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| Method | Temperature | Time |
|---|---|---|
| Batch (vat) | 145°F (63°C)* | 30 min |
| HTST | 161°F (72°C)* | 15 s |
| HHST | 191°F (89°C) | 1.0 s |
| HHST | 194°F (90°C) | 0.5 s |
| HHST | 201°F (94°C) | 0.1 s |
| HHST | 204°F (96°C) | 0.05 s |
| HHST | 212°F (100°C) | 0.01 s |
| Eggnog, vat | 155°F (69°C) | 30 min |
| Eggnog, HTST | 175°F / 180°F | 25 s / 15 s |
* Add 5°F (3°C) if fat is 10% or more, total solids 18% or more, or the product contains added sweeteners. PMO p. 11 PMO p. 12
| Item | Requirement |
|---|---|
| Ultra-pasteurized (UP) | ≥ 280°F (138°C) for ≥ 2 s |
| UP holding tube | Verified by the Regulatory Agency to a calculated hold of at least 2 s PMO p. 98 |
| Low-acid aseptic / retort | aw > 0.85 and pH > 4.6; regulated under 21 CFR 108, 113 and 117 |
| Aseptic processing | See Appendix S PMO p. 402 |
| Product | Requirement |
|---|---|
| Raw milk, on farm | ≤ 50°F (10°C) within 4 h of starting milking, then ≤ 45°F (7°C) within 2 more hours. Blend after later milkings ≤ 50°F |
| Raw milk, at the plant | ≤ 45°F (7°C) until processed |
| Pasteurized + UP | ≤ 45°F (7°C), maintained |
| Concentrated (condensed) | ≤ 45°F unless drying starts immediately |
| Whey for condensing/drying | ≤ 45°F or ≥ 135°F (57°C), except acid-type whey |
| Condensed whey | ≤ 50°F during crystallization, within 72 h of condensing |
| Product | Test | Limit |
|---|---|---|
| Raw, individual producer | Bacteria | ≤ 100,000 /mL |
| Raw, commingled | Bacteria | ≤ 300,000 /mL |
| Raw, individual producer | Somatic cells | ≤ 750,000 /mL* |
| Pasteurized + UP | Bacteria | ≤ 20,000 /mL or g |
| Pasteurized + UP | Coliform | ≤ 10 /mL (100 bulk tanker) |
| Pasteurized | Phosphatase | < 350 mU/L |
| NFDM + dry milk | Bacteria / coliform | ≤ 10,000 / ≤ 10 per g |
| All | Drug residues | No positive results |
* Goat milk 1,500,000 /mL. Exceptions for cultured and other products are listed in M-a-98. PMO p. 35 PMO p. 36
| Item | Requirement |
|---|---|
| Storage tanks | Cleaned when emptied; emptied at least every 72 h (clock starts when milk first enters) PMO p. 74 |
| Silos + tanks > 24 h | 7-day temperature-recording device PMO p. 75 |
| Milk tank trucks | Clean + sanitize before first use; re-sanitize if more than 96 h pass before first use PMO p. 75 |
| Holding tube slope | ≥ 0.25 in/ft upward (2.1 cm/m) PMO p. 98 |
| Regenerator / booster pump | Pasteurized side ≥ 1 psi (6.9 kPa) above max booster pump pressure PMO p. 103 |
| Batch airspace | ≥ 5°F (3°C) above minimum pasteurization temperature during hold PMO p. 94 |
| Indicating thermometers | ± 0.5°F (0.2°C) PMO p. 251 |
| Item | Requirement |
|---|---|
| Whey (from cheese milk heat-treated, not pasteurized) | ≥ 147°F for 21 s, or ≥ 153°F for 15 s |
| Heat-treated for separation (bulk cream, skim, reduced/lowfat) | One time, > 125°F and < 161°F; labeled heat-treated |
| Heat-treated cream (enzyme deactivation) | < 166°F (75°C), then cooled to ≤ 45°F |
Water reclaimed from milk and milk products, and from heat exchangers or compressors, may be reused in a milk plant under three categories. PMO p. 179
Must also meet Category I items 3–11 (items 5–11 for heat exchanger or compressor water), plus one of these:
Lines labeled “limited use reclaimed water.” No permanent connection to product vessels without an air break and controls.
PMO p. 180 PMO p. 181| Water rule | Requirement |
|---|---|
| Bacteriological standard (water supplies, reclaimed + recirculated cooling water) | Total coliform < 1.1 MPN/100 mL, or < 1/100 mL by membrane filter or P/A PMO p. 217 PMO p. 218 |
| Water sampling (individual supplies, Category I + II) | At initial approval, at least every 6 months, and after any repair or alteration PMO p. 68 |
| Air gap | At least 2 × the diameter of the largest supply pipe, never less than 1 in PMO p. 68 |
| UV disinfection | Reduction equivalent dose ≥ 40 mJ/cm² at 254 nm, fail-safe divert or shut-off valve PMO p. 178 |
| Reclaimed water in a raw milk heat exchanger | Water side ≥ 1 psi above raw milk side; water rises ≥ 12 in above any raw milk before opening to atmosphere PMO p. 180 |
| Evaporator barometric leg | At least 35 ft vertical, or an automatic safety shut-off valve on the condenser feed PMO p. 68 |
Everything here comes from the Grade "A" Pasteurized Milk Ordinance, 2025 Revision (U.S. FDA / NCIMS). Page numbers are the PMO's printed page numbers, and each button opens the official text to that page.
This is a convenience summary, not legal advice. The official PMO, the M-memoranda and your Regulatory Agency govern. Check for newer revisions on FDA's NCIMS page.
Summary of the 2025 Grade "A" PMO for convenience only, not legal advice. The official PMO, FDA memoranda and your Regulatory Agency govern.