Elaboração do plano APPCC do processo de soro de leite desnatado concentrado

Abstract

Whey is a co-product of cheese making and when subjected to hazardous disposal, can cause various environmental problems in order to its high load of organic materials. Most of this coproduct is normally used to feed animals, however, several studies have shown viable alternatives for its application. During whey milk processing, the importance of the pasteurization step was observed in the process on account of it is determinant to the removal of pathogenic microorganisms. The HACCP system incorporates a food safety process in the food production process, identifying the process control points in the production process and the hazards that may be exposed. The objective of this work is to apply the HACCP plan in the dairy industry in northwestern Paraná, in the stages of obtaining concentrated skimmed milk serum, product procedure of various types of cheese, that ensure the hazard control and no product contamination. For the elaboration of the plan, it was following the described in brazilians food safety law’s and Codex Alimentarius, such as team training, company identification, prerequisite assessment, preparation of technical training program, logical sequence of application of HACCP applications, and finally, verification and validation of the HACCP plan. During the work, parameters such as pH, product temperature during the process, fat index, acidity content, density, degreased dry extract, total dry extract, alizarol and microbiological analyzes were used as parameters. After elaboration or plan, was defined as the critical point of the process the pasteurization stage, where occurs the reduction of pathogenic microorganisms. As a consequence, it is hoped not only to decrease the frequency and level of contamination in the final product, both physical and microbiological, but also to gain business advantage that generates greater credibility and advantage for the product.