Ammar, E., Reyad, M., Abdel-Kader, Y., Farag, A. (2017). Implementation of the Hazard Analysis Critical Control Point (haccp) System for Processed Cheese Production Line.. Journal of Food and Dairy Sciences, 8(2), 121-125. doi: 10.21608/jfds.2017.37139
El Tahra M. A. Ammar; M. Y. Reyad; Y. I. Abdel-Kader; A. M. K. Farag. "Implementation of the Hazard Analysis Critical Control Point (haccp) System for Processed Cheese Production Line.". Journal of Food and Dairy Sciences, 8, 2, 2017, 121-125. doi: 10.21608/jfds.2017.37139
Ammar, E., Reyad, M., Abdel-Kader, Y., Farag, A. (2017). 'Implementation of the Hazard Analysis Critical Control Point (haccp) System for Processed Cheese Production Line.', Journal of Food and Dairy Sciences, 8(2), pp. 121-125. doi: 10.21608/jfds.2017.37139
Ammar, E., Reyad, M., Abdel-Kader, Y., Farag, A. Implementation of the Hazard Analysis Critical Control Point (haccp) System for Processed Cheese Production Line.. Journal of Food and Dairy Sciences, 2017; 8(2): 121-125. doi: 10.21608/jfds.2017.37139
Implementation of the Hazard Analysis Critical Control Point (haccp) System for Processed Cheese Production Line.
1Faculty of Agriculture, Dairy Technology Dept., Mansoura University.
2Animal Production Research Institute, Dokki, Cairo.
Abstract
Processed cheese spread was produced under two systems. The main ingredients are fresh Ras cheese .Karish cheese, palm oil, emulsifiers and (K-sorbate +Nissin) as antimicrobial substances. Results showed that HACCP system processed cheese had less total microbial count, higher chemical composition specification nearer to the standers of Egyptian Specifications. The HACCP cheese gained better evaluation scoring points for organoleptic taste judgments. Advised to follow the HACCP system for the production of processed cheese spread to have excellent healthy cheese.
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