Use any time-temperature process required under provincial regulations.

Use any equivalent time-temperature process that is validated to meet the requirements of B.08.002.2(1) of the Food and Drug Regulations with respect to the reduction of alkaline phosphatase activity.

Process at 69☌ for 30 minutes (unless the milk ingredients going into the mix for the frozen dairy product are already pasteurized and all other components being added to the mix are microbiologically safe and ready to eat).

Milk-based products containing 10 % milk fat or higher, or added sugar (fluid cream, cream for butter, chocolate milk, flavoured milk, etc.): Milk-based products containing below 10 % milk fat (fluid milk, goat milk, whey): The following are the generally accepted pasteurization schedules for dairy products produced by batch pasteurization.

Failure to achieve pasteurization could result in a microbiological hazard in the dairy product. Temperature and time are critical factors required to achieve pasteurization. Batch pasteurization records Temperature and time requirements This method of pasteurization still exists in small plants to process fluid milk, and in larger plants to manufacture cultured products. This system requires batch processing of small volumes of milk at a specific temperature for a long period of time.

The following provides recommended practices for batch pasteurization of dairy products.īatch (or vat) pasteurization is one of the first methods used to process milk.

Indicating thermometer (batch pasteurization).

For more information, refer to the SFCR timelines. Requirements for the Safe Food for Canadians RegulationsĪlthough the Safe Food for Canadians Regulations (SFCR) came into force on January 15, 2019, certain requirements may apply in 20 based on food commodity, type of activity and business size.

Temperature to pasteurize