Pregled bibliografske jedinice broj: 758948
Control of HACCP system efficiency in cream cheese production
Control of HACCP system efficiency in cream cheese production // Journal of Hygienic Engineering and Design, 2 (2013), 30-35 (podatak o recenziji nije dostupan, članak, znanstveni)
CROSBI ID: 758948 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Control of HACCP system efficiency in cream cheese
production
Autori
Kišmartin, Irena ; Babić, Jurislav ; Ačkar, Đurđica ; Slačanac, Vedran ; Šubarić, Drago ; Jozinović, Antun
Izvornik
Journal of Hygienic Engineering and Design (1857-8489) 2
(2013);
30-35
Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni
Ključne riječi
HACCP system ; cream cheese ; ATP bioluminescence
Sažetak
Milk and dairy products are easily perishable food due to their composition and properties. Therefore, good hygienic practices and cooling system during milk manipulation are among main postulates in safe dairy production. Food safety is further improved by HACCP system application. The aim of this research was monitoring efficiency of HACCP system set up in cream cheese production in Croatian Dairy Factory. Within this system, two critical control points were established: cheese pasteurisation and pasteurisation of additives. Process equipment, air and final products were assessed by classic microbial analysis and ATP bioluminescence method (where applicable) at different occasions during three month period. The results showed that HACCP system was successfully applied in cream cheese production.
Izvorni jezik
Engleski
Znanstvena područja
Prehrambena tehnologija
POVEZANOST RADA
Ustanove:
Prehrambeno-tehnološki fakultet, Osijek
Profili:
Vedran Slačanac
(autor)
Đurđica Ačkar
(autor)
Jurislav Babić
(autor)
Antun Jozinović
(autor)
Drago Šubarić
(autor)
Citiraj ovu publikaciju:
Uključenost u ostale bibliografske baze podataka::
- CAB Abstracts
- FSTA: Food Science and Technology Abstracts
