Qualitative Models and Quality Management of Probiotic Dairy Products Enriched with New Sources of Selenium

Abstract

Dairy products enriched with functional ingredients and probiotic microorganisms are an important factor in ensuring the quality of life of the population. Since the authors have developed new cereal and collagen supplements for the enrichment of probiotic dairy products with bioavailable selenium, this study aims to justify new probiotic products formulation, to develop the block diagram of its production with selenium-containing additives as a basis for HACCP system introduction as a safety tool of new probiotic products (PP). For the quality characteristics of PP the main groups of indicators: microbiological, organoleptic, physico-chemical indicators and functional properties were selected. The quality index of the developed PP with selenium-containing cereal and collagen additives was 0.83 and 0.87, respectively. Based on the preferred consumer, chemical composition, taste characteristics and influences on the content of solids, proteins, fats and carbohydrates, the dosage of fruit filler in the formulation of PP in the amount of 8-10% is reasonable. Critical control points of PP production were determined; critical limits, corrective actions and monitoring procedures for each critical control points were established; verification procedures were also discussed for HACCP plan implementation.

Implementation of hazard analysis and critical control point (HACCP) in yogurt production

“…additive concentration); method (requirement for inspection report); frequency (each batch); personnel (operators) (Abd Rabo et al ., 2016). Strict monitoring of technological procedures and the corrective actions will reduce the risk in the manufacture of unsafe fermented dairy products like yogurt (Galochkina and Glotova, 2019). The implementation of HACCP plays an important role in improving monitoring tactics and making validation data which leads to the effectiveness of the processing control.…”

“…It should be quantifiable in real-time (throughout the yogurt preparation process) and might contain determinations of time, temperature, acidity, pH, moisture, the phosphatase activity for pasteurized milk efficiency and ATP testing method to determine cleaning efficiency (Hoolasi, 2005). In the Galochkina study, changes in temperatures have been applied as the main criterion for the determination of CCPs for the probiotic dairy product (Galochkina and Glotova, 2019).…”