THE CRITICAL CONTROL POINT DETERMINATION BY QUANTITATIVE METHOD OF MILK PASTEURIZING PROCESS IN THE DAIRY COOPERATIVE IN MALANG EAST JAVA, INDONESIANOVITA DEWI KRISTANTI
HACCP implementation on pasteurized milk to ensure the food safety has not been fully implemented by Dairy Cooperative in Malang. Microbiological quality evaluation on Critical Control Point (CCP) is needed to detect the pasteurized milk quality and the effectiveness of CCP implementation. The aim of this research was to identify and to describe CCP of the pasteurized milk process in the Dairy Cooperative in Malang, East Java, Indonesia. Milk sample was taken pre- and post-pasteurization and examined for bacteriological counts (Coliforms, Total Plate Count (TPC), and E. coli) using standard plate methods. Quantitative research was done by descriptively to explain the CCP characteristics of the pasteurized milk process with primary and secondary data compilation. Bacteriological assay revealed that number of coliforms: 0-349.33 MPN/mL; TPC: 4.22-6.17 log cfu/mL; and E. coli: 0-3705 cfu/mL were found in collecting center and transport tank. In the steps of milk pasteurization, counts of coliforms were 0-742 MPN/ mL; TPC: 2275-6170100 cfu/mL; and E. coli: 0-8106.7 cfu/mL. There was no significant difference between milk pasteurizing process and coliforms quantity. Milk collecting (A) and flavor mixing (G) gave a significant difference to the E. coli amount. CCP of milk pasteurizing process in Dairy Cooperative in Malang, Indonesia were in the milk collecting post (A), heating and homogenizing (E) and flavor mixing (G). These results are useful information to design a HACCP system in small and medium milk pasteurization industry to ensure the safety of milk product.
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