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We studied the effects of ultrasonicated whey in food systems with the structure-forming additives such as pectin and agar-agar. The high-intensity (45KHz, 40 W with cavitation) ultrasonic treated whey was used. The conditions and optimal modes of cavitation based ultrasonic processing of curd milk whey have been determined. The mechanism of structure formation has been studied in detail.From the studies carried out, the scientific basis for the choice of structure-forming agents in food systems was established along with the range of rational concentrations of pectin and agar-agar. It was shown that in the case of processing milk curd whey by the cavitation method, the concentration of the structure former can be reduced by 2 times compared to using non-sonicated whey in the food system thus saving costs on the raw materials.It was established that high-purity cavity treatment minimizes gel-like food systems set time up to 20% compared to the control within 15 min. The duration of high-purity treatment within 15 min contributes to an increase in penetration pressure, which characterizes the texture of the gel-like food two times.

Modern methods aimed to ensure the quality of foods require to implement and certify quality management systems in processing plants. In this case, to measure the effectiveness of existing QMS is often a very difficult task for the leadership due to the fragmentation of the measured metrics, or even lack thereof. This points to the relevance of the conducted research.The criteria for effectiveness assessment of the production process of meat processing plants with the use of scaling methods and Shewhart control charts are presented in the article. The authors developed and presented the formulae for the calculation of single indicators used for the further comprehensive assessment. The algorithm of statistical evaluation of the process controllability, which allows in an accessible form to estimate the statistical control of production processes and to organize statistical quality control in the development of quality management systems, is presented The proposed procedure is based on a process approach, the essence of which is the application of the Deming cycle: “Plan — Do — Check — Act”, which makes it easy to integrate it into any existing quality management system.