Ohio Administrative Code › Title 901:11 - Dairy › Chapter 901:11-2 - Ohio Manufacture Milk Rules › Section 901:11-2-26 - Pasteurization, sterilization, and cooking

Current through all regulations passed and filed through July 1, 2024
(A) When pasteurization is intended or
			 required, or when a product is designated "pasteurized" every particle of the
			 product shall be subjected to temperatures and holding periods that will assure
			 proper pasteurization of the product. When product is desired to be
			 heat-treated, the product shall be heated to temperatures greater than one
			 hundred twenty-five degrees Fahrenheit but less than one hundred sixty-one
			 degrees Fahrenheit, provided, cream may be heated further to less than one
			 hundred sixty-six degrees Fahrenheit in a continuous heating process and
			 immediately cooled to forty-five degrees Fahrenheit or less when necessary for
			 enzyme deactivation for a functional reason.
(B) Pasteurization shall comply with the
			 applicable specifications of item 16p of the PMO. The recording and indicating
			 thermometers of heat-treating devices shall be checked by the director as often
			 as required. Nothing in this rule shall be construed as barring any other
			 pasteurization process that has been recognized by the food and drug
			 administration to be equally effective and which is approved by the
			 director.
(C) The phenol value of
			 test samples of a pasteurized finished product shall be no greater than the
			 maximum specified for that product as determined and specified by the
			 phosphatase test method prescribed in the official methods.
(D) All milk, buttermilk, and whey used in the manufacture of dry dairy
			 products shall be pasteurized at the plant where dried. Milk or skim milk to be
			 used in the manufacturing of nonfat dry milk shall be pasteurized prior to
			 condensing. Condensed skim manufactured from pasteurized skim milk may be
			 transported to a drying plant, provided, the condensed skim milk is effectively
			 repasteurized at the drying plant, prior to drying, at not less than one
			 hundred seventy-five degrees Fahrenheit for at least twenty-five
			 seconds.
(E) All buttermilk or
			 cream from which the buttermilk is derived shall be pasteurized prior
			 to condensing .
(F) All cheese
			 whey or milk from which the cheese whey is derived shall be pasteurized prior
			 to condensing .
(G) The milk or
			 cream shall be pasteurized at the plant where the milk or cream is processed
			 into butter.
(H) The
			 pasteurization of cream for plastic or frozen cream shall be pasteurized at the
			 plant where the milk or cream is processed. The temperature for the vat
			 pasteurization method shall be not less than one hundred seventy degrees
			 Fahrenheit for at least thirty minutes. Pasteurization by the
			 high-temperature, short-time (HTST) method shall be at a temperature of not less than
			 one hundred ninety degrees Fahrenheit for at least fifteen seconds or by any
			 other temperature and holding time which will assure adequate pasteurization
			 and comparable keeping quality characteristics.
(I) After the HTST unit has been tested
			 according to appendix I of the PMO. The public
			 health controls shall be sealed at the correct setting by the director to
			 assure pasteurization. The HTST pasteurizer shall be tested initially upon
			 installation, at least each six months, and whenever any alteration or
			 replacement is made which affects the proper operation of the pasteurizer. When
			 direct steam pasteurizers are used, the steam, prior to entering the product,
			 shall be conducted through a steam strainer and steam purifier equipped with a
			 steam trap and only steam meeting the requirements for culinary steam shall be
			 used.
(J) Sterilization or the
			 complete destruction of all living organisms is performed in one of the
			 following methods:
(1) The complete
			 in-container method, by heating the container and contents to a range of two
			 hundred twelve degrees Fahrenheit to two hundred eighty degrees Fahrenheit for
			 a time sufficient to destroy all living organisms;
(2) By a continuous flow
			 high-heat, short-time (HHST) method
			 at two hundred eighty degrees Fahrenheit or above for a time sufficient to
			 destroy all living organisms, then packaged aseptically; or
(3) The product is initially sterilized
			 according to continuous flow HHST method as stated in paragraph (B) of this rule,
			 then packaged and given further heat treatment to complete the sterilization
			 process.