QUALITY CONTROL OF MILK HYGIENE

Abstract

Variation is a typical characteristic for food products because they consist of biological materials. Especially raw materials which are directly delivered from primary production to processing companies show considerable variation. Taking into consideration the raw milk hygiene, the large variation from the incoming materials will be a great importance for the stages of processing. A real control considering hygiene of the raw and pasteurized milk is very important for the consumer safety. At the same time a statistically method used for the analysis of the quality will establish the degree of the milk hygiene but also will increase the possibility to determine the out of control situations and also could become a basic part for the process of improvement. The effect of any improvement cannot be measured if the process is unstable and shows great variation. Also the extension of some statistically method for monitoring the hygienic control of the raw material will provide us with a useful tool for the next steps in processing. Therefore, being required a profound understanding of the sources of variation. In our case quality control must be considered a major process in obtaining hygienic products.