乳制品生产流程中的关键质量控制措施  

Key Quality Control Measures in the Dairy Production Process

作　　者：李静 陈明星 LI Jing;CHEN Mingxing(College of Animal Science,Heilongjiang Agricultural Reclamation Vocational College,Harbin 150000,China)

机构地区：[1]黑龙江农垦职业学院动物科学院,黑龙江哈尔滨150000

出　　处：《食品安全导刊》2024年第22期29-31,共3页China Food Safety Magazine

摘　　要：乳制品生产流程中的质量控制对于确保产品的安全性和品质至关重要。本文从原料乳质量控制、生产过程控制、设备设施管理、员工操作规范和包装环节控制5个方面,系统分析乳制品生产中的关键质量控制措施,即建立并执行严格的原料乳验收标准、加强理化与微生物检测,确保原料乳的品质;精准控制温度、时间和pH值,保障生产过程的稳定性和安全性;加强设备设施的清洁消毒、维护与检修,确保产品的加工精度和卫生质量;提升员工的操作技能和卫生习惯,减少人为因素对产品质量的影响;严格控制包装材料的选择和包装过程的卫生条件,确保产品的最终质量,以期为乳制品生产企业提供全面的质量控制指导,以提升产品的整体品质和市场竞争力。Quality control in the dairy production process is crucial for ensuring product safety and quality.This paper systematically analyzes the key quality control measures in dairy production from five aspects:raw milk quality control,production process control,equipment and facility management,employee operation standards,and packaging process control,that is,to establish and implement strict acceptance standards for raw milk,strengthen physical and chemical and microbial testing to ensure the quality of raw milk;precise control of temperature,time,and pH value to ensure the stability and safety of the production process;strengthen the cleaning,disinfection,maintenance,and inspection of equipment and facilities to ensure the processing accuracy and sanitary quality of products;improve the operation skills and hygiene habits of employees to reduce the impact of human factors on product quality;strictly control the selection of packaging materials and the hygienic conditions of the packaging process to ensure the final quality of products,in order to provide comprehensive quality control guidance for dairy production enterprises to improve the overall quality of products and market competitiveness.

关 键 词：乳制品生产 质量控制 原料乳 生产过程 设备设施 包装环节 

分 类 号：TS252.4[轻工技术与工程—农产品加工及贮藏工程]