§ 2-3990 — Cream for buttermaking; pasteurization

Cream for buttermaking shall be pasteurized at a temperature of not less than one hundred sixty-five degrees Fahrenheit and held continuously in a vat at such temperature for not less than thirty minutes, or at a temperature of not less than one hundred eighty-five degrees Fahrenheit for not less than fifteen seconds, or any other temperature and holding time approved by the director that will assure pasteurization and comparable keeping-quality characteristics.

Legislative History

Source: Laws 1969, c. 5, § 24, p. 84; R.S.1943, (1976), § 81-263.110; Laws 1980, LB 632, § 35; Laws 1986, LB 900, § 26; Laws 1993, LB 268, § 18; R.S.1943, (1997), § 2-3935; Laws 2007, LB111, § 26.