7 Pa. Code § 59a.351. Operations and operating procedures: Requirements for instant nonfat dry milk.

§ 59a.351. Operations and operating procedures: Requirements for instant nonfat dry milk.

(a)  Sampling and testing. Instant nonfat dry milk offered for sale shall be sampled and tested by an approved laboratory at least once each month for the purpose of assuring that the product meets the requirements of subsection (b). The dry milk plant shall have each sublot of approximately 4,000 pounds tested and analyzed prior to being packaged or offered for sale. Products which do not meet the requirements of subsection (b) may not be offered as Extra Grade.
(b)  Requirements for Extra Grade instant nonfat dry milk. Requirements are as follows:
   (1)  Flavor and odor. The flavor and odor must be sweet, pleasing and desirable but may possess the following flavors to a slight degree: chalky, cooked, feed or flat.
   (2)  Physical appearance. The physical appearance must possess a uniform white to light cream natural color and be reasonably free-flowing and free from lumps except those that readily break up with very slight pressure.
   (3)  Bacterial estimate. The standard plate count may not be more than 10,000 per gram.
   (4)  Coliform count. The coliform count may not be more than 10 per gram.
   (5)  Milkfat content. The milkfat may not be more than 1.25%.
   (6)  Moisture count. The moisture may not be more than 4.5%.
   (7)  Scorched particle content. Scorched particles may not be more than 15 mg.
   (8)  Solubility index. The solubility index may not be more than 1 milliliter.
   (9)  Titratable acidity. The titratable acidity may not be more than 0.15%.
   (10)  Dispersibility. The dispersibility may not be less than 85% by the Modified Moats-Dabbah Method, as recommended by the United States Department of Agriculture.
   (11)  Direct microscopic clump count. The direct microscopic clump count may not be more than 40 million per gram.
   (12)  USDA grading. The product must be graded as Extra Grade instant nonfat dry milk by the Dairy Grading Branch, United States Department of Agriculture.

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