Milk-Preser­va­tion Tech­niques

Consumer Voice - - Food & Stuff -

Pas­teur­iza­tion: The terms ‘pas­teur­iza­tion’, ‘pas­teur­ized’ and sim­i­lar terms shall be taken to re­fer to the process of heat­ing ev­ery par­ti­cle of milk of dif­fer­ent classes to at least 63 centi­grade and hold­ing at such tem­per­a­ture con­tin­u­ously for at least 30 min­utes, or heat­ing it to at least 71.5 centi­grade and hold­ing at such tem­per­a­ture con­tin­u­ously for at least 15 seconds, or an ap­proved tem­per­a­ture– time com­bi­na­tion that will serve to give a neg­a­tive phos­phatase test. All pas­teur­ized milk of dif­fer­ent classes shall be cooled im­me­di­ately to a tem­per­a­ture of 10 centi­grade or less.

Ster­il­iza­tion: The term ‘ster­il­iza­tion’ when used in as­so­ci­a­tion with milk means heat­ing milk in a sealed con­tainer con­tin­u­ously to a tem­per­a­ture of ei­ther 115 centi­grade for 15 min­utes or at least 130 centi­grade for a pe­riod of one sec­ond or more in a con­tin­u­ous flow, and then packed un­der asep­tic con­di­tion in a her­met­i­cally sealed con­tainer to en­sure preser­va­tion at room tem­per­a­ture for a pe­riod not less than 15 days from the date of man­u­fac­ture.

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