Czasopismo | OCHRONA PRZED KOROZJĄ | Rocznik 2012 - zeszyt 9s-a

FUNGI CONTAMINATION OF DAIRY PLANT THAT MANUFACTURES YOGURT AND YOGURT-DRINK PRODUCTS

nr katalogowy: 70864

Yoghurt and yogurt-drink products contaminated with mold and yeast are one of the main causes that produce the quality loss and un-safety of these fermented milks, according to survey data from a dairy factory in Hebei Province of China via PCR-based methods. There is less than 3.1% total consumer’s complaints, in which the complaints caused by fungal contamination occupied 53.2% of the total complaints. The higher the counts of molds and yeasts in environments including air and raw milk were, the more these dairy products were spoiled. Kluyveromyces lactis and K. marxianus might be main yeast species detected in these spoiled dairy products. Molds causing contamination included Aspergillus, Penicillium, Muor and Rhizopus. The viability of molds and yeasts detected in raw milk was usually about 103 - 104 CFU/ml before sterilization (Fig. 1). 2% to 3% of food additives were contaminated by fungi. 5% of packaging materials and equipment were detected the presences of molds and yeasts. 25% of air environments from the workshops of this factory had the contamination of spoiled fungi. It was surprised that the operators' hands caused the contamination of 60% in these spoiled dairy products. Some measures were taken to reduce fungi contamination towards dairy products in the processing, including sterilizations of raw milk, accessories and package’s materials, equipment cleaning, hand cleansing of operators, and disinfection of workshop’s environments. The integrated uses of these sanitary measures made the present contamination of these dairy products to be less than 1%. It is clear that a good understanding of the profiles of fungi microorganisms in dairy manufacturer in China will be very helpful for the quality improvement of fermented milk products. Keywords: yoghurt, contamination, control, mold, yeast 1. Introduction Yogurt is a dairy product fermented with two or more than two kinds of lactic acid bacteria. Microbial [...]

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