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A HACCP study on yoghurt manufacture [electronic resource].

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Elshobry, M. A

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Language: English Summary language: Arabic Description: p.57-64Other title:

تحليل نقاط مراقبة المعدلات الحرجة فى مصانع الألبان [Added title page title]

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Al-Azhar journal of agricultural sciences sector research, 2012 v.12 [electronic resource].

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In: Al-Azhar Journal of Agricultural Sciences Sector Research 2012.v.12Summary: This study mainly aims to contribute in improving safety and quality of yoghurt product in Egypt which can be indicated in the following points: Implementing a HACCP program in commercial yoghurt factory and evaluating the HACCP program during certain stages of yoghurt manufacturing process. The results of . HACCP program implementation on raw milk samples (the basic ingredient of yoghurt) showed that there are statistically significant differences between before and after HACCP values for pH and temperature of the raw milk. The recommendation of this study involved applying the HACCP system in manufacturing all yoghurt, as appropriate, should verify that systems are properly designed and that CCPs are effectively monitored.

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This study mainly aims to contribute in improving safety and quality of yoghurt product in Egypt which can be indicated in the following points: Implementing a HACCP program in commercial yoghurt factory and evaluating the HACCP program during certain stages of yoghurt manufacturing process. The results of . HACCP program implementation on raw milk samples (the basic ingredient of yoghurt) showed that there are statistically significant differences between before and after HACCP values for pH and temperature of the raw milk. The recommendation of this study involved applying the HACCP system in manufacturing all yoghurt, as appropriate, should verify that systems are properly designed and that CCPs are effectively monitored.

Summary in Arabic.

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