Ch 3 Heat Treatments Of Milk

Question 1

According to the PMO and 21 CFR 131.3, pasteurization is defined as:

Answer 1

A process that heats every particle of milk or milk product in properly designed and operated equipment, at or above the specified time and temperature

Question 2

What are the requirements for Vat Batch Pasteurization (LTLT)?

Answer 2

145F for 30 minutes

Question 3

What is the pasteurization requirements for HTST?

Answer 3

161F for 15 seconds

Question 4

When is it required for the pasteurization temp to be increased by 5F?

Answer 4

• fat content of the milk is 10% or higher
• if total solids are 18% or higher
• contains added sweeteners

Question 5

_____ is the sub pasteurization heat treatment undefined by US Regulations

Answer 5

Thermization

Question 6

What is the temperature range for thermization?

Answer 6

135-155F for 15 seconds

Question 7

If a cheese contains thermized milk, how must it be labeled in the US?

Answer 7

As containing raw milk

Question 8

Once milk has been pasteurized, is it more or less susceptible to microbial contamination?

Answer 8

More!!!

Question 9

During vat pasteurization, is the vat opened or closed?

Answer 9

Closed- if opened at any time, the 30 minute time starts over

Question 10

______ is when milk is moved into a balance tank when there is a malfunction with continuous flow pasteurization (HTST)

Answer 10

Divert Flow

Question 11

What information is required to be recorded for pasteurization?

Answer 11

• date and time
• facility where pasteurization occurred
• amount of milk
• product to be made
• operator
• anything unusual that occurred
• specific info regarding the type of pasteurizer used

Question 12

How long should pasteurization records be kept?

Answer 12

Must be kept 6 months

Good idea for cheese makers to keep as long as the product is still in the food chain. Is a CCP in a HACCP plan

Question 13

_____ are tests used to confirm pasteurization on properly installed equipment

Answer 13

Alkaline Phosphatase testing

Question 14

How long after pasteurization should pasteurized milk be used for cheese making?

Answer 14

Immediately!

If not, must be cooled to <39F and used within 24 hours

Question 15

With LTLT pasteurization, what is the required temperature of the air above the surface of the milk and the lid of the vat?

Answer 15

150F

Must maintain throughout the 30 minutes

Question 16

What is the maximum heating/cooling time allowed for vat pasteurizer?

Answer 16

Cannot exceed 4 hours
* exception if it is also the cheese vat

Question 17

What test should be done daily to ensure that HTST pasteurizers are working correctly?

Answer 17

Cut in/cut Out temperatures

-verifies that the divert valves and thermometers are working correctly

Question 18

What records should be maintained in regards to pasteurization?

Answer 18

• operating procedures
• SSOP (sanitation standard operating procedures
• staff training records
• phosphatase tests
• chart recordings used for either Vat or HTST

Question 19

What is soil?

Answer 19

Any material found in an incorrect location

Ex: fat deposits, lubricants, residue

Question 20

What are common examples of soil in a dairy plant?

Answer 20

• Milk Sugar
• Butterfat
• proteins and denatured proteins
• Mineral salts
• hot milk films
• milkstone

Question 21

What is the primary reason to clean pasteurizers?

Answer 21

To eliminate soil

Question 22

What is a CIP System?

Answer 22

Clean in Place

Question 23

In a CIP task, what temperature should the solution be and how long should the machine be cleaned?

Answer 23

30 minutes, typically 10F higher than the pasteurization temp used.

Question 24

In a production facility, what cleaning records should be kept and for how long?

Answer 24

• every CIP system that has been cleaned/sanitized
• date and time
• temp of cleaning and sanitizing solution
• length of time CIP equipment exposed to solution
• signature/initial

Kept minimum of 90 days