Browsing by Author "Jayarathne, K."

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    Development of HACCP Plan for Ice Cream Manufacturing Process at MILCO (Pvt) Ltd.
    (Uva Wellassa University of Srilanka, 2011) Karunarathne, P.D.A.I.; Mudannayake, D.C.; Jayarathne, K.
    NOTE: see the PDF version The Hazard Analysis Critical Control Point (HACCP) approach for food safety moves away from testing of final product, and instead emphasizes on raw materials and process control. Control is taken out of the laboratory and in to the processing environment. HACCP provide a structured and systemic approach to the control of identified hazards, which may be biological (microbiological), chemical, physical or combination of the three. A Critical Control Point (CCP) is a raw material, stage, practice or operation within the process where a hazard has been recognized and steps are in place to eliminate, prevent or reduce the possibility of hazard occurring. The application of the HACCP system cover seven principles including identification of potential hazards associated with food production at all stages for processing, manufacture, and distribution until the point of consumption and preventive measures for their control (SLS 1173: 1998). The effectiveness of HACCP depends on the correct application of its principles, combined with other programs (prerequisite programs) such as Good Manufacturing Practices (GMPs), Good Hygiene Practices (GNPs), Standard Operation Practices (SOPs) and Sanitation Standard Operating Procedures (SSOPs). Ice cream, a milk-based product, is a good media for microbial growth due to high nutrient value, almost neutral pH value (pH 6 to 7) and long storage duration (Kanbakan et al., 2004). The quality of ice cream or any food product can be defined against a wide range of criteria, including for example, the chemical, physical, microbiological and nutritional characteristics. Food or dairy manufacturers aim is to ensure the safety and quality of their products which will satisfy the expectations of the consumers.
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    Identification of Best Pasteurization Temperature – Time Combination for Retarding Microorganism Counts in Raw Cream as Ingredient of Butter: Approach to mprove Microbial Quality of Butter
    (Uva Wellassa University of Srilanka, 2011) Keenavinna, K.A.H.S.; Mudannayake, D.C.; Abesinghe, A.M.N.L.; Jayarathne, K.
    NOTE: see the PDF version This paper provides an overview of Best Pasteurization Temperature—Time Combination (BPTTC) for retarding microorganisms in raw cream as an ingredient of butter. BPTTC is an indicator of good quality raw cream as an ingredient of butter. Best pasteurization temperature—time combination is gaining the idea about good quality raw cream. The quality of raw cream is the most important factor in production of butter. If cream has an increase of microbial count it can't produce butter. In order to determine the quality microbial count is very important. In this study, different pasteurization temperature — time combinations were used to retard microorganisms count. This test uses microbial analysis of raw cream by using Total Colony Count (TCC) method and Yeast and Moulds count methods. When cream incorporates high intense heat fat separation occurs. It is not good for the production of quality butter. So when pasteurization temperature — time combinations needs to be critically monitored and identified its temperature — time combination them unhealthy pasteurization temperature — time range can be avoided. An increasing number of people are consuming raw unpasteurized milk. Enhanced nutritional qualities, taste, and health benefits have all been advocated as reasons for increased interest in raw milk consumption, however, science based data to substantiate these claims are limited. People continue to consume raw milk even though numerous epidemiological studies have shown clearly that raw milk can be contaminated by a variety of pathogens, some of which are associated with human illnesses and diseases (Oliver et al., 2009). Food spoilage is an enormous economic problem worldwide. Milk is a highly nutritious food that serves as an excellent growth medium for a wide range of microorganisms. The microbiological quality of milk and dairy products is influenced by the initial flora of raw milk, the processing conditions, and post—heat treatment contamination. Undesirable microbes that can cause spoilage of dairy products include Gram — negative psychrotrophs, coliforms, lactic acid bacteria, yeasts, and molds. In addition, various bacteria of public health concern such as Salmonella spp., Listeria inonocytogenes, Campylobacter jejuni, Yersinia enterocolitica, pathogenic strains of Escherichia coli and enterotoxigenic strains of Staphylococcus aureus may also be found in milk and dairy products (University of West Hungary, 2007). The hygienic production of milk is of the greatest importance for cream, because although most vegetative cells are easily killed by heat treatment, spores are not, and some types, such as B. cereus, can be a cause of spoilage (as well as failure in the