Evaluation of HACCP System Implementation in Commercial Stirred Yoghurt and Awareness of Milk Producers on Good Production Practice in Khartoum State Farms

Abstract

This study was conducted to assess small urban dairy farmers’ milking hygiene practices and awareness of cattle and milk-borne zoo noses in Khartoum, Sudan. Data were collected from a total of 30 randomly selected dairy farmers using structured questionnaire. The results of the study showed that all respondents were 46 to 60 years 33.3%, herd size 43.33% from 15 to 25. The results showed there was no species of animal than other cattle on farm 86.67%, and high frequency of veterinarian visits to the farm(P≤0.05), then showed 60% less than 4 times⁄ year. The data also obtained 40% were sometimes discussing good production practicing (GPp) and food safety with the veterinarian (P≤0.05).The results showed 93.3% previously don’t taken a education course and 76.5% didn’t taken learn more about GPp and food safety. The producers who were don’t think that about antimicrobial resistance (AMR) and making it harder to treat sick animals (P≤0.05). While others 40% producers don’t think that about AMR in humans is linked to antimicrobial use in food animals were 13.3%. The study was to evaluate the effect implement a HACCP program in a commercial stirred yoghurt and awareness of milk producers on good production practice (GPp) and antimicrobial resistance (AMR)in Khartoum state farms. The physicochemical analysis were showed a positive impact on the raw milk quality after the implementation of HACCP. The pH-values during manufacturing stages of stirred yoghurt was obtained 6.67 in stage receiving raw milk, the stage of buffer tank showed 4.63, followed by incubation 4.67 and distribution stage of stirred yoghurt showed4.64, as well as the pH value of stirred yoghurt products showed 4.30, 4.21and 4.20 where in different three area of markets, then showed significantly decrease (P≤0.05) comparing with final product factory. Also the titratable acidity, fat content, Specific density, Solid Not Fat, Total solid (TS) and Antibiotic were investigated during manufacturing stages of stirred yoghurt at receiving raw milk, then were showed 0.15%, 4.1%, 1.03, 9.3%, 13.4 % and -ve respectively. The temperature during manufacturing stages of stirred yoghurt were showed 42℃ ± 0.67 in buffer tank and 12.06 ℃ ± 1.35 max 18 in distributions stage, while the temperature of stirred yoghurt products showed 19.1℃, 17.4℃ and 12.06 ℃ where in different three area of markets(P≤0.05). The viscosity showed 66.33cp in distributions stage of factory and recorded (52.2cp, 42.7cp, 33.8cp) where in different three area of markets(P≤0.05). Microbiological analysis showed that the total number of bacteria was 1.62 × 105 of stirred yoghurt at the stage of receiving milk 6.5 × 101 in the tank storage, as well as, were not isolate any of the bacteria coliform, fungi and yeasts in all stages of the manufacturing except for the emergence small numbers of coliform bacteria when receiving milk 3.66 × 104 (P≤0.05). To achieve the Total Quality that embrace the results also were showed milk producers awareness and knowledge of good production (GPp) of in their farms.