Reducción de la carga microbiana mediante implementación de buenas prácticas de manufactura en el queso fresco taller de procesos lácteos
The objective of this research is to reduce the microbial load through the implementation of B.P.M. (Good Manufacturing Practices) in the elaboration of fresh cheese, by means of a functional diagnosis in the production area of the dairy process workshop of the Manabí Manuel Félix López (ESPAM-MFL)...
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| Format: | bachelorThesis |
| Idioma: | spa |
| Publicat: |
2017
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| Accés en línia: | http://repositorio.espam.edu.ec/handle/42000/702 |
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Afegir etiqueta | Sumari: | The objective of this research is to reduce the microbial load through the implementation of B.P.M. (Good Manufacturing Practices) in the elaboration of fresh cheese, by means of a functional diagnosis in the production area of the dairy process workshop of the Manabí Manuel Félix López (ESPAM-MFL) Polytechnic University of Manabí, Technical administrative staff of the dairy process workshop, an evaluation tool was used, such as the verification form for compliance with good manufacturing practices. Before implementing the GMP, 48,81% compliance was observed and 51,19% of the parameters evaluated in the fresh cheese processing process and the microbial presence in the indicators of staphilococcus, E. coli and Enterobacteriaceae were observed in a level higher than of the stipulated by the National Institute of Normalization NTE INEN-1528. After applying the post-implementation of good manufacturing practices through training dairy process staff, 76,67% of GMP compliance was verified in the process of making fresh cheese; concluding that the microbial load in the product (fresh cheese) was reduced to allowable values, obtaining a product of good quality as dictated by INEN 1528. |
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