Prevencinių valdymo priemonių taikymas lydytų sūrių gamyboje

Buivienė, Kristina

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Prevencinių valdymo priemonių taikymas lydytų sūrių gamyboje

Buivienė, Kristina

URI: http://dspace.kaunokolegija.lt//handle/123456789/552

Data: 2018-06

Santrauka:

Suprojektuota dviejų rūšių lydyto sūrio gamyba, t.y. 200 kg lydyto sūrio su liofilizuota paprika ir 200 kg lydyto sūrio su liofilizuotais grybais. Gamybai parinktos aukštos kokybės žaliavos: 3, 4 ir 8 mėnesių brandinimo fermentinis Čederio sūris, sviestas, priedai – liofilizuotos paprikos ir liofilizuoti grybai, lydymo druska pasirinktas natrio fosfatas. Lydytų sūrių gamybai parinktas ir aprašytas optimaliausias technologinis procesas: žaliavos paruošimas lydyti: mirkoma 35-40 °C vandenyje, 1,5-2 valandas, plaunami 40-45 °C vandeniu; lydymo druskų parinkimas ir paruošimas; sūrių mišinio lydymas: 83-90 °C, išlaikant 3-10 min.; lydytų sūrių fasavimas; atšaldymas iki 8°C ; pakavimas ir ženklinimas. Išanalizavus kiekvieną proceso pakopą buvo numatytos prevencinės priemonės: gamybos stebėjimas, personalo valdymas, sanitarijos programa, kenkėjų kontrolė, įrenginių kontrolė, pirkimų valdymas. Nustatytas SVT-1B sūrio mišinio lydyme, jo kritinės ribos 83-90°C, išlaikant 3-10 min. Sudarytas lydytų sūrių savikontrolės maisto saugos ir kokybės tyrimų planas, kuris apima žaliavų kontrolę, pagalbinių medžiagų, pusgaminio, gatavo produkto, vandens, oro kontrolę. Suplanuoti 200 kg lydyto sūrio su liofilizuota paprika ir 200 kg lydyto sūrio su liofilizuotais grybais gamybai reikiami technologiniai ištekliai ir infrastruktūra: svarstyklės LU-SOM, 120 l talpos lydymo katilas STEPHAN ir kimštuvas HANDTMANN VF612 H. apskaičiuotas gamybinio cecho plotas yra 50 m2. Atitinkamai parinktos ir kitos patalpos, visas numatomas cecho 206 m2. Atliktas lydyto sūrio gamybos cecho finansinis ir ekonominis įvertinimas savikaina – 6,97 Eur/kg lydytam sūriui su liofilizuota paprika ir lydytam sūriui su liofilizuotais grybais

Description:

Kristina Buivienė. Application of Control Measures in Production of Processed Cheeses. The final paper. Scientific adviser doc. dr. Ernesta Trečiokienė; Kauno kolegija / University of Applied Sciences, Faculty of Technologies, Department of Food Technology. – Kaunas, 2018. The purpose of the paper: to establish preventive management measures in the production of processed cheese with freeze-dried bell peppers and freeze-dried mushrooms. The object of the paper: processed cheese production facility. The structure of the paper. 1. Introduction 2. Theoretical part 3. Planning and implementation of the production of safe food products 4. Financial and economic assessment of the project 5. Conclusions 6. Literature sources The results of the paper. In order to improve texture qualities of processed cheese, tests are conducted which are instrumental in finding the best mixtures of processing salts. Freeze-drying is a process during which a solid mass is transformed into its gas state, excluding the liquid state. When fruits or berries are freeze-dried, they are frozen in a vacuum with no air and then freeze-dried. When dried in a traditional way, the product retains approximately 40 percent of its content of vitamin C, whereas when freeze-dried, it retains 100 percent of vitamin C. The production of two types of processed cheese has been designed, i.e. 200 kg of processed cheese with freeze-dried bell peppers and 200 kg of processed cheese with freeze-dried mushrooms. High-quality materials have been chosen for the production: fermented Cheddar cheese aged 3, 4 and 8 month, butter, and additives – freeze-dried bell peppers and freeze-dried mushrooms, sodium phosphate was chosen as the processing salt. The most efficient technological process for the production of processed cheese has been selected and described: preparation of raw material for processing: soaking in water of a temperature of 35-40 °C for 1.5-2 hours, washing with water of a temperature of 40-45 °C; selection and preparation of processing salts; preparation of cheese mixture; melting of the cheese mixture in a temperature of 83-90 °C for 3-10 minutes; pre-packaging of processed cheese; cooling to the temperature of 8°C, packaging and branding. After conducting the analysis of each stage of the process, the following preventive management measures have been established: production monitoring, staff management, sanitary program, pest control, equipment control, acquisition control. CCP-1B has been detected during melting of cheese mixture, its critical value – a temperature of 83-90°C for 3-10 min. A plan for investigating food safety and internal quality control of processed cheese has been developed which includes inspection of material, inspection of processing aids, semi-finished products, finished products, air and water. Technological facilities and infrastructure necessary for the production of 200 kg of processed cheese with freeze-dried bell peppers and with freeze-dried mushrooms have been planned: LU-SOM weighing scales, STEPHAN processing vessel with the capacity of 120 l, and HANDTMANN VF612 H filler. The production facility requires an area of 50 m2. Other facilities have been selected correspondingly; therefore the overall area of the production facility is 206 m2. A financial and economical assessment of the production facility has been carried out: production cost is 6.97 Euro/kg for processed cheese with freeze-dried bell peppers and with freezedried mushrooms. The volume of the paper. The paper includes 60 pages, 15 tables, 5 illustrations, 23 literature sources and 1 appendix. Keywords: processed cheese, freeze-dried, processing salt, preventive management.

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