Maximum allowable microbiological and temperature limits for pasteurized dairy ingredients, pasteurized and unpasteurized mixes, and frozen desserts

Pasteurized 5 mix, dairy ingredients, frozen desserts, and unpasteurized 5 imitation mixes and imitation frozen desserts shall comply with the following standards: Bacteria Count Standard Plate Count Not More Than 1 | Coliform Presence Not More Than 1 | 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/gr 4 1 In three out of the last five consecutive samples taken by the State Regulatory Agency. 2 This 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. 3 This does not apply to sterilized mix in hermetically sealed containers. 4 20/gr. for chocolate, fruit, nuts, or other bulky flavored frozen desserts. 5 The 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." 6 This does not apply to powder or dry frozen desserts mix. Statutory Authority: §§ 3.2-5201 and 3.2-5212 of the Code of Virginia. Historical Notes: Derived from VR115-05-03 § 8.2, eff. December 11, 1985; amended, Virginia Register Volume 3, Issue 10, eff. March 18, 1987; Volume 41, Issue 10 , eff. February 13, 2025.