CONTROL OF FOOD PRODUCTION
The article considers the application of statistical methods of control in the production of food products. Statistical control is presented as an element of quality management in the enterprise. The advantages of using control cards, goals and tasks of their application are highlighted. To assess the quality of cheese selected indicators: color and smell. The characteristic of defects and defects of cheeses is given. The use of Shewhart control cards for the cheese production process is shown. The quality of cheese was evaluated by an expert method using a standard scale. Borders and average lines of control maps are calculated. A map of arithmetic mean and standard deviations based on the results of a score evaluation of the taste and smell of cheeses is constructed. Based on the analysis of the constructed x - maps and S - maps, the presence of an unstable situation was revealed. Recommendations have been developed to eliminate the factors that worsen the quality of ready-made cheeses. The influence of the quality of raw materials and process parameters on the reduction of organoleptic parameters of cheeses was noted. The expediency of using control cards at the stage of cheese production is proved. The possibility of reducing the bitter taste, unpleasant tastes and odors of cheese when interfering with the production technology based on the signals received on the control maps was determined.