(a) Bacterial standards.
(1) Pasteurized milk of all designations (such as cream, half and half, chocolate-flavored milk and chocolate-flavored drink) shall have a standard plate count of not to exceed 20,000 per milliliter, or gram, and a coliform group count not in excess of ten per milliliter, or gram, when delivered to the consumer.
(2) Frozen desserts and other milk products (including egg nog) shall have a standard plate count of not to exceed 50, 000 per milliliter, or gram, and a coliform group count not in excess of ten per milliliter, or gram, except that in products to which fruit, nuts or flavor is added after pasteurization, the coliform group count shall not exceed 20 per milliliter, or gram, when delivered to the consumer.
(b) Chemical standards.
(1) Pasteurized milk of all designations shall be negative to the Scharer Rapid Phosphatase Test.
(2) Frozen desserts (mix only) and other milk products shall have a Scharer Rapid Phosphatase Test of less than one unit.
(c) Sampling.
(1) Milk, frozen desserts and other milk products shall be tested at least once monthly for the standard plate count and coliform group.
(2) Milk, frozen desserts (mix only) and other milk products shall be subjected at least once weekly to the Scharer Rapid Phosphatase Test.
(Ord. 369, passed 9-20-1972)