Indiana § 15-18-1-21 Pasteurization; exceptions

Indiana Statutes

§ 15-18-1-21 — Pasteurization; exceptions

Indiana § 15-18-1-21

Art. 18DAIRY PRODUCTS

Ch. 1Milk and Milk Products; Permits; Standards; Inspections

This text of Indiana § 15-18-1-21 (Pasteurization; exceptions) is published on Counsel Stack Legal Research, covering Indiana primary law. Counsel Stack provides free access to over 12 million legal documents including statutes, case law, regulations, and constitutions.

Bluebook

Ind. Code § 15-18-1-21 (2026).

Text

(a)A person may not offer, display for sale, sell, deliver, or have possession of with intent to sell or deliver milk or milk products for human consumption unless every particle of the final mixture of the milk or milk products used in processing or manufacture has been thoroughly pasteurized by equipment approved by the board.

(b)The provisions of this chapter governing pasteurization do not apply to a person selling or offering for sale cheddar cheese that has been made from unpasteurized milk if:

(1)the cheese was made from unpasteurized milk and has been cured or ripened for at least sixty (60) days at a controlled temperature of at least thirty-five (35) degrees Fahrenheit; or

(2)the cheese is manufactured solely to be made into processed cheese that is pasteurized during the ble

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(a) A person may not offer, display for sale,
sell, deliver, or have possession of with intent to sell or deliver milk or
milk products for human consumption unless every particle of the final
mixture of the milk or milk products used in processing or manufacture
has been thoroughly pasteurized by equipment approved by the board.
(b) The provisions of this chapter governing pasteurization do not
apply to a person selling or offering for sale cheddar cheese that has
been made from unpasteurized milk if:
(1) the cheese was made from unpasteurized milk and has been
cured or ripened for at least sixty (60) days at a controlled
temperature of at least thirty-five (35) degrees Fahrenheit; or
(2) the cheese is manufactured solely to be made into processed
cheese that is pasteurized during the blending or manufacturing
process.
Varieties of cheese other than that of the cheddar type made from
unpasteurized milk must be ripened for the time and under the
conditions prescribed by rule of the board. Cheese made from
unpasteurized milk and offered or displayed for sale to the consumer
must be labeled by the manufacturer or distributor with the
manufacturer's or distributor's name and address or an equivalent
identifying number or symbol and with the date of manufacture or a
statement to the effect that the cheese has been cured or ripened for at
least sixty (60) days.
(c) A pasteurizer of any milk or milk products must be equipped
with accurate indicating thermometers and accurate recording
thermometers and, for vat pasteurization equipment, an accurate
airspace thermometer of a type approved by the board. Each recording
thermometer chart must be dated and numbered and must show the
amount in gallons, the kind of product pasteurized, the accurate
readings of the indicating thermometers and airspace thermometers, the
time the reading was made, and the operator's initials. Each chart may
not be used for more than one (1) day of operations. The records of the
pasteurization of each batch pasteurized must be retained for at least
ninety (90) days.
[Pre-2008 Recodification Citation: 15-2.1-23-8.5.]