A method was established to evaluate the quality system of gel yoghurt by using subjective index and objective indices: gel strength,susceptibility to syneresis and water holding capacity.

• 为了评价分承包方的质量保证能力,采购前要调查被评定单位的生产能力、交货质量和信誉;评价满足产品质量要求的能力、审查其质量体系的有效性。