Evaluation and Implementation of Hazard Analysis and Critical Control Points System (HACCP) in Stirred Yoghurt Plant

Abstract

This study was carried out to evaluate the Hazard Analysis and Critical Control Point (HACCP) system implemented in stirred yoghurt processing line in CAPO dairy products. HACCP plan was set, the critical control point (CCPS) were identified based on the flow diagram of stirred yoghurt production line. The CCPS including raw milk, after pasteurization process, during mixing, fermentation process, packaging and distribution were defined. The study period of HACCP implantation was in April, May, June and July (2014). Raw milk samples were collected from milk collection centers (MCCs) including Alifoun, Tibna and Sayegh. Control measures including, physio-chemical and microbial were determined to samples, raw milk samples and samples collected from different steps of stirred yoghurt production and final products. Critical limits, monitoring procedures were set and the results obtained were statistically analysed. The results obtained of store milk temperature from three MCCS during the study period revealed significant (p<0.05) decrease in temperature. The pH was not significant (p<0.05) difference during the study period (April- July) as well as titarable acidity and specific gravity. While the fat and solid non fat content significantly (p<0.05) increased in Alifoun MCC as well as samples were nilled of antibiotic during the study period. The microbiological results indicated that Coliform bacterial count (log10 cfu/ml) were significantly (p<0.05) decreased in Alifoun MCC compared with Tibna and Sayegh MCC. The total bacterial count was significantly (p<0.05) difference among the three MCCS. Lab Pasteurization Count (LPC) for mesophilic and thermophilic (log10 cfu/ml) was significantly (p<0.05) low in Alifoun compared with that of Tibna and Sayegh MCC. During the mixing process the fat, solid non fat content, total solid content, titarable acidity and specific gravity were not significantly (p<0.05) different during the study period. After the pasteurization process the specific gravity, solid non fat and total solid content were not significant (p<0.05) difference during the study period. During fermentation process the incubation temperature were not significantly (p<0.05) difference as well as the pH value, viscosity and cooling temperature. While the total solid content of fermented milk yoghurt was significantly (p<0.05) deference. The pH of final stirred yoghurt was not significantly (p<0.05) difference. Whereas the viscosity of final product was significantly (p<0.05) difference as well as the final product was null of Yeast and Moulds during the study period. Overall quality parameters defined during the study were within the standard range of stirred yoghurt plant. Therefor, application of the HACCP could contribute to safe and high quality stirred yoghurt