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- Title
Verification methods of Hazard Analysis and Critical Point System in diary industry.
- Authors
MUSAJ, ALUSH; LLUGAXHIU, DAFINA; MORINA, RIFAT
- Abstract
Hazard Analysis and Critical Control Points (HACCP) is an internationally recognized system for identifying and controlling hazards in the food chain. One of seven principles of HACCP is Establish Verification Procedures. Verification means that the HACCP plan must be validated. Once the plan is in place, make sure it is effective in preventing the hazards identified. Test the end product; verify that the controls are working as planned, perform ongoing verification of the system if measuring and monitoring equipment is in control; what are corrective actions showing and if records are being maintained as required. The aim of this paper is verification of all parameters (chemical and physical parameters) for acceptance of fresh milk for the production of yogurt in Dairy "Bylmeti" and verification the values of milk pasteurization for yogurt. The acidity of milk is measured by Soxhlet-Henkel method. The fat was determined by the Gerber method and density was determined by the lacto-densimeter. Other parameters were determined by the "Lactoscan" instrument. By the results that are done for five days we can see mostly those parameters are in accordance with Tetrapak standard where this paper is based.
- Publication
Albanian Journal of Agricultural Sciences, 2017, p27
- ISSN
2218-2020
- Publication type
Academic Journal