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Implementation of the hazard and analysis critical control points (haccp) system for safety production of soft cheese [electronic resource].

By:

El Tahan,F. H

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Language: English Summary language: Arabic Description: p.857-868Other title:

تنفيذ وتحليل نظام المخاطر ومراقبة الجودة للإنتاج الأمن للجبن الطرى [Added title page title]

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Mansoura University journal of agricultural sciences, 2006 v. 31 (2) [electronic resource].

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In: Mansoura University Journal of Agricultural Sciences 2006.v.31(2)Summary: The aim of this investigation is to determine the chemical and microbiological hazards and critical control points during the manutactur of soft cheese for developing of HACCP plan for this product. Results indicated that raw milk was the most hazardous. It harbored high bacterial count, with 25% of the tested samples being contaminated with Brucella and contained start new sentence 0.15-0.26 mg Cu I Kg but it was free from lead and mercury.

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The aim of this investigation is to determine the chemical and microbiological hazards and critical control points during the manutactur of soft cheese for developing of HACCP plan for this product. Results indicated that raw milk was the most hazardous. It harbored high bacterial count, with 25% of the tested samples being contaminated with Brucella and contained start new sentence 0.15-0.26 mg Cu I Kg but it was free from lead and mercury.

Summary in Arabic.

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