5. Conclusion

The washing, rinsing, filling and capping of bottles and the crimping of cans are the only operations involved in the packaging of liquid foodstuffs in which the product is involved, to a greater or lesser extent directly, with the equipment used for each of these operations. It is at this level that all the necessary precautions and rules must be taken to ensure the hygiene of the product and the cleanability and edibility of the equipment used.

It is during these operations, to which we must add the stabilization treatment, that all the constraints and difficulties are brought together, which must be avoided and resolved in order to obtain a quality product.