Republic of the Philippines

Department of Agriculture
NATIONAL DAIRY AUTHORITY
BAI Compound, Visayas Avenue, Quezon City 1101 Philippines
Tel No.: (632) 926 – 0733 – 35 Fax: (632) 926 – 8847
Email:dairynda@pldtdsl.net Website: http//nda.da.gov.ph

Milk Processing Quality and Safety Checklist

AREAS FOR CHECKING YES NO REMARKS

1. Milk Acceptance Test
1.1 Conduct Test for Acidity (COB)
1.2 Conduct Sensory Evaluation (color, no visible dirt, odor)
2. Product Process Flow
2.1 All utensils should be washed, sanitized (dipped in 200 ppm
chlorine solution for 1-2 minutes, prepared by mixing 20 mL
chlorine in 5 L water) and air dried before using.
2.2 Bottles should be rinsed first with water then dipping them
in 200 ppm chlorine solution for 1-2 minutes, then air dry.
2.3 Pour and strain raw milk in a pasteurizer or casserole
(double boiler).
2.4 Heat the milk at 50°C and gradually add in premix (sugar,
cocoa powder and stabilizers).
2.5 Continue heating process until 72°C for 15 seconds
2.6 Cool immediately to 50°C by immersing the casserole in a
basin of cold or iced water with constant stirring. Replace
warmed-up water with cold or iced water to speed up cooling of
the milk.
2.7 Pack and seal the pasteurized milk in sachets or bottles
2.8 Check any form of leak and sanitized properly seal products
by dipping into 50ppm chlorine solution
2.9 Freeze immediately
SUBTOTAL
TOTAL
REMARKS:
1. To correct above deficiencies
CHECKED BY: CONFORME:
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