| dc.creator | Sandrou, D. K. | en |
| dc.creator | Arvanitoyannis, I. S. | en |
| dc.date.accessioned | 2015-11-23T10:46:54Z | |
| dc.date.available | 2015-11-23T10:46:54Z | |
| dc.date.issued | 2000 | |
| dc.identifier | 10.1081/fri-100100291 | |
| dc.identifier.issn | 8755-9129 | |
| dc.identifier.uri | http://hdl.handle.net/11615/32848 | |
| dc.description.abstract | Today there is an ever-increasing consumer demand for safe and high-quality foods of prolonged life. Several quality/safety management systems (e.g., ISO 9000, Total Quality Management, and HACCP) were developed for the food industry. The importance of implementing such systems for rather biochemically unstable products like cheese, a product characterized by great variety worldwide, is apparent. The application of NACCP in the cheese-making industry proved to be beneficial and profitable because the industry managed to cut down the raw material (milk) and final product (cheese) losses and to build up consumer confidence by producing safe cheese of enhanced and consistent quality. | en |
| dc.source | Food Reviews International | en |
| dc.source.uri | <Go to ISI>://WOS:000088473900003 | |
| dc.subject | HACCP | en |
| dc.subject | cheese industry | en |
| dc.subject | safety | en |
| dc.subject | hygiene | en |
| dc.subject | hazard analysis | en |
| dc.subject | QUANTITATIVE RISK ANALYSIS | en |
| dc.subject | FAT MOZZARELLA CHEESE | en |
| dc.subject | CHEDDAR CHEESE | en |
| dc.subject | QUALITY ASSURANCE | en |
| dc.subject | ENTEROTOXIN-A | en |
| dc.subject | DAIRY-CATTLE | en |
| dc.subject | MILK | en |
| dc.subject | FOOD | en |
| dc.subject | FUNCTIONALITY | en |
| dc.subject | APPEARANCE | en |
| dc.subject | Food Science & Technology | en |
| dc.subject | Nutrition & Dietetics | en |
| dc.title | Application of hazard analysis critical control point (HACCP) system to the cheese-making industry: A review | en |
| dc.type | journalArticle | en |
