Authors : Mahnaz Tabibi Azar and Leila Rofehgari-Nejad
Abstract: Application of HACCP in the cheese-making industry proved to be beneficial and profitable because the industry managed to cut down the material (milk) and final product (cheese) losses and to build up consumer confidence by producing safe cheese of enhanced and consistent quality. This research discusses the implementation steps of HACCP and provides a detailed review of each step for UF-FETA cheese. This cheese is a kind of fresh and soft cheese, which is sold before ripening and is a popular type of cheese in Iran. Due to its freshness, low humidity and lower level of salt, this cheese is in higher risk of contamination than other traditionally produced ones. Therefore, HACCP analysis of this product is important issues for public health.
Mahnaz Tabibi Azar and Leila Rofehgari-Nejad , 2009. The Implementation of HACCP (Hazard Analysis Critical Control Point) to UF-FETA Cheese Production Lines. Research Journal of Biological Sciences, 4: 388-394.