Elements of quality management in the production technology of a cheese product with improved properties

The aim of the study is to study the elements of quality management in the production of a cheese product with improved properties. Tasks: to determine critical control points as an element of quality management in production; to study the set of quality indicators of a cheese product. The object of the study is a cheese product obtained by improving the production technology and composition (composition - whole milk, dry concentrated bacterial starter of direct addition CHOOZIT LH 100 LYO, cheese starter pepsin - rennin Meito, cedar cake, sesame oil). General and standard research methods were used, as well as control rules applicable to determining critical control points (CCP). At the first stage, as one of the elements of quality management in production, a list of potentially hazardous factors was compiled, on the basis of which critical control points were identified at the production stages. The main CCPs at the technological stages of pasteurization and coagulation are defined. At these stages, the potentially dangerous factor is microbiological. Corrective actions are drawn up that must be carried out to prevent deterioration of the quality indicators of the finished product. Some of the introduced components are noted as elements that improve the quality indicators of the finished product. A profilogram of the organoleptic indicators of the cheese product is constructed according to the developed point assessment, the physicochemical and microbiological indicators of the finished product are studied. The cheese product with improved properties meets the requirements of regulatory and technical documentation for quality indicators, subject to systematic control during production at various stages. The novelty of the studies is reflected in patent RU 2791553 C1.