Michigan Compiled Laws, Chapter 288. Dairy Industry § 288.697

Whole milk; skim milk; cheese milk; whey; other products with less than 10% butterfat or without added sweeteners

145°F (63°C)

30 min

Cream; condensed products; other products with 10% or more butterfat or with added sweeteners

150°F (66°C)

30 min

Eggnog; frozen dessert mix

155°F (69°C)

30 min

Cream for butter making

165°F (74°C)

30 min

Milk or cream for plastic or frozen cream

170°F (77°C)

30 min

161°F(72°C)

15 sec

191°F (89°C)

1.0 sec

Whole milk; skim milk; cheese milk;

194°F (90°C)

0.5 sec

whey; other products with less than 10%

201°F (94°C)

0.1 sec

butterfat or without added sweeteners

204°F (96°C)

0.05 sec

212°F (100°C)

0.01 sec

166°F (75°C)

15 sec

196°F (92°C)

1.0 sec

Cream; condensed products; other

199°F (93°C)

0.5 sec

products with 10% or more butterfat

206°F (97°C)

0.1 sec

or with added sweeteners

209°F (99°C)

0.05 sec

217°F (103°C)

0.01 sec

Eggnog; frozen dessert mix

175°F (80°C)

25 sec

180°F (83°C)

15 sec

Cream for butter making

185°F (85°C)

15 sec

Milk or cream for plastic or frozen cream

190°F (88°C)

15 sec

Ultra-pasteurized products

280°F (138°C)

2 sec