Desarrollo y ejecución de un plan de buenas prácticas de manufactura para queso fresco en la Planta de Lácteos Prodad's Cayambe

Abstract

In dairy plant PROLAD´S it was developed and executed a good manufacturing practices plan for fresh cheese considered as experimental units of raw milk samples and final product, it was obtained as results of the evaluation the initial situation of the company PROLAD´S, the hygienic and sanitary quality was not adequated in different areas, materials and utensils. These aspects were corrected with the application of GMP. The microbiological content of chesses were analized especially in protein and fat which indicated an increase in the nutritional value after application of GMP. These measures allow nutrients are not leached into the liquid waste and are incorporated cheese enhanced nutritional value. Microbiological analysis established that the hygienic characteristics of fresh cheese should be improved, at the end of the study, attributes of safety, infrastructure, equipment and utensils plant were reached, to ensure product quality considering that at the stage of diagnosis of the company major deficiency with the implementation of corrective measures was established. Different aspects were analyzed during the three stages of the investigation (before, during and after), they were vital importance for the creation of the manual of good manufacturing practices, which looked especially appropiate way to keep records of each one of the activities as the respective frequency