Caratteristiche igienico-sanitarie di alcuni formaggi freschi a pasta filata

In the present study the hygienic-sanitary characteristics of mozzarella cheeses produced in a Sardinian dairy plant, were evaluated. The survey has regarded not only the raw materials and the finished product, but also the intermediate products, sampled in specific stages of the working schedule. At the same time also the environment hygienic state (systems, tools, staff, etc.) has been estimated. The study emphasised that only through the improvement of the productive techniques, the control of the working phases and of the hygienic systems, it is possible to obtain cheeses of good quality. To always maintain the optimal conditions, complete hygienic programs according to a valid HACCP operating protocol are needed.