Title
Code of practice for pasteurization of milk on farms and in small dairies
Executive summary
Process principles, design features, hygiene management, cleaning and operation of equipment
Abstract
This British Standard gives recommendations for the process principles, design features and operation of equipment used on individual farms by producer processors and in small dairies for the pasteurization of cows’ milk by means of the holder (batch) and continuous flow (HTST) methods.
Guidance is given on the requirements of UK and EEC legislation for dairies concerning pasteurized milk. Guidance is also given on the hygienic and control measures used in the pasteurization process and packaging operations which are necessary to achieve safety and high quality in pasteurized milk.
For convenience a list of the legislation referred to in this standard is given in Annex A. A bibliography of relevant publications is given in Annex B.
This standard does not cover specific recommendations for the pasteurization of cream, ice cream or flavoured milks.
History and related standards
This standard includes the following cross-references:
BS 593, BS 2690:Part 109, BS 4285:Section 1. 1, BS 4285:Section 3.2, BS 4285:Part 4, BS 5304, BS 5305, BS EN 294, BS 3095:Section 1.1, BS 3095:Section 1.2
