ShareTemperature control and traceability in the dairy sector.
Maîtrise des températures et traçabilité pour la filière lait.
Author(s) : TREHOUT B., PERRAMANT C.
Summary
The paper includes some basic information concerning milk and its microbiology and some general recommendations concerning production precooling, transport, transformation and distribution of the product. An HACCP system, applied to milk, is discussed.
Details
- Original title: Maîtrise des températures et traçabilité pour la filière lait.
- Record ID : 2002-0889
- Languages: French
- Source: Les Rencontres du Savoir-Faire. Que mangera-t-on demain ? Que produira-t-on ? Synthèse des actes + annexes + revue de presse.
- Publication date: 2000/10/11
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Cold chain, interfaces;
Milk and dairy products - Keywords: Food; Cold chain; Milk; Traceability; Temperature; Recommendation
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Experimental study on the shelf life of dairy p...
- Author(s) : GU X., XANG X., LIU B., et al.
- Date : 2007/08/21
- Languages : English
- Source: ICR 2007. Refrigeration Creates the Future. Proceedings of the 22nd IIR International Congress of Refrigeration.
- Formats : PDF
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Variazioni microbiche nel latte fresco pastoriz...
- Author(s) : GUIDA M., LUBRANO D., MARINO C., et al.
- Date : 2004/05
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 43 - n. 436
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The chill chain: from reception to filler.
- Date : 1992
- Languages : English
- Source: Milk Ind. - vol. 94 - n. 3
View record
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Maîtrise de la chaîne du froid des produits lai...
- Author(s) : Cemagref, AFF
- Date : 1999/03
- Languages : French
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Extending the shelf life of low-acid liquid dai...
- Date : 2016/02
- Languages : English
View record