Identificación de peligros físicos, químicos y biológicos dentro del proceso productivo del yogurt de frutilla

Abstract

The yogurt is a coagulated product this is given by lactic fermentation of milk or also it can be mixed with lactic derivatives, the responsible bacteria are the following: lactobacillus delbruecki subsp, bulgaricus and sreptococcus salivaris subsp, thermophilus; also they can be accompanied of other beneficial bacteria since they confer him characteristics to the final product. In the elaboration of yogurt there are also many ingredients such as sugar, powdered milk, and additives that must be formulated in an ideal way to avoid problems in its quality and innocuousness. The present investigation identifies the physical, chemical and biological dangers for the production line of strawberry yogurt which allows to guarantee the innocuousness of this product and to assure the quality before arriving at the consumer. One of the objectives is the application of a HACCP plan for their analysis, verifying the presence of any hazards such as foreign agents that can be found in the food which can cause disease or injury. As well as to identify the processes where a critical point of control exists and to be able to take the necessary measures so that all their parameters are fulfilled.