STUDY OF DIETARY PRODUCTS SAFETY INDICATORS (BASED ON THE EXAMPLE OF LACTOSE-FREE BABY FOOD PRODUCTS)

The purpose of the study is to analyze the safety indicators of products for the organization of baby food for dietary purposes, to analyze the shelf life and safety indicators of the ready-made chilled dish “Lactose-free cottage cheese casserole with pumpkin”. Objectives: to conduct a study of microbiological, organoleptic indicators of a lactose-free curd product, to compare with the indicators of a dish prepared according to a collection of technical standards. To confirm the shelf life of safety indicators, studies were carried out with a frequency of 24 hours over a period of 120 hours (5 objects). The paper provides a description and results of a study of the safety indicators of a lactose-free dish for feeding children with lactose intolerance in organized groups, developed by the design method, based on an existing dish from a collection of technical standards. Organoleptic and microbiological indicators were studied, and comparisons were made with indicators according to regulatory documentation. The results of the study show that the actual shelf life of the developed dish should be reduced in comparison with the periods stated in the regulatory documentation and is 3 days (72 hours) subject to intensive cooling 2 hours after the end of heat treatment and storage at a temperature of 4 ± 2 °C in the refrigerator camera.