Info

Drugsb

No positive results on drug residue

a Goat milk, 1,000,000. b Not applicable to cultured products.

c Results of the analysis of dairy products that are weighed in order to be analyzed will be reported in number per gram (see the current edition of the Standard Methods for the Examination of Dairy Products). d Not applicable to bulk-shipped heat-treated milk products. e 21 CFR 113.3(e)(1) contains the definition of "Commercial Sterility.'' Source: Ref. 27.

a Goat milk, 1,000,000. b Not applicable to cultured products.

c Results of the analysis of dairy products that are weighed in order to be analyzed will be reported in number per gram (see the current edition of the Standard Methods for the Examination of Dairy Products). d Not applicable to bulk-shipped heat-treated milk products. e 21 CFR 113.3(e)(1) contains the definition of "Commercial Sterility.'' Source: Ref. 27.

Packaged products should be stored in cardboard (paperboard) boxes on pallets or shelves that keep the boxes off the floor of the storeroom. Boxes can be stacked on top of each other provided that the combined weight of the stack does not crush the bottom box. The storage room should be cool and dark, with good ventilation to maintain a flow of air.

Attention to the construction of a processing area and storage rooms should be paid carefully. The details of building sanitary design and layout should be applied equally to processing and storage rooms. In particular, windows should be screened against insects and the structure of the roof and walls should prevent rats and birds from gaining entry.

Table 10 PMO Recommended Minimum Pasteurization Temperatures and Times for Milk

Temperature

Time

63°C (145°F)a 72°C (I61°F)3 89°C (I91°F) 90°C (I94°F) 94°C (201 °F) 96°C (204°f) 100°C (212°F)

30 min 15 sec 1.0 sec 0.5 sec 0.1 sec 0.05 sec 0.01 sec

Provided, that eggnog shall be heated to at least the following temperature and time specifications:

30 min 25 sec 15 sec

Provided further, that nothing shall be construed as barring any other pasteurization process which has been recognized by the Food and Drug Administration to be equally efficient and which is approved by the regulatory agency.

a If the fat content of the milk products is 10% or more, or if it contains added sweeteners, the specified temperature shall be increased by 3°C (5°F). Source: Ref. 27.

A management system should be developed to monitor which products are in storage, to control stock rotation and record their destination for delivery. This is particularly important when a processor produces a range of products, as it is very easy for slower-selling products to be hidden at the back of a store and go beyond their ''sell-by'' date. Simple records should be kept by storekeepers to show which products and materials are transferred into and out of the storerooms.

G. Sampling Procedures and Methods

Sampling for quality evaluation is another important aspect in quality assurance system. The sampling procedures and methods must be defined at the time of samples, and be appropriate and statistically valid to ensure that the results are accurate and provide complete information. Sampling procedures must include identifying and collecting only representative samples, maintaining samples at correct temperature, protecting samples from contamination and damage, and keeping samples in their original container for lab analysis. Acording to PMO standards, milk and milk product samples shall be analyzed at an official or appropriate officially designated laboratory. All sampling procedures and required laboratory examinations shall be in substantial compliance with the most current edition of Standard Methods for the Examination of Dairy Products of the American Public Health Association. (34) and the most current edition of Official Methods of Analysis of the Association of Official Analytical Chemists (36). Such procedures, including the certification of sample collectors and examinations, shall be evaluated in accordance with the ''Evaluation of Milk Laboratories, United States Public Health Service/Food and Drug Administration" (37).

For the group of semisolid fermented dairy products, the common lab analyses usually include:

Assessment of physical characteristics, such as consistency, texture (firmness), and viscosity

Chemical composition, including moisture, milk fat, and protein content Microbial analysis in the final products; Table 9 provides the standards used in the regulations applied to milk and milk products Sensory characteristics evaluated by sensory panel on color, flavor, taste, and texture evaluation

Was this article helpful?

0 0
Vinegar For Your Health

Vinegar For Your Health

A resource for the many ways you can use Vinegar to improve your health! In today's society of miracle medicine, we often overlook things that have been around hundreds of years! Things like Vinegar!

Get My Free Ebook


Post a comment