Contribution à la conception d' un système HACCP dans La ligne de fabrication de yaourt à boire fruité au niveau de la laiterie hodna lait (W.de msila )

Abstract

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.