Premium
QUALITY ASSURANCE OF UHT PRODUCTS
Author(s) -
ROBERTS A. W.
Publication year - 1977
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.1977.tb01199.x
Subject(s) - organoleptic , flavour , quality assurance , quality (philosophy) , selection (genetic algorithm) , raw material , manufacturing engineering , food science , microbiology and biotechnology , agricultural engineering , engineering , computer science , operations management , chemistry , biology , artificial intelligence , philosophy , external quality assessment , epistemology , organic chemistry
The paper describes the various factors contributing to quality control and stresses the importance of the selection and location of plant. The need for careful selection and training of a team for plant operation is emphasized. The essential control of raw materials, plant cleaning and sterilizing are examined also the organoleptic methods of testing. Tables are given illustrating grades in flavour and cream texture, also a system of monitoring cream quality. ( Editor's summary )