Yogurt Pasteurisation Temperature

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 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/

Hi Hakader: 

Regards 

ST