HYGIENIC SANITATION IN THE DAIRY INDUSTRY IN THE PRODUCTION OF COW YELLOW CHEESE AS A FACTOR FOR OBTAINING HYGIENICALLY PROPER PRODUCTS IN ACCORDANCE WITH THE EU STANDARDIZATION AND CERTIFICATION STANDARDS

Jovanovska, Vangelica and Jovanovska, Dimitra and Veljanovski, Darko and Arapceska, Mila and Shambevska, Katerina (2019) HYGIENIC SANITATION IN THE DAIRY INDUSTRY IN THE PRODUCTION OF COW YELLOW CHEESE AS A FACTOR FOR OBTAINING HYGIENICALLY PROPER PRODUCTS IN ACCORDANCE WITH THE EU STANDARDIZATION AND CERTIFICATION STANDARDS. JOURNAL OF AGRICULTURE AND PLANT SCIENCES, JAPS, Vol 17, No. 1, 2019, 1. pp. 97-104. ISSN In print: ISSN 2545-4447 On line: ISSN 2545-4455

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Abstract

Hygienic sanitation processes in the dairy industry are a major factor in obtaining hygienically healthy
dairy products. The subject of the analysis is the production equipment, human resources and the produced
finished product – cow yellow cheese, in which different procedures for sanitation are used due to the
application of various technologies at work.
Studies have shown that hygienic sanitation gives satisfactory results. The responsibility and positive
influence of the employees has been confirmed. The results of the examined bacteriological correctness of
the equipment showed a greater and better effect when performing the machine compared to the manual
cleaning. From the analysis of the key parameters in the CIP (Cleaning-In-Place) system it was found that the
shorter duration of cleaning is correlated with a faster flow and a higher temperature and concentration of the
agents. From the recirculating agents, the base and the acid, more clouding occurs in the base material. Finally,
from the examined bacteriological correctness of the finished product – yellow cheese, it has been confirmed
that the product is completely hygienically proper and healthy for consumption.
Hygienic sanitation in the dairy industry is the most critical operation in the milk processing processes
and it is of great importance for obtaining a quality, healthy and hygienically straightforward finished product.

Item Type:	Article
Subjects:	Scientific Fields (Frascati) > Agricultural Sciences > Animal and diary science Scientific Fields (Frascati) > Agricultural Sciences > Agricultural biotechnology
Divisions:	Faculty of Biotechnical Sciences
Depositing User:	PhD Darko Veljanovski
Date Deposited:	23 Feb 2024 10:56
Last Modified:	23 Feb 2024 10:56
URI:	https://eprints.uklo.edu.mk/id/eprint/9811

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