy products to at least the temperature and time relationships given in this section as follows or by any equivalent process approved by the federal food and drug administration and accepted by the department for that purpose: Minimum Vat Pasteurization Temperature and Time Standards Whole milk; skim milk; cheese milk; whey; other products with less than 10% butterfat or without added sweeteners 145°F (63°C) 30 min Cream; condensed products; other products with 10% or more butterfat or with added sweeteners 150°F (66°C) 30 min Eggnog; frozen dessert mix 155°F (69°C) 30 min Cream for butter making 165°F (74°C) 30 min Milk or cream for plastic or frozen cream 170°F (77°C) 30 min Minimum High Temperature Short Time (HTST), Higher Heat Short Time (HHST) and Aseptic Pasteurization Temperature and Time Standards Whole milk; skim milk; cheese milk; 161°F (72°C) 15 sec whey; other products with less than 10% 191°F (89°C) 1.0 sec butterfat or without added sweeteners 194°F (90°C) 0.5 sec 201°F (94°C) 0.1 sec 204°F (96°C) 0.05 sec 212°F (100°C) 0.01 sec Cream; condensed products; other 166°F (75°C) 15 sec products with 10% or more butterfat 196°F (92°C) 1.0 sec or with added sweeteners 199°F (93°C) 0.5 sec 206°F (97°C) 0.1 sec 209°F (99°C) 0.05 sec 217°F (103°C) 0.01 sec Eggnog; frozen dessert mix 175°F (80°C) 25 sec 180°F (83°C) 15 sec Cream for butter making 185°F (85°C) 15 sec Milk or cream for plastic or frozen cream 190°F (88°C) 15 sec Ultra-pasteurized products 280°F (138°C) 2 sec History: 2001, Act 267, Eff. Feb. 8, 2002 ;-- Am. 2008, Act 147, Eff. June 27, 2008
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