Impact of HACCP System Application on Safety and Quality of Stirred Yoghurt Produced in DAL Diary Plant (CAPO)

Abstract

This experiment was carried out in January – February 2017 at Dal Dairy Factory (CAPO) - Bahri - Sudan. The main objective of present study is evaluation impact of Hazard Analysis and Critical Control Point (HACCP) application on safety and quality of plain stirred yoghurt. The samples were collected and analyzed within the factory during the yoghurt manufacturing period, starting with raw milk and passing through the manufacturing process until the finished product. Five samples of raw milk and 15 samples of yogurt were collected in duplicate at four different stages during manufacturing for the physiochemical and microbiological analysis. These stages include: raw milk, pasteurization, during fermentation process and final product stage. The results of the sensory evaluation (color, flavor, texture) of raw milk showed its quality and its capability for consumption and processing and all the results were within normal limits. The results of the physiochemical and microbiological analysis of raw milk showed that the product is safe and good for manufacturing by comparing all the results with their limits and requirements required in the Sudanese standard metrology for raw milk and yoghurt. In the final product, the results of the physiochemical and microbiological analysis were as follows: (viscosity 21.9, pH 4.3, temperature 24oC, fungi and yeasts 6) as averages for every 10 samples. The results showed that the yogurt was free from the coliforms (E. coli spp, Kelbsella spp, Citrobacter spp, Enterobacter spp).The results of the physiochemical and microbiological analysis of the final product confirmed the product's safety from any contaminants and physical, chemical and microbial hazards. Application of HACCP system and GMP, GHP at Dal dairy plant (CAPO) has a good effect on the safety and quality of yoghurt (100%).