PHYSICO-CHEMICAL PROPERTIES AND MICROBIOLOGICAL SAFETY OF MILK AND DAIRY PRODUCTS

Abstract

Physico-chemical properties of milk are an important indicator at planning the production of dairy products. The high content of protein and fat in milk allows us to increase the nutritional and energy value, as well as the range and yield of dairy products. In the production of cheese, the ratio of milk fat and protein is important. The quality indicators of milk and dairy products are affected by microbial contamination. Milk with high microbial contamination is not allowed for the production of dairy products. The conducted studies allowed to reveal violations of the requirements of sanitary and veterinary rules and to establish a high microbial contamination of milk. Therefore, measures have been developed and taken to eliminate violations of the veterinary and sanitary rules for the production of cow's milk. The measures taken made it possible to reduce microbial contamination and improve the quality of milk from the second to the highest grade. According to microbiological indicators, milk and dairy products met the requirements of the Technical Regulations of the Customs Union «On the safety of milk and dairy products» (TR TS 033/2013).