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1、BRITISH STANDARD BS 7771:1994 Code of practice for Pasteurization of milk on farms and in small dairies Licensed Copy: London South Bank University, London South Bank University, Fri Dec 08 13:50:36 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 7771:1994 This British Standard, having been prepared u
2、nder the direction of the Consumer Products and Services Sector Board, was published under the authority of the Standards Board and comes into effect on 15 October 1994 BSI 06-1999 The following BSI references relate to the work on this standard: Committee reference AW/17 Draft for comment 90/50231
3、DC ISBN 0 580 23401 0 Committees responsible for this British Standard The preparation of this British Standard was entrusted by the Consumer Products and Services Sector Board to Technical Committee AW/17, upon which the following bodies were represented: British Association for Chemical Specialiti
4、es Department of Agriculture Northern Ireland Department of Health Department of Trade and Industry (Laboratory of the Government Chemist) Health and Safety Executive Milk Marketing Board Milk Marketing Board for Northern Ireland Ministry of Agriculture, Fisheries and Food (ADAS) National Farmers Un
5、ion Scottish Office Agriculture and Fisheries Department Society of Dairy Technology Amendments issued since publication Amd. No.DateComments Licensed Copy: London South Bank University, London South Bank University, Fri Dec 08 13:50:36 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 7771:1994 BSI 06-
6、1999i Contents Page Committees responsibleInside front cover Forewordiii Section 1. General 1.1Scope1 1.2References1 1.3Definitions1 1.4International definitions3 Section 2. United Kingdom and European Community legislation concerning milk pasteurization 2.1General4 2.2The Dairy Product (Hygiene) Re
7、gulations 19944 2.3Council Regulation (EEC) No. 1411/714 2.4The Consolidated Food Labelling Regulations 19944 2.5Methods and conditions for milk pasteurization (Council Directive EC 92/46)4 2.6Statutory requirements concerning the quality of milk4 2.7Documentation and records7 2.8Pasteurized semi-sk
8、immed and skimmed milk8 2.9Pasteurized milk-based drink or milk drink8 2.10Health and safety8 2.11Advice8 Section 3. Design, location and construction of dairy premises 3.1General10 3.2Situation of units at the producer processors premises10 3.3Situation of units in the small pasteurizing dairy11 3.
9、4General constructional recommendations11 Section 4. Components and functions of equipment used for milk pasteurization on farms and in small dairies 4.1Holder (batch) pasteurization13 4.2HTST (continuous) pasteurization13 4.3Continuous flow shell and tube heat exchangers15 4.4Choice of pasteurizing
10、 plant, commissioning, pre-production tests and preliminaries24 Section 5. Pre-processing operations (reception, storage) and milk handling before pasteurization 5.1General27 5.2Raw milk quality27 5.3Bulk milk supplies27 5.4Protecting milk quality27 Section 6. Operation of pasteurizing plant 6.1Oper
11、ating procedures29 6.2HTST plant operation: practical aspects of ensuring efficient pasteurization32 Section 7. Milk packaging, storage and handling 7.1Milk packaging35 7.2Storage and handling of milk after packaging37 Section 8. Hygiene management 8.1Hazard Analysis and Critical Control Point syste
12、m (HACCP)38 8.2Cleaning and disinfection of dairy equipment38 Licensed Copy: London South Bank University, London South Bank University, Fri Dec 08 13:50:36 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 7771:1994 ii BSI 06-1999 Page 8.3Fundamentals of the cleaning process39 8.4Fundamentals of the di
13、sinfecting process40 8.5Inspection and sampling procedures for determining the hygienic condition of dairy plant42 Section 9. Quality 9.1Statutory tests applied to “pasteurized” milk44 9.2Tests undertaken to fulfil other statutory requirements48 9.3Frequency of sampling48 9.4Quality defects in paste
14、urized milk48 Section 10. Plant maintenance and inspection 10.1General52 10.2Inspection of equipment and premises52 10.3Items to be inspected and/or recorded53 Section 11. Cleaning and disinfecting milk pasteurizing equipment and ancillaries 11.1General60 11.2Pumps and pipelines60 11.3Storage and tr
15、ansport tanks61 11.4Heat exchangers: holder (batch) plants63 11.5Heat exchangers: continuous flow plants63 11.6Cotton filter cloths65 11.7Separators66 11.8Homogenizers66 11.9Water softeners68 11.10Bottle-washing machines68 11.11Milk bottles69 11.12Milk bottle crates70 11.13Container-filling machines
16、71 11.14Management of cleaning and disinfecting products72 Annex A (informative) Legislation relating to milk products and health and safety74 Annex B (informative) Bibliography74 Figure 1 Components of a continuous flow HTST milk pasteurization system16 Figure 2 General arrangement of a plate heat
17、exchanger17 Figure 3 Balance tank of HTST pasteurizer18 Figure 4 Example of a HTST pasteurizer flow control unit19 Figure 5 Components of a hot water set20 Figure 6 Pneumatic operated flow diversion valve22 Figure 7 Illustration of a thermograph chart23 Figure 8 Service contract inspection. Location
18、 of plant items58 Table 1 Methods and conditions for milk pasteurization5 Table 2 Statutory requirements concerning the quality of raw and pasteurized milk6 Table 3 Summary of statutory requirements for milk pasteurization9 Table 4 Summary of laboratory tests concerned with pasteurized milk: causes
19、of failure: remedial action45 Table 5 Quality defects in pasteurized milk49 Table 6 Inspection of milk pasteurization equipment and ancillaries55 List of references76 Licensed Copy: London South Bank University, London South Bank University, Fri Dec 08 13:50:36 GMT+00:00 2006, Uncontrolled Copy, (c)
20、 BSI BS 7771:1994 BSI 06-1999iii Foreword This British Standard has been prepared under the direction of the Consumer Products and Services Sector Board at the request in particular of the Department of Health; Ministry of Agriculture, Fisheries and Food; the United Kingdom Milk Marketing Boards and
21、 the National Farmers Union. This code of practice is intended for the use of manufacturers, suppliers and installers of equipment; for 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 cod
22、e of practice, this British Standard takes the form of guidance and recommendations. It should not be quoted as if it were a specification 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
23、 of Dairy Technology who have given permission to use information from their Pasteurizing Plant Manual in this text. A British Standard 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
24、British Standard does not of itself confer immunity from legal obligations. Summary of pages This document comprises a front cover, an inside front cover, pages i to iv, pages 1 to 76, an inside back cover and a back cover. This standard has been updated (see copyright date) and may have had amendme
25、nts incorporated. This will be indicated in the amendment table on the inside front cover. Licensed Copy: London South Bank University, London South Bank University, Fri Dec 08 13:50:36 GMT+00:00 2006, Uncontrolled Copy, (c) BSI iv blank Licensed Copy: London South Bank University, London South Bank
26、 University, Fri Dec 08 13:50:36 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 7771:1994 BSI 06-19991 Section 1. General 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
27、 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 paste
28、urization 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
29、 specific recommendations for the pasteurization of cream, ice cream or flavoured milks. NOTELevels of heat treatment 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 Refer
30、ences 1.2.1 Normative references This British Standard incorporates, by dated or undated reference, provisions from 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
31、 the edition cited applies; any subsequent amendments to or revisions of the cited publication apply to this standard 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 Inf
32、ormative references This British Standard refers to other publications that provide information or guidance. Editions 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
33、meaning of terms used in the United Kingdom legislation concerning milk production, pasteurized milk, semi-skimmed 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 shou
34、ld be aware of the legal interpretation of the terms used in dairy legislation. For the purposes of this British Standard, 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 A
35、griculture, Fisheries and Food and the Secretary of State for Social Services and the Secretary of State for Wales 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 bacteri
36、cidal agents in dairy applications. 1.3.2 available chlorine the quantity of chlorine equivalent to the oxygen released 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 hypoc
37、hlorite and solid chlorine-releasing agents in which the disinfecting action follows a ready hydrolysis to hypochlorous 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
38、 C 1.3.5 cleaning the process of removing soil 1.3.6 cleansing as in various milk and dairies legislation, a combination 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 Suppl
39、y (Water quality) Regulations 1989 which implement the provisions of EEC Directive 80/778/EEC 1980 “Quality of water 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 pas
40、teurization. They are common contaminants of improperly cleansed equipment. 1.3.9 corrosion inhibitors substances capable in specific instances of minimizing the corrosion of certain metals Licensed Copy: London South Bank University, London South Bank University, Fri Dec 08 13:50:36 GMT+00:00 2006,
41、 Uncontrolled Copy, (c) BSI BS 7771:1994 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 NOTEThey include soaps, organic surface-active age
42、nts, 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 standards 1.3.13 disperse to bring into (and keep
43、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 milk(s) 1.3.16 fogging the application of a d
44、isinfecting 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 short-time method for continuous-flow pasteuriz
45、ation 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 methylene blue test a dye reduction test which
46、 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 determines whether or not milk has been heated du
47、ring 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 1.3.25 plate count the number of bacteria and
48、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 producer who processes and sells pasteurized
49、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 those bacteria which are capable of appreciable growth at about 6 C, irrespective of their optimum growth temperature Licensed Copy: London South Bank University, London South Bank University, Fri Dec 08 13:50:36 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 7771:1994 BSI 06-19993 1.3.30 seques
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