Identification of critical points in pasteurized Doogh production line and applying of appropriate strategies for controlling microbial contamination

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YAZDI M.; SARABI JAMAB M.; Pahlevanlo A.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2019 | Volume:16 | Issue:90 Page(s): 299-317

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Title

Identification of critical points in pasteurized Doogh production line and applying of appropriate strategies for controlling microbial contamination

Author(s)

YAZDI M. | SARABI JAMAB M. | Pahlevanlo A. | Issue Writer Certificate

Keywords

Critical control pointsQ1

Microbial contamination sourcesQ1

Pasteurized DooghQ3

Abstract

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 Critical 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 CIPand 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.

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APA: Copy

YAZDI, M., SARABI JAMAB, M., & Pahlevanlo, A.. (2019). Identification of critical points in pasteurized Doogh production line and applying of appropriate strategies for controlling microbial contamination. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 16(90 ), 299-317. SID. https://sid.ir/paper/71762/en

Vancouver: Copy

YAZDI M., SARABI JAMAB M., Pahlevanlo A.. Identification of critical points in pasteurized Doogh production line and applying of appropriate strategies for controlling microbial contamination. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2019;16(90 ):299-317. Available from: https://sid.ir/paper/71762/en

IEEE: Copy

M. YAZDI, M. SARABI JAMAB, and A. Pahlevanlo, “Identification of critical points in pasteurized Doogh production line and applying of appropriate strategies for controlling microbial contamination,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 16, no. 90 , pp. 299–317, 2019, [Online]. Available: https://sid.ir/paper/71762/en

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