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Implementation of the Hazard Analysis Critical Control Point (haccp) System for Processed Cheese Production Line
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نویسنده
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ammar el tahra m. a. ,reyad m. y. ,abdel-kader y. i. ,farag a. m. k.
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منبع
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journal of food and dairy sciences, mansoura university - 2017 - دوره : 8 - شماره : 2 - صفحه:121 -125
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چکیده
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Processed cheese spread was produced under two systems. the main ingredients are fresh ras cheese. karish cheese, palm oil, emulsifiers and (k-sorbate +nissin) as antimicrobial substances. results showed that haccp system processed cheese had less total microbial count, higher chemical composition specification nearer to the standers of egyptian specifications. the haccp cheese gained better evaluation scoring points for organoleptic taste judgments. advised to follow the haccp system for the production of processed cheese spread to have excellent healthy cheese.
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کلیدواژه
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HACCP ,processed cheese ,food safety
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آدرس
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mansoura university, faculty of agriculture, dairy technology dept., Egypt, mansoura university, faculty of agriculture, dairy technology dept., Egypt, animal production research institute, Egypt, mansoura university, faculty of agriculture, dairy technology dept., Egypt
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Authors
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