BS 7771:1994

This standard BS 7771:1994 Code of practice for pasteurization of milk on farms and in small dairies is classified in these ICS categories:

• 67.020 Processes in the food industry
• 67.100.10 Milk and processed milk products

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.

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