| Titre |
Application of HACCP System and quality of yoghurt production in a Small and Medium Enterprise (SME) of dairy products in Benin Republic |
| Auteurs |
Agassounon Djikpo Tchibozo Micheline [1],
GUIDI TOGNON CLOTILDE [2],
CHEGNIMONHAN Kouamy Victorin [3],
ANAGO Grace D. [4],
Galimova Larisa V [5],
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| Journal: |
VESTNIK MAX»: Journal Scientifique Vestnik de l’académie Internationale de la Chaire de Froid, (St. Petersburg, Russia) |
| Catégorie Journal: |
Internationale |
| Impact factor: |
1.103 |
| Volume Journal: |
4 |
| DOI: |
|
| Resume |
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/100g and 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. |
| Mots clés |
SMEs, HACCP, Yoghurt, Microbiological and nutritional Analysis-Control chart |
| Pages |
3 - 10 |
| Fichier |
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