Safety and sanitation of cheese products

Safety and sanitation of cheese products

Cheese Products

CHEESE FACTORY PREMISES

  

  1. BASIC REQUIREMENTS OF CHEESE PRODUCTION FACILITIES

  

2. CONSTRUCTION OF PREMISES

   

MILK

 

1. DELIVERY OF MILK

Milk intended for cheese making must be of very good quality, regarding its sanitation. When milk is delivered to the cheese factory, the following must be taken into account:

 

To check those risks, the following must be done:

 

The existence of antibiotics in milk results in the suspension of the proliferation of lactic acid bacteria during cheesemaking, which prevents the generation of the required acidity, and the curd remains soft and elastic.

  

 

2. MILK PRESERVATION

The cheesemaker must know that:

 

To check those risks, the following must be done:

 

 

3. HEAT TREATMENT OF MILK

Prior to its conversion into cheese, milk must undergo heat treatment. The survival or development of food poisoning bacteria or bacteria that can deteriorate cheese can occur if:

 

Inspection of these risks:

 

 

Dr. Georgios Samouris

Director of Research

 

Dr. Ioannis Sakaridis

Commissioned Researcher

 

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