Sterilization of Dairy Production Line
Started by samialissa00, Jul 21 2016 07:04 AM
Hi All,
I'm working on dairy site, we are looking for best practice on what is the temp. time required for hot sterilization, currently we are using 90 deg. C for 5 minutes.
Would really appreciate if you could share any reference confirm the best practice.
Regards to All,
How can I check good sterilization?
Water used for Steam Sterilization
Truffle sauce sterilization - F0 value
Autoclaves for Dropper Sterilization
ETO sterilization - Not a CCP
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The temperature and time will depend on the product characteristics, whether it is straight milk or a milk based drink/shake, but you can validate your current temperature and time by doing some incubation tests on a batch of product, and check the TAPC for gram-ve and gram positive bacteria.
Regards,
Loika
How can I check good sterilization?
Water used for Steam Sterilization
Truffle sauce sterilization - F0 value
Autoclaves for Dropper Sterilization
ETO sterilization - Not a CCP
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