The application of HACCP system in production of fermented products. [M.Sc. thesis] | Primena HACCP sistema u proizvodnji fermentisanih proizvoda. Magistarski rad
2008
Cobanovic, K.
The purpose of this study is to show the introduction and application of HACCP system in one segment of dairy industry, production of fermented milk products. In the study, legal grounds in Serbia and European Union regarding the implementaion of HACCP system have been discussed. Introduction and application of HACCP system in production of yoghurt through documentation of the same production, analysis of danger and specifying critical control points in defined production processes have been shown. It also describes control, supervision and correctional measures for production process and HACCP plan. Comparative analysis of standard microbiological method and ATP method of bioluminescence in facilities hygiene control have been performed. On the basis of the results it could be said that by using the standard method, although slow, identification of present microorganisms in production environment could be done. With ATP bioluminescence method the results are shown directly on the control line in very short time. With this method total number of ATP units origining from microorganisms and organic impurities can be detected. The amount of detected ATP serves as criterion for efficiency of cleaning, washing and disinfecting on the spot. The results thus found showed the importance of introducing HACCP system and confirmed the research on advantage of HACCP system in relation to inspection control of finished products. The research results show that by controlling from the moment of raw materials acceptance, through controlling of production process and storaging the finished product, healthy safe product can be produced. It was confirmed by control of finished product.
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