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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/9800

Title: Technical Aspects of Fresh Milk Diary Plants In the Kingdom of Saudi Arabia
Authors: Al-Kanhal, H.A
Abu-Tarboush
.H.M., Hamad
Al-Sharawy, M.I.
Issue Date: 1996
Abstract: The objective of this study was to evaluate the technical aspects of the fresh milk in the Kingdom of Saudi Arabia. Technical information was collected from 12 dairy plants, representing 75% of the total fresh milk processing plants in the kingdom. They processed about 174,283 tons of raw milk or 89.11% of the total fresh milk production in 1988. pasteurization process was carried out on modern equipment by most of dairy plants, but some to them used high temperature (82-90ºC) for long time (up to 90s). Laban was made by buttermilk, yogurt or mixed culture, however; some plants don’t have the proper equipment or trained technicians for starter culture preparation. In addition some plants used high percentage of starter culture, high incubation temperature for buttermilk culture and/or stopped incubation at low acidity (below 0.7%). Most plants used cleaning in place (CIP) system for cleaning and sanitation but they did not monitor the efficiency of such processes. Quality control test varied from plant to another depending on laboratory facilities, which were insufficient in some plants. Moreover, somatic cell count, psychotropic count and temperature monitoring were not conducted by many plants.
URI: http://hdl.handle.net/123456789/9800
Appears in Collections:College of Foods And Agricultural Science

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