Application of hazard analysis critical control point (HAccp system) in the production of UHT milk to produce safe and high quality product [electronic resource].

Includes reference.

The application of hazard analysis critical control point (HACCP) system principles and required tasks were carried out in a Dairy products processing plant in Alexandria Egypt. Objective of this study is to evaluate the chemical and microbiological specification of sterilized milk through the application of HACCP system to produce high quality and safe product. Random samples were taken during monitoring of processing line for verification purpose 30 samples from each of raw milk, skim milk powder, milk fat, pasteurized and sterilized milk for chemical and microbiological examination.

Summary in Arabic.