Research of parameters of the sink and disinfection by working out of the differentiated modes of application of new domestic means for sanitary processing of cheese forms in laboratory conditions
https://doi.org/10.47612/2220-8755-2019-14-166-175
Abstract
The washing ability and antimicrobial activity of the developed domestic products for the sanitary processing of cheese molds have been studied. Differentiated modes of application of new agents in laboratory conditions using various methods of washing and disinfection have been developed. The tests carried out made it possible to determine the main factors influencing the washing and disinfecting process of the tested agents and to optimize their compositions in terms of the main components and additives.
About the Authors
T. Khovzun
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
A. Shakh
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
V. Karaka
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
A. Piatrushchanka
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
References
1. Kazanskij, M.M. Tehnologija moloka i molochnyh produktov: ucheb. posobie [Technology of milk and dairy products] / M.M. Kazanskij [i dr.]. – M.: Pishhepromizdat, 1960. – 440 s.
2. Nikolaev, P.V. Osnovy himii i tehnologii sinteticheskih mojushhih sredstv: ucheb. posobie [Fundamentals of chemistry and technology of synthetic detergents] / P.V. Nikolaev // Ivanovo: Ivan. gos. him.-tehnol.un-t, – 2007. – 116 s.
3. Ushakova, V.N. Mojka i dezinfekcija. Pishhevaja promyshlennost', torgovlja, obshhestvennoe pitanie: monografija [Washing and disinfection. Food industry, trade, catering] / V.N. Ushakova. – SPb.: Professija, 2009. – 288 s.
4. Sredstva chistyashchiye bytovyye. Metodika opredeleniya moyushchey sposobnosti [Household cleaning products. Method for determining the washing ability] : OST 6-15-1662-90 – Vved. 04.07.1990. – Moskva : Ministerstvo khimicheskoy i neftepererabatyvayushchey promyshlennosti SSSR, 1990. – 9 s.
5. Prostejshie instrumental'nye metody kontrolja v praktike sanitarno-pishhevogo nadzora: metodicheskoe pis'mo [The simplest instrumental control methods in the practice of sanitary-food surveillance] / sost.: A.K. Koshheev. Perm': Permskaja gor. sanjepidstancija, 1979. – 12 s.
6. Optimizirovannyye metody kolichestvennogo vyyavleniya sanitarno-pokazatel'nykh i patogennykh mikroorganizmov [Optimized methods for the quantitative identification of sanitary indicative and pathogenic microorganisms] : instruktsiya po primeneniyu № 074-0210 : utv. Mvom zdravookhraneniya Resp. Belarus' 19.03.2010 g. / BelMAPO ; N.D. Kolomiyets, O.V. Tonko, N.N. Levshina, O.V. Volokhovich. – Minsk, 2010. – 11 s.
Review
For citations:
Khovzun T., Shakh A., Karaka V., Piatrushchanka A. Research of parameters of the sink and disinfection by working out of the differentiated modes of application of new domestic means for sanitary processing of cheese forms in laboratory conditions. Topical Issues of Processing of Meat and Milk Raw Materials. 2019;1(14):166-175. (In Russ.) https://doi.org/10.47612/2220-8755-2019-14-166-175
Views: 124
Email this article 