| 发酵乳制品的安全生产与品质控制 |
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| 引用本文： | 李景茹. 发酵乳制品的安全生产与品质控制[J]. 农产品加工．学刊, 2010, 0(3): 84-89. DOI: 10.3969/j.issn.1671-9646(X).2010.03.026 |
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| 作者姓名： | 李景茹 |
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| 作者单位： | 包头轻工职业技术学院,内蒙古,包头,014010 |
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| 摘 要： | 介绍了危害分析与关键控制点的基本理论,以凝固型酸牛乳的生产为例,建立HACCP控制体系,对原材料的采购、贮存、产品的生产过程、成品入库等环节进行危害分析,找出关键控制点,并制定出相应的监控程序和预防、纠偏措施。
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| 关 键 词： | HACCP 乳品 应用 |
Safety and Quality Control of Fermentation Dairy Products |
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| Li Jingru. Safety and Quality Control of Fermentation Dairy Products[J]. Nongchanpin Jlagong.Xuekan, 2010, 0(3): 84-89. DOI: 10.3969/j.issn.1671-9646(X).2010.03.026 |
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| Authors: | Li Jingru |
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| Affiliation: | Baotou Light Industrial Technical College/a>;Baotou/a>;Inner Mongolia 014010/a>;China |
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| Abstract: | The basic theory of the HACCP was introduced,and the solid yoghurt was taken as an example,and the HACCP system of solid yoghurt were built.The hazard analysis of materials purchase,storage,production and finished product were built.And the critical control point was found,and some monitoring procedures,corrective and preventive measures were established. |
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| Keywords: | HACCP dairy application |
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