Developing haccp plan for a fermented milk drink with encapsulated biologically active supplements
  • Article Type: Research Article
  • Eurasian Journal of Biosciences, 2020 - Volume 14 Issue 1, pp. 889-895
  • Published Online: 15 Apr 2020
  • Article Views: 97 | Article Download: 108
  • Open Access Full Text (PDF)
AMA 10th edition
In-text citation: (1), (2), (3), etc.
Reference: Kakimov A, Muratbayev A, Zharykbasova K, et al. Developing haccp plan for a fermented milk drink with encapsulated biologically active supplements. Eurasia J Biosci. 2020;14(1), 889-895.

APA 6th edition
In-text citation: (Kakimov et al., 2020)
Reference: Kakimov, A., Muratbayev, A., Zharykbasova, K., Zharykbasov, Y., Kassymov, S., Zhumadilova, G., . . . Utegenova, A. (2020). Developing haccp plan for a fermented milk drink with encapsulated biologically active supplements. Eurasian Journal of Biosciences, 14(1), 889-895.

Chicago
In-text citation: (Kakimov et al., 2020)
Reference: Kakimov, Aitbek, Alibek Muratbayev, Klara Zharykbasova, Yerlan Zharykbasov, Samat Kassymov, Gulmira Zhumadilova, Madina Jumazhanova, and Asiya Utegenova. "Developing haccp plan for a fermented milk drink with encapsulated biologically active supplements". Eurasian Journal of Biosciences 2020 14 no. 1 (2020): 889-895.

Harvard
In-text citation: (Kakimov et al., 2020)
Reference: Kakimov, A., Muratbayev, A., Zharykbasova, K., Zharykbasov, Y., Kassymov, S., Zhumadilova, G., . . . Utegenova, A. (2020). Developing haccp plan for a fermented milk drink with encapsulated biologically active supplements. Eurasian Journal of Biosciences, 14(1), pp. 889-895.

MLA
In-text citation: (Kakimov et al., 2020)
Reference: Kakimov, Aitbek et al. "Developing haccp plan for a fermented milk drink with encapsulated biologically active supplements". Eurasian Journal of Biosciences, vol. 14, no. 1, 2020, pp. 889-895.

Vancouver
In-text citation: (1), (2), (3), etc.
Reference: Kakimov A, Muratbayev A, Zharykbasova K, Zharykbasov Y, Kassymov S, Zhumadilova G, et al. Developing haccp plan for a fermented milk drink with encapsulated biologically active supplements. Eurasia J Biosci. 2020;14(1):889-5.

Abstract

The article discusses the features of the HACCP system for fermented milk drink with encapsulated biologically active supplements. General characteristics of critical control points and critical limits are given. The analysis of the main control critical points in the production of fermented milk products with encapsulated biologically active supplements is performed. The HACCP control map is given, where the procedure of monitoring and corrective actions are presented.

References

  • Carrascosa C, Millán R, Saavedra P, Jaber JR, Raposo A, Sanjuán E (2016) Identification of the risk factors associated with cheese production to implement the hazard analysis and critical control points (HACCP) system on cheese farms. Journal of Dairy Science 99(4): 2606-2616.
  • Ghaseminia, F., Daneshian, J., Soleimany, B., & Afghah, M. (2016). The Role of Stratigraphy in Growth Strata Studies: A Case Study from the Middle-Late Cretaceous Deposits in Persian Gulf, SW Iran. International Journal of Geography and Geology, 5(12), 249-258.
  • GOST R 51705.1-2001. (2009) Quality systems. Food quality management on the basis of HACCP principles. The general requirements. Moscow: StandardInform.
  • Kakimov A, Jilkisheva A, Mayorov A, Zharykbasova K, Kakimova Z, Mirasheva G, Zharykbasov Y, Zolotov A, Yessimbekov Z (2019) Developing the process parameters of milk pasteurization for reducing the concentration of toxic elements and radionuclides. ARPN Journal of Engineering and Applied Sciences 14(13): 2443-2447.
  • Kakimov A, Kakimova Z, Mirasheva G, Bepeyeva A, Toleubekova S, Jumazhanova M, Zhumadilova G, Yessimbekov Z (2017) Amino acid composition of sour-milk drink with encapsulated probiotics. Annual Research and Review in Biology 18(1): статья № ARRB.36079.
  • Kakimov A, Mayorov A, Ibragimov N, Zhumadilova G, Muratbayev A, Jumazhanova M, Soltanbekov Z, Yessimbekov Z (2019) Design of equipment for probiotics encapsulation. International Journal of Innovative Technology and Exploring Engineering 8(4): 468-471.
  • Kakimov AK, Mayorov AA, Kakimova ZH, Muratbayev AM, Baikadamova AM (2019) Safety and quality of milk and meat products. Barnaul: Azbuka Publ. House: 208 p.
  • Kantere VM (2006) Food safety management systems based on ISO 22000 international standard. Moscow: RSKHN Printing House: 454 p.
  • Kapshakbayeva Z, Mayorov A, Moldabayeva Z, Mirasheva G, Utegenova A, Imankulova G, Beysembayeva A (2019) Food safety control of halloumi type cheese production. EurAsian Journal of BioSciences 13(1): 293-301.
  • Kristanti ND (2018) The Critical Control Point determination by quantitative method of milk pasteurizing process in the Dairy Cooperative in Malang East Java, Indonesia. Asian Journal of Microbiology, Biotechnology and Environmental Sciences 20: S26-S33.
  • Kryuchkova VV, Yatsenko NN, Kontareva VYu (2012) Management of enriched sour-milk products quality based on HACCP principles. Agricultural Science Bulletin of the Don 3: 57-66.
  • Lievaart JJ, Noordhuizen JPTM, Van Beek E, Van der Beek C, Van Risp A, Schenkel J, Van Veersen J (2005) The Hazard Analysis Critical Control Point’s (HACCP) concept as applied to some chemical, physical and microbiological contaminants of milk on dairy farms. A prototype. Veterinary Quarterly 27(1): 21-29.
  • Mamtsev AN, Kuznetsova EV (2007) Food safety management based on HACCP principles. Achievements of Science and Technology of Agricultural Industry 12: 30–31.
  • Meisner TV (2013) Application of HACCP principles in small and medium enterprises. Yekaterinburg: “PROGRESS GROUP” LLC: - 40 p.
  • Nam I (2017) Effects of HACCP system implementation on reproduction, milk quality, and milk sanitation on dairy farms in Korea. Emirates Journal of Food and Agriculture 29(9): 685-689.
  • Technical Regulation of the Customs Union ТR CU 033/2013 (2017) “On safety of milk and milk products” (as amended on December 20, 2017) (version in force since July 15, 2018)
  • Technical Regulations of the Customs Union TR CU 021-2011. (2011) On food safety: approved by the Decision of the Customs Union Commission on December 9(880).

License

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.