Cercetări privind fabricarea iaurtului din lapte Yili și elaborarea sistemului de siguranță a alimentului

Abstract

Yogurt is rich in nutrients and unique in flavor, and its quality and safety have become a major concern for consumers. The product quality of yogurt, like other food products, is affected by many factors such as raw and auxiliary materials, production process, production equipment, processing personnel, production environment, etc. Problems in any one of them may lead to irreversible changes in the quality of yogurt. HACCP (hazard analysis and critical control point) is a preventive system for food quality and safety, which is international recognized in recent years, the application of HACCP becomes a trendy and necessity all over the world. It is based on the effective implementation of GMP and SSOP and the food production hazard analysis of the whole process. Therefore, several key processes or links affecting food safety can be determined to set critical control point. What’s more, the critical control point should be controlled strictly in order to eliminate and reduce the potential hazard to acceptable safety level in food production, storage and sales process.