{"data":{"id":"us-mn/minn.-stat.-32d.21","jurisdiction":"us-mn","citation":"Minn. Stat. § 32D.21","heading":"COOLING AFTER PASTEURIZATION.","body":"Immediately following pasteurization, all milk and fluid milk products 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 or fluid milk product is to be cultured immediately after pasteurization, then cooling may be delayed until after the culturing process is completed; provided further that the commissioner may prescribe by rule standards more stringent than those imposed by this section.","path":["AGRICULTURE","CHAPTER 32D. DAIRY LAW","PROCESSING AND MANUFACTURING REQUIREMENTS"],"source_url":"https://www.revisor.mn.gov/statutes/cite/32D.21","current_through":"2025 Minnesota Statutes","vintage":"","retrieved_at":"2026-09-02T22:10:27Z","sha256":"9bf1b65b9f6edfba2c630eb70cddfb352ecfd1b5f6c64dd6c79b56e4fe56e606","source_id":"us-mn","stale":false,"prev":"us-mn/minn.-stat.-32d.20","next":"us-mn/minn.-stat.-32d.22"},"notice":"GroundRules: Original legal text. Not legal advice."}