PhytoChem & BioSub Journal
Volume 7, Numéro 2, Pages 57-73
2013-07-05
Microbiological Level Control Of Contaminating Microorganisms In The Production Of Milk At A State Dairy Industry Southwest Algerian
Authors : Benyagoub Elh. . Ayat M. .
Abstract
This study is a contribution to the adaptation of a system of quality control of processed namely HACCP (Hazard Analysis Critical Control Point) to master the microbiological hazards encountered in the manufacture of food products reconstituted milk and pasteurized milk acidified following an investigation that drive to establish a plan HACCP hazard Analysis with determination to master critical point (CCP, critical Control Point). Microbiological control of contaminating microorganisms namely coliform and thermo-tolerant coliform test performed in duplicate and concern reconstituted pasteurized milk, acidified 'The Lben, milk powder, which serves to close the preparation of the Lben , rinse water and drinking water. Microbiological parameters analyzed for the reconstituted pasteurized milk and water rinsing showed that pasteurization and quality cleanup and disinfection are effective and respected by the industry. A correlation of microbiological point of view was made between the quality of milk powder, reconstituted pasteurized milk and the quality of cleaning and disinfection. This judged by microbiological control of the rinse water. However, the quality of the ferment and then acidified milk product is unsatisfactory. A significant correlation was found for these two products. This results from the operation of indirect inoculation after preparing the closing due to lack of hygiene and cleaning and disinfection of hard fermenter. A HACCP plan together the key information of the study revealed the existence of seven critical points at different stages of the manufacturing process it is imperative to master through preventive and corrective measures that the company must undertake to prevent the end of better the frequency of occurrence of microbiological the likely origin of food borne hazards to consumers.
Keywords
Pasteurized milk; acidified; HACCP; Hygiene; Quality Assurance
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