ATTACHMENT 1

H.T.S.T. FLOWCHART AND CHECKLIST

H.T.S.T. FLOWCHART

CHECKLIST

ATTACHMENT 2 - MILK TO MILK REGENERATOR FLOW DIAGRAM

ATTACHMENT 3

SUMMARY OF SPECIFICATIONS FOR STANDARDIZED CHEESE

AND CHEESE PRODUCTS

Asiago - Cold-pack - page 29
Cook cheeses to Grated cheeses - page 30
Grated American cheese food-Sap sagago cheese -page 31
Skim milk cheese for manufaturing- Part-skim spiced cheese -page 32
Pasteurized process cheese to Pasteurized process pimento cheese - page 33
Pasteurized blended cheese to Pasteurized process cheese spread - page 34
Pasteurized process cheese spred with fruits etc. to end -page 35

ATTACHMENT 4

PASTEURIZER CHART FOR FLUID MILK AND

OTHER DAIRY PRODUCTS

"Pasteurized" when used to describe a dairy product means that every particle of such product shall have been heated in properly operated equipment to one of the temperatures specified in the table of this paragraph and held continuously at or above the temperature for the specified time (or other time/temperature relationship which has been demonstrated to be equivalent thereto in microbial destruction). Minimum pasteurization times and temperatures for milk and milk products are:

Note: It is recommended that the minimum pasteurization time/temperature combinations be exceeded where possible.

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