The study looked at how to make cheese safely by using a system called Hazard Analysis Critical Control Point (HACCP). This system helps prevent problems in food production by identifying critical points in the process. The researchers focused on applying HACCP to milk and cheese production at a specific company. They followed guidelines from the Codex Alimentarius Commission to analyze the process. The study found that there are important control points for ensuring the quality of the milk and cheese, including microbiological, chemical, and physical aspects.