| HACCP体系在乳制品生产中的建立与实施 |
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| 引用本文： | 杜淑霞,黎伟军. HACCP体系在乳制品生产中的建立与实施[J]. 现代食品科技, 2008, 24(6): 583-587 |
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| 作者姓名： | 杜淑霞 黎伟军 |
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| 作者单位： | 广东轻工职业技术学院食品与生物工程系,广东广州,510312;广东轻工职业技术学院食品与生物工程系,广东广州,510312 |
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| 摘 要： | 本文以搅拌型果料酸牛乳为例,详细地介绍了HACCP体系在乳制品行业的建立与实施,旨在促进HACCP体系在乳业中的进一步推广,从而提高乳制品的规范化、标准化生产经营水平.
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| 关 键 词： | 乳制品 HACCP 建立与实施 推广 |
| 收稿时间： | 2008-03-28 |
Establishment and Implementation of the HACCP System in the Dairy Industry |
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| DU Shu-xi,LI Wei-jun. Establishment and Implementation of the HACCP System in the Dairy Industry[J]. Modern Food Science & Technology, 2008, 24(6): 583-587 |
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| Authors: | DU Shu-xi LI Wei-jun |
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| Affiliation: | (Department of Food Bioengineering, Guangdong Industry Technical College, Guangzhou 510312, China) |
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| Abstract: | The establishment and implementation of the Hazard Analysis and Critical Control Point system (HACCP) in the dairy industry were described in detail in this paper, taking the production of stirring fruit yoghurt as example, in order to promote the application of HACCP system in the dairy industry and improve the normalization and the standardization of dairy products as well as the management level of the diary industry. |
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| Keywords: | dairy industry HACCP establishment and implementation enhance |
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