CAJ | 학술논문

以乳制品生产过程为研究内容，研究从牧场到消费者的整个过程中影响乳品质量的因素，并对不同因素进行分析论述，找出乳品加工过程中的关键环节。即从乳品的原料生产与验收、加工工艺、设备的运行状态与维护、生产环境和设备的卫生清洁、产品的包装材料安全、产品的配送与流通以及操作人员的质量意识培养和宣传等方面阐述了质量控制的原因与方法，为乳品行业的安全监控与运行奠定理论基础。
이유제품생산과정위연구내용，연구종목장도소비자적정개과정중영향유품질량적인소，병대불동인소진행분석논술，조출유품가공과정중적관건배절。즉종유품적원료생산여험수、가공공예、설비적운행상태여유호、생산배경화설비적위생청길、산품적포장재료안전、산품적배송여류통이급조작인원적질량의식배양화선전등방면천술료질량공제적원인여방법，위유품행업적안전감공여운행전정이론기출。
The production process of dairy products is studied as the research content and the inlfuencing factors of dairy quality in the whole process from farms to consumers are analyzed and discussed. Furthermore,the key links in the production process of dairy products are found out. Namely,the reasons and methods for quality control are expounded in some aspects such as the production and acceptance inspection of raw materials,processing technology,running status and maintenance of equipments, sanitary conditions of production environment and equipment,safety of packaging materials,distribution and circulation of products,cultivation and promotion of quality consciousness for operators. On the basis of above,lay a theoretical foundation for safety monitoring and operation of the dairy industry.