Monitoramento do leite de cabra processado em mini usinas do Cariri Paraibano através do sistema de análise de perigos e pontos críticos de controle - APPCC.

Abstract

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.