SAFETY OF CANNED MILK AS AN INTEGRATED CRITERION OF THEIR TECHNOLOGY EFFECTIVENESS. RUSSIAN EXPERIENCE

S N Turovskaya,A G Galstyan,S A Khurshudyan,E E Illarionovа,I A Radaeva,V K Semipyatniy,A N Petrov

doi:10.21323/2618-9771-2018-1-2-29-54

Abstract

Providing the country’s population with quality food products in a demanded range and quantity is an important national economic task. A priori in the implementation of appropriate social and economic programs, an important place is taken by products of the dairy industry. Taking into account the geographical features and climatic conditions of Russia, strategic considerations, the existing fragmentation of the consumer market and economic factors, special importance is acquired by researches, aimed at improving traditional and developing new technologies for canned milk products, as high-nutritional products with a pronounced priority of enhanced storage stability. The system of ensuring the stabilization of canned milk in storage is represented by two main blocks: technologically formed potential and post-technological requirements for its maintenance. The first forms the basic properties of the product and stabilizes them. The second one is to ensure the conditions under which the risks of initiation and/or intensity of the abiogenic and biogenic nature degradation reactions are minimized. To assess the canned milk quality and safety proposed and standardized a number of relevant indicators. However, taking into account the technology development, the expansion of the raw ingredients range, the requirements for the extension of shelf life and much more, the scope of the evaluation criteria for quality and safety indicators is constantly expanding, new methods of a priori and a posteriori analysis are being created, which is fixed in normative and technical documents, that are integrally reflected the level of modern technology. An analysis of the world tendencies in the development of canning, shows, that the reserves of improving the traditional technologies of dairy canned food, increasing their quality, are far from exhausted. Significant potential lies in the research of thermodynamic characteristics, functional and technological indicators of dairy products and further implementation of the obtained data, as system criteria of the technological operations rationality definition, the validity of production schemes, and the evaluation of product quality. The data, obtained over the last decades on the indicator of «water activity», inhibition of the degradation of micro and macro components, «barrier» conservation technologies and many other directions in various food systems can suggest, that it is possible to mediate most of the methodological approaches applied to canned milk technologies, to predict strategic, economic and social significance of such developments.

Highlights

One of the fundamental tasks of public authorities is to preserve and strengthen the health of the population, including by providing it with quality food products
Taking into account the geographical features and climatic conditions of Russia, strategic considerations, the existing fragmentation of the consumer market and economic factors, special importance is acquired by researches, aimed at improving traditional and developing new technologies for canned milk products, as high-nutritional products with a pronounced priority of enhanced storage stability
Taking into account the technology development, the expansion of the raw ingredients range, the requirements for the extension of shelf life and much more, the scope of the evaluation criteria for quality and safety indicators is constantly expanding, new methods of a priori and a posteriori analysis are being created, which is fixed in normative and technical documents, that are integrally reflected the level of modern technology

Summary

Introduction

One of the fundamental tasks of public authorities is to preserve and strengthen the health of the population, including by providing it with quality food products. The state of bacteria, in which vital pro- Osmoanabiosis Increasing the osmotic pressure Condensed Milk with Sugar cesses are rapidly slowed down and suppressed by using physical, chemical and biological factors, under the influence of which microorganisms are brought into anabiotic state, as a result of which the vital processes in raw materials and products, as a rule, cease. On obtaining the sanitary-safe finished canned dairy products, have a greater impact on microbiologicanned product of any type affects all applicable process steps, cal safety and only partly or indirectly on reducing the level of starting from the acceptance of raw milk and all the stages potentially hazardous substances in finished products. Of technological process up to the product sale to consumers [8,15,16]

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Conclusion