The application of HACCP in the produce of yoghurt were studied by ana lyzing on such usual deficiencies as slow fermentation,infecting phage,deficency in quality structure and creating gas.

• 阐述了HACCP在酸牛乳生产中的应用。通过对酸牛乳生产中的危害分析(HA),介绍了酸牛乳生产中常见的质量缺陷,包括缓慢发酵、污染噬菌体、质构缺陷及气体的产生,并结合酸牛乳的生产工艺进行关键控制点(CCP)的分析。