Training small producers in Good Manufacturing Practices for the development of goat milk cheese

Abstract Training in Good Manufacturing Practices enhances quality during food processing. This paper evaluates GMP training aimed at improving the chemical, sensory and microbiological quality of goat milk cheese. We worked with 26 families that produce cheese as their main source of income. Semi-structured interviews and observation were conducted to select relevant topics. The manufacturing processes were compared and samples were analyzed before and after GMP training. We trained 80% of the producers. Before receiving training, they used to make cheese from raw milk in unhygienic conditions and with little equipment. The products obtained had bad sensory characteristics, cracks, eyes on the pasta, a high number of aerobic mesophilic bacteria and total coliforms. After training, the producers pasteurized the milk and standardized processing procedures, resulting in final products that contained higher protein and calcium content, suitable sensory characteristics, and a significant reduction in microorganisms, with total coliforms falling to ≤ 5.103 UFC/g. Therefore, this study shows that the manufacturing process and the chemical, sensory and microbiological parameters of goat milk cheese improved after GMP training.

摘要：良好生产规范（Good Manufacturing Practices，GMP）培训可提升食品加工过程中的产品质量。本研究针对山羊奶奶酪的化学、感官及微生物品质提升需求，开展GMP培训效果评估。本次研究纳入26户以奶酪生产为主要收入来源的家庭，通过半结构化访谈与实地观察遴选核心研究议题。分别在GMP培训前后，对生产流程进行对比分析，并对样品开展检测。研究团队为其中80%的生产者提供了GMP培训。培训前，生产者多以未经巴氏杀菌的原奶为原料，在卫生条件不佳且设备简陋的环境下生产奶酪，所产出的奶酪存在感官品质劣化、凝乳体出现裂纹与孔洞、好氧嗜温菌及总大肠菌群数偏高的问题。培训后，生产者均采用巴氏杀菌乳并规范了生产流程，最终产品的蛋白质与钙含量均有所提升，感官品质符合标准，微生物负载量显著降低，总大肠菌群降至≤5.103 UFC/g。综上，本研究证实，经GMP培训后，山羊奶奶酪的生产流程及化学、感官与微生物学指标均得到显著改善。