DEVELOPMENT OF HACCP-PLAN FOR FUNCTIONAL WHEY DRINK

Journal: The Way of Science (Vol.1, No. 34)

Publication Date: 2016-12-23

Authors : Orymbetova G.E.; Karamanova L.A.; Orymbetov E.M.; Eshayeva E.B.;

Page : 32-34

Keywords : whey; technology; HACCP; secondary resources; dairy products; drink.;

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Abstract

The given research work is devoted to the studying of technological features of functional food products based on whey and plant raw material (apple, peach, melon), and also to the studying of creation of their new types on this basis. The bioavailability of plant raw materials and possibility of their entering into dairy products is studied. The most dangerous risks connected with safety of dairy products are revealed.

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DEVELOPMENT OF HACCP-PLAN FOR FUNCTIONAL WHEY DRINK

Abstract

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