1、BRITISH STANDARD BS 7771:1994 Code of practice for Pasteurization of milk on farms and in small dairiesBS7771:1994 This British Standard, having been prepared under the directionof the Consumer Products and Services Sector Board, was published under the authority of the Standards Board and comes int
2、o effect on 15October1994 BSI 06-1999 The following BSI references relate to the work on this standard: Committee reference AW/17 Draftfor comment 90/50231 DC ISBN 0 580 23401 0 Committees responsible for this British Standard The preparation of this British Standard was entrusted by the Consumer Pr
3、oducts and Services Sector Board to Technical Committee AW/17, upon which the following bodies were represented: British Association for Chemical Specialities Department of Agriculture Northern Ireland Department of Health Department of Trade and Industry (Laboratory of the Government Chemist) Healt
4、h and Safety Executive Milk Marketing Board Milk Marketing Board for Northern Ireland Ministry of Agriculture, Fisheries and Food (ADAS) National Farmers Union Scottish Office Agriculture and Fisheries Department Society of Dairy Technology Amendments issued since publication Amd. No. Date CommentsB
5、S7771:1994 BSI 06-1999 i Contents Page Committees responsible Inside front cover Foreword iii Section 1. General 1.1 Scope 1 1.2 References 1 1.3 Definitions 1 1.4 International definitions 3 Section 2. United Kingdom and European Community legislation concerningmilk pasteurization 2.1 General 4 2.2
6、 The Dairy Product (Hygiene) Regulations 1994 4 2.3 Council Regulation (EEC) No. 1411/71 4 2.4 The Consolidated Food Labelling Regulations 1994 4 2.5 Methods and conditions for milk pasteurization (Council Directive EC 92/46) 4 2.6 Statutory requirements concerning the quality of milk 4 2.7 Document
7、ation and records 7 2.8 Pasteurized semi-skimmed and skimmed milk 8 2.9 Pasteurized milk-based drink or milk drink 8 2.10 Health and safety 8 2.11 Advice 8 Section 3. Design, location and construction of dairy premises 3.1 General 10 3.2 Situation of units at the producer processors premises 10 3.3
8、Situation of units in the small pasteurizing dairy 11 3.4 General constructional recommendations 11 Section 4. Components and functions of equipment used for milk pasteurizationon farms and in small dairies 4.1 Holder (batch) pasteurization 13 4.2 HTST (continuous) pasteurization 13 4.3 Continuous f
9、low shell and tube heat exchangers 15 4.4 Choice of pasteurizing plant, commissioning, pre-production tests andpreliminaries 24 Section 5. Pre-processing operations (reception, storage) and milk handlingbefore pasteurization 5.1 General 27 5.2 Raw milk quality 27 5.3 Bulk milk supplies 27 5.4 Protec
10、ting milk quality 27 Section 6. Operation of pasteurizing plant 6.1 Operating procedures 29 6.2 HTST plant operation: practical aspects of ensuring efficient pasteurization 32 Section 7. Milk packaging, storage and handling 7.1 Milk packaging 35 7.2 Storage and handling of milk after packaging 37 Se
11、ction 8. Hygiene management 8.1 Hazard Analysis and Critical Control Point system (HACCP) 38 8.2 Cleaning and disinfection of dairy equipment 38BS7771:1994 ii BSI 06-1999 Page 8.3 Fundamentals of the cleaning process 39 8.4 Fundamentals of the disinfecting process 40 8.5 Inspection and sampling proc
12、edures for determining the hygienic condition of dairy plant 42 Section 9. Quality 9.1 Statutory tests applied to “pasteurized” milk 44 9.2 Tests undertaken to fulfil other statutory requirements 48 9.3 Frequency of sampling 48 9.4 Quality defects in pasteurized milk 48 Section 10. Plant maintenance
13、 and inspection 10.1 General 52 10.2 Inspection of equipment and premises 52 10.3 Items to be inspected and/or recorded 53 Section 11. Cleaning and disinfecting milk pasteurizing equipment andancillaries 11.1 General 60 11.2 Pumps and pipelines 60 11.3 Storage and transport tanks 61 11.4 Heat exchan
14、gers: holder (batch) plants 63 11.5 Heat exchangers: continuous flow plants 63 11.6 Cotton filter cloths 65 11.7 Separators 66 11.8 Homogenizers 66 11.9 Water softeners 68 11.10 Bottle-washing machines 68 11.11 Milk bottles 69 11.12 Milk bottle crates 70 11.13 Container-filling machines 71 11.14 Man
15、agement of cleaning and disinfecting products 72 Annex A (informative) Legislation relating to milk products and health andsafety 74 Annex B (informative) Bibliography 74 Figure 1 Components of a continuous flow HTST milk pasteurization system 16 Figure 2 General arrangement of a plate heat exchange
16、r 17 Figure 3 Balance tank of HTST pasteurizer 18 Figure 4 Example of a HTST pasteurizer flow control unit 19 Figure 5 Components of a hot water set 20 Figure 6 Pneumatic operated flow diversion valve 22 Figure 7 Illustration of a thermograph chart 23 Figure 8 Service contract inspection. Location o
17、f plant items 58 Table 1 Methods and conditions for milk pasteurization 5 Table 2 Statutory requirements concerning the quality of raw and pasteurizedmilk 6 Table 3 Summary of statutory requirements for milk pasteurization 9 Table 4 Summary of laboratory tests concerned with pasteurized milk: causes
18、 of failure: remedial action 45 Table 5 Quality defects in pasteurized milk 49 Table 6 Inspection of milk pasteurization equipment and ancillaries 55 List of references 76BS7771:1994 BSI 06-1999 iii Foreword This British Standard has been prepared under the direction of the Consumer Products and Ser
19、vices Sector Board at the request in particular of the Department of Health; Ministry of Agriculture, Fisheries and Food; the UnitedKingdom Milk Marketing Boards and the National Farmers Union. This code of practice is intended for the use of manufacturers, suppliers and installers of equipment; for
20、 purchasers and producer processors or operators of small dairies; and for those involved in the approval and checking of plant and milk quality and safety. As a code of practice, this British Standard takes the form of guidance and recommendations. It should not be quoted as if it were a specificat
21、ion and particular care should be taken to ensure that claims of compliance are not misleading. The BSI Committee wishes to acknowledge the assistance of the Society of Dairy Technology who have given permission to use information from their Pasteurizing Plant Manual in this text. A British Standard
22、 does not purport to include all the necessary provisions of a contract. Users of British Standards are responsible for their correct application. Compliance with a British Standard does not of itself confer immunity from legal obligations. Summary of pages This document comprises a front cover, an
23、inside front cover, pages i to iv, pages1to 76, an inside back cover and a back cover. This standard has been updated (see copyright date) and may have had amendments incorporated. This will be indicated in the amendment table on the inside front cover.iv blankBS7771:1994 BSI 06-1999 1 Section 1. Ge
24、neral 1.1 Scope 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) method
25、s. 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 mi
26、lk. 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. NOTELevels of heat treatme
27、nt in this standard are not necessarily appropriate for cream, ice cream and flavoured milks. Separation of milk for other products should be undertaken before pasteurization. 1.2 References 1.2.1 Normative references This British Standard incorporates, by dated or undated reference, provisions from
28、 other publications. These normative references are made at the appropriate places in the text and the cited publications are listed on the inside back cover. For dated references, only the edition cited applies; any subsequent amendments to or revisions of the cited publication apply to this standa
29、rd only when incorporated in the reference by amendment or revision. For undated references, the latest edition of the cited publication applies, together with any amendments. 1.2.2 Informative references This British Standard refers to other publications that provide information or guidance. Editio
30、ns of these publications current at the time of issue of this standard are listed on the inside back cover, but reference should be made to the latest editions. 1.3 Definitions NOTEThe meaning of terms used in the United Kingdom legislation concerning milk production, pasteurized milk, semi-skimmed
31、and skimmed milk and pasteurized milk-based drink or milk drink, is given in individual items of legislation. Persons responsible for milk production and milk processing operations should be aware of the legal interpretation of the terms used in dairy legislation. For the purposes of this British St
32、andard, the following definitions apply. 1.3.1 approved chemical agents disinfecting agents or detergent/disinfectants approved jointly for use in England and Wales by the Minister of Agriculture, Fisheries and Food and the Secretary of State for Social Services and the Secretary of State for Wales
33、NOTE 1Chemical disinfectant agents approved for use in England and Wales may be used in Northern Ireland. NOTE 2In Scotland, the Secretary of State approves chemicals for use as bactericidal agents in dairy applications. 1.3.2 available chlorine the quantity of chlorine equivalent to the oxygen rele
34、ased when the chlorine containing disinfecting agent is completely decomposed to chloride and oxygen NOTEThe use of the term “available chlorine” is confined in practice to liquid hypochlorite and solid chlorine-releasing agents in which the disinfecting action follows a ready hydrolysis to hypochlo
35、rous acid and its subsequent decomposition to chloride and oxygen. 1.3.3 buffering stabilizing the pH value of a solution 1.3.4 chilled water clean water at a temperature of less than 5 C 1.3.5 cleaning the process of removing soil 1.3.6 cleansing as in various milk and dairies legislation, a combin
36、ation of cleaning and disinfecting processes 1.3.7 clean water water that, at the point of use, is of a quality sufficient to conform to the classification set out in the UK Water Supply (Water quality) Regulations1989 which implement the provisions of EEC Directive 80/778/EEC 1980 “Quality of water
37、 intended for human consumption” 1.3.8 coliforms bacteria, which at 30 C, can ferment lactose with the production of gas under the conditions specified NOTEColiforms do not survive pasteurization. They are common contaminants of improperly cleansed equipment. 1.3.9 corrosion inhibitors substances ca
38、pable in specific instances of minimizing the corrosion of certain metalsBS7771:1994 2 BSI 06-1999 1.3.10 dairy establishment dairy premises used for the treatment, processing, collection or standardization of milk 1.3.11 detergents substances capable of assisting cleaning when added to water NOTETh
39、ey include soaps, organic surface-active agents, e.g.synthetic detergents, alkaline materials and, in certain circumstances, acids. 1.3.12 disinfection a process that reduces the number of bacteria in dairy plant and utensils to a level consistent with acceptable quality control and hygienic standar
40、ds 1.3.13 disperse to bring into (and keep in suspension) undissolved soiling matter 1.3.14 emulsify to bring into (and keep in dispersed form) oils and fats from the milk residue 1.3.15 farm pasteurizer term used in Northern Ireland to identify a milk producer who processes and sells pasteurized mi
41、lk(s) 1.3.16 fogging the application of a disinfecting agent in the form of a dense mist of minute droplets 1.3.17 holder (batch) pasteurization a non-continuous method of achieving pasteurization conditions for milk and milk products 1.3.18 HTST (continuous) pasteurization the high-temperature shor
42、t-time method for continuous-flow pasteurization of milk and milk products 1.3.19 keeping quality of pasteurized milk the time required for pasteurized milk to become unacceptable to a consumer, because of the development of an undesirable off flavour or a physical instability in the milk 1.3.20 met
43、hylene blue test a dye reduction test which measures the extent of bacterial contamination and its activity in pasteurized milk 1.3.21 milk churn synonymous term for milk can 1.3.22 milkstone a deposit that contains calcium caseinate and calcium phosphate 1.3.23 peroxidase test a method which determ
44、ines whether or not milk has been heated during the pasteurization process to a temperature above 78 C at which point the enzyme is inactivated 1.3.24 phosphatase an enzyme that is always present in raw milk and that is inactivated by the time-temperature combination necessary for pasteurization 1.3
45、.25 plate count the number of bacteria and other micro-organisms which are present in a sample of milk and are viable and countable under the conditions of the test 1.3.26 production holding premises which have been approved for the production and sale of raw milk 1.3.27 producer processor a milk pr
46、oducer who processes and sells pasteurized milk(s) through retail outlets such as shops 1.3.28 producer retailer a milk producer who processes and sells pasteurized milk(s) either retail direct to customers or semi-retail to caterers, hospitals and other institutions 1.3.29 psychrotropic bacteria th
47、ose bacteria which are capable of appreciable growth at about 6 C, irrespective of their optimum growth temperatureBS7771:1994 BSI 06-1999 3 1.3.30 sequestering agents chemicals that combine with calcium and magnesium salts, such as those occurring in hard water, to form water-soluble compounds, gen
48、erally enhancing the detergent operation 1.3.31 soil the milk residue, scale and other deposits of soiling matter that have to be removed from plant and containers during the cleaning process 1.3.32 sterilization a process intended to destroy all living organisms 1.3.33 surface-active agents substan
49、ces capable of modifying the physical forces existing at surfaces, such as between liquids and solids, permitting more intimate contact and facilitating their mixing 1.3.34 swabbing the application of a liquid to a surface by means of a cloth or other absorbent material 1.3.35 thermization heating of milk for at least 15 s at a temperature between 57 C and 68 C such that after treatment the milk shows a positive reaction to the phosphatase test 1.3.36 thermoduric bacteria organisms which survive pasteurization 1.3.37 unopened pack a com
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