Aspects of water quality and quality of products in the dairy industry
DOI:
https://doi.org/10.5935/2238-6416.20130019Keywords:
water supply, hygiene, disinfection, food safety, integrative review.Abstract
The quality water, utilized throughout dairy production, is a decisive factor on the sanitary quality of milk products, should be sufficient and be within the new standards of potability established by ordinance No 2914 published in December 2011, it is necessary, therefore, the adequacy of the treatment system and quality control of the water supply. This article aims show and discuss the technical regulations regarding the control of water quality and the main programs of quality management and food safety adopted in Brazil, which are the factors water that influence the quality of dairy products and the major techniques of treatment of the water supply that must be adopted by dairy industry. Also are reported cases of diseases caused by contaminated water and food.Downloads
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