Study Of Hazard Analysis And Critic Control Point System In Liquid Milk Processing

Hazard analysis and critical control point was widely used in food industry recently, which was a system for preventing hazard in food, and can decrease or even avoid defect through critically controlling key procedures. Accordingly, it also can be used in milk industry. In the thesis, HACCP system was established in solid yoghourt,flavor modified yoghourt and pasteurized milk.Two main parts were involved here:1. HACCP system was established for solid yoghourt, flavor modified yoghourt and pasteurized milk. Total hazard analysis was taken for the three milk products and critical control points were ensured. CCPs of solid yoghourt was raw milk, sterilizing, leavening, fermentation and cleaning of the equipments; CCPs of flavor-modified yoghourt was raw milk, start cluture, pasteurization and equipment; And CCPs of pasteurized milk was raw milk, start cluture, pasteurization and equipment.2. Results showed that GMP and SSOP should be established before establishment of HACCP. Effect of HACCP system on manufacturing procedure and products quality was studied . Tracing record showed that warp of temperatures dropped from 0.97 to 0.90 after the system was controlled at 2003.2-2003.7 and 2004.2-2004.7, the effect of experiment is better. And defects of the products were decreased to 34.3% and 62.2% compared to old processing product.Above all, HACCP system could be used to milk industry and decrease hazard ffectively.