QUALITY AND SAFETY OF SOME DAIRY PRODUCT WITH NATURAL FRUIT PREPARATIONS

Abstract

Due to the technological development in the field of food industry, in addition to the interest of health aspects in the recent period, and put strict condition on the export and import of food, there has been an attention to the role played of fruit preparations and their effects on the quality and safety of dairy food produced. Fruit preparations used in dairy food industry are considered to be rich in nutritional value due to the protein content of high biological value, mineral and vitamins. This research aims to study the role played by fruit pulp and fruit preparations which may be added in the manufacturing of some dairy products (yoghurt and ice cream) and their effects on quality and safety of these food products. A full concept for applying Hazard analysis and critical control points (HACCP) during manufacturing stages of these products was also carried out. The study was done in three parts: The first one was carried out to evaluate the effect of fruit preparations in quality and safety of strawberry fruit preparations. All ingredients and the other materials were tested for its microbiological and chemical quality.