HACCP – analysis of dairy products – Part 3: Cheese
Cheese Cheese production is one of the oldest processes for preserving perishable food drop which …
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HACCP – analysis of dairy products – Part 2: Yogurt
FERMENTED MILK PRODUCTS Fermentation is a process that leads to biochemical changes in organic components …
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HACCP – analysis of dairy products – Part 1: Milk
Milk Milk is the natural secretion of the mammary gland of farmed animals obtained by …
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HACCP: Log on and keep logging
Why temperature should be measured? Temperature plays a crucial role in many industries such as …
