ALGERIAN DAIRY INDUSTRY; CAN IT CONTROL BACTERIAL CONTAMINANT INDICATORS OF HYGIENIC QUALITY DEFECTS IN THE PRODUCTION CHAIN OF RAW AND PASTEURIZED MILK?

This study is a contribution to the adaptation of a quality control system of food products namely HACCP plan (Hazard Analysis Critical Control Point) to hazards microbiological control of pasteurized milk and acidified milk manufacturing, following an investigation to establish a HACCP plan with the determination of critical control points (CCP). Microbiological control of contaminant germs has been performed in duplicate test for pasteurized milk; acidified milk; milk powder and ferment that was used to prepare acidified milk; and finally rinse water and consumption water. Analyzed microbiological parameters of pasteurized milk and rinse water showed that pasteurization process, quality of cleaning and disinfecting operation was effective. However, the quality of ferment and then acidified milk product were unsatisfactory. These results were attributed to indirect inoculation operation after preparing the ferment due not only to a lack of hygiene, but also to the defailance of cleaning and disinfecting operation of the fermentation tank. A HACCP plan gathered the key information of the study which revealed seven critical points at different stages of the manufacturing process which need to be controlled through preventive and corrective measures that the industry must undertake to prevent the frequency of microbiological hazard occurrence, probably at the origin of consumers’ food borne-infection.