METHOD FOR EVALUATING QUALITY OF CANDY-CHOCOLATE INDUSTRY PRODUCTS BY MICROBIOLOGICAL FACTORS

摘要

FIELD: food-processing industry, in particular, production of confectioneries, more particular, evaluation of candy-chocolate products quality.;SUBSTANCE: method involves applying test samples onto nutritive substrates; incubating test samples at temperature of 24-36 C during 24-120 hours; revealing availability of microorganisms in test samples simultaneously as to 5 microbiological factors: mesophilous aerobic and facultative-anaerobic microorganisms (MAFAM), spore-forming aerobic bacteria (SFAB), bacteria of colon bacillus group (BCBG), yeast organisms (YO), mold fungi (MF); counting amount of microorganisms in test samples as to each of microbiological factors; on the basis of the amount of microorganisms, defining in each of said factor 3 levels of microorganism content, with first of said factors making up to 5.0˙10³ CFU/g, second of said factors making from 5.0˙10³ to 5.0˙10⁴ CFU/g, and third of said factors - more than 5.0˙10⁴ CFU/g; on the basis of complex of revealed levels of microorganism contents, judging the quality of products under investigation.;EFFECT: improved quality of candy-chocolate products through determining disturbance of production processes based on analysis of product quality by complex of microbiological factors.;3 tbl, 1 ex