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- W3138041344 abstract "The use of whey in the manufacture of food products is among the important areas of using milk as a raw material. Milk whey has a fairly high biological and nutritional value. It contains about 50% of all nutrients that are in milk. When manufacturing any product, it is necessary to take into account all possible hazards that can change the characteristics of the product and, subsequently, harm a person. HACCP is the implementation of a regular approach to ensuring the safety of manufactured products. The purpose of our research is to determine the critical control points of the production process Frozen whipped fruit and berry dessert from whey. As a result of the research, it was revealed that in the technological process of the production of whipped frozen fruit and berry dessert from whey, there are four critical control points: KKT1 - pasteurization, KKT2 - cooling and temporary storage, KKT3 - adding fruit and berry filler, citric acid, KKT4 - packaging, hardening, packaging." @default.
- W3138041344 created "2021-03-29" @default.
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- W3138041344 date "2021-03-01" @default.
- W3138041344 modified "2023-09-22" @default.
- W3138041344 title "Determination of critical control points of the technological process for the production of whipped frozen fruit and berry dessert from milk whey" @default.
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- W3138041344 doi "https://doi.org/10.1088/1755-1315/677/2/022056" @default.
- W3138041344 hasPublicationYear "2021" @default.
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