Which dairy product in New Jersey does not require pasteurization?

• A. Milk
• B. Cream
• C. Butter
• D. Cheese that has been kept for at least 60 days after manufacturing at a temperature of no lower than 35 F

Answer: (D)

In dairy regulation, pasteurization is used to kill harmful bacteria in milk products. There is an exception for certain cheeses: if cheese made from raw milk is aged for at least 60 days at a temperature not lower than 35°F, it does not require pasteurization to be legally sold in many jurisdictions, including New Jersey. The aging process plus the low moisture and salt changes the cheese in ways that reduce dangerous pathogens, making the product safe enough without heat treatment.

That’s why a cheese that has been kept for at least 60 days after manufacture at 35°F or higher is the correct choice. The other items—milk, cream, and butter—are typically pasteurized before sale, so they do require pasteurization.