Omsk, Russian Federation
Omsk, Russian Federation
Quality and safety are the key criteria in curd production. These indicators depend on a set of regulated factors that are connected with the raw materials. Technical Regulations of the Customs Union TR CU 021/2011 Safety of Food Products demand that food enterprises should develop, implement, and maintain procedures based on the quality system principles. Such an approach provides more competitive products. The article describes the effect of hazardous factors on traditional and functional curd products. The research covered elements of quality management systems in curd production. The theoretical and empirical studies relied on standard sensory and microbiological methods. The analysis of hazardous factors revealed critical control points, which were represented as a risk diagram and a HACCP plan (Hazard Analysis and Critical Control Points). The research was part ofthe priority area in Technologies of Personalized, Therapeutic, and Functional Nutrition for Health Preservation (Decree of the President of the Russian Federation of June 18, 2024, No. 529). The results were implemented in commercial production.
cottage cheese, hazardous factors, quality, quality management system
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