The quality of fermented dairy products available in the Polish market in conditions of implemented HACCP system
Abstract
Safety of products manufactured in dairy plants depends on many factors: the organization of production (designing the technological line and organization of the work itself), the specific character of produced goods (contamination and impurities contained therein), the applied washing and disinfecting agents, as well as automation of processes performance and their appropriate control. The articles presents the results of quality assessment of three types of fermented dairy products available in Polish market, in respect of their microbiological quality. In comparison with microbiological quality of lactic acid cheese observed prior to obligatory implementation of HACCP system in all dairy plants, it should be stated that an improvement has occurred as regards microbiological features.
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