Process Flow Diagrams

October 17, 2017 | Autor: Hafiza Kamal | Categoria: Chemical Engineering
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Penn State Berkey Creamery Process Flow
2014

http://www.google.com/patents/US4110476
http://www.eplantscience.com/index/biotechnology/microbial_biotechnology/features_of_biotechnological_importance_in_microorganisms/biotech_culture_of_microorganism.php





Berkey Creamery


Process Flow Diagrams











Table of Contents:
Raw Milk Receiving pg.3
Whole Milk pg.4
Skim Milk pg.6
2% Milk pg.8
Whole Chocolate Milk pg.10
2% Chocolate Milk pg.12
Cream p.14
Cheddar Cheese pg.16
Cream Cheese pg.19
Light Cream Cheese p.21
Flavored Cream Cheese pg.23
Yogurt p.25
Ricotta Cheese pg.27
Sour Cream pg.30
Flavored Sour Cream Dips pg.32
Ice Cream pg.35
Frozen Yogurt pg.37
Sherbet pg.39
Vanilla Soft Serve Frozen Yogurt pg.41
Chocolate Soft Serve Frozen Yogurt pg.43


Raw Milk Receiving











Whole Milk

Product Name
Whole Milk
Plant Name
Penn State Berkey Creamery
Ingredients
Milk, Vitamins A&D
Packaging
16 oz, 32 oz, 64 oz, gallon and 6 gal bag in box
Storage and Distribution
Stored and distributed under refrigeration below 40°F
Intended Consumer
University dining halls, and Creamery store
Shelf Life
17 days from processing date















Raw Milk is received according to the Raw Milk Receiving Flowchart
Milk is pasteurized at 167°F for 15-16 sec (high speed); exits HTST at 38-40°F
Milk is homogenized at 2500psi
Pasteurized whole milk is held in PT#10 at 35-40°F for no less than 30min under agitation
See Carton filling SOP (006.001)
See Bag Filling SOP (008.001)
Product is ink-jet printed with date of expiration (Code Date: 14 days from date of processing) and time of packaging.
Packaged whole milk is held under refrigeration at 35-40°F
* Duplicate samples taken for Standard Plate, Phosphatase, and Coliform Testing (in-house and outside labs)
** First and random carton samples taken for shelf life testing

Skim Milk

Product Name
Skim Milk
Plant Name
Berkey Creamery
Ingredients
Skim milk, vitamins A&D,
Packaging
16 oz, 32 oz, 64 oz, gallon and 6 gallon bag in box
Storage and Distribution
Stored and distributed under refrigeration below 40°F
Intended Consumer
University dining halls, Creamery Store
Shelf Life
17 days from processing date













Raw milk received according to Raw Milk Receiving Flow Chart
Raw milk is separated and cream is removed to be processed according to the Cream Flow Chart
Skim milk is pasteurized at 167°F for 15-16 sec (high speed); exits HTST at 38-40°F
Pasteurized skim milk is held in PT#7 at 35-40°F for not less than 30 min under agitation.
Pasteurized skim milk is held in PT#7 at 35-40°F for not less than 30 min under agitation.
See Carton filling SOP (006.001)
See Bag Filling SOP (008.001)
Product is ink-jet printed with date of expiration (Code Date: 14 days from date of processing) and time of packaging.
Packaged skim milk is held under refrigeration at 35-40°F
* Duplicate samples taken for Standard Plate, Phosphatase, and Coliform Testing (in-house and outside labs)
** First and random carton samples taken for shelf life testing
2% Milk

Product Name
2% Milk
Plant Name
Berkey Creamery
Ingredients
Skim milk, milk, Vitamins A&D,
Packaging
16 oz, 32 oz, 64 oz, gallon and 6 gallon bag in box
Storage and Distribution
Stored and distributed under refrigeration below 40°F
Intended Consumer
University dining halls, Creamery Store
Shelf Life
17 days from processing date



















Pasteurized whole milk and pasteurized skim milk are mixed for no less than 30 min under agitation in PT#6 at 28°F
See Carton filling SOP (006.001)
See Bag Filling SOP (008.001)
Product is ink-jet printed with date of expiration (Code Date: 14 days from date of processing) and time of packaging.
Packaged 2% milk is held under refrigeration at 35-40°F
* Duplicate samples taken for Standard Plate, Phosphatase, and Coliform Testing (in-house and outside labs)
** First and random carton samples taken for shelf life testing


















Whole Chocolate Milk

Product Name
Whole Chocolate Milk
Plant Name
Berkey Creamery
Ingredients
Skim milk, milk, cocoa, sugar, vitamins A&D
Packaging
16 oz, 32 oz, 64 oz, gallon
Storage and Distribution
Stored and distributed under refrigeration below 40°F
Intended Consumer
Creamery Store
Shelf Life
17 days from processing date














Raw milk is received according to the Raw Milk Receiving Flow Chart.
Raw milk is blended with dry ingredients in liquefier.
Raw chocolate milk is pumped into MT #11B and agitated
Chocolate whole milk is pasteurized at 180°F for 15-16 sec (high speed): exits HTST at 38-40°F
Chocolate whole milk is homogenized at 2500psi
Pasteurized chocolate whole milk is held in PT#7 (or PT#12) at 38°F for no less than 30 min under agitation.
See Carton filling SOP (006.001)
Product is ink-jet printed with date of expiration (Code Date: 14 days from the date of processing) and time of packaging.
Packaged chocolate whole milk is held under refrigeration at 35-40°F.
* Duplicate samples taken for Standard Plate, Phosphatase, and Coliform Testing (in-house and outside labs).
** First and random carton samples taken for shelf life testing.



2% Chocolate Milk

Product Name
2% Chocolate Milk
Plant Name
Berkey Creamery
Ingredients
Skim milk, whole milk, cocoa, sugar, vitamins A&D
Packaging
6 gal bag-in-box containers
Storage and Distribution
Stored and distributed under refrigeration below 40°F
Intended Consumer
University dining halls
Shelf life
17 days from processing date












Raw milk is received according to the Raw Milk Receiving Flow Chart.
Raw milk is blended with dry ingredients in liquefier.
Raw chocolate milk pumped into MT #11B and agitated.
Chocolate whole milk is pasteurized at 180°F for 15-16 sec (high speed); exits HTST at 38-40°F.
Chocolate whole milk is homogenized at 2500psi.
Pasteurized chocolate whole milk is mixed with pasteurized skim milk in PT#7 (or PT#8) at 38°F for no less than 30min under agitation.
See bag filling SOP (008.001)
Product is ink-jet printed with date of expiration (Code date: 14 days from date of processing) and time of packaging.
Packaged chocolate 2% milk is held under refrigeration at 35-40°F.
* Duplicate samples taken for Standard Plate, Phosphatase, and Coliform testing (in-house and outside labs).






Cream

Product Name
Cream
Plant Name
Berkey Creamery
Ingredients
Cream
Packaging
Packaged in 2.5 gallon and 6 gal bag-in-box containers
Storage and distribution
Stored and distributed under refrigeration below 40°F
Intended Consumer
University dining halls
Shelf life
21 days from processing date












Raw milk is received according to Raw Milk Receiving Flow Chart.
Raw milk is separated and skim milk is removed to be processed according to Skim Milk Flow Chart.
Cream is vat pasteurized in cream tank at 155-160°F for no less than 30 min.
Cream is cooled in Cream Tank (Time Requirements)?
See bag filling SOP (008.001)
Product is ink-jet printed with date of expiration (code date: 21 days from date of processing) and time of packaging.
Product is stored under refrigeration at 25-40°F
* Duplicate samples taken for Standard Plate, Phosphatase, and Coliform Testing (in-house and outside labs)








Cheddar Cheese

Product Name
Cheddar Cheese
Plant Name
Penn State Berkey Creamery
Ingredients
Milk, skim milk, color, salt, rennet, starter, cultures, water
Packaging
Packaged in approx. 22lb blocks, & 1lb vacuum-sealed in poly bags
Storage and distribution
Stored and distributed under refrigeration at 45°F
Intended consumer
University dining halls, Creamery store
Shelf Life
14 days after opening











Raw milk is received according to Raw Milk Receiving Flow Chart.
Raw milk is pasteurized at 167°F for 15-16 sec (high speed).

Pasteurized cheddar milk is pumped directly to cheddar vat (cheese room) and heated while coloring is added (.44mL/ gal milk); or
Pasteurized cheddar milk is pumped into PT#7 and held at 35-40°F for no more than 72 hrs; then pumped to cheddar vat and heated while coloring is added (.44mL/ gal milk).
When product reaches 72°F, cultures are added (rotation of three types of cultures); product is agitated and heated to 90°F; stop agitation and allow to ripen (sit) for 1hr.
Single strength rennet (diluted with tap water) is added (.027oz/gal milk); product is agitated for 5 min. Turn off agitator and allow product to sit for approx 30min (until sanitized finger comes out clean).
Product is cut into ¼ inch curds with stainless steel wire knives.
Product is heated to 102°F (1.5-2°F/5min for a total of 30 min).—See table.
Whey is ¾ drained; curds are piled on sides of vat.
Target TA=.22% acidity—allow to sit until target TA is reached.
Cheddaring process (approx 1hr)
Product is cut into 10-12 inch slabs and flipped; run TA
After 10 min, slabs are flipped and stacked 3 high; run TA
After 10 min, slabs are flipped and stacked 4 high; run TA
Continue flipping and stacking slabs (4 high) until target TA is reached.
Target TA=.55% acidity.
Slabs are cut into 1 inch cubes.
Cubes are raked and salted (.4 oz-wt/gal milk) for approx 30 min.
Stainless steel Wilson hoops (lined with wet, disposable cheesecloth) are filled with salted cubes (approx 25lbs/hoop).
Hoops are stacked in hydraulic press (110psi) for 16-24hrs.
Cheddar is vacuum sealed in plastic bags.
Code date: packaged is hand stamped with packaging date.
Packaged cheddar is stored at 45°F for no more than 6 months.

Cheddar Cooking Time-Temperature Table

Time
Temperature
0min
90°F
10 min
93-94°F
20 min
96-98°F
30 min
99-102°F

































Cream Cheese

Product Name
Cream Cheese
Plant Name
Penn State Berkey Creamery
Ingredients
Milk, cream, skim milk powder, stabilizer, salt, rennet, starter cultures
Packaging
8oz, 16oz, 5lb, 10lb tubs; 50lb bags
Storage and distribution
Stored and distributed under refrigeration below 40°F
Intended Consumer
University dining halls, Creamery store
Shelf Life
90 days from packaging date

















Raw milk is received according to the Raw Milk Receiving Flow Chart.
Raw milk is blended with dry ingredients in liquefier; cream is added under no agitation.
Cream cheese mix is pasteurized at 179-181°F for 26 sec; exits HTST at 90-100°F.
Mix is homogenized at 2500psi.
Mix is pumped to cone bottom processor under agitation, then cooled to 78-80°F.
Starter cultures and rennet are added; agitate for 10min to mix; turn off agitator and lock out; allow to sit (at 78-80°F) for 20-24hrs.
Product is agitated for 5-10min.
Product is pumped into muslin bags and set in ricotta vat on a rack.
Bags are topped with 10gal cans (filled with water) and iced down for 40-48hrs.
Bags are emptied into kettand heated under agitation to approx 180°F.
Product is homogenized at 2500psi.
Product is hand-filled by volume (8, 26, 40 oz tubs) and by weight (5, 10, 50lb bags).
Packaged cream cheese is hand-stamped with code date (3 months from packaging date) and product name, weight.
Packaged cream cheese is cooled at room temperature for 3-6hrs.
Packaged product is stored under refrigeration at 35-40°F.

Light Cream Cheese

Product Name
Light Cream Cheese
Plant Name
Penn State Berkey Creamery
Ingredients
Milk, Cream, skim milk powder, stabilizer, salt, rennet, starter cultures
Packaging used
Packaged in 5, 10lb tubs, 50lb bags
Storage and distribution
Stored and distributed under refrigeration below 40°F
Intended Consumer
University dining halls, Creamery Store
Shelf Life
90 days from packaging date











Raw milk is received according to the Raw Milk Receiving Flow Chart.
Raw milk is blended with dry ingredients in liquefier; cream is added under no agitation.
Cream cheese mix is pasteurized at 179-181°F for 26sec; exits HTST at 90-100°F.
Mix is homogenized at 2500psi.
Mix is pumped into cone bottom processor under agitation, then cooled to 78-80°F.
Starter cultures are rennet are added; agitate for 10min to mix; turn off agitator and lock out; allow to sit (at 78-80°F) for 20-24hrs.
Product is agitated for 5-10min.
Product is pumped into muslin bags and set in ricotta vat on a rack.
Bags are topped with 10gal cans (filled with water) and iced down for 40-48hrs.
Bags are emptied into a kettle and heated under agitation to approximately 180°F.
Product is homogenized at 2500psi.
Product is hand-filled by weight (5, 10lb tubs; 50lb bags).
Packaged cream cheese is hand-stamped with code date (3 months from packaging date) and product name, weight.
Packaged cream cheese is cooled at room temperature for 3-6hrs.
Product is stored under refrigeration at 35-40°F


Flavored Cream Cheese

Product Name
Flavored Cream Cheese
Plant Name
Penn State Berkey Creamery
Ingredients
Milk, stabilizer, salt, rennet, starter cultures, flavoring ingredients
Packaging
Packaged in 8oz and 5lb containers
Storage and Distribution
Stored and distributed under refrigeration below 40°F
Intended Consumer
University dining halls, Creamery store
Shelf Life
90 days from packaging date












Cream cheese is processed according to Cream Cheese Flow Chart.
Finished cream cheese is melted under agitation to 160-170°F in kettle.
Flavoring ingredients are added to cream cheese according to formulation, and blended thoroughly.
Flavored cream cheese is hand packaged while hot into 8oz and 5lb containers.
Flavored cream cheese is hand stamped with code date (3 months from original cream cheese packaging date) and name of product.
Packaged flavored cream cheese is cooled at room temperature for 3-6hrs.
Cooled product is stored under refrigeration at 25-40°F.










Yogurt (plain and with fruit ingredient)

Product
Yogurt (plain and with fruit)
Plant
Penn State Berkey Creamery
Ingredients
Skim milk, cream, skim milk powder, sugar, stabilizer
Packaging
Plain: 32oz and 8 oz; Fruit: 32 oz & 8oz cups
Storage and Distribution
Stored and distributed under refrigeration below 40°F
Intended Consumer
University dining halls, Creamery store
Shelf Life
45 days from processing date


















Dry ingredients are blended in liquefier with pasteurized skim milk; cream is added without agitation (Target=2% MF, 12% MSNF).
Yogurt mix is sent to MT#11 (A or B)
Mix is pasteurized at 180°F for 25s; exits HTST at 130-140°F.
Mix is homogenized at 2500psi.
Pasteurized, homogenized mix is pumped to cone-bottom processor; agitator on low speed.
Depending on processing schedule, product may be cooled to 32-38°F.
When processing yogurt, mix is repasteurized at 187°F.
Mix is cooled (with cooling jacket) to 108-110°F.
Starter cultures are added to mix; mix is agitated for 10 min.
Agitator is shut off and locked out, and mix is allowed to ferment for 3-5 hrs.
After 3 hrs, bacterial growth is monitored with TA test until target acidity (TA =.9%) is reached.
Product is cooled (cooling jacket) under low speed agitation until temperature is below 70°F. When target temperature is reached, agitation is turned off.
Product is pumped to cup filling machine, where 2oz fruit is added to bottom of cup, follow by 6oz yogurt (total wt=227g). Cup is then heat sealed with plastic and lidded.
Code date: 42-45 days from packaging date.
Product is stored at 35-40°F.



Ricotta Cheese

Product Name
Ricotta Cheese
Plant
Penn State Berkey Creamery
Ingredients
Milk, skim milk powder, white vinegar, salt, potassium sorbate, citric acid
Packaging
Packaged in 10lb containers
Storage and Distribution
Stored and distributed under refrigeration below 40°F
Intended Consumer
University dining halls
Shelf Life
45 days from processing date












Raw milk is received according to the Raw Milk Receiving Flow Chart.
Raw milk is heated slightly and agitated in liquefier to dissolve solid ingredients;
Raw milk is pumped to MT #11 (A or B)
Ricotta milk is pasteurized at 179-181°F for 26 sec (low speed).
Ricotta milk is pumped to ricotta vat.
White vinegar is added under agitation (low speed) to lower pH and precipitate curd.
Target pH=6.0; add vinegar as needed.
Potassium sorbate and salt are mixed together and added to milk; product is heated to 178°F under agitation (low speed).
Product rests, undisturbed for 30 min.
Citric acid is added under agitation (low speed) to lower pH and precipitate curd.
Agitate 5-6min to evenly blend.
Agitate for 5-6min to evenly blend.
Turn off agitator, let curds settle for 5-10 min.
Turn on cooling jacket; allow to cool for 5-10 min.
Drain of whey into perforated basket; press excess whey out of curds with plastic spatulas; return drained curds to vat.
Hand-fill by weight into 10lb tubs.
Hand stamp code date (45 days from processing), product name and weight.
Store packaged ricotta cheese at 35-40°F.



























Sour Cream

Product Name
Sour Cream
Plant
Penn State Berkey Creamery
Ingredients
Milk, skim milk powder, cream, stabilizer, buttermilk, rennet
Packing
Packaged in pint, quart and 5qt containers
Storage and Distribution
Stored and distributed under refrigeration below 40°F
Intended Consumer
University dining halls, Creamery Store
Shelf Life
45 days from packaging date












Raw milk is received according to Raw Milk Receiving Flow Chart.
Raw milk is blended with dry ingredients in liquefier; cream is added under no agitation.
Raw milk is pumped to MT#11 (A or B) and agitated to thoroughly blend.
Sour cream mix is pasteurized at 179-181°F for 26sec; exits HTST at 78-90°F.
Mix is homogenized at 2500psi.
Mix is pumped to sour cream vat.
Buttermilk and rennet are added and mix is agitated.
Sour cream mix is hot packed into pint, quart and 5qt containers.
Product sets, undisturbed, for 24 hours.
Product is stamped with code date, product name and weight; code date is 45 days from packaging date.
Packaged product is stored under refrigeration at 35-40°F.


Flavored sour cream dips

Product Name
Flavored sour cream dips
Plant
Penn State Berkey Creamery
Ingredients
Pasteurized milk, skim milk solids, stabilizer, buttermilk, rennet, flavoring
Packaging
8oz and 5lb containers
Storage and Distribution
Stored and distributed under refrigeration below 40°F
Intended Consumer
University dining halls, Creamery
Shelf Life
45 days from date of packaging












Raw milk is received according to Raw Milk Receiving Flow Chart.
Raw milk is blended with dry ingredients in liquefier; cream is added under no agitation.
Raw milk is pumped to MT#11 (A or B) and agitated to thoroughly blend.
Sour cream mix is pasteurized at 179-181°F for 26sce; exits HTST at 78-90°F.
Mix is homogenized at 2500psi.
Mix is pumped to sour cream vat.
Buttermilk and rennet are added and mix is agitated.
Sour cream mix is hot packed into 8oz and 5lb containers.
Product sets, undisturbed for 24 hrs.
Sour cream is placed in plastic tub; flavoring ingredients are added according to formulation and blended thoroughly.
Flavored sour cream dip is repackaged.
Finished product is hand stamped with code date (45 days from processing date) and flavor name.
Finished product is stored under refrigeration at 35-40°F.




























Ice Cream

Product Name
Ice Cream
Plant Name
Penn State Berkey Creamery
Ingredients
Pasteurized milk, skim milk powder, sugar, dry corn syrup solids, stabilizer, liquid and solid flavoring
Packaging
3gal cartons, 1/2gal cartons, pints, and 4oz Dixie cups
Storage and Distribution
Stored and distributed under refrigeration below (-25°F)
Intended Consumer
University dining halls, Creamery store
Shelf life
150 days from freezing date











Raw milk is received according to the Raw milk Receiving Flow Chart.
Dry ingredients are blended with raw milk in liquefier; pasteurized cream is added under no agitation.
Raw mix is pumped to MT#11 (A or B) and thoroughly mixed.
Mix is pasteurized at 179-181°F for 15-16 sec (low speed); exits SHTST at 45-52°F.
Mix is homogenized at 2500psi.
Pasteurized mix is aged at 30-35°F for 24hrs in Ice Cream Tank#2.
Liquid ingredients (i.e .flavoring, coloring) are added.
Freezing: 80% overrun, 21-29°F.
Insufficiently frozen mix is collected and returned to flavor vats for reworking.
Solid ingredients (i.e. chips, fruit, nuts) are added.
Variegate (i.e. fudge ripple, peanut butter swirl) is added.
Frozen, flavored mix is sent to filling machines.
Code date: 150 days from freezing date, 3gal bulk containers are hand stamped with code date and product name; ½ gallons, pints and dixies are dated by ink-jet.
Hardening: (-20 to -25)°F for 12-14hours.
* Sample taken for Standard Plate, Coliform, and Yeast and Mold Tests (monthly phosphatase test on ice cream mix).



























Frozen Yogurt

Product Name
Frozen Yogurt
Plant Name
Penn State Berkey Creamery
Ingredients
Milk, skim milk powder, sugar, dry corn syrup solids, stabilizer, yogurt, liquid flavoring ingredients
Packaging
Packaged in ½ gal cartons and 3 gal bulk cartons
Storage and Distribution
Stored and distributed under refrigeration below (-25°F)
Intended Consumer
University Dining halls, Creamery Store
Shelf Life
180 days from freezing date











Raw milk is received according to Raw Milk Receiving Flow Chart.
Dry ingredients are blended with raw milk in liquefier; cream is added without agitation.
Raw milk is pumped to MT#11 (A or B) to thoroughly blend (Temp?)
Mix is pasteurized at 179-181°F for 15-16 sec (low speed); exits HTST at 45-52°F.
Mix is homogenized at 2500psi.
Pasteurized mix is aged at 30-35°F for 24hrs; pasteurized yogurt is added.
Liquid ingredients (i.e. flavoring, coloring) are added.
Freezing (80% overrun, 21-29°F.
Insufficiently frozen mix is collected and returned to flavor vats for reworking.
Solid ingredients (i.e. fruit) are added.
Frozen, flavored mix is sent to filling machines.
Code date: 180 days from freezing date- bulk containers are hand stamped with date and product name; ½ gallons are ink-jet dated.
Hardening (-20 to -25°F). for 12-14 hours.
* Sample taken for Coliform , and yeast and Mold Tests (monthly phosphatase test on frozen yogurt mix).

Sherbet

Product
Sherbet
Plant
Penn State Berkey Creamery
Ingredients
Lowfat milk, skim milk, water, cream, sugar, dry corn syrup solids, stabilizer, liquid flavoring
Packaging
Packaged in quarts and 3gal bulk containers
Storage and Distribution
Stored and distributed under refrigeration below (-25°F)
Intended Consumer
Penn State Berkey Creamery
Shelf Life
150 days from freezing date











Dry ingredients are blended with pasteurized skim milk, lowfat milk, and water in liquefier; cream is added under no agitation.
Sherbet mix is pumped to MT#11 (A or B) to thoroughly blend.
Mix is pasteurized at 179-181°F for 15-16sec (low speed); exits HTST at 45-52°F.
Mix is homogenized at 2500psi.
Pasteurized mix is aged at 30-35°F for 24hrs; pasteurized yogurt is added.
Liquid ingredients (i.e. flavoring, coloring) are added.
Freezing: 80% overrun 21-29 ° F.
Insufficiently frozen mix is collected and returned to flavoring vats for reworking.
Frozen, flavored sherbet is sent to bulk filling machine; quarts are hand filled from bulk filling machine.
Code date: 180 days from freezing date—quart and bulk containers are hand stamped with date and product name.
Hardening (-20 to -25°F) for 12-24 hours.
* Sample taken for standard Plate, Coliform, and Yeast and Mold Tests (monthly phosphatase test on sherbet mix).
Vanilla Soft Serve Frozen Yogurt

Product
Vanilla Soft Serve Frozen Yogurt
Plant
Penn State Berkey Creamery
Ingredients
Milk, skim milk powder, sugar, stabilizer, yogurt
Packaging
Packaged in 2.5 gallon bag-in-box containers
Storage and Distribution
Stored and distributed under refrigeration below 40°F
Intended Consumer
University dining halls
Shelf Life
30 days from processing date












Raw milk is received according to Raw Milk Receiving Flow Chart.
Dry ingredients are blended with raw milk in liquefier; pasteurized cream is added under no agitation.
Raw milk is pumped to MT #11 (A or B) to thoroughly blend.
Mix is pasteurized at 179-181°F for 15-16 sec (low speed); exits HTST at 45-52°F.
Mix homogenized at 2500psi.
Pasteurized mix is cooled in PT#10 or cream Vat to 30-35°F.
Pasteurized mix is sent to bag in box filler.
Product is tagged with product name and code date (30 days from processing date).
Packaged product is stored at 35-40°F.
* Sample taken for Coliform, and Yeast and Mold Tests (and monthly phosphatase test).







Chocolate Soft Serve Frozen Yogurt

Product
Chocolate Soft Serve Frozen Yogurt
Plant
Penn State Berkey Creamery
Ingredients
Milk, skim milk powder, cocoa, sugar, stabilizer, yogurt
Packaging
2.5 gallon bag-in-box containers
Storage and Distribution
Stored and distributed under refrigeration below 40°F
Intended Consumer
University dining halls
Shelf Life
30 days from processing date












Raw milk is received according to Raw Milk Receiving Flow Chart.
Dry ingredients are blended with raw milk in liquefier; pasteurized cream is added under no agitation.
Raw milk is pumped to MT #11 (A or B) to thoroughly blend.
Mix is pasteurized at 179-181°F for 15-16 sec (low speed); exits HTST at 45-52°F.
Mix is homogenized at 2500psi.
Pasteurized mix is cooled in PT#10 or Cream Vat to 30-35°F.
Pasteurized mix is sent to bag-in-box filler.
Product is tagged with product name and code date (30 days from processing date).
Product is stored at 35-40°F.
* Sample taken for Coliform, and Yeast and Mold Tests (and monthly phosphatase test).
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