摘要
阐述了HACCP在酸牛乳生产中的应用。通过对酸牛乳生产中的危害分析(HA),介绍了酸牛乳生产中常见的质量缺陷,包括缓慢发酵、污染噬菌体、质构缺陷及气体的产生,并结合酸牛乳的生产工艺进行关键控制点(CCP)的分析。分析结果表明,在以下关键点进行控制会大大减少酸牛乳成品的质量缺陷:①选择优质无抗原料;②正确的热处理;③无菌接种条件;④发酵过程中温度的控制;⑤清洁的环境;⑥低温储存。
The application of HACCP in the produce of yoghurt were studied by ana lyzing on such usual deficiencies as slow fermentation,infecting phage,deficency in quality structure and creating gas.The conclusions have been drown as follows :1 seleeting high quality row material;2 proceeding exactly during heating;3 the asepsis inoculation;4 the control of temperature during fermentation;5 clear su rroundings; 6 storaged at low temperature.
出处
《中国乳品工业》
CAS
北大核心
2002年第3期32-34,共3页
China Dairy Industry
