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A HACCP study on yoghurt manufacture

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dc.contributor.author Hoolasi, Kasthurie
dc.date.accessioned 2007-10-22T13:23:22Z
dc.date.available 2007-10-22T13:23:22Z
dc.date.issued 2005
dc.identifier.other DIT112555
dc.identifier.uri http://hdl.handle.net/10321/103
dc.description Thesis (M.Tech.: Quality)-Dept. of Operations & Quality Management, Durban Institute of Technology, 2005 xiii, 68 leaves en
dc.description.abstract The increasing awareness and demand of consumers for safe and high quality food have lead many companies to undertake a comprehensive evaluation and reorganisation of their food control systems in order to improve efficiency, rationalisation of human resources and to harmonise approaches. This evaluation in food control systems has resulted towards the necessity to shift from the traditional approach that relied heavily on end-product sampling and inspection and to move towards the implementation of a preventative safety and quality approach, based on risk analysis and on the principles of the hazard analysis critical control point (HACCP) system. Yoghurt is the most popular fermented milk world-wide; the estimated annual consumption in South Africa amounts to nearly 67 million litres. The aim of this study was to implement a HACCP program in a commercial yoghurt factory and then to evaluate the program during certain critical stages of the manufacturing process. en
dc.language.iso en en
dc.subject Food handling--Safety measures en
dc.subject Yogurt industry en
dc.subject Quality control en
dc.subject Quality control--Dissertations, Academic en
dc.title A HACCP study on yoghurt manufacture en
dc.type Thesis en


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