Control de la calidad microbiológica en leche UHT, productos lácteos UHT y pasteurizados en PASTEURIZADORA SANTODOMINGO S.A Simijaca, Cundinamarca.

Abstract

Milk is a fundamental food in the human diet, UHT treatments have become a widely used technique to extend the shelf life of milk and dairy products. The general objective of this work was to carry out quality control of raw material, semi-finished products and finished products in Pasteurizadora SantoDomingo S.A - Simijaca, Cundinamarca. During January and May, analyses of highly heat resistant spores (HHRS) were carried out on raw milk destined for the UHT production line by Gram staining and biochemical catalase and oxidase tests, microbiological analysis of mesophilic aerobes and physicochemical pH and acidity of products treated by UHT under the parameters of the Colombian Technical Standard (NTC) 3856 of 2004, milk cream NTC 4433 of 2006 and milk and oat drink according to NTC 5246 of 2004. Sampling was carried out at different points of the dairy plant and UHT plant in order to perform microbiological analysis of drinking water by membrane filtration technique under the legal requirements of Resolution 2115 of 2007, microbiological analysis of environments using the sedimentation technique and analysis of handlers by hand swab technique taking into account the parameters established in the NTC 5230 of 2003. Finally, the kumis and the fermented milk drink were analysed by dilution (10-1 ) and seeding in depth under the legal requirements of Resolution 02310 of 1986. The results obtained from the microbiological and physicochemical analyses indicate compliance with the quality criteria required by current legal regulations and the company's internal standards.