Chapter 20: Dairy Products

OVERVIEW

Raw milk is either processed for beverage milks, creams, and related milk products for marketing, or is used for the manufacture of dairy products. Milk is defined in the U.S. Code of Federal Regulations and the Grade A Pasteurized Milk Ordinance (PMO). Milk products are defined in 21CFR131 to 135. Public Law 519 defines butter. Note that there are many nonstandard dairy-based products that may be processed and manufactured by the equipment described in this chapter. Dairy plant operations include receiving raw milk; purchase of equipment, supplies, and services; processing milk and milk products; manufacture of frozen dairy desserts, butter, cheeses, and cultured products; packaging; maintenance of equipment and other facilities; quality control; sales and distribution; engineering; and research.

Farm cooling tanks and most dairy processing equipment manufactured in the United States meet the requirements of the 3-A Sanitary Standards (IAMFES). These standards set forth the minimum design criteria acceptable for composition and surface finishes of materials in contact with the product; construction features such as minimum inside radii; accessibility for inspection and manual cleaning; criteria for mechanical and chemical cleaning or sanitizing in place (CIP and SIP); insulation of nonrefrigerated holding and transport tanks; and other factors that may adversely affect product quality and safety or the ease of cleaning and sanitizing equipment. Also available is 3-A Accepted Practices, which deals with construction, installation, operation, and testing of certain systems rather than individual items of equipment.

The 3-A Sanitary Standards and Accepted Practices