Microbiological quality of ice cream after HACCP implementation: a factory case study

Microbiological quality of ice cream after HACCP implementation: a factory case study

The microbiological quality of the final product and the safety of the production procedures were screened in an ice cream factory, after implementation of a Hazard Analysis Critical Control Points (HACCP) system. We analysed 30 vanilla (IC1), 30 strawberry (IC2), and 30 chocolate flavoured (IC3) sa...

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Bibliographic Details
Main Authors: Emmanuel N. Kokkinakis, Georgios A. Fragkiadakis, Souzana H. Ioakeimidi, Ilias B. Giankoulof, Aikaterini N. Kokkinaki
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2008-10-01
Series:Czech Journal of Food Sciences
Subjects:
ice cream
microbiological quality
hazard analysis critical control points
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-200805-0009_microbiological-quality-of-ice-cream-after-haccp-implementation-a-factory-case-study.php

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https://cjfs.agriculturejournals.cz/artkey/cjf-200805-0009_microbiological-quality-of-ice-cream-after-haccp-implementation-a-factory-case-study.php

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