HACCP Model for Cheese Production

The bacteria in raw milk can be especially dangerous to people with weakened immune systems, older adults, pregnant women, and children in terms of vomiting, diarrhea and abdominal pain and Flulike symptoms such as fever, headache, and body ache.

Cheese is a product that preserves raw milk. Due to the high acidity (low pH value) in the cheese-making process, the pathogens in the milk are killed.

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