Food safety practices in milk collection centers in Turkey: a case study

Abstract

Purpose -The aim of this study was to reveal the role and importance of the milk collection centers in İzmir in assuring food safety in the Turkish dairy sector. Design/methodology/approach -A five-point Likert scale was applied to collect data on the food safety practices and the problems confronted in MCCs. The difference between the groups in the managers' and MCCs' specifications and the food safety applications in the MCCs were determined by one-way ANOVA for continuous variables. For the continuous variables, a normal distribution test was applied by Jarque-Bera test. For variables displaying normal distribution, analysis of variance (one-way ANOVA) was performed. For the variables not displaying normal distribution, Kruskall-Wallis test. In the evaluation of other data descriptive statistics were applied. Findings -Because the milk in the MCCs is generally obtained from small-scale family farms, it is not of the desired quality from a food safety and food quality perspective. The quality control analysis of raw milk cannot be carried out because of the lack of qualified specialists and equipment inadequacies. The most general test applied on milk delivery is based on the monitoring of the sensory properties of the milk. Research limitations/implications -All MCCs were covered in the sample size of the research and the questionnaires were applied to all 43 MCC managers in İzmir. Practical implications -An effective organizational and educational structure must be established to monitor food safety and related practices in MCCs. Originality/value -The paper adds to the body of knowledge on procecessors and their attitudes to food safety and suggests implementation of various practices which could improve results.

Ekonomik Sürdürülebilirlik ve Gıda Güvenliğine Yönelik Olarak Türkiye’nin Aydın Yöresindeki Süt ve Süt Ürünleri Firmalarının Karakteristikleri ve Uygulamaları

“…European Union (EU) milk quality levels are only reached by a limited number of large scale dairy farms. This was documented in a recent study on the role and importance of the milk collection centers in Izmir 11 . It was found that quality control analysis of raw milk cannot be carried out because of the lack of qualified specialists and equipment inadequacies.…”

Effects of glycinin basic peptide on physicochemical characteristics and microbial inactivation of pasteurized milk

“…Three-milliliter aliquots of milk sample were mixed with 3 mL of 70% (vol/vol) alcohol in a dish and observed for 10 to 20 s. If flocculent precipitates appeared in the milk, the milk was regarded as alcohol positive, indicating spoilage of the pasteurized milk. Otherwise, the sample was determined to be alcohol-negative milk (Demirbas et al, 2008).…”

“…Adding 70% alcohol to high-acid milk results in milk protein precipitation. This phenomenon is called an alcohol positive test, which is an important sign of milk deterioration (Demirbas et al, 2008). The effect of different GBP concentrations on the alcohol test of pasteurized milk within 21 d of storage is shown in Table 2.…”

Food safety practices and knowledge among Turkish dairy businesses in different capacities

“…However, little research exists on food safety practices in dairy businesses (Demirbas & Karagozlu, 2007, 2008Young et al, 2010) and milk collection centers (Armagan, Koc, & Ozden, 2009;Demirbas, Golge, Tosun, & Cukur, 2008). Moreover, no study exists that includes all dairy businesses located in one city and little has been written about the effectiveness of food safety training in Turkish dairy businesses.…”