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<blockquote data-quote="sjt01" data-source="post: 8181097" data-attributes="member: 30726"><p>Some thoughts from my wife on the test:</p><p>We have endured "failures" </p><p> </p><p>- because Phosphatase lives on sides of fat globules and EHO skimmed cream off top of milk. This was apparent from fat analysis</p><p> </p><p>- regenerated phosphatase because sample was not cooled quickly enough ,which is why we swirl it in an ice bath for a rapid chill</p><p> </p><p>- because the fluorescence test must be done within 24 hours and samples go walk about between Cromer- north London -Southampton- Porton down. and don't get tested for over 36 hours.</p><p> </p><p>- because EHO does not know how to interpret result. The legal limit is 350 units. Our EHO has terrorised us to consistently to get below 100. This has no place in the law and they have been wrong to harass us.</p><p> </p><p>100 is a level the big milk bottlers have for long-life pasteurised skimmed milk , which has much lower levels because as before the phosphatase is concentrated in the fat, so in low fat milk there will be lower level and a level of above 100 m</p><p> </p><p>- because someone forgot to put icepacks in cold box.</p><p> </p><p>Our problem is there is no Health Protection agency Lab nearer to us than York or Porton down, both over four hours drive away, the courier service often fails, and the time of testing on the printed report is inaccurate such as telling me that it was tested within 4 hours when the only way that could happen would be a helicopter as i know it didn't leave Cromer till 11am.</p><p> </p><p>Because of the high level of harassment from EHOs the Specialist Cheesemakers association run workshops on pasteurisation, raw milk and cheesemaking aimed at them to help them to understand the dairy industry. They believe that hot food should be hot and cold food should be cold ... but cheesemaking means messing about with it between 20 and 40 degrees for up to three days, and it just boggles them. Its not what they were trained at college.</p><p> </p><p>Pasteurisation does matter. Before WW2 60,000 brits a year died of milk borne disease. There area lot of immunocompromised people about who are fragile. But in designing your system think about avoiding cross contamination of your pasteurised milk.</p><p> </p><p>My EHO, has been on teh courses might correspond by email with yours, we have given each other lip in our time , but he has enjoyed his pasteurisation training courses, and we now co-exist at peace.</p><p> </p><p>As cheesemakers we get referee support from Primary Authority Cornwall County Council.</p><p></p><p>We have an excellent consultant on dairy processing who knows the rules backwards, and I can message anyone interested with her contact details.</p></blockquote><p></p>
[QUOTE="sjt01, post: 8181097, member: 30726"] Some thoughts from my wife on the test: We have endured "failures" - because Phosphatase lives on sides of fat globules and EHO skimmed cream off top of milk. This was apparent from fat analysis - regenerated phosphatase because sample was not cooled quickly enough ,which is why we swirl it in an ice bath for a rapid chill - because the fluorescence test must be done within 24 hours and samples go walk about between Cromer- north London -Southampton- Porton down. and don't get tested for over 36 hours. - because EHO does not know how to interpret result. The legal limit is 350 units. Our EHO has terrorised us to consistently to get below 100. This has no place in the law and they have been wrong to harass us. 100 is a level the big milk bottlers have for long-life pasteurised skimmed milk , which has much lower levels because as before the phosphatase is concentrated in the fat, so in low fat milk there will be lower level and a level of above 100 m - because someone forgot to put icepacks in cold box. Our problem is there is no Health Protection agency Lab nearer to us than York or Porton down, both over four hours drive away, the courier service often fails, and the time of testing on the printed report is inaccurate such as telling me that it was tested within 4 hours when the only way that could happen would be a helicopter as i know it didn't leave Cromer till 11am. Because of the high level of harassment from EHOs the Specialist Cheesemakers association run workshops on pasteurisation, raw milk and cheesemaking aimed at them to help them to understand the dairy industry. They believe that hot food should be hot and cold food should be cold ... but cheesemaking means messing about with it between 20 and 40 degrees for up to three days, and it just boggles them. Its not what they were trained at college. Pasteurisation does matter. Before WW2 60,000 brits a year died of milk borne disease. There area lot of immunocompromised people about who are fragile. But in designing your system think about avoiding cross contamination of your pasteurised milk. My EHO, has been on teh courses might correspond by email with yours, we have given each other lip in our time , but he has enjoyed his pasteurisation training courses, and we now co-exist at peace. As cheesemakers we get referee support from Primary Authority Cornwall County Council. We have an excellent consultant on dairy processing who knows the rules backwards, and I can message anyone interested with her contact details. [/QUOTE]
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