Application of HACCP System and Quality of Yoghurt Production in a Small and Medium Enterprise (SME) of Dairy Products in Benin Republic
UDC 637.03:637.05
Agassounon Djikpo Tchibozo M., Anago D.G., Guidi Tognon Clotilde, Chegnimonhan V. , Galimova Larissa V., Savadogo A., Alladagniwèkè M., Ameyapoh B.
Keywords: SMEs, HACCP, Yoghurt, Microbiological and nutritional Analysis-Control chart.
Application of HACCP System and Quality of Yoghurt Production in a Small and Medium Enterprise (SME) of Dairy Products in Benin Republic
For citation: Agassounon Djikpo Tchibozo M., Anago D.G., Guidi T.C., Chegnimonhan V., Galimova L.V., Savadogo A., Alladagniwèkè M., Ameyapoh B. Application of HACCP System and Quality of Yoghurt Production in a Small and Medium Enterprise (SME) of Dairy Products in Benin Republic // Вестник Международной академии холода. 2016. № 4. С.3-10.
Abstract
In order to provide technical support to Benin and West African sub region in agribusiness, prospective studies audit and analysis were laid on the production of three brands of yoghurt in a small and medium enterprise (SME), producer of dairy products in Benin. The HACCP (Hazard Analysis and Critical Control Points) was used to assess the degree of integration of quality processes in SMEs. The results of the diagnostic audit focused on the production chain of 3 categories of yoghurt reveal that the company is not 100% compliant with the 12 steps (E) of HACCP. Only stages E1, E3, E4, E5 and E10 are to the norm, followed bystages E9, E8, E7, E6 and E2, whose compliance is respectively 87.2; 85.85; 70.7 and 66%.For microbiological analyzes (lactic flora, coliforms, Escherichiacoli and Staphylococcusaureus), compliance is 96.29% with the criteria of the AFNOR-2009 and CODEX STAN 243-2003, for the samples(27) collected and analyzed. The yoghurt acidity value varies from0.60 to 0.88% respectively. The contents lipids showed important variation from 4.00 to 6.00g/100g. The total sugars contents vary from 9.30 to 11.60 g/100gand its calcium is from 0.11 to 0.18 g/100g of yoghurt. The control chart indicates that the total coli forms are hazards which are to be controlled.
Abstract
In order to provide technical support to Benin and West African sub region in agribusiness, prospective studies audit and analysis were laid on the production of three brands of yoghurt in a small and medium enterprise (SME), producer of dairy products in Benin. The HACCP (Hazard Analysis and Critical Control Points) was used to assess the degree of integration of quality processes in SMEs. The results of the diagnostic audit focused on the production chain of 3 categories of yoghurt reveal that the company is not 100% compliant with the 12 steps (E) of HACCP. Only stages E1, E3, E4, E5 and E10 are to the norm, followed bystages E9, E8, E7, E6 and E2, whose compliance is respectively 87.2; 85.85; 70.7 and 66%.For microbiological analyzes (lactic flora, coliforms, Escherichiacoli and Staphylococcusaureus), compliance is 96.29% with the criteria of the AFNOR-2009 and CODEX STAN 243-2003, for the samples(27) collected and analyzed. The yoghurt acidity value varies from0.60 to 0.88% respectively. The contents lipids showed important variation from 4.00 to 6.00g/100g. The total sugars contents vary from 9.30 to 11.60 g/100gand its calcium is from 0.11 to 0.18 g/100g of yoghurt. The control chart indicates that the total coli forms are hazards which are to be controlled.
Keywords: SMEs, HACCP, Yoghurt, Microbiological and nutritional Analysis-Control chart.
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