Abstract
Milk and dairy products have a high nutritional and biological value, which causes a great demand for them. The quality and safety of raw milk and dairy products on the way to their production due to potential risks are of great concern. Milk is a good environment for the reproduction of many microorganisms, including dangerous ones: Salmonella Escherichia coli O157^H7, Listeriamono cytogenes, Staphilococcus aureus, Bacillus cereus, Clostridium botulinum, Micobacterium bovi, Brucellaa bortus and Brucellamelitensis Yersiniaentero colitica. The safety and quality of raw milk in Ukraine remains the biggest problem of dairy enterprises reequipped with the latest equipment, technological lines and modern quality control systems. An urgent problem is the quality and safety of milk from cows that are kept in auxiliary farms of the population. According to the results of bacteriological studies in raw milk and dairy products (fermented milk cheese, sour cream) from the auxiliary farms of the population, which are sold in food markets, St. aureusvar. bovis and St. aureusvar. hominis. A low level of sanitary culture causes an increased rate of MAFAnM and psychrophilic microflora in raw milk. In order to increase competitiveness, it is additionally necessary to introduce regulations on the content of psychrophilic microflora. Mastitis is a significant problem in reducing the productivity and quality and safety of milk. Somatic cells are the criterion for determining the quality and safety of raw milk and the state of health of the mammary gland of animals. In pursuit of profit, in order to increase sales of their goods and reduce their cost, many Ukrainian enterprises that produce butter resort to falsifying it with margarine, which includes 80% vegetable oil, emulsifiers, flavorings, vitamins and preservatives. In addition to a significant number of biological pollutants, chemical, physical and inadequate (foreign bodies, allergens, mycotoxins, industrial pollution) pose a danger. Therefore, the prevention of the impact of dangerous substances on the health of the population should be based on the management of the quality and safety of milk and dairy products throughout the food chain "from the farm to the table". Key words: raw milk, dairy products, falsification, quality and safety indicators, biological, physical and chemical risks.
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