Quality management of the bioproduct on the basis of buttermilk

Now the most acceptable form of a control system of quality and safety for the enterprises food, in particular dairy branch, is the system founded on the principles of HASSP as she assumes to organize quality control and safety of production directly in the course of production. Results of researches of the analysis of dangerous factors and critical control points when developing technology of a bioproduct on the basis of buttermilk are given in article. Drafts of the production program of preliminary actions are developed for production of a bioproduct, and also obligatory preliminary actions, the principles of system of HASSP in the production technology of a bioproduct on the basis of buttermilk are realized.