Application of improvements in the cleaning and disinfection program in cheese factories in Fuerteventura

Abstract

INTRODUCTION Cheese in Fuerteventura is the star producto, derived from goat’s milk, with which the seal of protected designation of origin is obtained, following the rules established for it. METHODOLOGY To carry out the study, we carried out 4 laboratory tests, namely colorimetry, turbidimetry, conductimetry and phmetry. In addition, we have carried out surveys to the people in charge of the industries. RESULTS The majority of the data we have obtained is within the legal requirements, with some variation depending on the way each industry works. DISCUSSION We have compared our results with some scientific studies we have found, noting certain variations that can help us to asses the real state of the sampled facilities. CONCLUSIONS We conclude our Word by finding that there is not much scientific literatura on drinking water in Fuerteventura, recommending that these parameters should be studied in more Depth.