Introduction.One of the innovative approaches to developing food quality and safety programs today is a system based on the principles of HACCP (Hazard Analysis Critical Control Points). The system enables to prevent danger in the early stages of food production.Problem Statement. In Ukraine, it is necessary to carry out a special monitoring of the quality and safety of dairy products due to a poor quality of raw materials and significant difficulties in tracing its use in the processing, which, together with the lack of refrigerated logistics and storage, significantly shorten the shelf life of Ukrainian dairy products as compared with the European ones.Purpose. The use of HACCP principles for developing new types of dairy products, in particular, yogurt with honey products. Materials and Methods. Dairy, biotechnological and non-dairy raw materials, packing material, stages of the tech nological process.Results. All possible hazard factors that may exist in raw materials, packing materials or during the use of any technologi cal operation associated with the product haves been identified. The analysis of risks for each potentially dangerous fac tor during the production of 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 coliforms, pathogenic microbes, mold, and yeast; the chemical ones are toxic elements, radionuclides, mycotoxins, and antibiotics; 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.
A modern approach to nutrition requires the creation and further development of new types of ice cream that are more beneficial for health in comparison with the traditional ones. The solution to this issue lies in the creation of the low-calorie ice cream. It gets its distinctive properties and features due to the reduction of fat and sugar content along with the mixing of various functional components. The aim of the research was to study the effects of milk processing products and plant ingredients on the quality of low-calorie milk ice cream. The organoleptic, physical, chemical and microbiological indicators of low-calorie milk ice cream were examined. It was established that according to taste profiles, experimental samples of ice cream had good indicators of smell and color in the absence of extraneous odors. According to physical, chemical and microbiological indicators, samples of low-calorie milk ice cream met the requirements of the State Standard of Ukraine (DSTU) 4733:2007.Studies of the microstructure of low-calorie milk ice cream have shown that there is a tendency to increase the dispersion of the air phase in its samples. It is proven that the new low-calorie ice cream components possess properties of the moisture-binding components. The amount of sugar was reduced by a third comparing to the traditional composition of ice cream precisely due to the utilization of the components. The composition of low-calorie milk ice cream in which the protein and vegetable components was substantiated, and the organoleptic, physical, chemical and microbiological parameters were studied. The expediency of the protein and plant components usage in low-calorie milk ice cream recipes has been proven.
Key words: low-calorie milk ice cream, quality, organoleptic indicators, physical and chemical indicators, microbiological indicators, microstructure, whey processing products.
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