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1

Implementation of the hazard analysis critical control point [HACCP] system to UF white cheese production line

100%
El-Hofi M., El-Tanboly E.-S., Ismail A.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2010
|
tom 09
|
nr 3
331-342
Background. HACCP, or the Hazard Analysis and Critical Control Point System has been recognised as an effective and rational means of assuring food safety from primary production through to final consumption, using a "farm to table" methodology. The application of this preventive oriented approach would give the food producer better control over operation, better manufacturing practices and greater efficiencies, including reduced wastes. Material and methods. The steps taken to put HACCP in place are described and the process was monitored to assess its impact. Assessment of the hygiene quality of the UF white cheese products line before and after HACCP showed an improvement in quality and an overall improvement in the conditions at the company. Results. HACCP was introduced for the in UF White Cheese line at Misr Milk and Food, Mansoura, Egypt, for safe and good quality foods products. All necessary quality control procedures were verified for completeness and to determine if they are being implemented to required standards. A hazard analysis was conducted to identify hazards that may occur in the product cycle, Critical Control Points (CCPs) were determined to control the identified hazards. CCP signs were then posted on the factory floor. Critical limits were established at each CCP, corrective actions to be taken when monitoring indicates deviation or loss of control were established. VerificationA procedures were established to confirm that the HACCP system is working effectively. Documentation concerning all procedures and records was established and integrating HACCP with ISO 9000 under one management system was applied. Conclusions. The HACCP system in this study for UF White Cheese line manufacture is developed step-by-step based on the twelve steps mentioned in the literature review. The prerequisite program was provided to deal with some hazards before the production to simplify the HACCP plan.
2

Application of active packaging to improve the self life of fresh white cheeses

100%
Panfil-Kuncewicz H., Staniewski B., Szpendowski J., Nowak H.
Polish Journal of Food and Nutrition Sciences
|
2006
|
tom 15/56
|
nr Spec.Issue 1
A study was undertaken to examine the effect of oxygen absorbers (by Atco) used in the packaging of white cheeses on their shelf life. White cheeses packed in bags made of PA/PE laminate with and without oxygen absorbents were stored at a temperature of 5±0.5oC for a period of 7, 14 and 21 days. In the time spans mentioned, the white cheeses were determined for: the number of yeast, mould, and coli group bacteria, and for titratable acidity. Oxygen content of white cheese package atmosphere was assayed as well. The application of oxygen absorbers resulted in inhibited growth of yeast and moulds, and after two weeks also the growth of coli group bacteria. The presence of oxygen absorbers was observed not to affect any increase in the titratable acidity of stored white cheeses. The oxygen absorbers were proved effective in the modification of package atmosphere, i.e. they decreased oxygen concentration in the package atmosphere below 0.5%.
3

Pathogenic and contaminating microflora in fresh white cheeses packed with different methods and stored at low temperatures

84%
Panfil-Kuncewicz H., Laniewska-Trokenheim L.
Polish Journal of Food and Nutrition Sciences
|
2006
|
tom 15/56
|
nr Spec.Issue 1
The growth of pathogenic microflora was monitored in fresh white cheeses stored for 7, 14 and 21 days at a temperature of 5oC±0.5oC, packed under vacuum, modified atmosphere and air atmosphere conditions. The fresh and stored white cheeses were determined for the numbers of Listeria monocytogens, Enterococcus spp, coli group bacili, and Escherichia coli. The results obtained indicated that the method of packaging had no effect on the development of those microorganisms in white cheeses during their chilled storage.
4
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Bioavailability of calcium and phosphorus from diets containing white cheeses supplemented with prebiotics in rats

67%
Modzelewska-Kapitula M., Klobukowski J., Kornacki K., Wisniewska-Pantak D.
Polish Journal of Food and Nutrition Sciences
|
2008
|
tom 58
|
nr 3
The intake of food products containing prebiotics has a beneficial effect on the functioning of the gastrointestinal tract and may also contribute to increased mineral absorption from a diet. In the food industry prebiotics (inulins and maltodextrins) are also used because of their functional properties such as stabilizing emulsions. A study was undertaken to investigate the effect of inulin HPX and maltodextrin, applied in the production of white soft cheese as stabilizers, at a dose of 2.5%, on the bioavailability of calcium and phosphorus in rats. In the study, Wistar rats (n = 6 per group) were fed diets composed of cheese without prebiotic (control) or cheeses containing either 2.5% of inulin or maltodextrin, for 10 days. The bioavailability of the minerals was expressed by means of apparent absorption (A) and retention (R) coefficients (mg/5 days,%). The apparent Ca absorption and retention (mg/5 days) were the highest in the control group (p <0.05), whereas the A (%) and R (%) coefficients did not differ significantly between the groups. Also, the apparent absorption of P (mg/5 days) was the highest (p<0.05) in the control group and no differences in A (%), R (mg/5 days), R (%) coefficients were noted among the groups. Inulin HPX and maltodextrin used in white cheese production do not increase Ca nor P bioavailability, which suggests that the technologically-justified 2.5% dose is too low to exert a positive effect on mineral balance.
5

Milk Processing Plant MLECZ

59%
Polish Food
|
2005
|
nr 3
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