Quality Control in the Dairy Industry

  1. Richard K. Robinson
  1. J. Ferdie Mostert,
  2. Peter J. Jooste

Published Online: 28 JAN 2005

DOI: 10.1002/0471723959.ch14

Book Title

Dairy Microbiology Handbook: The Microbiology of Milk and Milk Products, Third Edition

Dairy Microbiology Handbook: The Microbiology of Milk and Milk Products, Third Edition

Additional Information

How to Cite

Mostert, J. F. and Jooste, P. J. (2005) Quality Control in the Dairy Industry, in Dairy Microbiology Handbook: The Microbiology of Milk and Milk Products, Third Edition (ed R. K. Robinson), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/0471723959.ch14

Publication History

  1. Published Online: 28 JAN 2005
  2. Published Print: 12 APR 2002

ISBN Information

Print ISBN: 9780471385967

Online ISBN: 9780471723950

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Keywords:

  • quality control;
  • dairy products;
  • dairy equipment hygiene;
  • milk sampling;
  • total quality management

Summary

This chapter includes the following topics:

  • Introduction

  • Control of Airborne Microorganisms in Dairy Plants

  • Microbial Control of Water Supplies

  • Assessment of Dairy Equipment Hygiene

  • Hygiene of Packaging Material

  • Sampling of Products for Microbiological Evaluation

  • Procedures for the Direct Assessment of the Microbial Content of Milk and Milk Products

  • Procedures for the Indirect Assessment of the Microbial Content of Milk and Milk Products

  • Methods for Determining the Shelf Life of Milk

  • Sterility Tests

  • Methods for Detecting Pathogenic Microorganisms and Their Toxins

  • Microbiological Standards for Different Dairy Products

  • Relevance of Techniques and Interpretation of Results

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