摘要
酸奶生产控制的主要目标是酵母菌与霉菌,它们在成品高酸度(pH4.5)条件下繁殖而引起罐装酸奶鼓盖。因此,若将HACCP系统应用于防止酸奶被微生物污染,以期提高产品质量和食用安全性。
Main problems to control yogurt process were related to yeast and mould. They could increase very rapidily and let yogurt produce gases under the condition of low pH (pH4. 5). Therefore if HACCP system was applied to prevent microorganism from polluting yogurt, the quality and safe of yogurt could be improved very obviously.
出处
《食品与机械》
CSCD
1995年第3期30-31,共2页
Food and Machinery
