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Microbiological control on the milk and milk product processing and the cold chain system.

[In Japanese. / En japonais.]

Author(s) : KAMIKADO H.

Type of article: Article

Summary

In order to assure the microbiological quality of chilled milk and milk products, the quality of raw material such as a raw milk is important. And another keypoints for keeping safety and good quality of final products are to follow both the good manufacturing practices and the HACCP program. Adoption of monitoring methods, processing conditions of the products and sanitizing conditions of production lines of suitable for each predominant bacterium are important. In this paper, microbiological quality control points of processing of chilled liquid milk are reviewed.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 2007-2707
  • Languages: Japanese
  • Source: Refrigeration - vol. 82 - n. 954
  • Publication date: 2007/04

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