BS 7771:1994

Committees responsible
Foreword
Code of practice
Section 1. General
1.1 Scope
1.2 References
1.3 Definitions
1.4 International definitions
Section 2. United Kingdom and European Community
            legislation concerning milk pasteurization
2.1 General
2.2 The Dairy Product (Hygiene) Regulations 1994
2.3 Council Regulation (EEC) No. 1411/71
2.4 The Consolidated Food Labelling Regulations 1994
2.5 Methods and conditions for milk pasteurization
       (Council Directive EC 92/46)
2.6 Statutory requirements concerning the quality of
       milk
2.7 Documentation and records
2.8 Pasteurized semi-skimmed and skimmed milk
2.9 Pasteurized milk-based drink or milk drink
2.10 Health and safety
2.11 Advice
Section 3. Design, location and construction of dairy
            premises
3.1 General
3.2 Situation of units at the producer processors'
       premises
3.3 Situation of units in the small pasteurizing
       dairy
3.4 General constructional recommendations
Section 4. Components and functions of equipment used
            for milk pasteurization on farms and in
            small dairies
4.1 Holder (batch) pasteurization
4.2 HTST (continuous) pasteurization
4.3 Continuous flow shell and tube heat exchangers
4.4 Choice of pasteurizing plant, commissioning, pre-
       production tests and preliminaries
Section 5. Pre-processing operations (reception,
            storage) and milk handling before
            pasteurization
5.1 General
5.2 Raw milk quality
5.3 Bulk milk supplies
5.4 Protecting milk quality
Section 6. Operation of pasteurizing plant
6.1 Operating procedures
6.2 HTST plant operation: practical aspects of
       ensuring efficient pasteurization
Section 7. Milk packaging, storage and handling
7.1 Milk packaging
7.2 Storage and handling of milk after packaging
Section 8. Hygiene management
8.1 Hazard Analysis and Critical Control Point system
       (HACCP)
8.2 Cleaning and disinfection of dairy equipment
8.3 Fundamentals of the cleaning process
8.4 Fundamentals of the disinfecting process
8.5 Inspection and sampling procedures for
       determining the hygienic condition of dairy plant
Section 9. Quality
9.1 Statutory tests applied to 'pasteurized' milk
9.2 Tests undertaken to fulfil other statutory
       requirements
9.3 Frequency of sampling
9.4 Quality defects in pasteurized milk
Section 10. Plant maintenance and inspection
10.1 General
10.2 Inspection of equipment and premises
10.3 Items to be inspected and/or recorded
Section 11. Cleaning and disinfecting milk pasteurizing
            equipment and ancillaries
11.1 General
11.2 Pumps and pipelines
11.3 Storage and transport tanks
11.4 Heat exchangers: holder (batch) plants
11.5 Heat exchangers: continuous flow plants
11.6 Cotton filter cloths
11.7 Separators
11.8 Homogenizers
11.9 Water softeners
11.10 Bottle-washing machines
11.11 Milk bottles
11.12 Milk bottle crates
11.13 Container-filling machines
11.14 Management of cleaning and disinfecting products
Annexes
A (informative) Legislation relating to milk
       products and health and safety
B (informative) Bibliography
Tables
1 Methods and conditions for milk pasteurization
2 Statutory requirements concerning the quality of
       raw and pasteurized milk
3 Summary of statutory requirements for milk
       pasteurization
4 Summary of laboratory tests concerned with
       pasteurized milk: causes of failure: remedial
       action
5 Quality defects in pasteurized milk
6 Inspection of milk pasteurization equipment and
       ancillaries
Figures
1 Components of a continuous flow HTST milk
       pasteurization system
2 General arrangement of a plate heat exchanger
3 Balance tank of HTST pasteurizer
4 Example of a HTST pasteurizer flow control unit
5 Components of a hot water set
6 Pneumatic operated flow diversion valve
7 Illustration of a thermograph chart
8 Service contract inspection. Location of plant
       items
List of references

Process principles, design features, hygiene management, cleaning and operation of equipment.

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.

NOTE Levels of heat treatment in this standard are not necessarily appropriate for cream, ice cream and flavoured milks. Separation of milk for other products should be undertaken before pasteurization.