GroundRules
2VAC5-510-460: Maximum allowable microbiological and temperature limits for pasteurized dairy ingredients, pasteurized and unpasteurized mixes, and frozen desserts
Where this section sits in the code
- Title 2. Agriculture
- Agency 5. Department of Agriculture And Consumer Services
- Chapter 510. Regulations Governing the Production, Processing, and Sale of Ice Cream, Frozen Desserts, and Similar Products
- Part VIII. Product Test Procedures and Quality Requirements - The Examination of Frozen Desserts and Their Ingredients
Pasteurized5 mix, dairy ingredients, frozen desserts, and unpasteurized5 imitation mixes and imitation frozen desserts shall comply with the following standards:
Bacteria Count
Standard Plate Count
Not More Than1
Coliform
Presence Not More Than1
Storage Temp.
Milk
50,000/ml
10/ml
45°F (7.2°C)
Cream
50,000/ml
10/ml
45°F (7.2°C)
Fluid Dairy Ingredient
50,000/ml
10/ml
45°F (7.2°C)
Mix
50,000/gr
10/gr
45°F (7.2°C)2, 3, 6
Frozen Dessert (plain)
50,000/gr
10/gr4
1In three out of the last five consecutive samples taken by the State Regulatory Agency.
2This does not preclude holding mix at higher temperatures for a short period of time immediately prior to freezing where applicable to particular manufacturing or processing practices.
3This does not apply to sterilized mix in hermetically sealed containers.
420/gr. for chocolate, fruit, nuts, or other bulky flavored frozen desserts.
5The phenol value shall be no greater than the minimum specified for the particular product, as determined by the phosphatase test of the latest edition of "Standard Methods."
6This does not apply to powder or dry frozen desserts mix.
Collected 2026-09-14T04:44:57Z. Source file · JSON