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Quality control parameters and their analysis for yoghurt production?

parameters analysis

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#1 Cleanman

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Posted 27 January 2014 - 09:18 AM

Hello Colleagues,

 

I just got a new job as the QA officer at Free Energy Group Limited.

 

I  need assistance on quality control parameters and their analysis for yoghurt production.

 

please any urgent information and assistance will help a collegue save his new job.

 

Cleanman.



#2 Charles.C

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Posted 27 January 2014 - 10:18 AM

Hello Colleagues,

 

I just got a new job as the QA officer at Free Energy Group Limited.

 

I  need assistance on quality control parameters and their analysis for yoghurt production.

 

please any urgent information and assistance will help a collegue save his new job.

 

Cleanman.

Dear Cleanman,

 

Yr query involves quality, safety, raw materials, process and shipping.

 

I suggest you supply some details of the product / process. Otherwise yr query is rather giant-sized scope.

 

If you are interested in some generic info on yoghurt production / control, can try this extended thread - 

 

http://www.ifsqn.com...744/#entry39585

 

Rgds / Charles.C


Kind Regards,

 

Charles.C


#3 Cleanman

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Posted 27 January 2014 - 10:50 AM

Thank you very much Mr Charles.

 

Actually what I want is Method(s)/procedures for routine analysis of microbiological, Chemical, Physical and Allergen parameters in yoghurts.

 

I have already accessed your HACCP Plan which is very helpful.



#4 Mr. Incognito

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Posted 27 January 2014 - 03:00 PM

Well Cleanman,

 

I was the quality coordinator for a greek yogurt plant in New York (we made batched yogurt too but not nearly as much).  I'll put together what I can today and send it when I have some time.

 

Do you make greek (strained) or batched yogurt?


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Mr. Incognito is a cool frood who can travel the width and breadth of the galaxy and still know where his towel is.

#5 Cleanman

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Posted 17 February 2014 - 09:33 PM

I am very sorry I replied late. I had a problem with my internet connection.

 

We make batched yoghurt. Currently we are trying to make soya yoghurt.

 

please I need your assistance.

 

Regards;

 

Cleanman



#6 herb b

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Posted 18 February 2014 - 03:13 PM

If soy, considered an allergen in the US, you must validate your change over and pipe cleaning procedure...verify through swabs and testing that your procedure is in control and detection criteria is established...i.e. 5 CIP cycles with 0 PPM found..

 

I believe, for soy, you would still do the standard plate tests for yeast and mold.  Control fermentation by inspecting pH and then setting the product by cooling....

 

It has been a few years, but that is what I remember when I was involved with Soy...Not a fan!



#7 Tony-C

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Posted 18 February 2014 - 03:18 PM

Hello Colleagues,

 

I just got a new job as the QA officer at Free Energy Group Limited.

 

I  need assistance on quality control parameters and their analysis for yoghurt production.

 

please any urgent information and assistance will help a collegue save his new job.

 

Cleanman.

 

Hi Cleanman,

 

Post a process flow diagram or describe your process and I'll post some samples.

 

Regards,

 

Tony



#8 RuiM

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Posted 18 February 2014 - 07:57 PM

Thank you very much Mr Charles.

 

Actually what I want is Method(s)/procedures for routine analysis of microbiological, Chemical, Physical and Allergen parameters in yoghurts.

 

I have already accessed your HACCP Plan which is very helpful.

 

Cleanman,

Perhaps you could be more specific... However, now i can remember some quality control tests like,
- Shelf-Life Test,
- Compositional Analysis,
- Viscosity Measurement,
- Microbiological Analysis,
- Sensory Evaluation of Yogurt.
(...)

 

In the other hand, we could go for more  detailed analysis in the process, like the following summary,

Attached File  Summary of a Typical Yogurt Plant Quality Tests and Their Purpose.pdf   16.35KB   107 downloads

Hope it´s useful.

Rgds.


Edited by RuiM, 18 February 2014 - 07:57 PM.


#9 Cleanman

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Posted 21 February 2014 - 01:41 AM

Hi Ruim,

 

your post was really helpful to me. Thank you very much and to everyone who contributed in this forum, I appreciate you all.



#10 ekujaam

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Posted 17 June 2014 - 03:25 PM

Hi Cleanman,

I just joined this group, are you ok with you new position now? or you still some assistance?.



#11 Bade

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Posted 21 November 2018 - 11:59 PM

Hi my name BADE. I am the quality manager of a yogurt factory. Please tell me the control could run



#12 Tony-C

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Posted 23 November 2018 - 02:15 AM

Hi my name BADE. I am the quality manager of a yogurt factory. Please tell me the control could run

 

Hi Bade,

 

:welcome: 

 

Welcome to the IFSQN forums.

 

If you look at the link that Charles posted there is a lot of relevant information in that topic.

 

Kind regards,

 

Tony



#13 Bade

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Posted 28 November 2018 - 01:59 PM

Hi  i have problem. what is the cause of slimy and sticky yogurt and how can one correct it.






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