Algorithm of actions to identify and reduce risks in the production of milk and plant products

Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij. 2016;0(2):110-117 DOI 10.20914/2310-1202-2016-2-110-117


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Journal Title: Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij

ISSN: 2226-910X (Print); 2310-1202 (Online)

Publisher: Voronezh state university of engineering technologies

Society/Institution: Voronezh state university of engineering technologies

LCC Subject Category: Technology: Chemical technology: Food processing and manufacture

Country of publisher: Russian Federation

Language of fulltext: Russian

Full-text formats available: PDF



L. E. Glagoleva (Voronezh state university of engineering technologies)
I. V. Korotkikh (Voronezh state university of engineering technologies)


Blind peer review

Editorial Board

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Time From Submission to Publication: 8 weeks


Abstract | Full Text

Foods with a new generation of functional and improved consumer properties, corresponds to the modern concepts of nutrition science and consumer needs. functional food production is a major global trend in food science and the subject of innovation. One of the important trends is the use of plant complexes and plant food systems. Using the plant complexes (PC) and plant food systems (PFS) provides a number of benefits: improved consumer properties of the product, do not need to change the process, it is possible to control directional rheological properties and consistency of the finished products, reduced the number of risk points in the production cycle. This paper describes the development of an algorithm of action to identify and mitigate risks in the production of milk and plant products. Also conducted a risk analysis, identified and assessed the risks in the process of production, installed capacity of available resources to reduce the level of risk. Established and submitted to the critical control points in production processes, as well as the critical limits for each critical control points, and the procedure for corrective action in case of violations of the past. During the study, measured changes in the quantitative and qualitative composition of microflora of semi-finished and Quantity of Mesophilic Aerobic and Facultative Anaerobic Microorganisms (QMAFAnM). To determine QMAFAnM samples were taken: 1 – cheesecakes (control), 2 – cheesecakes with RPS. Microbiological studies analyzed frozen-conjugated semi-finished products was determined within 90 days. It is clear from the data that the cottage cheese with semi-finished products have a lower RPM 11.7%. Analyzing the data, it is possible to conclude that the physico-chemical, organoleptic and microbiological indicators of products was developed to set standards on cheese semi-finished products. multilevel structure that characterizes the quality indicators has been developed and is presented on the basis of the survey. The developed algorithm for monitoring critical control points on the complex and the individual indicators will improve the quality and safety evaluations of new food products.