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DAIRY PRODUCT MANUFACTURERS-ATTACHMENT 1-4

 

 ATTACHMENT 1

 

H.T.S.T. FLOWCHART AND CHECKLIST

 

H.T.S.T. FLOWCHART

 

 

H.T.S.T. FLOWCHART AND CHECKLIST

 

 

CHECKLIST

 

 ATTACHMENT 2 - MILK TO MILK REGENERATOR FLOW DIAGRAM

 

MILK TO MILK REGENERATOR FLOW DIAGRAM

 

 ATTACHMENT 3

 

SUMMARY OF SPECIFICATIONS FOR STANDARDIZED CHEESE

 

AND CHEESE PRODUCTS

 

Asiago - Cold-pack - page 29
Cook cheeses to Grated cheeses - page 30
Grated American cheese food-Sap sagago cheese -page 31
Skim milk cheese for manufaturing- Part-skim spiced cheese -page 32
Pasteurized process cheese to Pasteurized process pimento cheese - page 33
Pasteurized blended cheese to Pasteurized process cheese spread - page 34
Pasteurized process cheese spred with fruits etc. to end -page 35

 

 

 ATTACHMENT 4

 

PASTEURIZER CHART FOR FLUID MILK AND

 

OTHER DAIRY PRODUCTS

 

"Pasteurized" when used to describe a dairy product means that every particle of such product shall have been heated in properly operated equipment to one of the temperatures specified in the table of this paragraph and held continuously at or above the temperature for the specified time (or other time/temperature relationship which has been demonstrated to be equivalent thereto in microbial destruction).

 

Minimum pasteurization times and temperatures for milk and milk products are:

 

PRODUCT                           TEMPERATURE       TIME

Milk and lowfat milks and        630C (1450F)      30 minutes  
non-fat milk (uncondensed).      720C (1610F)      15 seconds                                   
890C (1910F)       1 second  

900C (1940F) 0.5 second  
40C (2010F) 0.1 second  
960C (2040F) 0.05 second  
1000C (2120F) 0.01 second    

Milk Products containing 10%     660C (1500F)      30 minutes  
milk products with sweeteners    750C (1660F)      15 seconds  
and condensed milk, condensed    890C (1910F)       1 second  
whey and similar products.       900C (1940F)       0.5 second                                   
                                 940C (2010F)       0.1 second                                   
                                 960C (2040F)       0.05 second                                  
                                1000C (2120F)       0.01 second  
Frozen dessert mixes,   
eggnog and                       690C (1550F)      30 minutes  
products of similar viscosity.   800C (1750F)      25 seconds                                   
                                 830C (1800F)      15 seconds                                   
                                 890C (1910F)       1 second                                   
                                 900C (1940F)       0.5 second                                   
                                 940C (2010F)       0.1 second                                   
                                 960C (2040F)       0.05 second                                  
                                1000C (2120F)       0.01 second

 

Note: It is recommended that the minimum pasteurization time/temperature combinations be exceeded where possible.

 

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