Application of Hazard Analysis Critical Control Point (Haccp) System to the Cheese-Making Industry: A Review

Abstract

Today there is an ever-increasing consumer demand for safe and highquality foods of prolonged life. Several quality/safety management systems (e.g., ISO 9000, Total Quality Management, and HACCP) were developed for the food industry. The importance of implementing such systems for rather biochemically unstable products like cheese, a product characterized by great variety worldwide, is apparent. The application of HACCP in the cheese-making industry proved to be beneficial and profitable because the industry managed to cut down the raw material (milk) and final product (cheese) losses and to build up consumer confidence by producing safe cheese of enhanced and consistent quality.

Antimicrobial Chitosan‐Lysozyme (CL) Films and Coatings for Enhancing Microbial Safety of Mozzarella Cheese

“…It has been reported that Pseudomonas spp., mostly coming from water used during manufacture, fairly often grow on the cheese surface (Altieri and others 2005). Pseudomonas fluorescens can cause bitter taste and bad odor through lipolytic and proteolytic reactions, resulting in the spoilage of cheese (Sandrou and Arvanitoyannis 2000). Inoculated P. fluorescens on untreated cheese gradually decreased from 4.85‐ to 3.63‐log 10 CFU/g (Figure 1) in this study.…”

Barriers and benefits of the implementation of food safety management systems among the Turkish dairy industry: A case study

“…These systems are the most effective and economic way of ensuring a safe food supply especially in light of the worldwide food safety problems that many countries have been enduring (Trienekens & Zuurbier, 2008). Therefore, several studies have been published concerning the implementation of HACCP and commercial standards for milk and milk products, such as pasteurized, ultra high temperature (UHT) and condensed milk (Dijkers, Huurnink, Pennings, & van den Berg, 1995;Sandrou & Arvanitoyannis, 2000a;Ali & Fischer, 2002), yoghurt (Sandrou & Arvanitoyannis, 2000a), a variety of cheeses (Arvanitoyannis & Mavropoulos, 2000;Arvanitoyannis, Varzakas, & Koukaliaroglouvan Houwelingen, 2009;Evrensel, Temelli, & Anar, 2003;Mauropoulos & Arvanitoyannis, 1999;Sandrou & Arvanitoyannis, 2000b), ice cream (Arvanitoyannis et al, 2009;Mortimore & Wallace, 1998;Papademas & Bintsis, 2002), as well as, cream and butter (Ali & Fischer, 2005;Sandrou & Arvanitoyannis, 2000a). The private sector in the global dairy industry utilizes developed hazard management and control processes systems both in response to market demands and legal regulations (Demirbas & Karagozlu, 2007).…”

Reliability and maintainability analysis of cheese (feta) production line in a Greek medium-size company: A case study

“…The length of time (40-50 min) required for coagulation to occur is called the set time or length of set. The coagulated mass is cut into cubes using devices referred to as cheese knives (rectangular stainless steel frames) (Sandrou and Arvanitoyannis, 2000). The cutting of the curd into cubes greatly increases the surface area to facilitate whey expulsion (40-50 min) and concurrent shrinkage of the curd particles, a process known as syneresis (Vedamuthu and Washam, 1980).…”