(1) All milk must be held and processed under conditions and at tempera-tures that will avoid contamination and rapid deterioration. Drip milk from can washers or any other source may not be used for the manufacture of dairy products. Bulk milk in storage tanks within the dairy plant must be handled in such a manner as to minimize bacterial increase and must be maintained at 45� F. or lower until processing begins. This does not preclude holding milk at higher temperatures for a period of time, where applicable to particular manufacturing or processing practices. The bacteriological quality of commingled milk in storage tanks must be 1� million or lower.

(2) When pasteurization or sterilization is intended or required, or when a product is designated "pasteurized" or "sterilized", every particle of the product must be subjected to such temperatures and holding periods as will assure proper pasteurization or sterilization of the product. The heat treatment by either process must be sufficient to insure public health safety and to assure adequate keeping quality, yet retaining the most desirable flavor and body characteristics of the finished product. The phenol value of check-test samples of pasteurized finished product may be no greater than the maximum specified for the particular product as determined and specified by the phosphatase test method prescribed in the latest edition of "Official Methods of Analysis of the Association of Official Agricultural Chemists".

(3) All necessary precautions must be taken to prevent contamination or adulteration of the milk or dairy products during manufacturing. All substances and ingredients used in the processing or manufacturing of any dairy product must be subject to inspection, be wholesome, and be practically free from impurities. The finished product must comply with the requirements of the federal Food, Drug and Cosmetic Act as to their composition and wholesomeness.