These standards cover the sanitary aspects of Italian-type pasta filata style cheese moulders, including but not limited to mozzarella, string and provolone cheeses. The equipment shall begin at the point where the cooked and stretched cheese is introduced and shall terminate at the point where the cheese is discharged into transfer moulds, discharged from integral moulds, or discharged through an extruder. The equipment
may include individual or combined equipment sections that act as receiving-transition units, salt application devices, receiving reservoirs, integral moulds or extruder pieces. These standards also cover Italian cheese moulders which cool moulded cheese by indirect methods.
In order to conform to these 3-A Sanitary Standards, Italian-type pasta filata style cheese moulders shall conform to the following design, material, and fabrication criteria.
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| Number of Pages : | 7 |
| Published : | 11/24/2002 |
