Food safety control of halloumi type cheese production
AMA 10th edition
In-text citation: (1), (2), (3), etc.
Reference: Kapshakbayeva Z, Mayorov A, Moldabayeva Z, et al. Food safety control of halloumi type cheese production. Eurasia J Biosci. 2019;13(1), 293-301.

APA 6th edition
In-text citation: (Kapshakbayeva et al., 2019)
Reference: 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.

Chicago
In-text citation: (Kapshakbayeva et al., 2019)
Reference: Kapshakbayeva, Zarina, Aleksandr Mayorov, Zhanar Moldabayeva, Gulmira Mirasheva, Asiya Utegenova, Galiya Imankulova, and Alem Beysembayeva. "Food safety control of halloumi type cheese production". Eurasian Journal of Biosciences 2019 13 no. 1 (2019): 293-301.

Harvard
In-text citation: (Kapshakbayeva et al., 2019)
Reference: Kapshakbayeva, Z., Mayorov, A., Moldabayeva, Z., Mirasheva, G., Utegenova, A., Imankulova, G., and Beysembayeva, A. (2019). Food safety control of halloumi type cheese production. Eurasian Journal of Biosciences, 13(1), pp. 293-301.

MLA
In-text citation: (Kapshakbayeva et al., 2019)
Reference: Kapshakbayeva, Zarina et al. "Food safety control of halloumi type cheese production". Eurasian Journal of Biosciences, vol. 13, no. 1, 2019, pp. 293-301.

Vancouver
In-text citation: (1), (2), (3), etc.
Reference: Kapshakbayeva Z, Mayorov A, Moldabayeva Z, Mirasheva G, Utegenova A, Imankulova G, et al. Food safety control of halloumi type cheese production. Eurasia J Biosci. 2019;13(1):293-01.

Abstract

In food production, the main criteria are quality and safety. The article presents the results of the adaptation of the elements of HACCP, FTA and FMEA analyzes to the production of semi-hard cheese of Halloumi type made from goat milk. A description of the object of research is also conducted - semi-solid cheese of the Halloumi type of cheese according to the following indicators: ingredient composition, physical and chemical properties, safety standards. The purpose of this work is to identify the critical control points and to analyze the existing risk factors characteristic of the process of producing cheese like Halloumi. The control system of halloumi cheese safety based on the concepts of HACCP. The main risk factors and critical control points have been identified during the production of halloumi cheese. The combination of widely used FTA and FMEA methods highlighted the potential hazards and the ways to prevent them. The elements of HACCP, FTA and FMEA analysis adapted to the production of halloumi cheese from goat milk. For prevention of production of low quality cheese a technological flowchart of cheese production has been developed. The algorithm for determining critical control points is determined by the Decision Tree method. According to conducted research four critical control points during the production of halloumi type cheese determined. The results revealed that there were 11 risks from 8 steps of the production process. The total value of the priority number of the risk of production of Halloumi type cheese is equal to 66. The FTA analysis showed six reasons of defect risks and ways of solution. Application of food safety control systems guarantee the production of safe, high quality cheese by all-round control of processing line.

References

  • Abid H, Ali J, Waqas M, Anwar Y, Ullah J (2009) Microbial Quality Assessment Study of Branded and Unbranded Milk Sold in Peshawar City, Pakistan. Pakistan Journal of Nutrition, 8: 704-9. https://doi.org/10.3923/pjn.2009.704.709
  • Bluvband Z, Polak R, Grabov P (2005) Bouncing failure analysis (BFA): the unified FTA-FMEA methodology. In Reliability and Maintainability Symposium. Proceedings. Annual (pp. 463-467). IEEE.
  • 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): 2606-16. https://doi.org/10.3168/jds.2015-10301
  • Chelyshkova MB, Semenova TV, Naydenova NN, Dorozhkin EM, Malygin AA, Akhunov VV (2018) Cross-analysis of big data in accreditation of health specialists. Electronic Journal of General Medicine, 15(5): 1-8. https://doi.org/10.29333/ejgm/93469
  • Denisova YA, Ganovich GG, Svetlichkin VV (2013) HACCP as one of the priority way of animal origin food products safety. Issues of veterinary sanitary, hygiene and ecology, 2(10): 8-12.
  • Drankova NA, Sopin VF (2013) HACCP in modern conditions, after joining Russia to Custom Union and WTO. Bulletin of Kazan Technology University, 16(6): 233-6.
  • Fox PF, Guinee TP, Cogan TM, McSweeney PLH (2000) Fundamentals of Cheese Science. Aspen Publisher Inc. Maryland.
  • Huang HZ, Tong X, Zuo MJ (2004) Posbist fault tree analysis of coherent systems. Reliability Engineering and System Safety, 84(2): 141-8. https://doi.org/10.1016/j.ress.2003.11.002
  • Kapshakbayeva Z, Mayorov A, Moldabayeva Z, Baitukenova S, Utegenova A, Okuskhanova E (2018) Hallumi type cheese production technology and its nutritive value. International Journal of Engineering and Technology (UAE), 7(4.36): 363-7.
  • Miroshnikov V (2014) FMEA-analysis for quality risk assessment of invest projects. Retrieved from https://www.cfin.ru/finanalysis/invrisk/FMEA-methodology.shtml?ck_url=1
  • Mirzamasoumzadeh B, Mollasadeghi V (2013) Effects of osmotic stress on chlorophyll and proline different wheat cultivars. UCT Journal of Research in Science, Engineering and Technology, 1(1): 12-3.
  • National Standard of Republic of Kazakhstan 1179-2003 (2005) Quality systems, HACCP principles for food products quality management. General requirements. Put into effect 01.01.2005.
  • National Standard of Republic of Kazakhstan ISO 9001:2016 (2017) Quality management system - Requirements, IDT. Put into effect 01.01.2017.
  • Norton Ch (2003) HACCP – developing and verifying a flow diagram for food production. Food Management, 5: 80-1.
  • Parademas P, Robinson RK (1998) Halloumi cheese: the product and its characteristics. International Journal of Dairy Technology, 3: 1-3. https://doi.org/10.1111/j.1471-0307.1998.tb02646.x
  • Potential Failure Mode and Effects Analysis (FMEA) (1995) QS-9000 Reference Manual.
  • Putra MNM, Tama IP, Darmawan Z (2015) Analisis Penyebab Defect Kapal Motor (Km) Pagerungan Pada Bagian Hull Construction (Hc) Dengan Metode Failure Mode and Effect (Fmea) Dan Fault Tree Analysis (Fta)(Studi Kasus Di PT. Pal Indonesia). Jurnal Rekayasa dan Manajemen Sistem Industri, 3(2): 291-300.
  • Scipioni A, Saccarola G, Centazzo A, Arena F (2002) FMEA methodology design, implementation and integration with HACCP system in a food company. Food control, 13(8): 495-501. https://doi.org/10.1016/S0956-7135(02)00029-4
  • Segismundo A, Miguel PAC (2008) Failure mode and effects analysis (FMEA) in the context of risk management in new product development: A case study in an automotive company. International Journal of Quality and Reliability Management, 25: 899-912. https://doi.org/10.1108/02656710810908061
  • Sharov VD, Makarov VP (2011) Methodology of FMEA-FTA risk assessment of aviation events. Bulletin of MGTU GA, 174: 18-24.
  • Shigabayev TN, Mukhamadullina LR (2013) Practical application of FMEA-analysis in tomato sauce production. Bulletin of Bauman Kazan State Academy of Veterinary Medicine, 1: 322-8.
  • Tambunan RM (2013) Standard Operating Procedure (SOP) Edisi 2. Maeistas Publishing. Jakarta.
  • Technical Regulation of Custom Union “On safety of milk and milk products” (TR CU 033/2013) from 09 October 2013, #67.
  • Technical regulations of the Custom Union “On food safety” (TR CU 021/2011) (2017) Eurasian Economic Union. Retrieved from http://www.eurasiancommission.org/en/act/texnreg/deptexreg/tr/Pages/default.aspx
  • Tel H, Ertekin Pinar S, Daglar G (2018) Effects of Home Visits and Planned Education on Mothers’ Postpartum Depression and Quality of Life. J Clin Exp Invest., 9(3): 119-25. https://doi.org/10.5799/jcei.458759
  • Tsany F, Santoso I, Ikasari DM (2017) Identification and Risk Analysis of Mozarella Cheese Production Process. Journal of Industrial and Information Technology in Agriculture, 1(2): 18-26. https://doi.org/10.24198/jiita.v1i2.14599
  • Vayskrobova YS (2011) Food safety management system. Nosov Magnitogorsk State Technical University Publishing House, Magnitogorsk.
  • Wahyunegara WH, Alkaff A, dan Gamayanti N (2013) Analisis Keandalan Pada Bolier PLTU dengan Menggunakan Metode Failure Mode Effect Analysis (FMEA). Jurnal Teknik POMITS, 1(1): 1-6.
  • Zelenkin VG (2013) Product quality control in milk industry as the key factor of competitiveness improvement. Bulletin of South Ural State University, Series “Food and Biotechnology”, 1(2): 55-8.

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.