(1) If the cheese is labeled as pasteurized, the milk must be pasteurized by subjecting every particle of milk to a minimum temperature of 161° F. for not less than 15 seconds. HTST pasteurization units must be equipped with the proper controls and equipment to assure pasteurization. If the milk is held more than 2 hours between time of receipt or heat treatment and setting, it must be cooled to 45°F.or lower until time of setting.

(2) If the cheese is labeled as "heat treated", " unpasteurized ", "raw milk" or "for manufacturing", the milk may be raw or heated at temperatures below pasteurization. If the milk is held more than 2 hours between time of receipt or heat treatment and setting, it must be cooled to 45° F. or lower until time of setting.