Raw milk from dairy farms that do not have a valid permit from the board to sell Grade A raw milk for pasteurization must be cooled to sixty (60) degrees Fahrenheit and be maintained at that temperature at the point of origin unless the milk is delivered to a receiving station or transfer station not later than two (2) hours after milking.[Pre-2008 Recodification Citation: 15-2.1-23-7.5.]As added by P.L.2-2008, SEC.9.
Indiana Legal Code