<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1692-3561</journal-id>
<journal-title><![CDATA[Biotecnología en el Sector Agropecuario y Agroindustrial]]></journal-title>
<abbrev-journal-title><![CDATA[Rev.Bio.Agro]]></abbrev-journal-title>
<issn>1692-3561</issn>
<publisher>
<publisher-name><![CDATA[Taller Editorial Universidad del Cauca]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1692-35612021000200214</article-id>
<article-id pub-id-type="doi">10.18684/bsaa.v19.n2.2021.1507</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Análisis de peligros y puntos críticos de control en la elaboración de manjar blanco en una planta de derivados lácteos del municipio de Popayán]]></article-title>
<article-title xml:lang="en"><![CDATA[Hazard analysis and critical control points in the manufacturing of blancmange in a dairy derivatives plant in the municipality of Popayán]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[ORTIZ-MUÑOZ]]></surname>
<given-names><![CDATA[LINA-GABRIELA,]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[ORTEGA-BONILLA]]></surname>
<given-names><![CDATA[RUBÉN-ANDRÉS,]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[CHITO-TRUJILLO]]></surname>
<given-names><![CDATA[DIANA-MARÍA,]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[RAMÍREZ-SANABRIA]]></surname>
<given-names><![CDATA[ALFONSO-ENRIQUE,]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[RADA-MENDOZA]]></surname>
<given-names><![CDATA[MAITE-DEL PILAR,]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad del Cauca Semillero Indicadores de Calidad Grupo de Investigación Biotecnología, Calidad Medioambiental y Seguridad Agroalimentaria (BICAMSA)]]></institution>
<addr-line><![CDATA[Popayán ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad del Cauca Semillero Indicadores de Calidad Grupo de Investigación Biotecnología, Calidad Medioambiental y Seguridad Agroalimentaria (BICAMSA)]]></institution>
<addr-line><![CDATA[Popayán ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad del Cauca Departamento de Química Grupo de Investigación Biotecnología, Calidad Medioambiental y Seguridad Agroalimentaria (BICAMSA)]]></institution>
<addr-line><![CDATA[Popayán ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad del Cauca Departamento de Química Grupo de Investigación Catálisis]]></institution>
<addr-line><![CDATA[Popayán ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af5">
<institution><![CDATA[,Universidad del Cauca Departamento de Química, Grupo de Investigación Biotecnología]]></institution>
<addr-line><![CDATA[Popayán ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2021</year>
</pub-date>
<volume>19</volume>
<numero>2</numero>
<fpage>214</fpage>
<lpage>233</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S1692-35612021000200214&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S1692-35612021000200214&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S1692-35612021000200214&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN El manjar blanco es un derivado lácteo comúnmente consumido en Latinoamérica. En Colombia, gran parte de su producción es artesanal y la realizan pequeñas y medianas empresas (PYMES). Los estándares de calidad del procesamiento del manjar blanco en estas PYMES se pueden mejorar a través del Análisis de Peligros y Puntos Críticos de Control-APPCC (o HACCP por sus siglas en inglés). En este estudio, se diseñó un plan de APPCC para el proceso de elaboración del manjar blanco en una empresa de derivados lácteos de la ciudad de Popayán (Cauca). Inicialmente, se valoró el perfil sanitario de la Empresa detectando un 70 % de cumplimiento. Luego, se realizó un estudio descriptivo aplicando los siete principios del APPCC; los peligros se identificaron para las materias primas e insumos y para el proceso. El plan propuesto contiene: la descripción del producto y su uso, el diagrama de flujo del proceso, el análisis de peligros, la tabla de monitoreo del plan con los puntos críticos de control (PCC), medidas preventivas y el establecimiento de procedimientos de documentación y verificación. Las etapas del procesamiento que se identificaron como PCC fueron recepción de leche fresca, concentración final, dosificación, enfriamiento, sellado y etiquetado, y almacenamiento. La incidencia de los peligros químicos y biológicos identificados sobre la inocuidad del producto se debe verificar experimentalmente.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT Blancmange is a dairy product commonly consumed in Latin America. In Colombia, a large part of its production is artisanal and is carried out by small and medium-sized enterprises (SMEs). The quality standards of manjar blanco processing in these SMEs can be improved through Hazard Analysis and Critical Control Points (or HACCP). In this study, a HACCP plan for the manufacturing process of manjar blanco in a dairy products company in Popayán (Cauca). Initially, the sanitary profile of the company was assayed, detecting 70 % compliance. Then, a descriptive study was carried out by application of the seven principles of HACCP; hazards were identified for raw materials and supplies and for the process. The proposed plan contains: description of the product and its use, flowchart of the process, hazard analysis, table of plan control with the critical control points (CCP), preventive actions and the establishment of documentation and verification procedures. Processing stages identified as PCC were fresh milk reception, final concentration, dosage, cooling, sealing &amp; labeling, and storage. The incidence of chemical and biological hazards identified on the safety of the product must be verified experimentally.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Dulce de leche]]></kwd>
<kwd lng="es"><![CDATA[Inocuidad alimentaria]]></kwd>
<kwd lng="es"><![CDATA[Buenas Prácticas de Fabricación]]></kwd>
<kwd lng="es"><![CDATA[APPCC]]></kwd>
<kwd lng="es"><![CDATA[Calidad]]></kwd>
<kwd lng="es"><![CDATA[Trazabilidad]]></kwd>
<kwd lng="es"><![CDATA[Producto lácteo]]></kwd>
<kwd lng="es"><![CDATA[Procesamiento]]></kwd>
<kwd lng="es"><![CDATA[Puntos críticos]]></kwd>
<kwd lng="es"><![CDATA[Peligros]]></kwd>
<kwd lng="en"><![CDATA[Milk jam]]></kwd>
<kwd lng="en"><![CDATA[Food Safety]]></kwd>
<kwd lng="en"><![CDATA[Good Manufacturing Practices]]></kwd>
<kwd lng="en"><![CDATA[HACCP]]></kwd>
<kwd lng="en"><![CDATA[Quality]]></kwd>
<kwd lng="en"><![CDATA[Traceability]]></kwd>
<kwd lng="en"><![CDATA[Milk product]]></kwd>
<kwd lng="en"><![CDATA[Processing]]></kwd>
<kwd lng="en"><![CDATA[Critical points]]></kwd>
<kwd lng="en"><![CDATA[Hazards]]></kwd>
</kwd-group>
</article-meta>
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