VETERINARY AND SANITARY ASSESSMENT OF CHEAPERABILITY OF RAW BREAST MILK AND DETERMINATION OF QUALITY OF SOLID CHEESE OF PRIVATE PRODUCTION

DOI: 10.26155 / VET.ZOO.BIO.201902004
UDC 619: 614.3: 637.1.2

Authors

Z. N. MENSHIKOVA, N.V. BEE, O. A. BOYKOVA
MOSCOW STATE ACADEMY OF VETERINARY MEDICINE AND BIOTECHNOLOGY - MBA NAMED AFTER K. I. SKRYABIN

Abstract

The article presents the results of studies on the cheese suitability of raw cow's milk and the determination of the quality of hard cheeses made in a private cheese factory. One of the important stages of cheese production is the study of the cheese suitability of milk, since the quality of the final product depends on it. The cheese suitability of the feedstock is determined by organoleptic and physico-chemical indicators. The main indicators of the cheese suitability of milk are acidity, fat content, density, rennet coagulability, purity and bacterial contamination. In this regard, it was studied and analyzed not only the veterinary and sanitary assessment and quality of hard cheeses, but also determined the cheese suitability of raw natural whole milk. In the course of the work, regulatory documents were studied and organoleptic, physico-chemical, radiometric and microbiological studies were carried out. On the basis of the results obtained, high-grade and cheese suitability of raw cow's milk were established. It is also established that hard cheeses of private production are benign, microbiologically pure and safe food products.

Keywords

raw cow's milk, hard cheese, cheese suitability, veterinary and sanitary assessment, quality, safety.