| 危害分析与关键控制点(HACCP)在巴氏杀菌乳生产中的应用研究 |
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| 引用本文： | 彭常安,余芳,杨靖东.危害分析与关键控制点(HACCP)在巴氏杀菌乳生产中的应用研究[J].安徽农业科学,2006,34(7):1429-1430,1439. |
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| 作者姓名： | 彭常安 余芳 杨靖东 |
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| 作者单位： | 1. 芜湖职业技术学院生物工程系,安徽芜湖,241000
2. 芜湖职业技术学院生物工程系,安徽芜湖,241000;南京农业大学食品科技学院,江苏南京,210095 |
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| 基金项目： | 安徽省教育厅自然科学研究项目(2005kj390zc) |
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| 摘 要： | 按照HACCP计划的基本原理对巴氏杀菌奶生产工艺进行危害分析,确定生产工艺的关键控制点和监控跟踪程序,并比较了实施HACCP体系前后其微生物数量、质量缺陷和产品损耗等情况。结果表明:实施HACCP体系后,巴氏杀菌乳的质量缺陷率降低36.3%,平均补损率降低62.2%,实施效果显著。
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| 关 键 词： | 巴氏杀菌乳 危害分析 关键控制点(HACCP) |
| 文章编号： | 0517-6611（2006）07-1429-02 |
| 收稿时间： | 2005-11-11 |
| 修稿时间： | 2005-11-11 |
Study on Hazard Analysis and Critical Control Point System in Pasteurized Milk Processing |
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| PENG Chang-an et al.Study on Hazard Analysis and Critical Control Point System in Pasteurized Milk Processing[J].Journal of Anhui Agricultural Sciences,2006,34(7):1429-1430,1439. |
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| Authors: | PENG Chang-an |
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| Institution: | Department of Biology Engineering, Wuhu Vocational College, Wuhu, Anhui 241000 |
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| Abstract: | According to the basal principles of HACCP plan,the hazard analysis was taken.The critical control points and monitoring procedure were ensured as well as microbe amount.The qualities limitation and product waste of pasteurized milk were compared before and after the establishment of HACCP system in this paper.The result showed that the ratio of pasteurized milk qualities limitation and average filled damage were decreased by 36.3% and 62.2% respectively.It had obviously significant effect on pasteurized milk. |
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| Keywords: | Pasteurized milk Hazard analysis Critical control points HACCP |
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