SANTOS, M. G. O.; http://lattes.cnpq.br/6353929985928738; SANTOS, Marta Glícia Oliveira dos.
Résumé:
Goat’s milk produced and processed in mini plants of the cariri paraibano was monitored,
base don the System of Hazard Analysis and Critical Control Point – HACCP, researching
physical hazard, chemist and microbiologics in Points of Control (PC) and Critical Points of
Control (PCC) of the processing of pasteurized milk. The samples were obtained of mini
plants distributed in six cities of the cariri paraibano. The Points of Control were appraised as
for factors that interfere in the hygienicsanitary
quality of the whole production flowchart.
The Critical Points of Control served as stages, where through collections of milk it was
researched physical hazard, chemists and microbiologics. The physical hazard were appraised
as to visual observations, the chemist, as for the presence of the group betalamics and the
hazard microbiologics as for the presence of some microorganisms mentioned in the
legislation for goat milk, included total bacterial counts, total coliforms (30º/35º) and fecal
coliforms (45º). It was also observed the efficiency of the pasteurization as the search of
enzymes phosphatase alkaline and peroxidase. All of the researched hazard, be of physical
orde, chemistry and microbiologic, they presented high percentages of values above allowed
them by the legislation for goat milk, revealing the need of a constant monitoration, because
all the PC and PCC presented flaws or absence of measures that avoid contribution of the
increase of hazard microbiologics checking risks to the consumer’s health, besides PCC3 to
show indexes of high contaminations to the found in some PCC2, suggesting postpasteurization
contamination associated to you fail in the packing and storage, committing the
quality of the processed milk.