HACCP在山羊乳软质干酪加工中的应用  

HACCP in Goat Milk Soft Cheese Processing Application

作　　者：祝战斌[1] 马兆瑞[1] 姚瑞祺[1] 

机构地区：[1]杨凌职业技术学院,杨凌712100

出　　处：《食品工业》2012年第7期122-124,共3页The Food Industry

基　　金：陕西省科技厅下达的农业攻关项目;项目名称:奶产品标准化生产及产业化;项目编号:2008K01-07

摘　　要：运用HACCP基本原理对山羊乳软质干酪生产过程中潜在的危险因素进行了分析,确定了山羊乳软质干酪生产中的关键控制点,并确定了能保证关键控制点临界限度和监控措施,制定了HACCP控制表,最后用食品安全性检验方法对HACCP体系检验查证,确保山羊乳软质干酪生产过程中的质量和安全性。The basic principle of HACCP was used on goat milk soft cheese production and the potential risk factors in the process were analyzed.Determined the critical control point in the goat milk soft cheese production,and ensured critical control points,critical limits and monitoring measures,developed HACCP control table,verified the HACCP system test by the food safety inspection method,guaranteed the quality and safety of goat milk soft cheese production in the process.

关 键 词：山羊乳 软质干酪 HACCP 质量控制 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]