USE OF PRINCIPLES OF HACCP FOR MANUFACTURE OF FETA-TYPE CHEESE BY ULTRAFILTRATION METOD

Abstract

The article highlights the peculiarities of feta cheese production by ultrafiltration and the stages of implementation of the HACCP system in cheese production. During the elaboration and development of the HACCP plan for the production of feta cheese, the provisions and recommendations of national standards harmonised with the international DSTU 4161:2003 “Food safety management systems. Requirements”, DSTU ISO 22000:2007 “Food safety management system. Requirements for any food chain organisation”, DSTU 7996:2015: Brine cheeses. General technical conditions, Recommendations for small and medium-sized enterprises of the dairy industry on the preparation and implementation of a food safety management system based on HACCP concepts, Guideline MV 4.4.5.6.-000-2010 Development and implementation of food safety management systems based on HACCP principles. As a result of the study, a flowchart was developed for the production of feta brine cheese by ultrafiltration, which involves thickening the mixture to the required degree of solids concentration, adding enzyme and salt, rapid coagulation and subsequent packaging of the finished product. A risk analysis of hazardous factors in the production of feta brine cheese has been carried out, which resulted in the identification of a critical control point of microbiological nature – pasteurisation of the normalised mixture – a stage at which control measures can be applied and which is mandatory to prevent food safety threats, eliminate such threats or reduce them to an acceptable level. The developed flowchart for the production of feta brine cheese by ultrafiltration and the implementation of HACCP principles will provide dairy processing companies with a number of advantages: it will improve the safety and quality of the finished product; confirm the product’s compliance with regulatory and technical documentation; and increase consumer confidence in the safety of cheese.