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Hygienic design of a dairy *
Author(s) -
VINSON H G
Publication year - 1990
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.1471-0307.1990.tb02421.x
Subject(s) - contamination , product (mathematics) , risk analysis (engineering) , good manufacturing practice , production (economics) , dairy industry , business , environmental science , waste management , engineering , computer science , operations management , mathematics , food science , chemistry , biology , geometry , macroeconomics , regulatory affairs , economics , ecology
Various engineering principles of construction and layout may be employed to minimize the risk of product contamination in a dairy. This paper summarizes the main requirements for a milk handling and powder production plant. Summary It is not possible to guarantee that bacteriological contamination can be prevented in a normal operating environment. The measures identified in this paper are directed towards minimizing the risk of contamination and, together with good manufacturing practice, will contribute towards this objective.