The analysis of microbiological risks in production of fermented milk products

Microbiological risks in production of fermented milk products, the most significant of which are connected with quality of raw milk, efficiency of milk pasteurization, activity of fermenting microflora development and acid formations speed in the fermentation proccess, following sanitary and hygienic modes of production are considered. It is shown that the use of HASSP system throughout the chain of fermented milk products manufacturing will allow to reduce the manifestation of microbiological risks to a minimum level.