The paper describes the various factors contributing to quality control and stresses the importance of the selection and location of plant. The need for careful selection and training of a team for plant operation is emphasized. The essential control of raw materials, plant cleaning and sterilizing are examined also the organoleptic methods of testing. Tables are given illustrating grades in flavour and cream texture, also a system of monitoring cream quality. (Editor's summary)
No takes yet. Share an insight, caveat, or question.
AW Roberts (1977) studied this question.