Sec. 138.
Unpasteurized milk may be used in the manufacture of cheese only as allowed in 21 C.F.R. part 133, incorporated by reference, and if the cheese has been cured or ripened (aged) for more than 60 days at a controlled temperature of not less than 35 degrees Fahrenheit (2 degrees Celsius), or as specified by FDA.
History: 2001, Act 267, Eff. Feb. 8, 2002
Structure Michigan Compiled Laws
Act 267 of 2001 - Manufacturing Milk Law of 2001 (288.561 - 288.740)
Article 13 - (288.690...288.703)
Section 288.693 - Examination of Test Results and Inspection of Dairy Farms; Frequency.
Section 288.694 - Failure of Producer to Meet Minimum Quality Standards.
Section 288.695 - Incoming Raw Milk and Manufactured Dairy Products; Samples.
Section 288.696 - Pasteurized Milk and Dairy Products; Sale; Processing as Low-Acid Foods.
Section 288.697 - “Pasteurization” and “Pasteurized”; Temperature and Time Relationships.
Section 288.698 - Manufacture of Cheese; Use of Unpasteurized Milk.
Section 288.700 - Manufacturing Milk Into Dairy Product; Duties of Plant Owner or Operator.
Section 288.702 - Dairy Plant Employee; Requirements.
Section 288.703 - Owner or Operator of Dairy Plant; Duties; Package Labels; Advertising.