(1) The vats used for making the cottage cheese must be of stainless steel con-struction with adequate jacket capacity for uniform heating and cooling. The inner liner must be minimum 16-gauge stainless steel, or equally corrosion-resistant metal properly
pitched from side to center and from rear to front for adequate drainage. The liner must be smooth, free from excessive dents or creases and extend over the edge of the outer jacket. The outer jacket must be constructed of stainless steel or other metal which can be kept clean and sanitary. The junction of the liner and outer jacket must be constructed as to prevent milk or cheese from entering the inner jacket. Vats must be equipped with valves to control the heating and cooling medium and a suitable sanitary outlet valve. Vats used for creaming curd should be equipped with a cooling medium. A circulating pump for the heating and cooling medium is recommended.
(2) Mechanical agitators should be installed on all cheese vats for stirring the milk or cheese. The carriage must be completely enclosed or provided with a trough or drip pan to prevent condensation, oil or dirt from dropping into the vat.
(3) Container fillers should conform to the 3-a sanitary standards for equipment for packaging frozen desserts and cottage cheese.
(4) Only mixers may be used which will mix the cheese carefully and keep shattering of the curd particles to a minimum. They must be constructed in such a manner as to be readily cleanable. If shafts extend through the wall of the tank below the level of product, they must be equipped with proper seals which are readily removable for cleaning and sanitizing. The mixer must be enclosed or equipped with tight-fitting covers.
(5) Bulk starter vats must be made of stainless steel or equally corrosion-resistant metal and should be constructed according to applicable 3-a sanitary standards. The vats must be in good repair, equipped with tight-fitting lids and accurate temperature controls such as valves, indicating and/or recording thermometers.