IMPLEMENTATION OF GOOD HYGIENE PRACTICES IN A MILK PROCESSING PLANT

3rd International Symposium On Biotechnology (2025),  [pp. 369-376]

AUTHOR(S) / AUTOR(I): Milijana Sinđić, Marija Pajić

Download Full Pdf   

DOI: 10.46793/SBT30.45MS

ABSTRACT / SAŽETAK:

This paper will describe the implementation of good hygiene practices in a milk processing plant during the production of yogurt and steamed mozzarella cheese to reduce the risk of foodborne diseases, ensuring that milk and dairy products are safe and suitable for consumption. Milk, being highly perishable, is particularly susceptible to contamination and the growth of microorganisms if proper hygiene practices are not followed during its production and processing. The effectiveness of pasteurization is crucial in eliminating harmful microorganisms, but it should be viewed as only one aspect of a broader food safety system. Milk processing is a highly regulated and complex chain that starts from raw materials at the farm level and extends all the way to the finished product.

KEYWORDS / KLJUČNE REČI:

Milk, Yogurt, Mozzarella, Good Hygiene Practices (GHP)

ACKNOWLEDGEMENT / PROJEKAT:

The study was supported by the Ministry of Science, Technological Development and Innovation of the Republic of Serbia (Contract number 451- 03-136/2025-03/200143).

REFERENCES / LITERATURA:

  • Adley C.C., Dowling A., Handschue H., Ryan M.P. (2015). Emerging policy on antibiotic resistance, the consumption of antimicrobial agents and occurrence of antimicrobial resistance in bacteria from humans and food producing animals. In: Mendez-Vilas A, editor. The Battle against Microbial Pathogens, Basic Science, Technological Advances and Educational Programs. Microbiology Book Series 5. Vol. 2. Badajoz: Formatex Research Centre; 913-922.
  • Babege K., Eshetu M., Kassa F. (2020). Hygienic production practices and microbial quality of cow milk in Cheha district of Gurage zone, southern Ethiopia. Open Journal of Animal Sciences, 10(3), 592-607.
  • Burke N., Zacharski K.A., Southern M., Hogan P., Ryan M.P., Adley C.C. (2018). The dairy industry: Process, monitoring, standards, and quality. Descriptive food science, 162, 33-45.
  • Cusato S., Gameiro A. H., Corassin C. H., Sant’Ana A. S., Cruz A. G., Faria J. D.A.F., de Oliveira C.A.F. (2013). Food safety systems in a small dairy factory: Implementation, major challenges, and assessment of systems’ performances. Foodborne pathogens and disease, 10(1), 6-12.
  • Dias M.A.C., Sant’Ana A.S., Cruz A.G., José de Assis F.F., de Oliveira C.A.F., Bona E. (2012). On the implementation of good manufacturing practices in a small processing unity of mozzarella cheese in Brazil. Food control, 24(1-2), 199-205.
  • Evans A.C. (1916). The bacteria of milk freshly drawn from normal udders. The Journal of Infectious Diseases, 437-476.
  • Gésan-Guiziou G. (2010). Removal of bacteria, spores and somatic cells from milk by centrifugation and microfiltration techniques. In Improving the safety and quality of milk (pp. 349-372). Woodhead Publishing.
  • Lakticova K.V., Vargova M., Sasáková N., Zigo F. (2020). Assessment of the Hygiene Level in the Dairy Processing Plant. Asian Journal of Agriculture and Food Sciences (ISSN: 2321–1571), 8(6).
  • Lilian A., Njue L.G., Abong G.O. (2023). Implementation of Good Manufacturing Practices in Milk Processing Companies in Nairobi County and Microbial Contamination of Milk and Milk Products.
  • Lockis V.R., Cruz A.G., Walter E.H., Faria J.A., Granato D., Sant’Ana A.S. (2011). Prerequisite programs at schools: Diagnosis and economic evaluation. Foodborne Pathogens and Disease, 8(2), 213-220.
  • Mendonca A., Thomas-Popo E., Gordon A. (2020). Microbiological considerations in food safety and quality systems implementation. In Food safety and quality systems in developing countries (pp. 185-260). Academic Press.
  • Papademas P., Bintsis T. (2010). Food safety management systems (FSMS) in the dairy industry: A review. International journal of dairy technology, 63(4), 489-503.
  • Reta M.A., Addis A.H. (2015). Microbiological quality assessment of raw and pasteurized milk. International Journal of Food Science and Microbiology, 2(6), 087-091.
  • SRPS EN ISO 5764:2010 Milk – Determination of freezing point – Thermistor cryoscope method (Reference method) (ISO 5764:2009).
  • SRPS ISO 11870:2014 Milk and milk products — Determination of fat content — General guidance on the use of butyrometric methods.
  • Weikai Y., Hunt L.A. (2001). Interpretation of genotype x environment interaction for winter wheat yield in Ontario. Crop Science, 41, 19-25. Codex Alimentarius. (2004). Code of Hygienic Practices for Milk and Milk Products. CAC/RCP 57-2004. Rome1-32.