The heat treatments carried out by heat treatment plants for milk are designed to perform a certain number of decimal reductions of the microbial flora acquired mainly from milk operations stall until to make the finished product free from pathogenic (harmful to health) and if necessary stable in refrigerator or even at room temperature. Different HACCP strategies may are the key for improving healt and safety of milk and dairy products.
Milk chain production and HACCP / Montanari, Luigi. - (2011). (Intervento presentato al convegno Better Training For Safer Food in Africa (BTSFA) tenutosi a Addis Ababa (Ethiopia)).
Milk chain production and HACCP
MONTANARI, Luigi
2011-01-01
Abstract
The heat treatments carried out by heat treatment plants for milk are designed to perform a certain number of decimal reductions of the microbial flora acquired mainly from milk operations stall until to make the finished product free from pathogenic (harmful to health) and if necessary stable in refrigerator or even at room temperature. Different HACCP strategies may are the key for improving healt and safety of milk and dairy products.File in questo prodotto:
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