TY  - JOUR
T1  - The Implementation of HACCP (Hazard Analysis Critical Control Point) to UF-FETA Cheese Production Lines
AU - , Mahnaz Tabibi Azar AU - , Leila Rofehgari-Nejad 
JO  - Research Journal of Biological Sciences
VL  - 4
IS  - 4
SP  - 388
EP  - 394
PY  - 2009
DA  - 2001/08/19
SN  - 1815-8846
DO  - rjbsci.2009.388.394
UR  - https://makhillpublications.co/view-article.php?doi=rjbsci.2009.388.394
KW  - Critical control point
KW  -feta cheese
KW  -HACCP
KW  -ultrafiltration
KW  -UF-FETA
AB  - Application of HACCP in the cheese-making industry proved to be beneficial and profitable because the industry managed to cut down the material (milk) and final product (cheese) losses and to build up consumer confidence by producing safe cheese of  enhanced and consistent quality. This research discusses the implementation  steps  of  HACCP  and  provides  a detailed review of each step for UF-FETA cheese. This cheese is a kind of fresh and soft cheese, which is sold before ripening and is a popular type of cheese in Iran. Due to its freshness, low humidity and lower level of salt, this cheese is in higher risk of contamination than other traditionally produced ones. Therefore, HACCP analysis of this product is important issues for public health.
ER  -