Handbook of Hygienic Design in Dairy Industry

It is aimed to provide guidance for employees of small and medium sized enterprises that produce dairy & milk products and for students as well. A handbook have been developed, dealing with topics in dairy processing like hygiene control measures, risks of microbial hazards, hygienic design criteria for building and equipment, design of asceptic systems, test methods for equipment, cleaning & sampling procedures, auditing, etc.

Autorentext

Ceren Zeytinci , born in 1989,in zmit/Turkey.She graduated from Ege University's Food Engineering department in 2010. In 2013, she gained her master's degree for Safety in Food Chain from the University of Natural Resources and Applied Life Sciences, Vienna.Now she works at International Flavors and Fragrances/Turkey as Sales Support Coordinator.