Research And Application Of HACCP In Buffalo Dairy Production Jian Wenhao

Buffalo dairy product is better than other dairy product in high protein,low fat content and abundant vitamin content.A number of countries have carried out buffalo breeding project work and achieved remarkable results in the world,especially in Cheddar cheese.Cattle dairy product is the major one in our country,with the blank in research of buffalo breeding and its products.Buffalo dairy enterprises hard to carry out the production work as well as getting a good development.Aiming at the difficult situation of producing and developing buffalo dairy product in our country,this article helps enterprises to establish HACCP food safety control system and control the quality and safety of Cheddar cheese by all-round investigation of cheddar cheese production status as well as analysis in low production capacity and unstable product quality.This article can provide scientific and reliable data for the development of buffalo dairy enterprises in C hina.Meanwhile,it is great theoretical and practical significance to save the cost of analysis and ensure the product quality and safety of buffalo dairy products.The main contents and results are as follows:1?Enterprises establish HACCP food safety control system.According to the Cedar cheese production process and HACCP system,enterprise has established principles,analyzed hazards and established prevention and control measures to determine the key control points,the establishment of key limits,key control points of the monitoring,corrective measures to maintain records,verification procedures.Simultaneously,enterprise optimizes and improves the following aspects:the additive amount of chymosin and fermentation,the PH value,the additive amount of calcium chloride,the additive amount of salt,vacuum packaging,plant air cleanliness,finished product testing and other aspects.The cheddar cheese get the highest rate and the lowest consumption when the additive amount of fermentation was 0.02%,the additive amount of chymosin was 1680 SU / kg,the whey was 5.5,the calcium chloride was 0.02%,and the salt was 3%.2?C heddar cheese production enterprises establishregular health supervision points.This point is established by establishing the enterprise HACCP system,which is based on the key points of the analysis results,including valid document review,health management,production process hygiene,warehouse health,quality and file management.3?After the establishment of HACCP system,compared with the same period last year,the main business income reached 41.1% increase,the main business profit grows 41.4%,with total profit of 129,000 growth,an increase of 21.3%.