hi to everyone....
i just read the whole subject about yogurt and for the control measures i have to add the following (not detailed) for each step
-milk reception at the farm : checking of pH (6,55-6,7), b-lactams (negative) and temperature and storage time (below 6C, below 48 hours)
-milk reception at the factory: checking of pH, acidity, antibiotics (delvotest), temperature (EU law limit below 10C, target below 8C)
-milk cooling and storage: checking of cooling temperature (below 4C), and checking storage temperature and time before separation and pasteurization of the milk (below 6C, below 48hours)
-skimmed milk pasteurization and cooling (control points for pasteurization, eg. pasteurization and cooling temp. set points, recirclulation system check, etc)
-storage of skimmed milk (below 6C, below 72 hours just before use in the mixing)
-pasteurization of cream and cooling (control points for pasteurization.......)
-storage of cream ( below 6C, below 72 hours just before use in the mixing)
-mixing of powders, skimmed milk and milk cream (quantity of "dangerous" ingredients (eg. vitamins or additives if the have limitations), expiry date)
-pasteurization of the mixture and cooling down to fermentation temprature (same as milk pasteurization only with different limits)
-addition of cultures (ex. date of cultures)
-fermenation (pH about 4,6)
-filling (checks related to filling machine, eg. sterilization of cups and lids, sealing of the cups, printing of ex. date, weight, etc)
-packaging in sleeves and trays (just ex. date)
-metal detector
cooling down (either rapidly in a coolind tunnel or in the cool warehouse)
This is a short description of the main control measures. For example in the filling machine the main hazard (yeast and moulds) comes from the packaging materials and the enviromental and procesing air. The control measures depend on the automization of the fillling machine and the alarms that it has....
to be continued....
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