Dissertation
Dissertation > Industrial Technology > Light industry,handicrafts > Food Industry > The dairy processing industry > Milk

Application of HACCP for Pasteurized Milk for Student

Author HaoBenDong
Tutor GuZhenXin
School Nanjing Agricultural College
Course Agricultural Extension
Keywords Pasteurized milk for student HACCP
CLC TS252.2
Type Master's thesis
Year 2010
Downloads 16
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In this paper, the application of HACCP in Pasteurized milk for student was studied. After establishing the HACCP system for Pasteurized milk for student product, tracing research was made to evaluate the validity of this system to control critical hazard. Hazard analysis for Pasteurized milk for student product based on experiments and associated codex was conducted. The main hazards in Pasteurized milk for student production were pesticide and veterinary drug residue, Aflatoxin M1, Mercury, Inorganic Arsenic, Chromium,Selenium and other pollution, adulterate such as Melamine; pathogenic bacterium and Allowed bacteria in milk.. The critical control points were identified as acceptance of the quality of milk, pasteurization and storage. Aiming at the 3 critical control points above, particular critical limits were made and corresponding targets were formed. Through research and experimentation, one limit is raw milk must be from proprietary pasture or permited by company cow pasture, cow raising village or raw milk purchase station holding purchase license. The pasture should be implemented pollution-free origin certification and confimed to GVP. The vehicles of transporting raw milk hold navicert and milk hand over sheet. One limit is the time of 15 seconds and the temperature of 80-85 degree. And the last limit is the temperature of 2-6 degree of frozen storage.On the tracking results of Pasteurized milk for student product’s haccp plan implementation showed that implemented after haccp, pollution, pesticide and veterinary drug residue, mycotoxin, adulterate such as Melamine in milk has been noticeably declined or eliminated. After pasteurization, microorganism indexs in milk is decreased significantly, complying with the national standards and far below the national standards prescribed limits. Milk after pasteurization during storage, even to transport and sale during the cold chain, bacteria in milk do not procedures or procedures are not apparent.These suggested that HACCP was a good method to improve the safety of the Pasteurized milk for student

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