Enterococci vs non-lactic acid microflora as hygiene indicators for sweetened yoghurt Original Research Article

Coliforms are usually used as a measure of hygiene status in the processing and packaging of dairy products. However, their limited chances of survival have placed a question mark over this role in acid products. Some authors propose Enterococcus as a group for hygienic condition inspections in process lines of fermented dairy products. The aims of this work were, first, to evaluate the viability of enterococcus and non-lactic acid microflora (coliforms,Pseudomonas , Staphylococcus aureus and yeasts) in whole set sweetened yoghurt during refrigerated storage and; second, to evaluate the occurrence of bacterial contaminants in industrial process lines of whole set sweetened yoghurt through a critical control points plan (CCP).