New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter I - Milk Control › Subchapter A - Dairy Products (Article 4, Agriculture and Markets Law) › Part 2 - Requirements For The Production, Processing, Manufacturing And Distribution Of Milk And Milk Products › Sanitation Requirements Applicable to the Processing and Manufacturing of Milk, Lowfat Milk, Skim Milk, Milk Products, Goat Milk, Goat Milk Products, Sheep Milk Products, Melloream and Frozen Desserts › Section 2.45 - Batch pasteurization-item 16p (a)

Current through Register Vol. 46, No. 28, July 10, 2024
(a) All indicating and recording thermometers
					 used in connection with the batch pasteurization of milk or milk products shall
					 comply with the applicable specifications set forth in Appendix 3 of this
					 Title. Specifications for test thermometers and other test equipment appear in
					 Appendix 4 of this Title.
(b) Time
					 and temperature controls for batch pasteurizers.
(1) Temperature difference. The pasteurizer
					 shall be so designed that the simultaneous temperature difference between the
					 milk or milk product at the center and the coldest milk or milk product in the
					 vat will not exceed a margin of one degree Fahrenheit (one-half degree Celsius)
					 at any time during the holding period. The vat shall be provided with adequate
					 agitation, operating throughout the holding period. No batch of milk or milk
					 product shall be pasteurized unless it covers a sufficient area of the agitator
					 to insure adequate agitation.
(2)
					 Location and required readings of indicating and recording thermometers. Each
					 batch pasteurizer shall be equipped with both an indicating and a recording
					 thermometer. The thermometers shall read not less than the required
					 pasteurization temperature throughout the required holding period. The plant
					 operator shall check daily the temperature shown by the recording thermometer
					 against the temperature shown by the indicating thermometer; this comparison
					 shall be noted on the recording thermometer chart. The recording thermometer
					 shall not read higher than the indicating thermometer. No batch of milk or milk
					 products shall be pasteurized unless it is sufficient to cover the bulbs of
					 both the indicating and the recording thermometers.
(3) Assurance of minimum holding periods.
					 Batch pasteurizers shall be so operated that every particle of milk or milk
					 product will be held at not less than the minimum pasteurization temperature
					 continuously for at least 30 minutes. When milk or milk products are raised to
					 pasteurization temperature in the vat, and cooling is begun in the vat,
					 simultaneously with or before the opening of the outlet valve, the recorder
					 chart shall show at least 30 minutes at not less than minimum pasteurization
					 temperature. When milk or milk products are preheated to pasteurization
					 temperature before entering the vat, the recorder chart shall show a holding
					 period of at least 30 minutes at not less than the minimum pasteurization
					 temperature plus the time of filling from the level of the recorder bulb. When
					 cooling is begun in the holder after the opening of the outlet valve, or is
					 done entirely outside the holder, the chart shall show at least 30 minutes at
					 not less than the minimum pasteurization temperature plus the time of emptying
					 to the level of the recording thermometer bulb. When the recorder time interval
					 on the recorder chart at the pasteurization temperature includes filling and/or
					 emptying time, such intervals shall be indicated on the recorder chart by the
					 operator, by removing the recording thermometer bulb from the milk for a
					 sufficient time to depress the pen, or by turning cold water into the vat
					 jacket at the end of the holding period, or by inscribing the holding time on
					 the chart. The filling time and the emptying time for each holder so operated
					 shall be determined by the commissioner, initially and after any change which
					 may affect these times. No milk shall be added to the holder after the start of
					 the holding period.