Development of safety management system elements in the production of carbohydrate-protein product
The article shows the feasibility of implementing the principles of HACCP in the production of a carbohydrate-protein product based on curd whey concentrate. A risk analysis is carried out in the production of a carbohydrate-protein product, the potential sources of hazardous factors are substantiated. It was established that the most severe consequences can be observed from the presence of pathogenic microorganisms, mycotoxins, toxic elements (lead, arsenic, cadmium, mercury), pesticides and radionuclides in the product. However, the highest probability of implementation exists when the product is colonized with bacteria of the Escherichia coli group (coliforms). The structure and content of the programs of preliminary events, obligatory production programs are determined, a monitoring system for critical control points is developed, which allows them to be controlled on the basis of planned measures or observations.
Development of safety management system elements in the production of carbohydrate-protein product
The article shows the feasibility of implementing the principles of HACCP in the production of a carbohydrate-protein product based on curd whey concentrate. A risk analysis is carried out in the production of a carbohydrate-protein product, the potential sources of hazardous factors are substantiated. It was established that the most severe consequences can be observed from the presence of pathogenic microorganisms, mycotoxins, toxic elements (lead, arsenic, cadmium, mercury), pesticides and radionuclides in the product. However, the highest probability of implementation exists when the product is colonized with bacteria of the Escherichia coli group (coliforms). The structure and content of the programs of preliminary events, obligatory production programs are determined, a monitoring system for critical control points is developed, which allows them to be controlled on the basis of planned measures or observations.
Selecting ingredients of protein-carbohydrate gel formulation for athletes nutrition on the basis of curd whey concentrate obtained by nanofiltration
The need for using NF-concentrate in the production of sports products of carbohydrate-protein profile, popular in most sports, has been proved. The selection of ingredients of protein-carbohydrate gel formulation for athletes nutrition on the basis of NF-concentrate was performed. It has been found that it is advisable to use κ-carrageenan in an amount of 1% as a thickener and stabilizer, KSB-UF80 in an amount of 5% to 15% – as a source of animal proteins, syrups «Rosehip» and «Rosehip and black currant» in an amount of not more than 10 % – as a source of non-dairy carbohydrates and an ingredient to improve and enhance the taste of the product.
Selecting ingredients of protein-carbohydrate gel formulation for athletes nutrition on the basis of curd whey concentrate obtained by nanofiltration
The need for using NF-concentrate in the production of sports products of carbohydrate-protein profile, popular in most sports, has been proved. The selection of ingredients of protein-carbohydrate gel formulation for athletes nutrition on the basis of NF-concentrate was performed. It has been found that it is advisable to use κ-carrageenan in an amount of 1% as a thickener and stabilizer, KSB-UF80 in an amount of 5% to 15% – as a source of animal proteins, syrups «Rosehip» and «Rosehip and black currant» in an amount of not more than 10 % – as a source of non-dairy carbohydrates and an ingredient to improve and enhance the taste of the product.
