L' HACCP nella produzione dei formaggi di capra

Basic principles for the protection of foods to guarantee an acceptable microbiological quality require accurate analysis of the process and precise intervention through monitoring production parameters. This type of approach was used in the processing of goat milk. Five Lombardy, Italy, farms were examined, whose production was controlled on a monthly basis over an entire lactation cycle. A flow chart was drawn up of the critical points of the processing. These points were submitted to a systematic control of microbiological air contamination by the SAS method (International PBI SpA, Milan, Italy) (standard bacterial count, coliforms, Escherichia coli, yeasts, moulds and Listeria monocytogenes), water contamination (standard bacterial count, coliforms, E. coli, L. monocytogenes, Staphylococcus aureus) and swabbing equipment and surfaces coming into contact with the product (standard bacterial count, coliforms, E. coli, yeasts and moulds). During the production phase, microbiological quality of raw materials (milk, rennet and starter), intermediates (curd and whey) and of the final product was controlled for standard bacterial count, coliforms, E. coli, L. monocytogenes, contaminants and lactic acid bacteria. A high non-lactic standard bacterial count, and the presence of E. coli and coliforms indicated unsatisfactory hygienic conditions for cheesemaking. Cleaning and disinfection of working areas were ineffective. Pathogenic bacteria were not found. The use of pasteurization and commercial starters could compromise these typical farm cheeses. Good manufacturing practice, the use of raw milk and correct starters for goat milk will guarantee the quality of the product.