Thank you very much Mr Charles.
Actually what I want is Method(s)/procedures for routine analysis of microbiological, Chemical, Physical and Allergen parameters in yoghurts.
I have already accessed your HACCP Plan which is very helpful.
Perhaps you could be more specific... However, now i can remember some quality control tests like,
- Shelf-Life Test,
- Compositional Analysis,
- Viscosity Measurement,
- Microbiological Analysis,
- Sensory Evaluation of Yogurt.
In the other hand, we could go for more detailed analysis in the process, like the following summary,
Summary of a Typical Yogurt Plant Quality Tests and Their Purpose.pdf 16.35KB
Hope it´s useful.
Edited by RuiM, 18 February 2014 - 07:57 PM.