Professional paper

The identification of risks and critical points in the hygiene and technology of milk production

Branka Magdalenić ; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb
Nada Anić

Abstract

The HACCP scheme indicates vulnerable points in production process, with reference to spots where defects and potential risks should be dealt with so as to ensure a hygienically sound product. This applies also to production conditions of milk for human consumption, and affects the approved heat treatment of milk, refrigeration, packing and other technological processes involved in milk production and storage. The paper presents the results of bacteriological tests carried out during pasteurized milk production, using the HACCP scheme, which identifies major contamination, potential contamination and the effective limited control of milk production.

Keywords

milk production; critical points; identification

Hrčak ID:

95804

URI

https://hrcak.srce.hr/95804

Publication date:

4.3.1991.

Article data in other languages: croatian

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