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Yogurt Pasteurisation Temperature


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#1 haikader

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Posted 26 August 2016 - 04:12 PM

Hi All,

 

I am writing haccp for small scale yogurt plant, the plant heating milk in a VAT Pasteurizer 80 C for 15 seconds CCP1, as a cooling they want to bring temp down to 40 C, my question is by how many minutes or hours we must bring to 40 C to avoid any pathogen / microorganism growth. if anyone have a TIME and Temperature chart for pasteuring for milk or yogurt, will help.

 

 

 

Thanks,

Abdul

 

 



#2 Charles.C

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Posted 26 August 2016 - 11:02 PM

Hi All,

 

I am writing haccp for small scale yogurt plant, the plant heating milk in a VAT Pasteurizer 80 C for 15 seconds CCP1, as a cooling they want to bring temp down to 40 C, my question is by how many minutes or hours we must bring to 40 C to avoid any pathogen / microorganism growth. if anyone have a TIME and Temperature chart for pasteuring for milk or yogurt, will help.

 

 

 

Thanks,

Abdul

 

Hi Abdul,

 

You may find an answer somewhere in this thread -

 

http://www.ifsqn.com...o-22000-73-744/

 

Or perhaps this one -

 

http://www.ifsqn.com...on-micro-scale/


Kind Regards,

 

Charles.C


#3 She_Tap

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Posted 28 August 2016 - 02:01 AM

Hi Hakader: 

 

In the bibliographic information refer to my plans haccp, it indicates that the heat treatment to be applied to milk to be destnada for yogurt should be 95 ° C for a time of about 5 minutes, since the purpose is not only inactivate microorganisms pathogens but partially denature the milk protein. We understand that this temperature (95 ° C) and subjecting these final yogurt mixture, ie already added sugar, stabilizers, etc.
I hope this helps.

 

Regards 

ST






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