Production quality control
Production of yogurts and fermented milks

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...