High-quality raw ingredients are essential to manufacture high-quality final products. Thus, holding of raw materials must meet legal standards outlined in the PMO (16). Grade A raw milk or pasteurized cream must be held at 4°C in approved silos or vertical tanks, for no longer than 72 hours prior to use in yogurt or sour cream production. Agitation in the silo tanks will prevent separation of cream by gravity. The agitation must be smooth and gentle. Accurate temperature indicators and temperature recording charts are legal requirements.
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