Volume 16, Issue 90 (2019)                   FSCT 2019, 16(90): 299-317 | Back to browse issues page

XML Persian Abstract Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

yazdi M, Sarabi Jamab M, pahlevanloo A. Identification of critical control points in pasteurized Doogh production line and applying of appropriate strategies for controlling microbial contamination. FSCT 2019; 16 (90) :299-317
URL: http://fsct.modares.ac.ir/article-7-32240-en.html
1- Biotechnology Department, Research Institute of Food Science and Technology, Mashhad, Iran
2- Biotechnology Department, Research Institute of Food Science and Technology, Mashhad, Iran , m.sarabi@rifst.ac.ir
Abstract:   (8817 Views)
This study was carried out to determine the sources of microbial contamination in Doogh production line during a year in a dairy factory. Samples were taken from different control points from the beginning to the end of the production line including raw milk, pasteurized milk, water, culture, Doogh yoghurt, pasteurized Doogh, packed Doogh, filler and filling air duct, storage hall for pasteurized Doogh, and filling and storage rooms. The microbial analysis of the samples was performed to determine the total count of microorganisms, mold and yeast, coliforms, E. coli, Psychrophilic and thermophilic microorganisms, lactic acid bacteria and coagulase positive staphylococci in accordance with national standards of Iran. The results showed that Doogh health quality depends on the quality of raw milk, the adequacy of heat treatment, microbial quality of the ingredients and packaging materials, doing suitable CIP and disinfectantion of processing surfaces and factory environment. The results indicate that the assessment of critical control points and the organization of automatic control systems are necessary in order to eliminate or minimize the risk of microbial contaminats.
Full-Text [PDF 805 kb]   (3473 Downloads)    
Article Type: Original Research | Subject: Food quality control
Received: 2019/04/23 | Accepted: 2019/08/5 | Published: 2019/08/15

Add your comments about this article : Your username or Email:
CAPTCHA

Send email to the article author


Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.