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 3 - Requirements For The Production, Processing And Distribution Of Grade A Condensed Milk, Dry Milk Products, Condensed Whey And Dry Whey Products › Sanitation Requirements for All Condensing Plants and Drying Plants Making Grade a Condensed Milk Products, Dry Milk Products, Condensed Whey and Dry Whey › Section 3.28 - Cooling of milk, milk products, whey, condensed milk products and condensed whey-item 17p

Current through Register Vol. 46, No. 28, July 10, 2024
(a) All raw
					 milk and milk products shall be maintained at a temperature of 45° F
					 (7° C) or less until processed.
(b) All whey for condensing shall be
					 maintained at a temperature of 45° F (7° C) or less; or 145° F
					 (63° C) or greater until processed.
(c) All pasteurized milk and milk products,
					 pasteurized whey and condensed milk products except those to be dried
					 immediately, shall be cooled immediately in approved equipment to a temperature
					 of 45° F (7° C) or less. All pasteurized milk and milk products,
					 pasteurized whey and condensed milk products shall be stored at a temperature
					 of 45° F (7° C) or less until further processing. If surge tanks or
					 balance tanks are used between the evaporator and the drier, such tanks shall
					 hold the product at a temperature of 150° F (66° C) or more, or shall
					 be completely emptied and cleaned after each four hours of operation.
(d) During the crystallization process, all
					 condensed whey shall be cooled to 45° F (7° C) or less within 18 hours
					 of condensing.
(e) Each
					 refrigerator room in which milk, milk products or whey are stored shall be
					 equipped with an indicating thermometer which complies with the specifications
					 of Appendix 9 of this Title. Such thermometer shall be located in the warmest
					 zone of the refrigerator room.
(f)
					 Each storage tank shall be equipped with an indicating thermometer, the sensor
					 of which shall be located to permit the registering of the temperature of the
					 contents when the tank contains no more than 20 percent of its calibrated
					 capacity. Such thermometer shall comply with the specifications of Appendix 9
					 of this Title.
(g) All surface
					 coolers shall comply with the following:
(1)
					 The sections of open-surface coolers shall be installed so as to leave a gap of
					 at least 0.25 inch between the header sections to permit easy
					 cleaning.
(2) Where header ends are
					 not completely enclosed within the cooler covers, condensation or leakage from
					 the headers shall be prevented from entering the product by so shaping the
					 exposed header faces, above and below all gaps, that condensation is directed
					 away from the tubes, and by using deflectors at the bottom of the headers, or
					 by shortening the bottom trough.
(3) The location of supports of cooler
					 sections shall prevent drip from entering the milk, milk products, whey,
					 condensed milk products and condensed whey.
(4) All open-surface coolers shall be
					 provided with tightfitting shields which protect the product from contamination
					 by flies, dust, drip, splash or manual contact.