4. Production quality control
4.1 Objectives
Quality controls are carried out on raw materials and finished products, as well as during manufacturing and on equipment (preventive maintenance). Their aim is to ensure that safe products (free from microbiological, chemical or physical risks) are placed on the market, in accordance with Regulation (EC) No. 178/2002 of the European Parliament and of the Council of January 28, 2002, known as the "Hygiene Package". The latter lays down the definitions, principles and obligations applying to all stages of food production and distribution, to ensure that foodstuffs are safe from a health standpoint. In addition, controls ensure that fermented milks have the organoleptic qualities required and expected by the consumer (taste, aroma, texture, color), and that their properties...
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Production quality control
Current developments in fermented milk production
Bibliography
Bibliography
Standards
- Health and nutritional properties of probiotics in food including powder milk with live lactic acid bacteria – Joint FAO/WHO expert consultation - FAO/WHO - 2001
- Codex Alimentarius: codex standards for fermented milks 243-2003. In FAO/WHO (ed.) Milk and milk products, 2nd ed., p. 6-16. Rome - FAO/WHO - 2011
- Codex Alimentarius : codex standards for food additives 192-1995. In FAO/WHO (ed.), révisé en 2018. 475 pages...
Regulations
Decree no. 88/1203 of December 30, 1988, on fermented milks and yogurt. Consolidated version as of October 30, 2019
Decree no. 2011-949 of August 10, 2011, amending the Consumer Code with regard to additives, enzymes and flavorings intended for human consumption.
European Directive 79/112/EEC of December 18, 1978 on the approximation of the laws of the Member States relating...
Patents
Corrieu G., Spinnler H.E., Jomier Y. and Picque D. (1988). Automated system to follow up and control the acidification activity of lactic acid bacteria. French patent 2 629 612
Websites
CNIEL (2018) http://www.filiere-laitiere.fr/fr/chiffres-cles/filiere-laitiere-francaise-en-chiffres
Statistical and economic data
In France, consumption of fermented milks is high (around 20 kg per capita per year), but has been declining since 2010 (– 1 à – 3 % par an). It represents just over 7% of total dairy product consumption.
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