Prevencinių valdymo priemonių taikymas varškės gamyboje

Venclovienė, Sigita

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Prevencinių valdymo priemonių taikymas varškės gamyboje

Venclovienė, Sigita

URI: http://dspace.kaunokolegija.lt//handle/123456789/854

Data: 2018-06

Santrauka:

Numatyta gaminti 9% varškę su špinatais. Produktui pagaminti bus naudojamos žaliavos: žaliavinis pienas, liesas pienas, sausas koncentruotas raugas, prieskoniai – špinatai. Visame varškės gamybos technologiniame procese įvertinami rizikos veiksniai(biologiniai, cheminiai ir fiziniai). Įvertinti prevencinių valdymo priemonių taikymo ypatumai varškės gamyboje. Sukurta kontrolės sistema, susidedanti iš reguliaraus valdymo ir pagalbinių priemonių, tuo atveju, jeigu SVT kontrolė sutriktų. Parengiamas RVASVT sistemos darbo planas ir rezultatų registravimo sistema. Suprojektuotame ceche įvertinamos saugumo zonos užtikrinant produkto saugą. Norint išvengti kryžminės taršos, visame ceche numatomi darbuotojų, žaliavų judėjimo srautai. Atliktas finansinį–ekonominį projekto įvertinimas

Description:

Sigita Venclovienė. Professional BA Thesis. Application of Preventive Means in Curd Production.Scientific advisor Doc. Dr. Ernesta Trečiokienė; Kauno Kolegija, Faculty of Technologies, Department of Food Technology- Kaunas, 2018. The purpose of the Paper: to investigate the effects of applying preventive and control measures in the production of curd. The object of the Paper: The department of producing curd with spinach. The structure of the Paper: The Paper consists of theoretical part, safe food production planning and realization part, financial- economical evaluation of the Project, conclusions/recommendations and suggestions, references and other sources of information, appendices. The results of the Paper Curd is an albuminous product, made from cow or other animal milk intended for direct consumption or production of curd products. Curd can be classified according to method of production and fat content. Three types of curd are distinguished in the scientific literature – peasant curd (made from separated milk), table curd (made from separated milk and buttermilk mixture), high-fat curd (milk fat and protein concentrate) and low-fat curd (protein concentrate). Curd is a fast expiring product and various microorganisms can evolve in some certain circumstances causing various defects. It is planned to produce 9% fat content curd with spinach. Production process shall involve the following raw materials: raw milk, skim milk, dry concentrated ferment, spices– spinach. The following CCP in producing curd with spinach were analyzed and chosen:CCP-1 receiving of raw milk, CCP-2 pasteurization of mixture, CCP-3 storage and realization. There have been created the control system consisting of receiving of raw milk, cooling and storing of raw milk, heating, separation, normalization of milk, pasteurization of mixture, milk fermentation and coagulation, separation of whey, adding spinach, curd mass preparation, packing, storing and realization. Carried out financial economic evaluation of the project showed that the cost price of curd with spinach shall 2, 24 Euro per 1 kg. Volume of the Paper. The Paper consists of 45 pages, 11 tables, 7 figures, 49 literature references, 1 appendix. Key words: curd, spinach, preventive means, curdling, control.

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