原料乳生产中的HACCP体系研究  

Studies on the HACCP system of raw milk

作　　者：王芳芳[1] 罗欣[1] 刘希山[1] 

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018

出　　处：《中国乳品工业》2005年第1期60-64,共5页China Dairy Industry

基　　金：国家"十五"重大科技专项资助项目(2002BA518A16-04)

摘　　要：通过对原料乳生产线上的工序、设备微生物污染状况的检测,分析了微生物数量的变化规律,确定了奶牛饲养、乳房清洗、设备清洗、原料奶暂存运输4个工序为关键控制点,并提出了相应的标准操作规程。The microbial inspections of main procedures and facilities on raw milk processing line were conducted, and the microbial change rule was analyzed. Four critical control points were determined, which were milch cow breeding, udder cleaning, equipment cleaning, storing and transporting. The corresponding standard operating rules were put forward.

关 键 词：HACCP体系 原料乳 微生物 

分 类 号：TS252.2[轻工技术与工程—农产品加工及贮藏工程]