AND INNOVATION
AND INNOVATION
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与创新
DOI：
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发表时间：
2019
期刊：
影响因子：
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通讯作者：
A. Gregory
中科院分区：
文献类型：
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作者：
Hilary R. Kauth;Robert C. Lonsinger;Adam J. Kauth;A. Gregory
和非乳制品原料、包装材料、工艺流程的各个阶段。结果已识别出原材料、包装材料或与产品相关的任何技术操作使用过程中可能存在的所有可能的危害因素。对蜂蜜酸奶产品生产过程中的各种潜在危险因素进行了风险分析，并根据风险图编制了潜在危险清单。已经确定的生物潜在危险因素包括病原体、致病微生物、霉菌和酵母;化学因素包括有毒元素、放射性核素、真菌毒素和抗生素;物理因素包括来自原材料、水、技术设备和包装材料的杂质。确定了六个关键控制点：乳制品和非乳制品原料的验收;牛奶的冷却和保存;巴氏杀菌;发酵和包装。结论.应用HACCP原理制定了贮库法蜂蜜酸奶生产工艺流程，并确定了成品的质量安全指标。重点内容：酸奶、蜂蜜产品、质量、安全、技术、风险、危害因素、关键控制点。
and non-dairy raw materials, packing material, stages of the techno logical process. Results. All possible hazard factors that may exist in raw materials, packing materials or during the use of any technolo gical operation associated with the product haves been identified. The analysis of risks for each potentially dangerous factor during the production o f yogurt with honey products has been carried out and a list of potential dangers based on the risk chart has been compiled. It has been established that the biological potentially dangerous factors include con forms, pathogenic microbes, mold, and yeast; the chemical ones are toxic elements, radionuclides, mycotoxins, and an tibiotics: the physical ones include impurities coming from raw materials, with water, from technological equipment and packing materials. Six critical control points have been determined: the acceptance of dairy and non-dairy raw materials; cooling and reservation of milk; pasteurization; fermentation; and packing. Conclusions. The technological chart for making yogurt with honey products by a reservoir method using the HACCP elements has been developed and the indicators of quality and safety of the finished product have been determined. K e y w o rd s : yoghurt, honey products, quality, safety, technology, risk, hazard factor, and critical control points.