Liquid Milk Safety And Quality Control System Applied Research

Hazard analysis and critical point is widely used in food industry in recent years, which is a system for preventing hazard in food, and deceasing or avoiding defect through critically controlling key procedures. It not only can be used in milk industry to make sure the security of food, but also increase costumers confidence of food industry. Three main parts were involved here:1. The relationship between parity-specific fertility rates, season, the SCC, total plate count, and milk's hygiene quality were are obvious.15000 cows are researched.From comparing the SCC and milk components, season, lactation, 305-day production was among these milk samples,the result shows that:Milk somatic cell count and the total number of bacteria were positively related to the quality of milk. With the increase of SCC, the decrease of fat, protein and lactose percent in milk, the total milk solids and milk solids non-fat body cells reaches a maximum in the 50-100 million per milliliter. When the somatic cell count increased, further decline will happen.in the total solid content. The freezing point of milk will increase with the increase of milk cell, were But the group comparing difference are not significantly clear. With the increase of SCC, milk somatic cell counts increases gradually. With the increase of milk somatic cell count, milk production would decline. Accordingly, the milk somatic cell counts in summer and autumn is significantly higher than that in winter and spring, the difference is obvious.2. The analysis of establishment of HACCP and effects. Through the harm analysis to various links formalization pasture production management, determined its center control point (CCP), we construct control plan of the milk quality safeguard system and the formalization pasture fresh cow's milk quality, and confirm in the production practice.3. Establishment of LiLE Zhenchun milk production line HACCP quality control system's and result analysis. Choosing Mengniu Dairying Tongliao Subsidiary company's sterile milk production line is the object of study, make manufacture sterile milk technical process diagram, and carry on the harm analysis with the spot investigation. Based on recommend by the International food Code Council "key control point decision tree", determine the center control points in the production of milk in the sterilization process of the acceptance of raw milk, cool storage, container pipe, filling the system on-site spot cleaning (CIP), ultra-high temperature off bacteria, temperature cooling, packaging materials sterilization, aseptic filling and other critical control points in eight areas. Draw up essential limiting and set up the corresponding observation system. Takes the practical and feasible regulatory measures in view of the essential control point, implements the HACCP management to the sterile milk production entire process. This factory dairy products sanitary quality gas has the distinct enhancement, the colony total number drops,the storage period extension.