Аграрный вестник Урала № 08 (126) 2014Инженерия
QUALITY MANAGEMENT OF THE COTTAGE CHEESE BIOPRODUCT WITH USE OF THE PRINCIPLES HASSP
Improvement of structure of food and health of the population is from the main concepts of a state policy of the Russian Federation and the leading countries of the world. Presented article is devoted to prospects of development of technology of a cottage cheese bioproduct with probiotic properties. Development and production of qualitatively new products of the raised nutrition value is the fastest, economically acceptable and scientifically reasonable solution of a problem of a balanced diet of the population. Scientific and practical interest is represented by the cottage cheese production technology without serum office. Thus the product is developed from milk with the increased concentration of solids of 18–22 %, acidified gomofermentativy cultures. Along with a combination of dairy and vegetable raw materials increase of demand for the sour-milk products containing a probiotics — bifid bacteria (Bifidobacterium species), a lactobacillus (Lactobacillus species) that is caused by deterioration of an ecological situation, quality of drinking water, etc. is observed in recent years. Now the enterprises of the food industry set before themselves the purpose — the quality output, to meeting safety requirements. Fundamental conditions of stable functioning of development of the enterprise are forecasting, prevention and risk management. Now the system of HASSP (NASSR) is the main model of management and regulation of quality of food products, the main instrument of ensuring its safety where the special attention is paid to so-called critical points of control in which all existing types of the risks connected with the use of foodstuff, as a result of purposeful control measures can be providently prevented, removed and reduced to reasonably acceptable level. As a result of definition of critical control points using a decision tree, it is possible to allocate the integrated critical control points. Therefore when developing technology of a cottage cheese bioproduct it is expedient to use this system, allowing tracing each stage of technological process of production and to reveal dangerous factors which safety of production can threaten.
cottage cheese bioproduct, technology of AT-cottage cheese, quality management, proteinaceous and vegetable basis, coagulation and fermentation process, HASSP (NASSR) system, critical control points, safety of foodstuff
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