1. REQUIREMENTS FOR MILK FOR THE MANUFACTURE OF MILK PRODUCTS    

(i) The operator or manager of the processing establishment must take all necessary steps to ensure that the raw milk is treated (within 36 hours of acceptance), if the milk is kept at a temperature not exceeding 60C, or within 48 hours of acceptance it the milk is kept at a temperature of 40C or lower.

which complies with the standards, laid down in Annex A.
(iii) Heat-treated milk must meet the following requirements:
(a) pasteurized milk must comply with Clause 2(a) of this Annex.

(b) UHT milk must have been obtained by the treatment as defined under the item on definition and shall comply with the requirements given therein.

2. MILK PROCESSING

Prior to processing, raw milk shall be filtered or clarified to remove visible dirt and any other foreign material in it. The milk may be homogenized before pasteurization at appropriate pressure.

After completion of the day’s run the part of the homogenizer shall be dismantled and thoroughly washed with detergent solution followed by rinsing with hot water. Before using fresh batch of milk, the homogenizer shall be sterilized by pumping through it hot water or chlorine solution. The piston packing and leather gaskets of the homogeniser when worn out, shall be replaced as early as possible.

(a) Pasteurisation:

The milk shall be heated to at least 660C and held at 660(2 continuously for at least 30 minutes, or it shall be heated to at least 740C and held at 740C continuously for at least 15 seconds in a standard and properly operated equipment. Other temperature and time combjnations that enable the pasteurised milk to meet the hygienic requirements may also be adopted after approval by competent authority. To ensure that the bacteria present in the foam are killed, space heaters should be provided. The clear positioning and accuracy of the indicating and recording thermo meters shall be checked regularly. The long stemindicating thermometer shall be accurate within +O.50C. The recording thermometer shall be accurate within +10C between 63 and 640C for holder pasteurization and within 10C and between 71 and 720C for high temperature short time (1-ITST) pasteurization.

After holding the milk, it should be cooled immediately in the standard and properly operated equipment to a temperature not exceeding SOC. The pasteurized milk should be maintained at a temperature not exceeding 7C until it leaves the milk plant for distribution.

All parts of the pasteurizer should be kept in a hygienic condition. Appropriate type of detergentsanitizers which do not adversely affect the quality of milk should be used for effective cleanliness and sterility of the pasteurization plant. The rubber gaskets of the pasteurizer need special attention in regard to cleaning operations because of the deposition of milk residues. All possible precautions shall be taken to avoid recontamination of raw milk after pasteurization through improperly designed or leaky equipment pumps, dirty bottles and bottling equipment, contaminated water, dust flies and from dirty habits of dairy plant personnel.

Pasteurized milk shall be filled in suitable package of standard quality. The package shall be so shaped as to permit effective cleaning operation. The package should not have inaccessible corners where milk deposits or scales are likely to accumulate or difficult to clean. The returned empty package shall be appropriately cleaned and sanitised using suitable detergent and sanitizer.

(1) Laboratory Control
The control dairy laboratory plays a vital role in check­ing the efficiency of milk processing. A well-equipped labo­ratory with competent quality control staff is essential for an efficient operation of milk processing plant. Depending upon the quantity of milk handled by each dairy, appropriate lay­out plant may be formulated. 

(c)  Milk Products
All the milk products manufactured in the processing plants should conform to the hygienic requirements outlined above. ‘Wherever applicable the milk products should also conform to the national/international standards.