{"data":{"id":"us-mi/mich.-comp.-laws-288.731","jurisdiction":"us-mi","citation":"Mich. Comp. Laws § 288.731","heading":"Manufacturing or processing cheese; pasteurization temperature and time standards; equipment.","body":"Sec. 171.\n\nA person that manufactures or processes cheese shall pasteurize milk to be used for making cheese or cheese culture by subjecting every particle of the milk to a minimum temperature of 161°F (72°C) for not less than 15 seconds or to other pasteurization temperature and time standards listed in section 137, except as provided for in section 138. A person that manufactures or processes cheese shall equip high temperature short-time pasteurization units with the proper controls and equipment to assure pasteurization. Milk held more than 2 hours between time of receipt or pasteurization and culturing shall be cooled to 45°F (7°C) or lower, until the time of culturing.\n\nA person that manufactures or processes cheese and engages in vat pasteurization shall use only equipment meeting the requirements of sanitary standards.","path":["MI Code","Chapter 288","Act Act-267-of-2001"],"source_url":"https://www.legislature.mi.gov/Laws/MCL?objectName=mcl-288-731","current_through":"2026-08-14","vintage":"open-us-law v2026.08, retrieved 2026-09-14","retrieved_at":"2026-09-14T18:32:31Z","sha256":"b0bba32109ca4ce7bf73f0496bc1381f7f25b70f6bfc250e50e37ed349ed75f0","source_id":"us-mi","stale":false,"prev":"us-mi/mich.-comp.-laws-288.730","next":"us-mi/mich.-comp.-laws-288.732"},"notice":"GroundRules: Original legal text. Not legal advice."}