| HACCP在半硬质干酪加工中的应用 |
| |
| 引用本文： | 向艳红,卢士玲,李开雄. HACCP在半硬质干酪加工中的应用[J]. 食品工业, 2012, 0(2): 128-130 |
| |
| 作者姓名： | 向艳红 卢士玲 李开雄 |
| |
| 作者单位： | 石河子大学食品学院 |
| |
| 基金项目： | 新疆生产建设兵团科技攻关项目,项目编号:2009GG29 |
| |
| 摘 要： | 对半硬质干酪的生产过程进行危害分析(HA),确定关键控制点(CCP)并制定相应控制限值,监控系统的HACCP计划工作模式。将HACCP系统应用于半硬质干酪生产中,以提高半硬质干酪生产管理水平和产品安全性。
|
| 关 键 词： | HACCP 半硬质干酪 危害分析 关键控制点 |
The Application of HACCP in the Production of Semi-hard Cheese |
| |
| Xiang Yan-hong,Lu Shi-ling,Li Kai-xiong. The Application of HACCP in the Production of Semi-hard Cheese[J]. The Food Industry, 2012, 0(2): 128-130 |
| |
| Authors: | Xiang Yan-hong Lu Shi-ling Li Kai-xiong |
| |
| Affiliation: | College of Food Science of Shihezi University,(Shihezi 832003) |
| |
| Abstract: | The processing production of Semi-hard cheese was analyzed,critical control points were determined and a running pattern of HACCP was formulated.The program of corresponding control values and monitor system was determined.The system of HACCP had been applied in the production of Semi-hard cheese,so as to promote the management of production quality and ensure the safety of the product. |
| |
| Keywords: | HACCP Semi-hard cheese hazard analysis critical control point |
| 本文献已被 CNKI 等数据库收录！ |
