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Application of HACCP (hazard analysis critical control point) to cow telemea cheese production

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dc.contributor.author Borș, Alina
dc.contributor.author Rusu, Oana-Raluca
dc.contributor.author Borș, Silviu-Ionuț
dc.contributor.author Floriștean, Viorel-Cezar
dc.date.accessioned 2021-04-27T10:33:21Z
dc.date.available 2021-04-27T10:33:21Z
dc.date.issued 2018
dc.identifier.citation Borș, Alina, Oana Raluca Rusu, Ionuţ Borș, Viorel Floriștean. 2018. "Application of HACCP (hazard analysis critical control point) to cow telemea cheese production". Lucrări Științifice USAMV - Iași Seria Medicină Veterinară 61 (2): 135-141. en_US
dc.identifier.uri https://repository.uaiasi.ro/xmlui/handle/20.500.12811/1007
dc.description.abstract Nowadays, Hazard Analysis of Critical Control Points (HACCP) has become a prerequisite for transactions involving food products. Application of HACCP system in the cheese making industry proved to be beneficial and profitable, influencing consumer confidence by producing safe cheese with consistent quality. Cow TELEMEA is a ripened cheese which due to its composition (moisture, salt level) and properties is susceptible to contamination. The aim of this study was to detail the flow diagram, to assess physical, chemical and biological hazards and to identify critical control points for cow TELEMEA cheese on processing line. The results have revealed that physical, chemical and biological hazards may occur during processing and four critical control points were found: raw milk reception, raw milk storage, milk pasteurization and cold storage of cheese. en_US
dc.language.iso en en_US
dc.publisher ”Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iasi en_US
dc.rights Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)
dc.rights.uri https://creativecommons.org/licenses/by/4.0/
dc.subject HACCP en_US
dc.subject cow en_US
dc.subject TELEMEA cheese en_US
dc.subject hazards en_US
dc.title Application of HACCP (hazard analysis critical control point) to cow telemea cheese production en_US
dc.type Article en_US
dc.author.affiliation Alina Borș, Oana Raluca Rusu, Viorel Floriștean, University of Agricultural Sciences and Veterinary Medicine “Ion Ionescu de la Brad”, Faculty of Veterinary Medicine, Iasi
dc.author.affiliation Ionuţ Borș, Research and Development Station for Cattle Breeding, Dancu, Iaşi
dc.publicationName Lucrări Științifice USAMV - Iași, Seria Medicină Veterinară
dc.volume 61
dc.issue 2
dc.publicationDate 2018
dc.startingPage 135
dc.endingPage 141
dc.identifier.eissn 2393-4603


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Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)