Types of controls in the dairy industry Flashcards
Name types of control:
Intermediate during manufacturing
Output of final products
Input of milk reception (raw milk)
Transport milk samples (everyday)
What is included in transport control?
Milk temperature during transport
Residues of milk inhibitors
What is included in intermediate control?
Fat content
Phosphatase test: efficacy of heat treatment at 71-74*C
Peroxidase test: efficiency of heat treatment
Dry matter content (cheese)
Salt content
Water content
Acidity
What is included in output control?
Sensory evaluation
Organoleptic properties
Physico-chemical properties
Microbiology: bacteria, moulds, yiests, pathogenic bacteria
Total bacteria count: 30* C not more than 100 000 per ml
Control in a dairy industry involves:
- Production holdings
- Processing establishment
- Quality control for laboratory
- Quality during milk processing
Testing of individual milk samples include:
Visual, mastitis california test, conductivity of milk and antibiotic residues
What is tested in Processing establishment?
Input control
Coliform bacteria
Moulds and yiests
Sporeforming bacteria
Pathogenic and toxinogenic bacteria
Salmonella
Coagulase positive staphylococci
Escherichia coli
What aspects are important in quality control for laboratory?
Quality of finished milk products
Quality of milk products during storage/distribution
Cleanliness and hygiene at the milk processing plant
Clear and regular recording of test results
Reporting to personnel
Quality control during milk processing include:
Quality of all raw materials, ingredients, additives, packaging etc.
Control of standardisation of e.g. fat content
Quality and activity of dairy cultures
Hygienic quality of packaging materials
Cleaning and sanitation solutions
Hygienic status of equipment
Overall cleanliness
Organoleptic, hygienic, chemical and physical qualitites of end products
Keeping quality properties of end products
Well organised recording of test results
