ANALYSIS OF THE CAUSES OF DEFECTS OF SEMI-HARD CHEESES
Abstract and keywords
Abstract (English):
The article presents an analysis of complaints and refunds at the entrance control of semi-hard cheeses, the most common types of semi-hard cheese defects are established. With the use of Ishikawa cause-effect diagrams and an information matrix model, the causes of inconsistencies in semi-hard cheeses were analyzed and recommendations were developed to minimize the risks of defects in semi-hard cheeses in the traceability system “from farm to counter”

Keywords:
semi-hard cheese, complaints, causes of marriage, defects, information matrix model (IMM), Ishikawa cause-and-effect diagram
Text
Text (PDF): Read Download
References

1. Yankovskaya, V. S. Analiz prichin nesootvetstviy produkcii ustanovlennym normam / V. S. Yankovskaya [i dr.] // Syrodelie i maslodelie. 2021. № 5. S. 10-12.

2. Dunchenko, N. I. Prichiny vozniknoveniya tehnologicheskih riskov pri proizvodstve syra «Rossiyskiy» / N. I. Dunchenko, K. V. Mihaylova // Syrodelie i maslodelie. 2018. № 3. S. 38-40.

3. Dunchenko, N. I. Analiz faktorov, formiruyuschih kachestvo polutverdyh syrov v sisteme proslezhivaemosti / N. I. Dunchenko [i dr.] // Syrodelie i maslodelie. 2022. № 6. S. 20-22.

4. Kuschev, S. N. Razrabotka metodiki ocenki tehnologicheskih riskov pri proizvodstve yogurtovyh produktov: dis. … kand. tehn. nauk. - M., 2009. 146 s.

5. Yankovskaya, V. S. Nauchnaya koncepciya modelirovaniya i prognozirovaniya pokazateley bezopasnosti i kachestva pischevyh produktov / V. S. Yankovskaya, N. I. Dunchenko // Molochnaya promyshlennost'. 2020. № 11. S. 38-39.

6. Truhachev, V. I. Nauchnye principy i metodologiya upravleniya kachestvom i bezopasnost'yu pischevyh produktov: monografiya / V. I. Truhachev [i dr.]. - M.: OOO «Sam Poligrafist», 2022. - 250 s.

Login or Create
* Forgot password?