§ 15-17-2-82 — "Pasteurization", "pasteurized", and similar terms

"Pasteurization", "pasteurized", and similar
terms mean the following:
(1) The process of heating every particle of milk or milk products
(except ice cream, ice milk, and sherbet mixture) to:
(A) at least one hundred forty-five (145) degrees Fahrenheit
and holding the particle continuously at or above this
temperature for at least thirty (30) minutes; or
(B) at least one hundred sixty-one (161) degrees Fahrenheit and
holding the particle continuously at or above this temperature
for at least fifteen (15) seconds;
in equipment that is properly operated and approved by the board.
(2) The process of heating milk products that have higher milk fat
content than milk or that contain added sweeteners to:
(A) at least one hundred fifty (150) degrees Fahrenheit and held
continuously at or above this temperature for at least thirty (30)
minutes; or
(B) at least one hundred sixty-six (166) degrees Fahrenheit and
held continuously at or above this temperature for at least
fifteen (15) seconds.
(3) The process of heating every particle of ice cream, ice milk,
or sherbet mixture (except fruits, fruit juices, nuts, cocoa or
chocolate, maple syrup, cakes, confections, or other flavoring or
color) to:
(A) one hundred fifty-five degrees (155) Fahrenheit and
holding the particle continuously at or above this temperature
for at least thirty (30) minutes;
(B) at least one hundred seventy-five (175) degrees Fahrenheit
and holding the particle continuously at or above this
temperature for at least twenty-five (25) seconds; or
(C) at least one hundred ninety-four (194) degrees Fahrenheit
for at least one-half (1/2) second.
(4) Any other pasteurization process that is found to be equally
efficient and that is approved by rule of the board.
[Pre-2008 Recodification Citation: 15-2.1-2-38.3.]

Legislative History

As added by P.L.2-2008, SEC.8.