| Issue |
BIO Web Conf.
Volume 236, 2026
72nd International Scientific Conference “FOOD SCIENCE, ENGINEERING AND TECHNOLOGY – 2025”
|
|
|---|---|---|
| Article Number | 01003 | |
| Number of page(s) | 5 | |
| Section | Food Science and Technology | |
| DOI | https://doi.org/10.1051/bioconf/202623601003 | |
| Published online | 25 May 2026 | |
Control and Ensuring Safety in Fresh Cheese Production
1 Department of Milk and Dairy Products Technology, University of Food Technologies, 26 Maritza Blvd., 4002, Plovdiv, Bulgaria
2 Department of Food Preservation and Refrigeration Technology, University of Food Technologies, 26 Maritza Blvd., 4002, Plovdiv, Bulgaria
* Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.
Abstract
In the context of a rapidly evolving global environment, ensuring food safety and quality has become a paramount concern for producers. The Hazard Analysis and Critical Control Points (HACCP) system provides a systematic approach for identifying and managing risks throughout the food production chain. It is founded on internationally recognized principles for the regulation of critical control points. This study aims to identify potential hazards and delineate the critical control points (CCPs) within a specifically developed technological flowchart for the production of fresh cheese from camel milk, cow milk, and a 1:1 mixture of both. This underscores the significance of detailed monitoring and effective control measures to mitigate associated risks. The findings will serve as a practical foundation for developing targeted risk management strategies for the production of innovative dairy products, including those made from unconventional raw materials such as camel milk.
© The Authors, published by EDP Sciences, 2026
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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