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 researches were performed. In order to determine the food safety of dairy products, microbiological studies were conducted: QMAFAnM, the content of somatic cells and inhibitory substances, the number of Salmonella, coliforms, lactic acid microorganisms and S. aureus were determined). On the basis of the obtained results, it was established that the investigated milk can be allowed for sale and is quality raw material for the production of dairy products. Sour cream and cottage cheese from private production are benign, microbiologically pure and safe food.
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