ShareExtending the keeping quality of fluid milk to 21 days.
Author(s) : BARNARD S. E., PALCHAK T. R., IVKOVICH M., CAULLER P.
Type of article: Article
Summary
In two studies samples, processed two days a week, 99% were kept for 14 days at 7.2 deg C, and 88% for 21 days at 7.2 deg C. Sixty-two steps are to be read, understood and followed, in the Hazard Analysis Critical Control Points (HACCP) program.
Details
- Original title: Extending the keeping quality of fluid milk to 21 days.
- Record ID : 1996-0363
- Languages: English
- Subject: Regulation
- Source: Dairy Food environ. Sanit. - vol. 15 - n. 1
- Publication date: 1995/01
- Document available for consultation in the library of the IIR headquarters only.
Links
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- Source: Comm. Codex Aliment./Codex Aliment. Comm. - CX-MMP 98-6; 4 p.; 1 fig.
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