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ATTACHMENT 1

H.T.S.T. FLOWCHART AND CHECKLIST

H.T.S.T. FLOWCHART

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CHECKLIST

ATTACHMENT 2 - MILK TO MILK REGENERATOR FLOW DIAGRAM

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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.