Study On Yogurt Quality Of Local Enterprises In Harbin

Yogurt has become one of dairy products which are increasing their output most rapidly in addition to the pasteurized milk in Chinese liquid milks and its amount of sales has been growing over 30% for many years in a row. Yogurt has occupied an important position in dairy products and been the important profit point of each dairy enterprise. However, as yogurt is a good medium for microbial growth and reproduction, quality defects occur frequently. Yogurt security incidents that occurred in recent years have warned us again and again that yogurt security has become a major issue concerning the people’s livelihood. With people increasingly concerned about the safety of yogurt, yogurt and dairy safety impact on the economy, society, and life more extensively and deeply. Currently, the most studies of yogurt quality management are the analysis about the reasons of quality problems led to in the process of yogurt production, mainly including the analysis of raw milk acceptance, standardization, homogenization, sterilization, fermentation, and bottling process. This thesis analyzed the quality problems of yogurt production in deep level with the practical conditions of the dairy enterprises in Harbin by using the methods of both sending the survey questionnaires to customers that can help learn about the quality problems of yogurt production and performing the field researches to the dairy enterprises in Harbin. At last, the author come up with a number of practical solutions in the thesis through the analysis for those problems such as sterilization temperature range selection, sterilization methods, attempts secondary homogenization and sterilization, sanitation filling machine, filling machine sealing temperatures, the filling between the air environments and so on.At the end of the thesis, the author analyzes the reason of the hazards that have come into being in the process of yogurt production through the investigation about the quality problems of yogurt. And the author, in the thesis, introduces the HACCP quality management system, applies to the HACCP in all aspects of the yogurt production, identifies critical control points which have been analyzed in detail, sets critical limits, builds appropriate corrective measures and control records at same time, and conducts good management in every step of yogurt production. By using the HACCP quality management system to supervise and guide the yogurt production, the author finally gets a reasonable quality management system with repeated improvements, and makes some personal suggestions that can serve as references of improving the quality management of the dairy enterprises.