Submitted by red on Fri, 31/07/2020 - 12:52
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.