STUDY OF THE INFLUENCE OF MICROBIOLOGICAL, CHEMICAL AND PHYSICAL HAZARDOUS FACTORS IN THE TECHNOLOGICAL PROCESS OF DAIRY PRODUCTS PRODUCTION

Tetiana Prуlipko; Nataliia Bukalova; Nadiya Bogatko; Aliana Bogatko; L.V. Rusnak

doi:10.30890/2567-5273.2024-31-00-092

Authors

Tetiana Prуlipko Podolsk State University https://orcid.org/0000-0002-8178-207X
Nataliia Bukalova Bila Tserkva National Agrarian University https://orcid.org/0000-0003-4856-3040
Nadiya Bogatko Bila Tserkva National Agrarian University https://orcid.org/0000-0002-1566-1026
Aliana Bogatko Bila Tserkva National Agrarian University https://orcid.org/0000-0001-8089-5884
L.V. Rusnak Kamyants-Podilskyi Vocational College of the Institution of Higher Education "Podilskyi State University" https://orcid.org/0000-0002-5165-1079

DOI:

https://doi.org/10.30890/2567-5273.2024-31-00-092

Keywords:

dairy raw materials, pasteurization, identification, dangerous factors, technological process

Abstract

When analyzing dangerous factors, the raw materials from which this product is made, ingredients, auxiliary materials that are part of this product, step-by-step production of the food chain, product storage, and transportation should also be considered.

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References

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