Milk Raw Materials Research Articles

Результаты исследований по обоснованию конструктивно-технологических параметров отжимающе-прессующего узла при получении кормового продукта

The main way to increase the efficiency of livestock production is to reduce the costs associated with animal feeding. This is especially true for feeding young animals. This is explained by the fact that when growing healthy young animals, during their intensive fattening, the quality of feed is of paramount importance. The most valuable secondary raw materials for the production of various food and animal feed products are skimmed milk, buttermilk and whey. Skimmed milk is obtained by processing milk into cream, buttermilk in the production of butter, whey in the production of cheese, cottage cheese and casein. At the same time, lipids, proteins and carbohydrates are the main and most valuable components of secondary milk raw materials. The solution of the problem of obtaining high-quality feed products based on soy-grain, soy-grass and other compositions, taking into account their physical and mechanical features, deserves special attention. One of the components of the technological line for the preparation of feed products is the squeezing-pressing unit. The presented article presents the results of research on the justification of the design and technological parameters of the squeezing-pressing unit when obtaining a lumpy product. Keywords: FEEDING, SQUEEZING-PRESSING UNIT, DESIGN AND TECHNOLOGICAL PARAMETERS, FEED PRODUCT, TECHNOLOGICAL SCHEME

Determining the effect of apple and banana powders dried by sublimation on the quality indicators of a sour milk dessert during storage

The shelf life of sour milk dessert has been substantiated based on the results of this study into the indicators of active acidity, water activity, enthalpy, and organoleptic properties. In addition, the content analysis of lactic acid bacteria and microbiological indicators in the finished product during storage was performed. It was found that the introduction of sublimated fruits together with whey protein concentrate reduces the water activity index from 0.984 to 0.972 by increasing the concentration of solids and product viscosity. The active acidity indicator acts in combination with the water activity on the shelf life of food products. Active acidity during the study period was in the range of 5.4‒4.2 pH units. The biological and physiological value of the fermented milk product will increase due to the use of a starter culture containing microorganisms of bifidobacteria and lactobacilli, which include Streptococcus thermophilus, Lactobacillus delbrueckii ssp. Bulgaricus, Lactobacillus acidophilus, Bifidobacterium lactis, Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus paracasei, Bifidobacterium infantis. When storing sour milk dessert for more than 3 days, the number of bacteria came down and was 1.0×108 CFU/g on day 9, which meets the regulatory requirements. Based on the results of microbiological indicators, the shelf life of the sour milk dessert was established, which should not exceed 5 days at a temperature of 4±2 °С. The development and improvement of sour milk desserts using secondary milk raw materials is a promising area of scientific research. This would allow the development of waste-free technologies with the maximum use of useful components that are included in the secondary milk raw materials

Mathematical model of the process of ultrafiltration concentration of secondary milk raw materials in tubular membrane devices with filtering elements of BTU 05/2 type

For the qualitative application of ultrafiltration processes for the concentration and purification of food solutions, both experimental studies and a mathematical description of the processes of the membrane separation process of solutions from the standpoint of the development of computational mathematical models are required. In this work, by analytical solution of equations, that is, by the method of finite differences, mathematical equations are solved. To obtain the system, the flow continuity equations, convective diffusion equations, Navier-Stokes equations and flow equations with boundary conditions were solved in order to build a mathematical model of the process of ultrafiltration protein concentration in cheese whey in the production of rennet cheeses. As a result of the analytical solution of the equations, a system of mathematical equations was obtained that allows one to construct a profile of changes in the flow rates of the solution along the cross-section of the intermembrane channel and to determine the protein concentration in cheese whey along the length of the tubular ultrafiltration element BTU 05/2 of industrial type. The obtained mathematical model makes it possible to theoretically describe the process of ultrafiltration protein concentration in cheese whey along the entire length of the membrane channel of the tubular element under laminar and transient regimes of solution flow. The resulting system of mathematical equations makes it possible to find the numerical values of the mass flow rate of cheese whey, make it possible to calculate the specific output flow when the transmembrane pressure changes and to calculate the concentration of solutes in the secondary milk raw materials on the left and right ultrafiltration membrane of the intermembrane channel. The adequacy of the developed mathematical model was carried out by comparing the calculated and experimental data on the specific output flow when the transmembrane pressure in the intermembrane channel changes from 0.1 to 0.25 MPa with ultrafiltration concentration of cheese whey. The deviation of the calculated data found by the mathematical model from experimental studies obtained on a semi-industrial tubular ultrafiltration plant BTU 05/2 using semipermeable membranes, in which the active layer is made of fluoroplastic, hemisulphone and polyethersulfone, did not exceed 10%.

κ-casein polymorphism effect on technological properties of dried milk

Introduction. Numerous molecular genetic studies have revealed a correlation between the polymorphism of milk protein genes and the technological properties of milk raw materials. DNA analysis, in particular, initiated research into the influence of allelic variants of κ-casein (CSN3) on thermal stability and cheese suitability of milk. This gives relevance to our study that compares the results of genotypic identification of lactating cows by the κ-casein gene, using raw and processed milk samples.
 Study objects and methods. Our study used raw and reconstituted milk samples from first-calf cows of the black motley breed with the AA and BB genotypes of the κ-casein gene. The samples were analyzed by standardized and generally accepted chemical engineering methods, as well as by capillary electrophoresis and PCR-RFLP analysis.
 Results and discussion. We compared the results of tests on thermal stability and cheese suitability of raw and reconstituted milk samples from cows with the AA and BB genotypes of the κ-casein gene. We tried out an integrated approach to monitoring milk raw materials based on the most relevant technological criteria and correlating the data with the associated CSN3 gene identification parameters. The PCR-RFLP analysis revealed reproducible results for both raw and dried milk samples in relation to the genotypical identification by the A- and B- allelic variants of the CSN3 gene. The tests showed higher thermal stability in the reconstituted milk from the BB genotype cow and better cheese suitability in the AA genotype sample.
 Conclusion. We developed a system for evaluating milk raw materials based on the most important technological parameters in combination with their genotypic characteristics. Our research procedure can unify the accumulation of experimental data and contribute to the formation of bioinformatics algorithms. This approach can be used in mathematical modeling of criteria to evaluate the compliance of the technological properties of milk with the recommended indicators.

Membrane purification of secondary milk raw materials: intensification of processes

Further development of the human community depends on two main tasks to be performed, i.e. providing the population with high-grade food and preserving the environment due to the rational use of natural raw materials. In this regard, processing of secondary milk raw materials is considered a controlled impact on a complex biotechnological system. The impact was divided into preliminary treatment and final processing and is based on two principles; firstly, secondary dairy raw materials must be standardized before the initial stage of its deep processing, involving fractionation; and secondly, the first step of the baromembrane purification of secondary milk raw materials should ensure the purification of the permeate from proteins and milk fat. The purpose of the study was to theoretically substantiate and experimentally determine the optimal operating parameters of the baromembrane processes in the technology for obtaining highly purified whey permeate. The authors have experimentally established that the deep baromembrane purification of milk whey ensures the optimal values of the working pressure and circulation rate of the separated system that are P= 0.45-0.5 MPa and V=0.15-0.2 m/sec in the channel of the ultrafiltration apparatus and P=1.5-2.5 MPa and V=0.16-0.26 m/sec in the channel of the nanofiltration apparatus, respectively.

Innovative low temperature methods of milk whey processing

Reasonable use and waste-free deep processing of milk raw materials represent serious issues for the most milk processing companies. Therefore, processing of milk whey and manufacturing products of full biological value is a promising trend. Its resources are enormous, exceeding 5 million tons per year, although only 40 % are recycled throughout the country. In addition, this problem is of high environmental importance. Milk whey is a product of cheese, cottage cheese and casein manufacturing. The chemical composition of milk whey is unique owing to biologically active peptides of whey proteins, which participate in physiological processes of human body. It contains 50 % dry milk substances and about 200 types of different compounds. Up to date engineering and technology processes aimed at the dehydration offer a solution to the problem of whey processing. The paper reports on low temperature technologies used in whey processing to produce protein concentrate. When freezing out water, a nutritionally valuable protein casein and albumin mass are concentrated. The cryoconcentration of milk whey on the inner surface of a crystallizer was carried out at a temperature of the heat exchanging surface minus 4 ± 2 ° C. Chemical composition, physical, chemical, and organoleptic characteristics of the whey concentrate have been investigated. The chemical composition of the whey protein concentrate contains 20.19 % of dry substances, 12.80 % of protein, 2.87 % of whey proteins. The freezing out of water in the set conditions has brought about a 25-time increase of whey protein fraction. Therefore, a whey mass can be recommended as a source of animal protein in human diets.

Use of Arfazetin infusion in production of functional meat products

The aim of the study was to develop a recipe and production technology for a functional meat product (cooked sausage) with the addition of an infusion of Arfazetin, which is a hypoglycemic agent, used in the treatment of type 2 diabetes of mild and moderate severity. Organoleptic evaluation of finished products with replacement of milk raw materials by 15% and 25% Arfazetin showed that juiciness decreases with an increase in the percentage of infusion from 7.82 in the control to 6.98–7.55 in the experimental samples. The study of hypoglycemic properties was performed on rats with three-day individual feeding using a glucose tolerance test. As the results of experiments showed, experimental rats were fed with boiled sausage containing 15% of Arfazetin. The blood glucose level gradually increased with a maximum value after 60 minutes to 7.8 mmol / l, which was 0.43 mmol / l lower than in the group of animals that were intragastrically injected with Arfazetin, and 0.53 mmol / l lower than in animals that were fed with cooked sausage containing 25% of replacement. The sample with 15% Arfazetin was the most effective, since it had more pronounced hypoglycemic properties with sufficient water retention capacity. It is established that this technology is quite promising in the field of production of functional meat products for use in medical nutrition in patients with type 2 diabetes.

БАРОМЕМБРАННЫЕ ТЕХНОЛОГИИ КАК ПЕРСПЕКТИВНАЯ АЛЬТЕРНАТИВА ВАКУУМ ВЫПАРИВАНИЮ В ПРОИЗВОДСТВЕ СУХОГО МОЛОКА

In the dairy industry, in recent years, baromembrane technologies (microfiltration, ultrafiltration, nanofiltration, reverse osmosis) have become increasingly widespread, which make it possible to obtain milk raw materials that are safe from a microbiological point of view and to standardize the protein mass fraction, concentration and fractionation of milk constituents. These filtration methods are definitely an alternative to traditional manufacturing processes. They are integrated into many production steps for a wide range of whole milk products, cottage cheese, cheese, etc. Among dry dairy products, milk powder occupies a leading position in terms of use for processing in powdered or reconstituted form in almost all sectors of the food industry due to its high nutritional value, transportability, long shelf life, etc. In this regard, from quality and safety, and also the technological properties of milk powder certainly depend on the final product quality. Improving the organoleptic, physicochemical, sanitary and hygienic indicators of milk powder and directionally forming its basic technological properties (thermal stability, cheese suitability, solubility), it is possible to design its food and functional technological profile, using baromembrane installations in the process of obtaining milk powder. Based on the study of specialized scientific and technical literature, the article presents an analysis and systematization of information on the influence of baromembrane methods, integrated into the technological chain of obtaining milk powder, on its quality and functional and technological properties.

Development of kefir from non-traditional raw materials enriched with blackberry products

The article presents data on the development of a new fermented milk product kefir from unconventional milk raw materials of goat’s milk and with the addition of blackberry vegetable additive. It is scientifically justified to use blackberry puree in the production technology, as well as the use of an unconventional type of milk for the manufacture of kefir. The influence of blackberries on the quality indicators of the developed kefir was also investigated. Comparative analysis of kefir with different concentrations of blackberries was carried out. According to the results of organoleptic evaluation, it was revealed that the consistency in all samples is uniform, without disturbing the clot. The taste is sour milk, slightly sharp, without extraneous flavors and odors. There is a good slightly sweet blackberry taste and smell with an increase in the concentration of the additive. It can also be noted from the results that kefir with blackberries is enriched with iron and other micro and macro elements in the comparison with the control sample. According to physicochemical indicators, the sample with 10% replacement of milk with mashed potatoes was identified as the closest to the control. The benefit of goat’s milk kefir is due to the presence of various substances necessary for life. The properties of raw materials used are preserved and even enhanced considering the use of fermentation. Such kefir has a lot of natural proteins, the product is easily digested and absorbed by the body. Goat’s kefir makes it possible to improve digestion and metabolic processes in regular consumption. This product reduces the risk of developing most intestinal infections because of rich composition. There are probiotics in such kefir that oppose the spread of harmful microflora in the intestine. The product includes potassium and magnesium minerals that are especially important for normal operation of heart and vessels. There is phosphorus and calcium in it. The joint action of these minerals activates the process of regeneration and strengthening of bone tissue.

INVESTIGATION OF THE RHEOLOGICAL CHARACTERISTICS AND LEVEL OF SYNTHESIS OF EXOPOLYSACCHARIDES (EPS) BY THE CONSORTIUM OF STREPTOCOCCUS SALIVARIUS SUBSP. THERMOPHILUS AND LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS AT DIFFERENT TEMPERATURE IN PROCESS OF MILK FERMENTATION

The article provides the results of studies on the influence of temperature conditions of milk fermentation in the manufacture of yogurt on the characteristics of milk clots and the level of EPS production. The characteristics of the samples of reconstituted skim milk fermented by consortia of lactic acid microorganisms for the manufacture of
 starter and viscous consistency yoghurt starter cultures under temperature conditions are determined: (43 ± 1)°С, (38 ± 1)°С, (35 ± 1)°С and ( 30 ± 1)°С. It was noted that with a decrease in the fermentation temperature from (43±1)°C to (30±1)°С, the organoleptic characteristics of the formed clot are evaluated differently. At the fermentation temperature of (30±1)°С, the lowest
 degree of syneresis was noted: 45% for the consortium, during the fermentation of milk raw materials forming clumps of inviscid consistency, 29% for the consortium, during the fermentation of
 milk raw materials forming clumps of viscous consistency. At the same time, it was found that at fermentation temperatures of (43±1)°С and (30±1)°С, the highest level of EPS synthesis for consortia was noted: (2107 ST-A+2674 TL-AV) – 874.6 and 667.9 μg / ml, (1141 ST-AV+2674 TLAV) – 683.9 and 541.3 μg / ml.

Разработка способа определения в сухом молоке соотношения относительных долей аллелей гена ϰ-казеина

Introduction. High-quality dairy products depend on the properties of raw materials. Milk is the basic raw material for all dairy products. Its quality is subject to requirements of biological safety, and its physicochemical and technological properties comply with strict indicators. ϰ-casein gene is a basic milk protein. Its allelic variants affect milk productivity, as well as its composition and technological properties, e.g. cheeseability and heat resistance. The research objective was to develop a new method for determining the ratio of the relative proportions of selection-significant kappa-casein gene alleles in bulk cow’s milk powder by means of molecular genetics and bioinformation system. The method can help to test raw materials for further processing rationality.
 Study objects and methods. The research included a genetic analysis of samples of bulk whole milk powder, bulk powdered skimmed milk, and bulk raw milk. The developed method involved DNA extraction, combined PCR-RFLP technique, electrophoretic results, and analysis detection of information data using new mathematical algorithms and software.
 Results and discussion. The ratio of the relative proportions of the kappa-casein gene alleles in milk powder was determined using primer sets JK5 and JK3, as well as restriction endonuclease HinfI for PCR-RFLP analysis. The experiment showed satisfactory reproducibility and interpretation of the obtained data. The program provided a ratio calculation of the kappa-casein gene alleles relative proportions in the studied milk powder samples, expressed as a percentage of the A allele proportion with additional indication of the absolute and relative errors. It also placed the information block of the generated numerical indicators into the percentage scale.
 Conclusion. The developed methodology was implemented by a set of laboratory procedures. The new specialized program “Calculation of the relative proportions ratio of ϰ-casein alleles in bulk milk” is on open access. It provides a correct and prompt data interpretation, generated during the analysis of dry milk raw materials of bulk origin.

SYSTEM OF ECONOMIC RELATIONS BETWEEN MILK AND DAIRY MARKET PARTICIPANTS OF UKRAINE

Introduction. Successful development of the national agro-product sector is impossible without improving the system of market relations between economic entities. The market of milk and dairy products today is one of the most promising markets for agricultural raw materials and food. The decrease in the actual level of the population provision in Ukraine with dairy products in recent years is relevant to studies that characterize the interaction of key elements of the market as part of a single economic system. Objective. The purpose of the study is to substantiate the composition of the system elements of economic relations between participants in the modern market of milk and dairy products in Ukraine and assess the current state of its development. Methods. Some methods and techniques of scientific knowledge have been used in the process of scientific research: abstract-logical (in forming the logical-structural scheme of the economic relations system of milk market participants and dairy products), monographic and economic-statistical (in assessing the current state of market development), methods of analysis and synthesis (in the formalization and evaluation of the factors effect on the development of market processes), the method of scientific comparison. Results. It is determined that the system of economic relations of milk market participants and dairy products is based on a set of levers of the market mechanism of management (demand, supply, price, competition) and the balance of economic interests of each of its subjects. Price is the main lever that balances the economic interests of dairy market players. The modern price mechanism of the market of milk and dairy products contributes to the profitable management of the dairy industry, however, do not provide food security and a sufficient level of consumption of dairy products by the population. The estimation of volumes of production and supply of milk, market balance, level of supply and consumption of dairy products by the population is carried out. The analysis of price tendencies of the market of milk and dairy products in the context of development of the world market of milk is also carried out. The main directions and volumes of state financial support of the dairy industry of Ukraine have been determined. The main problematic aspects of the development of the domestic market of milk and dairy products are: reduction of production of milk raw materials, low quality, low level of effective demand for dairy products by the population, intensification of competition in the market and increased participation of foreign dairy companies. Prospects. Prospects for further research are to identify and assess the economic benefits of the economic system of the market of milk and dairy products in Ukraine. Keywords: economic relations; market; system; milk and dairy products; agricultural production; dairy cattle breeding.

RESEARCH METHOD OF REDUCING POLARIZATION LAYER AT ULTRAFILTRATION OF COTTAGE CHEESE WHEY

The aim of the work is to study the process of membrane concentration of cottage cheese whey, using the bubbling method for decreasing polarization layer formation at the UF-membrane surface. A description of the experimental set and processing method for research results of using the method of fighting against a polarization layer in the process of membrane concentration of protein-carbohydrate milk raw materials are presented. Results of the experimental studies as to using the bubbling method for decreasing polarization layer formation in the process of membrane concentration of cottage cheese whey and its influence on concentration membranes productivity are given. Mathematical models, based on regression equations of factorial experiment with using the method of bubbling separated liquid above the membrane surface for choosing technological parameters of process of membrane concentration of cottage cheese whey, have been constructed. Graphic dependencies of the productivity of ultrafiltration polymer membranes of PAN type depending on initial pressure and temperature parameters of the process of membrane concentration are presented. Rational parameters of membrane concentration of cottage cheese whey using the method of bubbling initial raw materials by gas bubbles, directly close to the concentration membrane surface have been determined. Such parameters are: pressure – 0.4...0.5 МPа, temperature of skimmed milk – 40...50 ºС, skimmed milk bubbling frequency – 0.10...0.15 min-1, bubbling pressure must be 0.56...0.58 МPа. The expedience of using the new-method of gel-layer elimination has been established according to research results

ANALYSIS OF NON-EQUILIBRIUM STATES OF MILK-RAW MATERIAL MARKET IN THE CONTEXT OF EFFECTIVE REGIONAL AGRARIAN POLICY IMPLEMENTATION

In order to analyze non-equilibrium states in the regional markets of milk-raw materials, a model of "estimated price" has been developed. That model is a function of two factors, an indicator opposite to the supply elasticity, the role of which is to assess the efficiency of the price stimulus and resource efficiency, acting as an indicator of the balanced state of the market. Four types of non-equilibrium market state were identified based on that model and tested on the example of individual markets of the VRO (Volga Region Okrug). Thus it is possible to classify markets according to two characteristics: surplus or deficit and positive or negative reaction of milk sales volume to price incentive. These parameters are determined by the structural characteristics of the market and, above all, by the level of development of the collective sector - agricultural organizations. In regions with low level of development of the collective sector there is a significant shortage in the market of milk-raw materials and a weak reaction of agricultural organizations to the price incentive. At the same time, the actual price of milk sales came close to the upper limit of the price range of the "estimated price," which as a matter offact indicates that there is a limit for further price incentives. However, even under these conditions, the structural position ofprocessors in the market is stronger and incapable of solving the deficit problem. Regions with a high level of development of the collective sector are characterized by two situations - either surplus or slight deficit with the possibility of transition to balance in the market and excessive price incentive. Here, the actual price turns out to be much higher than the "estimated price," which shows the presence of a complementary price, - an investment instrument for the development of dairy cattle breeding. The application of the "estimated price" tool allows to synthesize the methodology of several approaches. In particular the decomposition of the price factor of 1 ton of milk by two factors: full costs and profit from the sale of 1 ton of milk, allowed to link the provisions of the concept of supply elasticity and the theory of reproduction.

Milk quality in the context of new standards

The article describes the current state of the dairy industry in Ukraine. The quality of milk raw materials in agricultural enterprises and households is characterized. The price situation in the milk market is analyzed. In the course of the research it was proved that in the agricultural enterprises the number of cows decreases annually, the logistics are in critical condition. The emerging situation is gaining ground as the country turns from a dairy exporter into an importer. It is established that today one of the main problems is the provision of processing plants with high-quality raw materials. The conducted researches confirm that today only agricultural enterprises that carry out mechanical milking, purification and cooling of milk can provide the necessary quality of the produced milk. Households do not have the capacity to provide the necessary technological process of production. That is why milk produced in households meets the requirements of only the second grade or non-varietal. As a consequence, in most cases milk is purchased at low prices from the population, whereas in agricultural enterprises it is sold extra, higher and first grade. Therefore, the development of civilized trade requires quality certified products. It is established that the determining factor of the competitiveness of dairy products in the market is the quality of products. Without the use of high-quality raw materials, it is impossible to produce a competitive product. It is substantiated that the development of cooperatives, small and family farms and their involvement in the organized market is one of the priority tasks for improving the quality indicators and increasing the purchase prices for milk purchased from private households. Therefore, this problem must be solved by intensifying agrarian policy in the inseparable support for the development of the dairy industry on the basis of state support.

Importance of the Joint Use of Goat and Cow Milk in the Production of Soft Cheeses

The paper presents the data on the physicochemical composition of cow and goat milk in different seasons of the year, as well as physicochemical data on mixed compositions of cow and goat milk in various proportions for the production of soft cheeses without ripening. The yield of soft cheese samples was calculated for a different combination of cow and goat milk, where a soft cheese sample with a milk raw material ratio of 50/50 and with the addition of extruded chickpea flour had a yield of 20.5%. Thus, it was found that the developed soft cheese formulation from a mixture of milk raw materials with chickpea flour allows the production of an environmentally friendly and biologically complete product.

Санітарно-гігієнічні показники молока-сировини, які впливають на якість сиру

This paper presents the results of monitoring the conditions for obtaining raw milk intended for the production of cheese from various groups of suppliers, which can conditionally be divided into two groups. The first group includes farms with an appropriate level of hygiene requirements for obtaining raw milk. The second group includes suppliers who have deviations from the hygienic requirements for milk production. Possible biological risks in milk production and control measures to prevent them have been identified. The milk sent for the manufacture of cheeses has increased hygiene requirements. A long time passes between the start of milk processing and the release of the finished product, and extraneous microflora that has withstood pasteurization can damage the quality of products and human health. Modes of pasteurization of milk in the production of cheese are much milder and this does not guarantee the death of all pathogenic microorganisms. It has been established that raw milk that is accepted at the Novokakhovsk butter and cheese factory from various groups of suppliers can be used for the production of various products. Milk obtained from cows from dairy farms by microbiological indicators and rennet-fermentation test can be used for the production of hard rennet cheeses. The low quality of raw milk (raw materials of group II) creates serious difficulties for processing enterprises, which must ensure the safety of their final products for human health, so milk from animals from the private sector can be processed into butter or processed cheese. Milk production of appropriate quality and safety in the private sector is possible using a biological hazard control system and the development of control measures to minimize their impact. It is also necessary to orient livestock owners on a systematic definition of hazardous factors and the implementation of measures that significantly affect the safety of milk. Keywords: milk raw materials, hygiene requirements, biological risks, mesophilic microorganisms, somatic cells, fermentation test.

Безотходная переработка молочного сырья

Безотходная переработка молочного сырья

Development of histological detection methods of cottage cheese falsification

Information falsification of fermented milk products is a consumer fraud using inaccurate or distorted product information. The purpose of falsification is to obtain illegal profits by reducing the production cost as a result of the unauthorized replacement of qualitative biological value of raw materials with less valuable. Most modern methods of falsification, one way or another, are restricted to changes in technology, the use of cheap raw materials and the subsequent bringing of physicochemical indicators to the established requirements of regulatory documents. The production and realization of counterfeit products also contributes to unfair competition in the food market, as a result of which manufacturers of quality goods are at a disadvantage. The purpose of this paper is to develop methods for determining the cottage cheese falsification, in particular, the defining dairy raw materials the product is made of (natural milk or skimmed milk powder). The research result is that the histological method has been developed for the first time. The method is capable of determining the type of milk raw material in the cottage cheese production with high accuracy, and preventing information falsification of this product.

Quality and cheese suitability of milk depending on the breed in the conditions of the Voronezh region

The article presents the analysis of the quality, technological properties of milk and its cheese suitability. The object of research was milk-raw materials obtained from the following breeds of cattle-red and white, Holstein and Simmental. The choice of cattle breeds is not accidental, as the animals of these breeds are mainly used for the production of raw milk in the Voronezh region. During the determination of the quality of milk organoleptic (taste, smell, color and consistency), physical (acidity, density) indicators and chemical (mass fraction of fat, protein, lactose, dry matter, skimmed milk solids), technological (thermal stability of the alcoholic sample, rennet coagulability) properties were determined.