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