Written by:Diomer Antonio Galán Rincón.
Bachelor's Degree.Public Accounting / MSc.Science of Higher Education.
Author: @dgalan,through Power Point 2010 tool, and using public domain image descifrado.com/
First of all, a big greeting to all the friends of Steemit and especially to the members of this prestigious community. In this opportunity I would like to share with you a publication related to hazard analysis and critical control points in the processing of milk for the production of pasteurized white cheese, which is one of the fundamental foods that provide nutritional elements for human beings.
Introduction.
Maintaining and providing the consumer with quality food requires the implementation of established methods and techniques that allow obtaining safe products that provide adequate nutritional contribution and that also have organoleptic characteristics that are pleasing to the senses of the consumer public.
Nowadays, the population in general has greater demands with respect to the goods and services they acquire, especially if they are for consumption. That is why quality is defined as the degree to which a set of inherent characteristics meets the requirements according to the standards (ISO 9000:2005).
One of the most important foods in the human diet is milk, since it provides several benefits, it is considered the pure food, closer to perfection, among other characteristics, because casein, its main protein contains several essential amino acids, and it is also a rich source of calcium, phosphorus and riboflavin (vitamin B12), it also contributes to the requirements of vitamin A and B1, so necessary for the human being, while lipids and lactose represent an important contribution of energy especially in children, older adults and pregnant women.
Author: @dgalan,through Power Point 2010 tool, and using public domain image composicionquimicadelaleche.blogspot.com /
Elements of the chemical composition of milk:
The chemical composition of milk can vary depending on the breed, environmental factors, the age of the animal, its feed, among others, but generally milk is composed of 88% water; 3.2% protein; 3.4% fat; 4.7% Lactose and 0.72% minerals, according to Gomez (2005).
It should be noted that this product is a highly perishable food, susceptible to attack by microorganisms that cause contamination and deterioration, which is why during processing it is necessary to apply conservation methods, which should not cause major changes in the structure of the food, thus ensuring that the final product is not very different from the raw material.
Author: @dgalan,through Power Point 2010 tool, and using public domain image infoalimentos.org.ar /
Types of milk pasteurization for the elimination of pathogenic microorganisms:
Pasteurization is one of these processes that consists of subjecting food to high temperatures. There are currently several types of pasteurization, which are well differentiated: slow pasteurization (LTST), which is carried out by heating large volumes of milk to a temperature of 63 °C for 30 minutes, and then allowing it to cool slowly; and rapid pasteurization (HTST), during which the milk is subjected to 72 °C for 15 seconds, which is convenient because the product is exposed to high temperatures for a short period of time.
On the other hand, there is also another method, ultrapasteurization (UHT), which, in comparison with the previous processes, sterilizes the milk by maintaining it at higher temperatures that reach up to 138 °C for 2 seconds; after heating, the milk is subjected to refrigeration temperatures, protected from the atmosphere in tubular refrigerators or plates through which a cold fluid circulates, with the sole purpose of eliminating the highest microbial load that can damage the quality of the final product or pathogens capable of causing diseases to the consumer.
Image taken from:Pixabay
Cheese quality can be affected by various changes caused by several factors, such as biochemical changes and physicochemical properties:
First, mention is made of the decrease in firmness, which leads to changes in color, elasticity and texture, caused by the action of proteolytic enzymes on αs1-casein.
In second place is the decrease in humidity, which causes the firmness of the cheese to increase, due to a greater interaction of the proteins caused by their dehydration.
Thirdly , the changes caused by lipolysis, since when this process occurs, the fat increases, which causes a decrease in firmness and the cheese acquires greater elasticity.
The properties of the cheese are also affected by the pH; if the pH is very high, it causes repulsion in the proteins (negative charges), resulting in a product with high humidity, elasticity and less compactness, while if the pH is close to the isoelectric point, the interactions (ionic and hydrophobic) between the proteins are strengthened, making them compact, resulting in a firm consistency in the final product.
Author: @dgalan,through Power Point 2010 tool, and using public domain image granferiapzo.com /
This dairy product is characterized by being of soft consistency, semi-fatty and fresh, with a moisture content of 49%, although this last specification can be modified according to the requirements of each production unit, increasing the time of draining (pressing) of the same.
Conclusión.
Companies engaged in food production and especially the production of such an important item as cheese, must have control systems, which offer the maximum guarantees of safety in the products they produce, and in this way they will be able to offer and compete in larger and at the same time more demanding markets with greater profitability, offering a quality product.
Espero que les guste mi artículo y agradecería todos sus comentarios.
Bibliography consulted.
Hi friend, well I love milk even though I shouldn't drink it, milk is not really the best food as the industries and advertisements portray it, but quite the opposite. But well, of course, it is important that each company guarantees the quality of the food they process. Thanks for the information.
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Greetings @ franyeligonzalez the truth is that you must have a very particular concept for which you say that, however I highlight the variety of foods that can be made with milk and the care of handling to not cause harm when consuming it.
Thank you very much for commenting.
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Greetings dear friend @dgalan, I think your publication is excellent, milk is a very demanded food worldwide, as a consumer it is always important to know which are the processes that this item goes through and the by-products, to determine whether we consume it or not.
See you later brother, have a great week.
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Greetings @ amestyj. I share your opinion, there is no doubt that milk and its derivatives are an important part of the citizen's diet, besides the variety of products that are available in my town are first class, with export character.
Thank you very much for commenting
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Hi I loved your article I love cheese in all its forms and types. I have always considered it a delicate product both in its production process and marketing and finally consumption. Currently there are many people who are producing cheese and milk derivatives in an artisanal way without any sanitary control, hence the importance that more people know that it must follow a rigorous care in its production, I start from the idea that any product that is for our consumption but does not follow the quality standards can become a problem of individual and collective health. Thanks again for sharing
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Greetings @ emimoron It is very true as you mention the diversity of products that can be made with milk and its derivatives, I am sure that product of the difficulty that lives my country Venezuela and I think it is yours too, the Venezuelan seeks ways to generate financial resources and buy or produce milk for processing into cheese and derivatives.
Thank you very much for commenting.
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