VETERINARY AND SANITARY ASSESSMENT OF QUALITY AND SAFETY OF MILK AND DAIRY PRODUCTS MANUFACTURED IN INDIVIDUAL FARMING OF THE TVERSK REGION

DOI: 10.36871 / vet.san.hyg.ecol.201901004
UDC 619: 614.31: 637.12

Authors

Z. N. MENSHIKOVA, O. A. BOYKOVA, N.V. BEE
FSBEI HE "MOSCOW STATE ACADEMY OF VETERINARY MEDICINE AND BIOTECHNOLOGIES - MBA NAMED AFTER KI SKRYABIN"

Abstract

The article presents the results of a study of the quality and safety of raw cow's milk, sour cream and cottage cheese produced in a private farm in the Tver region. In the course of the work, regulatory documents were studied and organoleptic and physico-chemical studies were performed. To determine the food safety of dairy products, microbiological studies were carried out: KMAFAnM, the content of somatic cells and inhibitory substances, the number of salmonella, BGKP, lactic acid microorganisms and S. aureus were determined. Based on the results, it was found that the studied milk can be authorized for sale and is a quality raw material for the production of dairy products. Sour cream and cottage cheese of private production are benign, had high taste, had no biological and technical pathogens.

Keywords

raw cow's milk, sour cream, cottage cheese, veterinary sanitary assessment, food safety