Abstract
The purpose of this work is to develop a HACCP plan with the subsequent implementation of the HACCP system to ensure the safety of production of kefir from goat's milk produced in the in the Akmola region. When implementing HACCP defined policy and security of products, the scope of the HACCP system, the appointment of working group HACCP, identified hazards, identified Critical Control Points (CCP) for certain operations of the process and developed the cautionary measures to eliminate risks or reduce them to an acceptable level and the proposed corrective actions. Stages of hazard analysis are the basis of the HACCP system. The first stage of this analysis is to identify threats to human health and assess the identified hazard. Hazards are usually divided into three categories: Biological, chemical and physical. The second stage is the selection of critical control points. To select critical control points on the line for the production of kefir from goat's milk produced in LLP Breeding farm Zerenda of Akmola region, the method of Decision Tree was used, which allows to determine critical control points at the stage of the technological process. The implementation of Decision Tree method proves that the stages of raw milk storage, pasteurization and fermentation, are critical control points in relation to the identified preliminary threats to the safety of the dairy product - kefir from goat's milk produced in LLP.
Highlights
In the last 10 years, the number of cows in Kazakhstan has been decreasing, while the productivity of the herd is not growing fast enough, so as a result, the gross milk production in the country is reduced
The purpose of this work is to develop a Hazard Analysis and Critical Control Points (HACCP) plan with the subsequent implementation of the HACCP system to ensure the safety of production of kefir from goat's milk produced in the "Breeding farm "Zerenda "LLP in the Akmola region
The first priority when applying HACCP at a milk processing plant was to create a team with the knowledge and experience to develop an HACCP plan
Summary
In the last 10 years, the number of cows in Kazakhstan has been decreasing, while the productivity of the herd is not growing fast enough, so as a result, the gross milk production in the country is reduced. While consumption of dairy products, on the contrary, is increasing. One of the ways to solve the problem is to introduce milk from other animals, including goats, into the dairy industry. One of the most popular processed products from goat's milk is goat kefir. Kefir from goat's milk is a balanced product that has a high health value and has easy digestibility due to the fact that its fat balls and casein micelles are 10 times smaller than cow's milk, they are more absorbed by the intestinal walls and absorbed by the stomach. The presence of bifidobacteria in yogurt allows us to classify it as a so-called "live" food
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