Raw milk sold by a retailer must meet all standards established by the board of regents of New Mexico state university and the environmental improvement agency for the retail sale of grade A raw milk and in addition shall: A. contain no more than twenty thousand bacteria per milliliter; B. contain no more than fifty coliform bacteria per milliliter; and C. within two hours after completion of milking, be cooled to a temperature of forty-five degrees fahrenheit or less and maintained at that temperature until sold to the consumer. History: 1953 Comp., § 52-2-18, enacted by Laws 1977, ch. 270, § 1. ANNOTATIONSCross references. — For provisions relating to dairy products, see 25-7-1 NMSA 1978 et seq. Am. Jur. 2d, A.L.R. and C.J.S. references. — 35 Am. Jur. 2d Food §§ 47 to 53. 36A C.J.S. Food §§ 12(8), 13, 14(1), 14(2), 15.
New Mexico Legal Code