Food safety and HACCP system in the enriched cottage cheese production
Автор: Alibekov R.S., Yunusova A.A., Bakhtybekova A.R.
Журнал: Вестник Алматинского технологического университета @vestnik-atu
Рубрика: Техника и технологии
Статья в выпуске: 4 (113), 2016 года.
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In this article determination and the principles of a management system of food safety of HACCP are considered. Cottage cheese production processes with a probiotics, berry syrup of a dogrose and wheat oat flour taking into account the principles of the HACCP system are analyzed. Dangerous factors, critical control points are determined. The most dangerous production stages are: milk acceptance, pasteurization, souring and packing. Authors of article offered the controlling of hazard actions.
Food safety, cottage cheese, wheat oat flour, dogrose, haccp, probiotic
Короткий адрес: https://sciup.org/140205089
IDR: 140205089
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