Section 18.32.250. Ingredients.

	(a)   Cheese and cheese product ingredients must comply with 21 C.F.R. 110.80 and 110.110, adopted by reference in 18 AAC 32.215. Food additives must meet the standards set out in 21 C.F.R. Parts 170 - 189, adopted by reference in 18 AAC 32.215.  
	(b)   A producer or hauler of milk used for cheese production must meet the standards in 18 AAC 32.010 - 18 AAC 32.060 and the standards of the Grade "A" Pasteurized Milk Ordinance, adopted by reference in 18 AAC 32.215. An animal producing milk for cheese production must meet the animal health requirements in 18 AAC 36.  
	(c)  Cheese may be made from raw or pasteurized milk.  
	(d)  Raw milk used to make any type of cheese, whether to be pasteurized or not, must meet the following quality standards at the time of receipt or collection:  
		(1) raw milk may not be adulterated, or have any abnormal odor, appearance, or  consistency;  
		(2) the standard plate count for bacteria may not exceed 300,000 per milliliter  from any individual milk producer or commingled milk;  
		(3) raw milk may not contain drug residue that is unacceptable under the Grade  "AA" Pasteurized Milk Ordinance, adopted by reference in 18 AAC 32.215;  
		(4) raw milk must be tested for drug residues as required in the Grade "A"  Pasteurized Milk Ordinance, adopted by reference in 18 AAC 32.215, and meet the following requirements:  
			(A)  testing must be conducted by a laboratory that conforms to the standards contained in Evaluation of Milk Laboratories, adopted by reference in 18 AAC 32.215;  
			(B) the somatic cell count in  
				(i) raw cow milk may not exceed 750,000 cells per milliliter on  any three of five tests;  
				(ii)  raw goat milk may not exceed 1,500,000 cells per milliliter on  any three of five tests;  
		(5)  raw milk must be cooled to 10 degrees Celsius or less no later than four hours after commencement of first milking, and to seven degrees Celsius or less no later than two hours after completion of milking; a blend temperature of an initial milking and subsequent milkings may not exceed 10 degrees Celsius.  
	(e)  If cheese is made from raw milk, the cheese must be aged to, and must conform to, the standards set out in 21 C.F.R. Part 133, adopted by reference in 18 AAC 32.215.  
	(f)  If cheese is made from pasteurized milk, the pasteurized milk must conform to  
		(1) the phosphatase standards for pasteurized milk and milk products set out in  the Grade "A" Pasteurized Milk Ordinance, adopted by reference in 18 AAC 32.215; and   
		(2) the standards for Grade "A" pasteurized, ultra-pasteurized, and aseptically  processed milk and milk products set out in the Grade "AA"' Pasteurized Milk Ordinance, adopted by reference in 18 AAC 32.215.  

Authorities

03.05.011;17.20.005;17.20.010;17.20.020;17.20.030;44.46.020

Notes

Reference

18 AAC 32.255

Authority

AS 03.05.011 AS 17.20.005 AS 17.20.010 AS 17.20.020 AS 17.20.030 AS 44.46.020

History

Eff. 12/3/2010, Register 196