Descripción de las buenas prácticas de manufactura (bpm) en la elaboración de quesos para obtener un producto de calidad.

Abstract

n our country today, cheese is still made in an artisanal way, being considered one of the most desired products for its flavor and aroma. This activity is mostly carried out in rural areas, where they use unpasteurized milk that is easily obtained from small neighboring farms, therefore the necessary sanitary conditions are not managed to guarantee safe and quality products.Good Manufacturing Practices seek that food companies establish hygiene standards before, during and after the cheese production process; since many of the safety problems have their origin in primary production, due to poorly treated milk, which has not been evaluated both physically and microbiologically to verify that the different dairy derivatives are suitable for processing. In the same way, they must be verified during their production and distribution, since an error in temperature or humidity can trigger the deterioration of the products. The Ministry of Public Health is the body in charge of monitoring and verifying compliance with the basic principles and general hygiene practices that guarantee food under appropriate sanitary conditions and thus prevent foodborne diseases (ETA).This work emphasizes the essential conditions that are required to be carried out in food processing plants, in all their stages of production in order to improve the quality of processed dairy products to avoid risks to the health of consumers and economic losses in companies.