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1、CHAPTER19DAIRYPRODUCTSMilkProductionandProcessing..................................................................................................19.1ButterManufacture......................................................................................
2、................................19.6CheeseManufacture.....................................................................................................................19.9FrozenDairyDesserts.............................................................
3、..................................................19.13Ultrahigh-Temperature(UHT)SterilizationandAsepticPackaging........................................19.19Evaporated,SweetenedCondensed,andDryMilk........................................................
4、............19.21RAWmilkiseitherprocessedforbeveragemilks,creams,andWhenoperatedwithacondensingunitoftheminimumcapacityrelatedmilkproductsformarketing,orisusedforthemanu-givenonthenameplate,atankmusthavesufficientrefrigeratedsur-factureofdairyproducts.Mi
5、lkisdefinedintheUnitedStatesCodefaceatthefirstmilkingtocool50%ofitscapacityinaneverydayofFederalRegulations,Title21,Section131.110.Thisdefinitionpickuptank,or25%ofitscapacityinatankforevery-other-dayincludesgoat’smilkasdefinedintheGradeAPasteurizedMilkpi
6、ckup,from32.2to10°Cwithinthefirsthour,andfrom10to4.4°COrdinance,PartI,Section1,A.1ofthe1991revision.Milkproductswithinthenexthour.Duringthesecondandsubsequentmilking,aredefinedintheCodeofFederalRegulations,Title21,Parts131theremustbesufficientrefrigerati
7、ngcapacitytopreventthetemper-through135.PublicLaw519definesbutter.Notethatthereareatureoftheblendedmilkfromrisingabove7.2°C.Thenameplatemanynonstandarddairy-basedproductsthatmaybeprocessedandmuststatethemaximumrateatwhichthemilkmaybeaddedandmanufacturedb
8、ytheequipmentdescribedinthischapter.Dairystillmeetthecoolingrequirementsofthe3-ASanitaryStandards.plantoperationsincludereceivingofrawmilk;purchaseofequip-Automaticcontrolsmaintainthedesiredtemperaturewithinament,supplies,