SAFETY ASSURANCE IN THE PRODUCTION OF SOUR-MILK DESSERT BASED ON GOAT'S MILK

POGZLW

Abstract

Currently, consumer interest in goat milk and products based on it is actively growing. This is due to the biological properties of this type of milk. Goat milk is less allergenic, contains protein (3.2 %), fat (4.2 %), carbohydrates (lactose) (4.5 %), minerals (0.8 %). The Russian consumer market of dairy products has recently seen an increase in production volumes, which requires manufacturers to find new solutions to expand the range of products. An important requirement is the quality and safety of manufactured products, including products with functional orientation. It is the systematic identification control over production processes that will affect the quality and safety of finished pro­ducts. As a result of the conducted research a detailed flow chart of the technological process of production of sour-milk dessert on the basis of goat's milk is developed, operational points in which it is necessary to control the modes to prevent risks are justified. The analysis of potential hazards in the context of the main stage of the technological process - pasteurization. Critical control points of the technological process were determined, and critical limits of the process CCPs were established. Five critical control points at the stages of acceptance and incoming control of raw materials, pasteurization, filling and packing into consumer containers, storage, shipment of the finished product were identified for risk management in the production of the product. The main indicators of product quality and safety are determined, and a model of quality management in the production of sour-milk dessert based on goat's milk is developed.