Résumé:
The objective of this study consists in conceiving a step HACCP, in an agroaliméntary
company, Hodna milk manufacturer of yoghourt to drinking fruity (YDF) in the wilaya of
M'sila.
Initially and after having presented the dangers biological, physical and chemical inherent
in this industry. One analyzed the risks and to determine the whole of the critical points which
summarize themselves into 12 CCPs to determine during the reception of the leavens freezedried,
pasteurization, recessing, addition of the leavens and the flaveur, fermentation, passage
of the product through the pumps of racking, injection of the · fruits, sterilization of aluthene,
capsuling, storage and forwarding as well as measurements of their control. In the second
· time and like additional study, we carried out the evaluation of the physicochemical and
microbiologicai quality of the end product.
