HAZARD ANALYSIS CRITICAL CONTROL POINTS (HACCP) REQUIREMENTS IN SUDANESE WHITE CHEESE (JIBNA BEIDA) PROCESSING

Abstract

This study was conducted in three cheese processing factories beside other two procesery at laboratory scales to dedicate HACCP requirements in Sudanese of white cheese manufacturing. The conducted survey indicates that principle )Product information features ( is the most applied HACCP principles in cheese processing factories (53.3%), either principles (Process control and responsibilities for product safety feature, HACCP team feature, Dangers, Risks and preventive) has been applied weak (45%, 36.4%, 30%), respectively. And principles (Process information features, HACCP decision tree, Limits and tolerances, Monitoring of critical process parameters) has been applied very weak (15%, 20%, 10%, 20%), respectively, the study reference that principles (Corrective actions and Record keeping and documentation) not-applied in all factories that have been studied. As general it is clear to us that the applied HACCP principles on cheese processing factories that have been studied was 22.37% overall. Milk samples were collected from Khartoum and Gadarif States, Raw milk (Ar and Br) from Khartoum and (Cr) from Gadarif states. Pasteurized milk (Ap, Bp) from Khartoum and (Cp) from Gadarif. Curd (Ac, Bc) from Khartoum and (Cc) from Gadarif, then the final product (white cheese) before storage (Ab, Bb) from Khartoum and (Cb) from Gadarif, and after storage for a month (Aa, Ba) from Khartoum and (Ca) from Gadarif in addition to the control sample (Er, Ep, Ec, Eb, and Ea). Then the chemical and microbial analysis of these samples were carried out, to Identification of possible hazards and corresponding control measures and the results of the chemical analysis as follow, Highest rates of moisture for all samples as follows (87.2%), (84.2%), (79.6%), (60.0%), (59.89%) for Cr, Cp, Bc, Ab and Aa respectively. And ash ratios recorded (5.16%), (5.0%), (5.0%), (1.96%), (1.6%), (0.85%) for Ca, Cb, Bb, Cc, Ap, and Cr respectively. The highest percentages of protein were (24.5%), (24.0%), (24.0%), (22.02%), (20.5%), and (12.6%) recorded by Ec, Ac, Ap, Ar, Eb, and Ba respectively. The highest percentages of fat were (28.75%), (25.81%), (25.0%) (24.5%), (6.3%), and (6.3%), for Ba, Ap, Ar, Eb, Ec, and Ac respectively, the acidity of all samples were (0.81) (0.25), (0.25), (0.20), and (0.18) for Cb, Ca, Bc, Ep, and Ap respectively. The highest readings of pH were (6.54), (6.53), (6.50), (6.45), and (5.55), recorded Bp, Cr, Bc, Eb, and Ba respectively. The highest total bacterial count was recorded by sample Br (5.3x10^5(, Bp was (6.103), Bc was (5.8x103), sample Bb (6.0x104), and sample Ba (9.5x105). The highest level of coliform was (2x102) in sample Br, pasteurized milk samples were confirmed completely free of this type of bacteria, sample Bb was (1.80x102), and sample Ba reading was 11. The highest reading for E. Coli for sample Br (2.0x103), and the pasteurized milk, Curd, and Cheese before storage readings recorded that there is no presence of E. Coli, and sample Ba reading was 3. Staphylococcus bacteria was recorded in sample Br (1.2x102), pasturized milk recorded (0), curd result was (-ve), sample Bb was (5.0x103), and the reading (5.0x102) was recorded by sample Ba. The yeasts and molds were not recorded in raw and pasteurized milk samples. Bc was (5.0x103), sample Cb was (7.0x102), sample Ca reading was (9.0x104). Salmonella results recorded negative readings (-ve) in Raw and Pasteurized milk, but samples Cc, Cb, Ca gave positive reading (+ve).