Printed version of this standard is available at Library. To request, please e-mail to referencepk@usm.my and include a copy of this record in your e-mail.
This British Standard gives recommendations for
the process principles, design features and
operation of equipment used on individual farms by
producer processors and in small dairies for the
pasteurization of cows’ milk by means of the holder
(batch) and continuous flow (HTST) methods.
Guidance is given on the requirements of UK and
EEC legislation for dairies concerning pasteurized
milk. Guidance is also given on the hygienic and
control measures used in the pasteurization process
and packaging operations which are necessary to
achieve safety and high quality in pasteurized milk.
For convenience a list of the legislation referred to in
this standard is given in Annex A. A bibliography of
relevant publications is given in Annex B.
This standard does not cover specific
recommendations for the pasteurization of cream,
ice cream or flavoured milks