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[Critical control points in the pasteurized milk processing fluxogram]

A C Lopes1, T L Stamford

  • 1Universidade Federal de Pernambuco (UFPE), Brasil.

Archivos Latinoamericanos De Nutricion
|July 23, 1998
PubMed
Summary
This summary is machine-generated.

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Microbiological analysis of milk processing revealed high microbial counts in raw milk. Pasteurization reduced bacteria, but contamination increased in the pasteurized milk storage tank, highlighting critical control points for milk safety.

Area of Science:

  • Food Microbiology
  • Dairy Science
  • Industrial Microbiology

Context:

  • Assesses microbiological quality of raw and pasteurized milk in a Brazilian dairy.
  • Identifies critical control points (CCPs) in milk processing.
  • Evaluates microbial contamination from raw milk, pasteurization, storage, and packaging.

Purpose:

  • To evaluate the microbiological quality of raw and pasteurized milk.
  • To confirm critical control points in a dairy processing industry.
  • To identify sources of post-pasteurization contamination.

Summary:

  • High levels of mesophilic, psychotrophic, coliforms, and Staphylococcus aureus were found in raw milk.
  • Pasteurization effectively reduced microbial load, but contamination increased significantly in the pasteurized milk storage tank (p < 0.01).

Related Experiment Videos

  • Contamination in storage tanks linked to coliforms in water used for cleaning and inadequate temperatures.

    • Impact:

    • Confirms milk storage temperature, pasteurization, and packaging as critical control points.
    • Highlights the pasteurized milk storage tank as a significant post-processing contamination point.
    • Provides data for improving dairy hygiene practices and ensuring milk safety in Brazil.