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The United States has several regulations for dairy products, including:
Milk: Milk must be pasteurized or ultrapasteurized and contain at least 8.25% milk solids and 3.25% milk fat. It must not contain harmful bacteria, such as Salmonella, Listeria, and E. coli. It must also not have any off-flavors, odors, or physical defects. Butter and cheese: The USDA must grade butter and cheese in the final package. The designated grade could be AA, A, or B. Dairy farms: All dairy farms and plants at which any milk or cream is pasteurized for shipment or transportation into the United States shall employ adequate pasteurization machinery. Dairy product manufacturers: Dairy product manufacturers must follow temperature guidelines of 191°F, 194°F, 201°F, and 204°F for 1, 0.5, 0.1, and 0.05 seconds, respectively. The FDA oversees the inspection process for Grade “A” milk supplies.
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