Evaluation of quality and safety of milk on admission to molokokopererobne company from different entities

Abstract

The work was performed under conditions of JSC «Gorodenkovskiy cheese» Ivano–Frankivsk region. Ob'yektom study was raw milk that came from different entities. Milk studied organoleptic and laboratory methods for conventional methods. Navedeni results of the study parameters of quality and safety of milk, which reported on molokokopererobne company from different entities, collective farms, private farms. The studies have shown that milk from entities in milk business reported first grade from private farms – the second, as evidenced by indicators titrated acidity – 17.5 ± 0.56 ºT and 19.3 ± 0.4 ºT respectively. Milk from individual farms to milk processing company reported non–refrigerated – 14.1 ± 0.5 ° C, cooled entities with an average temperature 8.3 ± 0.1 °C, which is likely to affect its quality. Density commodity raw milk obtained from farms of different ownership did not differ significantly (P < 0.05) fat 3.5 ± 0.25%, protein and 3.0 ± 0.07, than in samples obtained from entities that can be oznakoyuyoho alleged fraud, or increased stress on the metabolism. To guarantee the safety of milk producers should be used as raw material control system at all levels of the food chain, starting with control of mineral fertilizers and plant protection products in pastures, sources of water intake, health and welfare and finishing, storage and transportation milk processing enterprises