Introduction

In recent years, the domestic dairy industry has become increasingly competitive. Today we have on the market a very wide range of dairy products produced by Russian enterprises.

Russia’s desire to integrate into the world community, as well as the development of market relations within the country, will lead to an even greater increase in trade, which means that enterprises face an important task - to adapt to the conditions and rules of the “game” in the international market. And the quality of products is an important tool in the struggle for sales markets.

Today, questions of the quality of dairy products concern many specialists. This is not to say that this is a completely new concept for us. Many elements of this system have been working fruitfully in our laboratories for a long time. Creating a holistic system requires careful preparation, constant attention from management, training of personnel in a systematic approach, and very often technical re-equipment of laboratories.

Product quality management is understood as a constant, systematic, purposeful process of influencing factors and conditions at all levels, ensuring the creation of products of optimal quality and their full use.

The purpose of the work is to analyze the forms and methods of state regulation of the quality of dairy products using the example of the federal state institution “Chelyabinsk International Dairy Line” and to develop recommendations for their improvement.

To achieve the goal set in the work, the following tasks are defined:

1. consider mandatory requirements for the quality of milk and dairy products in the Russian Federation;

2. analyze the meaning and types of quality control of dairy products;

3. consider the practice of the Federal State Institution “Chelyabinsk Interregional Veterinary Laboratory” in monitoring the quality of dairy products;

4. develop proposals for improving the activities of the Federal State Institution “Chelyabinsk International Dairy Line” in monitoring the quality of dairy products.

The object of the study is the Federal State Institution “Chelyabinsk International Air Line”.

The subject of the study is the activities of the Federal State Institution “Chelyabinsk International Dairy Line” to control the quality of dairy products.

In preparing the work, such methods as the method of analysis and synthesis, the method of observation and comparison, and the statistical method were used.

Structurally, the work consists of an introduction, two chapters, four paragraphs, a conclusion, a list of sources and literature used.

Characteristics of requirements for the quality of dairy products in the Russian Federation

Mandatory requirements for the quality of milk and dairy products in the Russian Federation

quality control of dairy products

Requirements for the quality of milk and dairy products in the Russian Federation are approved by Federal Law No. 88-FZ of June 13, 2008 “Technical Regulations for Milk and Dairy Products” Technical Regulations for Milk and Dairy Products: Federal Law No. 88-FZ of June 12, 2008 (ed. dated July 22, 2010) // Collection of legislation of the Russian Federation. 2008. N 24. Art. 2801. (hereinafter referred to as technical regulations).

In accordance with the technical regulations, the objects of technical regulation are milk and dairy products, namely: raw milk and raw cream, drinking milk and drinking cream, fermented milk liquid products, cottage cheese and curd products, sour cream and products based on it, cow's milk butter, butter paste, creamy vegetable spreads and creamy vegetable baked mixtures, cheese and cheese products, dairy and milk-containing canned food, ice cream and ice cream mixtures, functionally necessary components, milk-based baby food products and secondary milk processing products, as well as production processes , storage, transportation, sale and disposal of milk and dairy products Shidlovskaya V.P. Organoleptic properties of milk and dairy products: Handbook. M., 2009. P. 50..

The development and production of milk and dairy products in the Russian Federation is carried out in accordance with international standards, or national standards, or organizational standards.

The requirements of these standards for such products or for the production, storage, transportation, sale and disposal processes associated with them must comply with the requirements established by the technical regulations.

With the entry into force of the technical regulations, all national standards regarding milk and dairy products, the processes of their production, storage, transportation, sale and disposal are applied on a voluntary basis and to the extent that does not contradict the requirements of the technical regulations.

In this regard, when conducting a sanitary and epidemiological examination of products manufactured according to the national standard (for example, GOST), attention should be paid to the fact that the name of the specified product, composition and labeling must comply with the technical regulations.

The same requirements apply to products manufactured according to organizational standards, as well as to imported products.

When carrying out state sanitary and epidemiological supervision, supervision in the field of consumer protection, attention is paid to the compliance of the names of milk and dairy products, their composition and labeling with the requirements of technical regulations.

The Technical Regulations define milk as a product of normal physiological secretion of the mammary glands of farm animals, obtained from one or more animals during lactation during one or more milkings, without any additions to this product or extraction of any substances from it, which is significantly different from pre-existing definition of milk.

The following groups of dairy products are distinguished: dairy product, dairy composite product, milk-containing product, milk processing by-product.

A dairy product is made from milk or its components without the use of non-dairy fat and protein; the composition may contain only components functionally necessary for the processing of milk (examples of dairy products: milk drink, butter, kefir, cottage cheese, sour cream, cream).

A dairy composite product is made from milk and (or) dairy products without the addition or with the addition of by-products of milk processing and non-dairy components that are not added to replace the components of milk; the finished product must contain more than 50% of the components of milk, in ice cream and sweet milk processing products - more than 40% (for example, cottage cheese with pieces of fruit, fruit kefir, processed cheese with ham).

There are different types of milk, including cow's, goat's, and mare's milk. In industrial processing, mainly cow's milk is used.

The technical regulations, which came into force in 2009, establish the requirements for raw cow's milk. According to paragraph 6 of Art. 5 of this regulation, the mass fraction of dry fat-free substances in raw cow's milk must be no less than 8.2 percent. The density of cow's milk, the mass fraction of fat in which is 3.5 percent, must be not less than 1027 kilograms per cubic meter at a temperature of 20 degrees Celsius or not less than the equivalent value for milk, the mass fraction of fat in which is different. At the same time, additional requirements may be imposed on raw milk used for the production of food products with certain consumer properties, the list of which is set out in paragraph 7 of Art. 4 of the Technical Regulations.

In GOST R 52054-2003 “Natural cow's milk - raw materials. Technical Specifications”, which was in force until January 1, 2009, the requirements for these indicators were formulated differently. According to clause 4.3 of this GOST, certain standards were established for physical and chemical indicators (acidity, purity group, density, freezing point). In particular, 1st grade milk must have an acidity of 16.00 to 18.00 degrees, a purity group of at least 1, a density of at least 1027.0 kg/cubic meter, and a freezing point not higher than minus 0.52 degrees. C. In clause 4.6 of GOST it was stipulated that the basic all-Russian norm for the mass fraction of fat in natural cow's milk is 3.4%; The basic norm of the mass fraction of protein is 3.0%.

Depending on the physicochemical parameters, natural cow's milk (raw materials) can be of the highest, first, second grade and non-grade.

By-products of milk processing include casein, albumin, buttermilk, whey, etc.

In accordance with Art. 43 of the technical regulations, milk and dairy products released into circulation on the territory of the Russian Federation are subject to mandatory confirmation of conformity in the manner established by the technical regulations from the date the technical regulations come into force.

After the entry into force of the technical regulations, it is possible that milk and dairy products released into circulation in the territory before the entry into force of the technical regulations may be in circulation.

When carrying out state sanitary and epidemiological supervision, supervision in the field of consumer protection, it is necessary to pay attention to the date of manufacture of products due to the fact that the requirements that were in force before the entry into force of the technical regulations may apply to products manufactured before the entry into force of the technical regulations.

If no changes of hygienic significance are made to the manufacturing technology or product composition in connection with the entry into force of the technical regulations, the production processes comply with the requirements of the technical regulations, the examination of design documents issued according to the amended documents is carried out only in terms of determining compliance with the terminology, provided for by technical regulations.

Currently, there are more than 22 thousand sanitary and epidemiological conclusions for milk and dairy products, of which more than 4 thousand items are imported products.

On October 9, 2013, the technical regulations of the Customs Union “On the safety of milk and dairy products” (TR CU 033/2013) were adopted. By decision of the Council of the Eurasian Economic Commission dated October 9, 2013 No. 67, it came into force on May 1, 2014.

The regulations were developed in order to protect human life and health, prevent actions that mislead consumers of milk and dairy products regarding their purpose and safety, and apply to milk and dairy products released into circulation in the customs territory of the Customs Union. TR CU 033/2013 applies to the processes of production, storage, transportation, sale and disposal of milk and dairy products.

TR CU 033/2013 provides rules for the identification and circulation of milk and dairy products on the market of the CU member states and the Common Economic Space. The safety requirements for raw milk, raw skim milk, raw cream and safety requirements for the production, storage, transportation, sale and disposal of raw milk, raw skim milk, raw cream are outlined. The safety requirements for dairy products, functional components necessary for the production of milk processing products, ensuring the safety of milk and dairy products during production, storage, transportation, sale and disposal are also outlined in detail.

A separate section is devoted to safety requirements for milk-based baby food products, adapted or partially adapted initial or subsequent milk formulas (including dry), dry fermented milk mixtures, milk drinks (including dry) for feeding young children, milk porridges, ready-to-eat and dry milk porridges (reconstituted until ready at home with drinking water) for young children.

TR CU 033/2013 specifies the requirements for packaging and labeling of milk and dairy products. In particular, it is indicated that each unit of group, reusable or transport packaging is marked with the following information for the consumer:

Trademark (trademark - if available);

Net weight (gross weight);

Batch number;

Warning notices or handling signs (for example: “keep away from sunlight”, “temperature limit”, “keep away from moisture”, “perishable goods”);

Composition of the product;

Designation of the standard or technical document of the manufacturer in accordance with which the product is manufactured;

It is not allowed to use concepts related to fermented milk products (airan, acidophilus, Varenets, yogurt, kefir, koumiss, koumiss product, yogurt, Mechnikovskaya yogurt, fermented baked milk, sour cream, cottage cheese) in the labeling of a milk-containing product or fermented product of the words “milk-containing” or “ fermented" should be replaced by words characterizing the production technology of such products (for example: "kefir", "thermized kefir", "yogurt", "thermalized yogurt").

Information about the use of a milk fat substitute in the production of milk-containing products in accordance with the technology that provides for the replacement of milk fat with its substitute (with the exception of creamy vegetable spreads) is included in the name of the type of milk-containing product on the front side of the consumer package (the name of the milk-containing product is followed by the words “ with a milk fat substitute), for example, “sour cream product with a milk fat substitute,” “cheese with a milk fat substitute.”

TP TS 005/2011) and ensuring the safety and preservation of consumer properties of milk and dairy products to the requirements of these technical regulations during their shelf life.

In a fermented milk product produced using kefir production technology using a starter prepared from pure cultures of lactic acid microorganisms and one or more types of yeast that are part of the microorganisms (microflora) of kefir grains, the name uses the concept “kefir product”, which is applied in a font of the same size .

When applying markings to consumer packaging of a milk-containing product, partial application of the name of the milk-containing product on the easy-to-read side of such packaging is not allowed in order to avoid misleading the consumer.

For milk processing by-products obtained during the production of milk-containing products, the names “whey product” and “buttermilk product” are used.

The use of the concept “ghee” is not allowed, including in the names of trademarks (trademarks), when applying markings to the labels of a creamy-vegetable ghee mixture for advertising or other purposes that may mislead the consumer.

mass fraction of fat in dry matter (in percent) for cheese, cheese products, processed cheeses, processed cheese products.

For products made from whole milk, it is allowed to indicate the mass fraction of fat in the range "from... to..." in percentage with additional clearly visible marking for each batch of a specific value of the mass fraction of fat in any convenient way.

For dry milk adapted or partially adapted initial or subsequent milk formulas, dry fermented milk mixtures, dry milk drinks for feeding young children, ready-to-eat milk porridges, and dry milk porridges (restored to readiness at home with drinking water) for feeding children of an early age, it is allowed to indicate the mass fraction of fat in grams in the labeling text in the “Nutritional value” section;

The dairy product included in a dairy composite product and (or) a milk-containing product is indicated in the “Composition” section of the labeling text under its name. The composition of such products includes the names of food products, food additives (group name and name or index "E", functional components used in the production process, but not included in the finished product, may not be indicated), flavorings (in accordance with the requirements of the technical Regulations of the Customs Union "Safety requirements for food additives, flavorings and technological aids" ( TP TS 029/2012), adopted By decision Council of the Eurasian Economic Commission dated July 20, 2012 N 58 (hereinafter referred to as the technical regulations of the Customs Union “Safety requirements for food additives, flavorings and technological aids” (TP CU 029/2012)). The components that make up the glaze are indicated in the “Composition” section of the labeling text, taking into account the requirements for the composite component.

The procedure for presenting information about a component of dairy products, which is a multi-component food product, is carried out in accordance with the requirements of the technical regulations of the Customs Union "Food products in terms of their labeling" ( TP TS 022/2011) and "Safety requirements for food additives, flavorings and processing aids" ( TP TS 029/2012);

from birth - adapted or partially adapted initial milk formulas (including dry and based on partially hydrolyzed proteins), dry fermented milk mixtures;

over (from, from) 6 months - adapted or partially adapted subsequent milk formulas (including dry), dry fermented milk mixtures;

over (from, from) 6 months - milk drinks (including dry ones) for young children, cottage cheese and cottage cheese-based products;

over (from, from) 8 months - drinking milk (may be used for preparing complementary foods for young children over (from, from) 4 months, with the age restrictions indicated in the labeling for the intended purpose of the product);

over (from, from) 8 months - drinking cream (may be used for preparing complementary feeding dishes for young children over (from, from) 6 months, with the age restrictions indicated in the labeling for the intended purpose of the product);

over (from, from) 8 months - kefir, yogurt and other fermented milk products;

Milk intended for technological processing for food purposes at dairy industry enterprises must comply with the requirements of GOST 13264 “Cow's milk. Procurement requirements."

In accordance with GOST requirements, milk must be from farms that are free from infectious diseases. This is confirmed by a certificate from the veterinary service, which is presented by the milk supplier. After milking, the milk must be filtered and cooled. When delivering and accepting milk at dairy enterprises, the temperature of the milk should be no higher than 10 °C, and when delivering and accepting milk on a farm - no higher than 6 °C. It is not allowed to freeze milk.

Upon delivery and acceptance, milk must be whole, natural, white or slightly creamy in color; sediment and flakes are not allowed. It should not contain antibiotics, detergents and disinfectants, formaldehyde, soda, or ammonia. The level of heavy metals, mycotoxins, and residual quantities of pesticides in it should not exceed the permissible values ​​determined by the sanitary standards for the quality of food raw materials and food products MVT 5061.

Degree of purity according to the standard, 1 I not lower

Density, kg/m 3, not less than 1027 1027

Acidity, °T 16-18 16-18

Bacterial contamination, Up to 300 300-500 thousand/cm 3

Milk delivered by suppliers to milk processing plants and meeting the requirements of the highest, I or II grade, but having a temperature above 10 "C, is accepted as uncooled with an appropriate discount to the purchase price. If the delivered milk meets all indicators of GOST 13264, except density (1026 kg/ m 3) and acidity (15 or 19-21 °T), then it is allowed to take it according to a control sample with a validity period of the last 1 month.

Milk obtained from farms affected by infectious diseases is accepted only with special permission from the veterinary service. This milk must be heat treated immediately after milking and then cooled to a temperature of 10 °C. Such milk is classified as unsorted and mixing it with the milk of healthy animals is prohibited.

GOST sets certain deadlines for carrying out control tests of received milk. Appearance, taste, smell, temperature, density, acidity, mass fraction of fat, efficiency of heat treatment are determined in each batch of milk. The mass fraction of protein, the number of somatic cells, bacterial contamination and the presence of inhibitory substances are measured at least once a decade. The heat stability of milk is determined in each batch intended for the production of sterilized and infant milk products. Neutralizing substances are identified when their presence is suspected. Content of heavy metals, residual amounts of pesticides, arsenic, mycotoxins. Milk that does not meet the requirements of grade II according to GOST 13264 cannot be accepted for food purposes; non-varietal from farms unfavorable for infectious diseases; in the first seven days (colostrum) and the last seven days (old milk) of lactation.

Milk is not allowed for processing into dairy products:

Not meeting the requirements of GOST 13264-88;
obtained from cows in the first seven days of lactation (colostrum) and the last seven days of lactation (old milk);
with the addition of neutralizing and preservative substances;
smelling of chemicals and petroleum products;
containing residual amounts of chemical plant and animal protection products, as well as antibiotics and DDT;
falsified (lifted or diluted);
with a rancid, musty, putrid taste and a pronounced fodder taste (onion, garlic, wormwood, bagasse, silage);
with flakes, clots, mucous-stringy, with a color unusual for normal milk;
milk obtained from farms affected by brucellosis, tuberculosis, foot-and-mouth disease, listeriosis, and salmonellosis.

High quality milk production

Previously, minimal requirements were imposed on milk producers. The main quality parameter was fat content. In accordance with Federal Law No. 88-FZ of June 12, 2008, “Technical Regulations for Milk and Dairy Products,” the requirements for raw milk have been tightened.

To achieve these requirements, it is necessary to observe and adhere to the known rules for the production of high quality milk, that is, to comply with sanitary and hygienic standards for maintaining farms, feeding and operating cows:

1) feed cows according to detailed standards;
2) provide animals with sufficient water;
3) do not graze livestock in wetlands;
4) do not use moldy litter;
5) do not store feed in barnyards;
6) eliminate unsanitary conditions in barns;
7) strictly adhere to the feed distribution regime;
8) thoroughly wash and disinfect milking equipment, milk pipelines, and equipment;
9) maintain personal hygiene for service personnel;
10) timely carry out preventive measures to prevent and treat cow diseases;
11) avoid microbial contamination of milk as much as possible during milking, primary processing, storage before shipment to the dairy plant and transportation;
12) use medicinal and disinfectants correctly;
13) strictly comply with the requirements for installation and operation of milking equipment;
14) cull cows prone to mastitis;
15) transfer (if possible) the herd of cows to year-round calving;
16) use only known chemical compounds in exceptional cases.

FEEDING MODE

The influence of feed and feeding on the quality of milk and its technological properties is obvious. Feeding should be complete in protein and fat, minerals and vitamins, which affects the productivity, composition and properties of milk. Some types of food change the taste and smell of milk (wormwood, weeds, field garlic) - these tastes cause defects in milk. Or in winter and spring they may be caused by feeding silage, fodder beets, cabbage, and green rye to animals.
Therefore, feeding rations must be correctly formulated, excluding low-quality feed, and also ration the feeding of concentrated, succulent and other types of feed to animals. Thus, feeding a large amount of flaxseed and sunflower cakes increases the unsaturation of fatty acids in the fat; the oil is produced from such milk of low quality and is not shelf stable.

With increasing feeding of carbohydrate feed (beets, potatoes), the amount of fatty acids in the fat increases, and the oil acquires a hard and crumbly consistency. Thus, it is necessary to be fairly conscientious about the quality of feed.
In recent years, animal science has been enriched with new data on the nutrient requirements of cows for milk production. Currently, in accordance with detailed feeding standards, balancing of rations for cows is carried out according to 24 - 32 indicators. It has been established that the amount of production depends 55% on the energy content of the diet, 30% on protein and 15% on minerals and vitamins.

The composition of milk and especially its fat content largely depend on the nature of fermentation in the rumen.
Insufficient formation of acetic acid in the rumen is one of the main reasons for the decrease in milk fat content. The amount of acetic acid produced in the rumen depends on a number of factors and, in particular, on the carbohydrate composition of the diet. Fiber-rich diets increase acetate production in the rumen. If the diet is high in sugars, fermentation in the rumen produces more butyric acid and less acetic acid.

Conditions for producing high quality milk

MILKING COWS

The quality of milk can be maintained or lost at any stage of its production. The importance of each of the listed stages is unconditional, however, it should be recognized that proper preparation of the cow for milking and adherence to milking technique are fundamental in obtaining milk with high compositional qualities (fat, protein, density) and safety indicators (bacterial contamination, number of somatic cells).
At the stage of milk production - during the process of machine milking, special attention must be paid to stimulation of the mammary gland for quick and complete milking. Machine milking operators must know and clearly link each technique with the physiological and neurohumoral processes occurring in the animal’s body. This will allow you not only to mechanically perform this or that technique, but to obtain a positive effect as a result of meaningful actions. Stimulation methods include washing the udder with warm water (40-45°C) for 15-18 s, massage - 20-25 s, milking the first streams of milk (3-5 s). During this time, oxytocin is released, accompanied by a “suction of milk,” which indicates the cow’s readiness for milking.

Milking the first streams solves several problems at once in improving the quality of milk: activates the milk ejection reflex; frees milk from the so-called “bacterial plug” from the nipple canal, thereby reducing bacterial contamination; allows you to diagnose the health of the udder by examining the first streams of milk for the presence of clots, mucus, blood, etc. It has been established that the first streams of milk have a low fat content and a high number of somatic cells.
Thus, the rapid, stereotypical performance of simple operations makes it possible to improve the composition of milk, increase its quantity and safety, even before the main milking process.

After preparing the udder for milking, you must quickly put on the milking machine. Each teat cup should be placed over the teat with minimal air flow into the machine. Careless and prolonged putting on of cups leads to a decrease in the vacuum level in the milking machine, slipping of cups and falling of milking machines working nearby.
Most cows are milked in 4-7 minutes, however, there are individuals with a reduced milk ejection reflex and a longer milking time, which is extremely undesirable in the conditions of industrial milk production technology. Milking cows with a high rate of milk production is unacceptable, since it leads to damage to the teat tissue, increases the risk of mastitis, strengthens the pain reflex, and reduces the milk production reflex.

HEALTH STATUS OF COWS

Obtaining high-quality milk is possible only from completely healthy animals.
Diseases lead to a decrease in the milk productivity of an animal due to changes in the composition and properties of milk. The most noticeable changes in the composition of milk are caused by infection of the udder, which results in impaired milk secretion.

Collected milk supplied to dairies often contains an admixture of abnormal milk up to 6-15% or more, that is, 1 ml of such milk contains more than 500 thousand somatic cells. Milk with an increased number of somatic cells has a high bacterial insemination and, as a rule, contains staphylococci, which have increased biological activity.

Abnormal milk is less heat-resistant, does not coagulate well with rennet, and production lactic acid bacteria do not develop well in it.
In order to maintain the high quality of milk, the presence in the collected milk of raw milk obtained from fresh cows in the first seven days, from cows seven days before starting, as well as those that have undergone a course of antibiotic treatment for three to five days.

WASHING AND DISINFECTION OF EQUIPMENT

Maintenance of dairy equipment plays an important role in improving milk safety performance. Ineffective washing leads to the development of spore-forming bacteria that enter the milk, and residues of detergents lead to a deterioration in the organoleptic and technological properties of milk.

Proper washing of milking equipment after milking should be carried out in a three-phase mode.

The first phase is after milking, rinsing with warm water at a temperature not exceeding 35 ° C to remove wet and unhardened milk residues and external contaminants.
Especially remember the rule: in no case should milking machines, especially milk lines, be washed immediately with hot water - this leads to coagulation and sedimentation of residual organic substances of milk on the walls of the machines and the subsequent formation of the so-called “milk stone”.

The second phase is the main washing phase using detergent using brushes and ruffs to completely remove contaminants.
For washing to be effective, the water temperature at the beginning of washing must be at least 60-80 °C, and at the outlet at least 40 °C, the washing solution must circulate in the system for 10-15 minutes.
The third phase is rinsing with clean warm water at a temperature not exceeding 35 ° C until the remaining detergent solution is completely removed. Rinsing is carried out for 6-7 minutes.
It is necessary to maintain milking equipment at the following intervals:

Pulse the rubber daily, identify breaks and cracks, wash the milking machines and the milk line, release condensate from the vacuum line after milking, remove the rubber plug of the collector, rinse the plug and valve;
- carry out weekly cleaning with complete disassembly of milking machines, except for the pulsator. All parts are washed and disinfected. The nipple rubber is changed one by one.
- clean the pulse amplifier once every two weeks;
- wash the pulsator monthly, clean the vacuum regulator and coarse filter, remove white deposits in the milk line. White deposits of salt and residues of alkaline detergents are removed by washing in a 0.02% solution of acetic acid or 0.01% solution of hydrochloric acid;
- wash the vacuum line once every three months.

Regardless of the above measures, the installation must be periodically maintained, including cleaning the milk pipeline. Keeping machines clean and regularly lubricating mechanisms and pumps.

COOLING AND STORING MILK

In order to prevent the development of microorganisms for which milk is an excellent nutrient medium, it is necessary to immediately cool it immediately after milking to 2-4°C. It is better to use a two-stage cooling system: plate cooler - milk tank. This allows you to significantly reduce energy costs and eliminate the mixing of warm and cold milk in the tank, as a result of which its physical and chemical properties change.

MILK QUALITY CONTROL

Producing high-quality milk is impossible without control at every stage of its production. The best characteristic indicating compliance with all technological operations is an assessment of the quality of raw materials.

An assessment of the main important indicators of milk quality must be carried out at the place of its production, which makes it possible to assess: the real state of dairy production on the farm; composition of milk - protein and fat content, density, acidity, etc.; its safety - bacterial contamination, number of somatic cells, etc.; predict income depending on the quality of the raw materials received.
Systematic control of milk quality makes it possible to urgently identify and eliminate negative factors that reduce quality indicators, prevent significant financial losses, and economically stimulate workers by introducing additional payment for receiving high-quality raw materials, which encourages them to further increase its production.

Currently, there are available instruments and equipment for dairy laboratories that allow for full quality control of milk produced.
To increase the efficiency of milk production, it is desirable (and in accordance with EU requirements, mandatory) to conduct an external audit of dairy production, which allows us to identify the most “narrow” areas of milk production, give specific recommendations for eliminating them, and provide assistance in obtaining high-quality and safe raw milk on farms.



In this article you can learn about the sale of dairy products: norms, terms, requirements for raw milk and products based on it .

Manufacturers are well aware that the sale of dairy products must be carried out according to certain rules in accordance with the requirements established by current legislative documents.

These rules apply to raw milk and products based on it, including baby food, and they regulate processes such as production, storage, transportation, sales, and disposal of products.

Requirements for dairy products

What must raw milk and its processed products be like in order for them to be allowed for sale?

Milk is obtained exclusively from healthy animals, and this happens in areas free from infectious and other diseases dangerous to humans.

The manufacturer must ensure that the raw product does not contain the following types of substances:

• inhibitors;
• detergents;
• disinfectants;
• neutralizers;
• growth stimulants (including hormonal);
• medicines (including antibiotics).

Only such milk may be allowed for sale or used for the manufacture of dairy products. In addition, certain requirements are imposed on inventory, equipment, packaging, and containers that are used in the process of receiving, storing, transporting and processing milk. They must be made from safe, environmentally friendly materials and used correctly.

Processes such as washing and disinfection of equipment used in the milk production process, the premises in which this occurs and in which livestock are located are also regulated.

Requirements for the process of selling dairy products

Only those dairy products whose composition and properties comply with the requirements of legislative documents and regulations in force in the field of quality assurance and food safety are subject to sale. Moreover, this compliance must be documented - the manufacturer transfers documents for the products to the distributor simultaneously with the consignment of goods.

Before starting to sell dairy products, the seller is obliged to check the availability of information about these products to the extent required by law and compare it with the information provided by the manufacturer.

As for the process of storing raw milk processed products, responsibility for its organization lies with the seller. Moreover, storage must be carried out in accordance with the rules and recommendations received from the manufacturer.

The seller of this type of product does not have the right to set the period for its sale in such a way that it exceeds the expiration date specified by the manufacturer. It is also not allowed to sell milk and dairy products if the expiration date has already expired.

According to the law, the sale of milk processing products in stores and markets (including agricultural markets) can only be carried out if the seller guarantees their compliance with standards and safety requirements. He is also charged with providing consumers with information about the name and composition of the product, its place of manufacture and expiration date. Moreover, this is true for both dairy products and raw milk, the high quality and safety of which must be documented.

Identification of milk and dairy products

How is milk and products obtained as a result of its processing identified?

From the above, it is obvious that the sale of dairy products is possible only if they are identified. This is an important process that also needs to be given attention.

Information about products must be indicated on labels and contained in accompanying documents. Moreover, if it is unreliable or does not comply with the requirements of current legislation, such goods are not allowed for sale. They are subject to forced withdrawal because they are found to be falsified.

The procedure for identifying raw milk and its processed products must be carried out according to established rules using indicators such as:

• product appearance;
• color;
• smell;
• taste;
• consistency, etc.

Find out more about ways to sell dairy products at the exhibition

It is necessary to purchase dairy products for subsequent sale from reliable manufacturers. Therefore, if you are interested in purchasing such products, do not forget to visit the Prodexpo exhibition, which is held annually in the capital.

Many domestic and foreign companies related to the food industry will take part in the exhibition. You can also fill out an application for participation or register as a visitor to the event right now. Moreover, it is important to note that entry to the exhibition is only possible for specialists, and private individuals will not be allowed here.