HYGIENIC SANITATION IN THE DAIRY INDUSTRY IN THE PRODUCTION OF COW YELLOW CHEESE AS A FACTOR FOR OBTAINING HYGIENICALLY PROPER PRODUCTS IN ACCORDANCE WITH THE EU STANDARDIZATION AND CERTIFICATION STANDARDS

Abstract

Hygienic sanitation processes in the dairy industry are a major factor in obtaining hygienically healthy dairy products. The subject of the analysis is the production equipment, human resources and the produced finished product – cow yellow cheese, in which different procedures for sanitation are used due to the application of various technologies at work.

Studies have shown that hygienic sanitation gives satisfactory results. The responsibility and positive influence of the employees has been confirmed. The results of the examined bacteriological correctness of the equipment showed a greater and better effect when performing the machine compared to the manual cleaning. From the analysis of the key parameters in the CIP (Cleaning-In-Place) system is it was found that the shorter duration of cleaning is correlated with a faster flow and a higher temperature and concentration of the agents. From the recirculating agents, the base and the acid, more clouding occurs in the base material. Finally, from the examined bacteriological correctness of the finished product – yellow cheese, it has been confirmed that the product is completely hygienically straight and healthy for consumption.

Hygienic sanitation in the dairy industry is the most critical operation in the milk processing processes and is of great importance for obtaining a quality, healthy and hygienically straightforward finished product.

Key words: CIP system, human resources, production equipment, finished product