Management of safety and quality of milk on the principles of HACCP

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Abstract

Milk, being a human food product, must be stored in safe area. The quality of raw milk may be increased by introducing in farms of achievements of EU Tacis Project FD RUS 9704 «Improving Quality Control of Selected Food Products». The product is raw milk supplied to processing plant. It should conform to GOST 52054-2003 and processor's requirements. This HACCP plan reviews existing milking practice, hygiene, animal husbandry and milk storage and based on Good Manufacturing Practice. Hazards will be divided into the following groups: physical, microbiological and chemical, product safety will also be considered.

About the authors

V P Yaremchyk

Moscow State University of applied biotechnology

Email: biology@mail.ru
Кафедра товароведения и безопасности сырья и продуктов биотехнологии; Московский государственный университет прикладной биотехнологии; Moscow State University of applied biotechnology

V I Rodin

Moscow State University of applied biotechnology

Email: biology@mail.ru
Кафедра товароведения и безопасности сырья и продуктов биотехнологии; Московский государственный университет прикладной биотехнологии; Moscow State University of applied biotechnology

N G Khomenets

Russian People's Friendship University

Email: biology@mail.ru
Кафедра стандартизации, сертификации и ветсанэкспертизы; Российский университет дружбы народов; Russian People's Friendship University

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Copyright (c) 2010 Яремчук В.П., Родин В.И., Хоменец Н.Г.

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