undergraduate thesis
HACCP System in Dairy Production

Martina Klepić (2013)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology
Metadata
TitleHACCP sustav u preradi mlijeka
AuthorMartina Klepić
Mentor(s)Drago Šubarić (thesis advisor)
Abstract
Mlijeko je emulzija mliječne masti u vodi, u kojoj se nalaze koloidno dispergirani proteini i otopljene tvari: laktoza, minerali i vitamini. Vrlo je podložno mikrobiološkom kvarenju, koje može dovesti do neprihvatljivosti proizvoda za potrošača. Upravo zbog toga HACCP sustav ima izniman značaj u mljekarskoj industriji. Ono predstavlja sustav upravljanja sigurnošću hrane, a bazira se na 7 načela. Od 2006. godine postaje zakonski obavezan u svim objektima koji posluju s hranom, time i u mljekarskoj industriji. Kod proizvodnje mlijeka postoji pet kritičnih kontrolnih točaka: prijem mlijeka u mljekaru, pasterizacija mlijeka, dodavanje vitamina, ambalaža i hladno skladištenje gotovog proizvoda. Adekvatnim provođenjem i kontrolom sustava mogućnost pojave mikrobioloških, kemijskih i fizikalnih opasnosti svodi se na minimum ili se čak uklanja.
Keywordsmilk HACCP system critical control point
Parallel title (English)HACCP System in Dairy Production
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Carbohydrates Technology
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2013-09-02
Parallel abstract (English)
Milk is an emulsion of butterfat in the water, in which we have proteins (dispersed), lactose, minerals and vitamins (dissolved substances). It is very susceptible to microbiological spoilage, which can cause non-acceptability for consumers. Therefore, HACCP system is extremely important in dairy industry. It represents food safety management system based on 7 principles. Since 2006. it has become legally obligated in every object that has contact with food, therefore in dairy industry as well. In industrial milk production there are five critical control points: entrance of milk in dairy, milk pasteurization, adding of vitamins, packaging and cold storage of finished product. Appropriate implementation and control of the system will ensure that possibility of some microbiological, chemical or physical danger to appear is on minimum.
Parallel keywords (Croatian)mlijeko HACCP sustav kritične kontrolne točke
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:109762
CommitterIvana Šuvak