2007 Minnesota Statutes

32.391 DEFINITIONS.
    Subdivision 1. Application. The definitions in this section apply to this chapter.
    Subd. 1a.[Repealed, 2003 c 107 s 33]
    Subd. 1b.[Repealed, 2003 c 107 s 33]
    Subd. 1c.[Repealed, 2003 c 107 s 33]
    Subd. 1d. Milk solids-not-fat. "Milk solids-not-fat" is the portion of a milk product that
is not water and is not fat as determined by procedures outlined in Standard Methods For The
Examination Of Dairy Products (current edition).
    Subd. 1e. Fluid milk products. "Fluid milk products" means cream, sour cream, half and
half, reconstituted half and half, concentrated milk, concentrated milk products, skim milk,
nonfat milk, chocolate flavored milk, chocolate flavored drink, chocolate flavored reconstituted
milk, chocolate flavored reconstituted drink, buttermilk, cultured buttermilk, cultured milk,
vitamin D milk, reconstituted or recombined milk, reconstituted cream, reconstituted skim milk,
homogenized milk, and any other fluid milk product made by the addition of any substance to
milk or to any of the above enumerated fluid milk products, when the same is declared to be a
fluid milk product by rule promulgated by the commissioner.
    Subd. 1f. Goat milk. "Goat milk" is a whole, fresh, clean lacteal secretion free from
colostrum, obtained by the complete milking of one or more healthy goats.
    Subd. 1g. Sheep milk. "Sheep milk" is a whole, fresh, clean lacteal secretion free from
colostrum, obtained by the complete milking of one or more healthy sheep.
    Subd. 2. Pasteurization. (a) The terms "pasteurization," "pasteurized," and similar terms
mean:
(1) the process of heating every particle of milk, fluid milk products, goat milk, or sheep
milk, in properly operated equipment approved by the commissioner, to a temperature of at least
145 degrees Fahrenheit and holding the temperature for at least 30 minutes;
(2) the process of heating every particle of milk, fluid milk products, goat milk, or sheep
milk, in properly operated equipment approved by the commissioner, to a temperature of at least
161 degrees Fahrenheit and holding the temperature for at least 15 seconds; or
(3) the process of heating every particle of milk, fluid milk products, goat milk, or sheep
milk, in properly operated equipment approved by the commissioner, to the temperatures and
holding for the times as the commissioner may prescribe by rule adopted in accordance with law
containing standards more stringent than those imposed by this subdivision.
(b) Nothing contained in this definition shall be construed as excluding any other process
which has been demonstrated to be equally efficient and is approved by the commissioner.
    Subd. 3. Cooling after pasteurization. Immediately following pasteurization, all milk,
fluid milk products, goat milk, and sheep milk shall be cooled, in properly operated equipment
approved by the commissioner, to a temperature of 45 degrees Fahrenheit or lower, and
maintained at 45 degrees Fahrenheit or lower until delivered; provided, however, that if the milk,
fluid milk products, goat milk, or sheep milk is to be cultured immediately after pasteurization,
then such cooling may be delayed until after the culturing process is completed; provided further
that the commissioner may prescribe by rule adopted in accordance with law standards more
stringent than those imposed by this subdivision.
History: 1945 c 384 s 1,2; 1953 c 536 s 1; 1967 c 219 s 3-5; 1985 c 248 s 70; 1986 c 354
s 1; 1990 c 511 s 5