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izvor podataka: crosbi

Control of HACCP system efficiency in cream cheese production (CROSBI ID 217838)

Prilog u časopisu | izvorni znanstveni rad

Kišmartin, Irena ; Babić, Jurislav ; Ačkar, Đurđica ; Slačanac, Vedran ; Šubarić, Drago ; Jozinović, Antun Control of HACCP system efficiency in cream cheese production // Journal of hygienic engineering and design, 2 (2013), 30-35

Podaci o odgovornosti

Kišmartin, Irena ; Babić, Jurislav ; Ačkar, Đurđica ; Slačanac, Vedran ; Šubarić, Drago ; Jozinović, Antun

engleski

Control of HACCP system efficiency in cream cheese production

Milk and dairy products are easily perishable food due to their composition and properties. Therefore, good hygienic practices and cooling system during milk manipulation are among main postulates in safe dairy production. Food safety is further improved by HACCP system application. The aim of this research was monitoring efficiency of HACCP system set up in cream cheese production in Croatian Dairy Factory. Within this system, two critical control points were established: cheese pasteurisation and pasteurisation of additives. Process equipment, air and final products were assessed by classic microbial analysis and ATP bioluminescence method (where applicable) at different occasions during three month period. The results showed that HACCP system was successfully applied in cream cheese production.

HACCP system ; cream cheese ; ATP bioluminescence

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Podaci o izdanju

2

2013.

30-35

objavljeno

1857-8489

Povezanost rada

Prehrambena tehnologija

Poveznice