Article ID Journal Published Year Pages File Type
2099900 Trends in Food Science & Technology 2012 9 Pages PDF
Abstract

Obtaining a high milk quality is dependent on what happens during its production at dairy farms. The hazard analysis and critical control points (HACCP) methodology has been developed and implemented on dairy cattle farms. This system focuses on the influence that milking equipment and cooling tank have on the milk quality. The hazards related to the presence of microbiological and chemical residues were studied because can alter the milk quality. The implementation of HACCP with a few modifications proved to be a feasible strategy, although it was highly dependent on the active participation of the farm workers.

Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
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