Critical Control Points on the Production of Bulgarian White Brined Cheese
2014
Naydenova, N., Thrakia University, Stara Zagora (Bulgaria)
This paper examines the factors, which influence the safety characteristics of Bulgarian white brined cheese. The study revealed that the Critical Control Points for Bulgarian white brined cheese production were raw milk, milk pasteurization, cheese ripening and final product storage. Critical factors and limits for CCPs were determined and were proposed preventative and corrective actions. This paper focuses on the flow diagrams based on the production lines of a small dairy company in Bulgaria - Smolyan region, and presents an analysis of the hazards and of the critical control points.
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