Improving Quality Control Measures in the Dairy Industry: Utilizing Dynamics of Dirt Resistance Factor (Rd) Value and Time of Effective Bacterial Contamination Prevention

Abstract

The number of customer complaints related to decreased quality of dairy products was the background of this study. Objective: (i) examined the effect of the highest dirt resistance factor (Rd) on the number of bacterial contaminants in finished goods; (ii) examine the effect of time on the growth of bacterial contaminants in the fouling layer of UHT pipes when not in operation. The research method was based on the mathematical derivation of the formation process of Rd in the form of an equation. Bacterial species were analyzed using the Operation Taxonomic Unit (OTU) with 16S rRNA. The ANOVA test was used to determine the mean value, standard deviation and the Tukey LSD post hoc test to see the difference in heat balance and bacterial growth. Findings: (i) During the UHT sterilization process, the Rd value (0.0205 h.Ft2.F.Btu-1) had an impact on total bacterial contamination >20 Cfu.mL-1; (ii) In the event of engine damage or malfunction of the heater on the UHT. Time had a significant effect (p<0.05) on the number of lactic acid bacteria in the fouling layer in UHT pipes. Conclusion: The study recommends a sanitation schedule every 110 minutes (± 2 hours) or Rd value around 0.0205 h.Ft2.F.Btu-1.