摘要
分析评估了巴氏杀菌奶生产中各环节可能造成的潜在危害,制定了切实可行的HACCP危害分析表和HACCP计划表,旨在提高巴氏奶产品生产的质量管理水平,提高我国出品乳制品企业的国际竞争力。
The paper analyzed and evaluated the potential danger in every step of pasteurized milk production. The feasible HACCP ta- bles of hazard analysis and program were made to improve the quality management leoel of pasteurized milk production and the international competitiveness of dairy products enterprises in China.
出处
《中国食物与营养》
2012年第10期14-18,共5页
Food and Nutrition in China
