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Temperature 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

See other articles from the proceedings (8)
See the conference proceedings

Indexing

Themes: Cold chain, interfaces;
Milk and dairy products
Keywords: Food; Cold chain; Milk; Traceability; Temperature; Recommendation