To be exempt from pasteurization in New Jersey, cheese must be aged for 60 days and kept at a temperature no lower than what?

To be exempt from pasteurization in New Jersey, cheese must be aged for 60 days and kept at a temperature no lower than what?

• A. 32 F
• B. 40 F
• C. 35 F
• D. 28 F

Answer: (C)

The requirement hinges on the aging and temperature condition used to allow cheese made from raw milk to be sold without pasteurization. If the cheese is aged for at least 60 days and kept at a temperature that is not lower than 35°F during that aging, it can be exempt from pasteurization. The 35°F floor is set to ensure the aging environment supports the necessary microbial and chemical changes without freezing or stalling the process. Temperatures below that threshold (like 32°F or 28°F) could freeze or prevent proper aging, while a higher temperature such as 40°F would still meet the rule but is not the minimum required.

The requirement hinges on the aging and temperature condition used to allow cheese made from raw milk to be sold without pasteurization. If the cheese is aged for at least 60 days and kept at a temperature that is not lower than 35°F during that aging, it can be exempt from pasteurization. The 35°F floor is set to ensure the aging environment supports the necessary microbial and chemical changes without freezing or stalling the process. Temperatures below that threshold (like 32°F or 28°F) could freeze or prevent proper aging, while a higher temperature such as 40°F would still meet the rule but is not the minimum required.