Development of Sanitation Program: Dairies
Taste is a key quality indicator for milk.
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One cause of off-flavor in milk is microbial contamination due to poor sanitation, cooling, and/ or rotation. Contamination is effectively controlled by using SOPs (Standard Operating Procedures) and SSOPs (Standard Sanitation Operating Procedures). When developing a sanitation program for a dairy facility, consider using the Development of Sanitation Program: Dairies mobile app to guide you. Share your GoCanvas documents easily with your clients with MyCanvas.
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