P-29, r. 1 - Regulation respecting food

Schedule Disposition versions

2012-09-01

SCHEDULE 11.A

(s. 11.3.2)

STANDARDS FOR RAW MILK AND RAW CREAM

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            Test                                Standard
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Staphylococcus aureus1                  Milk: maximum 2,000 cfu2/ml
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Mesophilic aerobic bacteria             Milk: maximum 50,000 cfu/ml and
                                        maximum 7,000 cfu/ml after laboratory
                                        pasteurization

                                        Cream: maximum 300,000 cfu/ml and
                                        maximum 15,000 cfu/ml after laboratory
                                        pasteurization
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Somatic cells                           Cow’s milk: maximum 500,000 somatic
                                        cells/ml 

                                        Goat’s milk: maximum 1,500,000 somatic
                                        cells/ml

                                        Sheep’s milk: maximum 750,000 somatic
                                        cells/ml
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Inhibitor residues                      Negative
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Cryoscopy                               Cow’s milk freezing point: maximum
                                        -0.507°C (-0.525 degrees Hortvet)

                                        Goat’s milk freezing point: maximum
                                        -0.545°C (-0.564 degrees Hortvet)
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1 For milk used in the preparation of cheeses with a ripening period at 2ºC or higher that is shorter than the minimum 60-day period referred to in paragraph 2 of section 11.7.4.

2 Colony-forming units.

O.C. 741-2008, s. 15.