V. Safety requirements for raw milk, raw skim milk, raw cream. Technical regulation "requirements for the safety of milk and dairy products" Requirements for dairy products

In appearance and consistency, milk should be a homogeneous liquid without sediment, baked milk and high fat content - without cream sludge. Smell and taste must be clean, without foreign tastes and odors not characteristic of fresh milk; for baked milk - a well-pronounced taste of high pasteurization; color - white, with a slightly yellowish tinge, for melted - with creamy, for non-greasy - with slightly bluish tints.

The assessment of the smell and taste of milk is carried out by a commission consisting of at least three experts, specially trained and certified. The smell and taste are determined both immediately after sampling and after their storage and transportation for no more than 4 hours at a temperature of 4 ± 2 ° C. The analyzed samples are compared with a pre-selected sample of milk without odor and taste defects, the floor was given a score of 5 points. The evaluation results of this sample are not included in the processing.

Immediately after opening the flask, determine milk smell... Then milk (20 ± 2 cm 3) is poured into a dry, clean glass beaker and the taste is evaluated.

The assessment is carried out on a five-point scale in accordance with the following characteristics of smell and taste

Based on the score, an expert sheet is drawn up:

If the discrepancy in the assessment by individual experts exceeds one point, the assessment of the sample should be repeated no earlier than 30 minutes later. The arithmetic mean of the results of assessments awarded by experts is taken as the final test result. The result is rounded to the nearest whole number. Milk with a score of 5-4 points is assigned to the highest, first or second grade, depending on other indicators. Milk with a score of 3 points is classified in the second grade in the winter-spring period of the year, in the rest of the year - to non-grade.

Physicochemical indicators should correspond to those given in table. 1 with a degree of purity according to the standard of mechanical pollution not lower than the 1st group.

Table 1. Physical and chemical parameters of milk

Milk type			Acidity, degrees, no more
Whole normalized
Refurbished
High fat content
Melted
Protein
Non-greasy
Ionite

According to bacteriological indicators, milk pasteurized in bottles and bags must meet the requirements of group A with a total number of bacteria in 1 ml of milk no more than 75 000 and a titer of E. coli 3 ml and group B, respectively, 150 000 and 0.3 ml, and pasteurized in flasks and tanks - 300 OOO and 0.3 ml (see GOST R 520 90-2003).

Some other requirements are imposed on the harvested milk. A pronounced fodder flavor is allowed in taste and smell; the purity must be at least the 2nd group according to the standard of mechanical pollution.

The names of milk and its processing products must comply with the concepts established by Article 4 of the Federal Law of June 12, 2008 No. 88-FZ "Technical Regulations for Milk and Dairy Products".

Milk defects

Milk defects due to poor quality feed, ingestion of microflora into milk, improper processing technology, violation of storage conditions and terms and other reasons.

Consistency defects are caused by the vital activity of some microorganisms. Milk acquires a thick consistency with the participation of lactic acid bacteria, slimy or viscous - under the action of mucus-forming bacteria. As a result of the development of E. coli bacteria, milk is fermented and foam forms. If rennet-secreting bacteria enter the milk, it coagulates during heating, even at low acidity.

Odor defects most often caused by specific odors of feed or unsanitary conditions of premises in which animals are kept. Odor defects include barnyard, rotten, cheesy, garlic, etc.

Flavors of taste - the most common type of defects:

• milk acquires a sour taste as a result of the vital activity of lactic acid bacteria or E. coli;
• rancid taste is formed in milk during its long-term storage at low temperatures under the action of lipase enzymes, and also appears in milk of the last days of lactation;
• bitter taste is due to the activity of putrefactive peptonizing bacteria in milk, can be caused by the presence of wormwood in feed;
• unpleasant specific tastes can appear from the presence in the diet of animals of nettle, garlic, onion, turnip, radish, field mustard, etc.;
• salty taste appears with some diseases of the udder;
• milk acquires a metallic taste as a result of the interaction of lactic acid with the metal of the container;
• greasy aftertaste occurs when milk is stored in the light as a result of the oxidation of milk fat with atmospheric oxygen
• smoky aftertaste and smell are possible in sterilized milk and bags, if paper is allowed to burn out when gluing the transverse seams of the bag.

Color flaws (redness, blue discoloration and yellowing) appear under the influence of pigmenting bacteria. Sometimes the yellowing of milk is associated with the ingress of blood into the milk during milking due to the painful condition of the animal.

When milk freezes, its quality is noticeably reduced: the colloidal state is disturbed, as a result of which the milk exfoliates; desalinated ice forms on the walls of the container, fat floats to the surface, and protein is concentrated in the central and lower parts. Flakes and lumps form in the milk when flaking. The taste becomes watery and sweetish.

Colostrum milk obtained within seven days after calving does not withstand pasteurization, has increased acidity and increased content of albumin, globulin and salts. Cannot be recycled.

Old milk produced within 7-10 days before milking stops has a salty and rancid taste due to changes in mineral composition and the presence of lipase. The butter made from such milk is unstable during storage, the cheese is of poor quality. Old milk is not subject to acceptance.

Cooking use. Milk has a wide range of applications in cooking: it is used in the preparation of first and second courses, as well as various sauces, additives that give the product a specific taste of milk.

Storage, transportation, packaging and labeling. Milk is stored in well-ventilated and darkened rooms: pasteurized at a temperature from 0 to 8 ° C for no more than 36 hours from the end of the technological process; sterilized - from 1 to 10 ° C for up to 6 months; from Odo 20 ° С no more than 4 months.

Milk is transported in different types of containers: tanks, flasks, cans, from which it is poured into bottles with a capacity of 0.25; 0.5; 1.0 l and in plastic bags, as well as in cardboard bags with special polymer coatings of various capacities; in refrigerated or insulated means of transport, ensuring the maintenance of the optimum air temperature and thereby the safety of the product.

The marking is applied to the milk packaging with indelible paint or embossing and includes the following information: product name, manufacturer's trademark, volume in liters, date of the deadline for sale, designation of a regulatory document, fat content in percent.

Requirements for the quality of drinking milk

Requirements for the quality of drinking milk are set out in GOST R 52090-2003 “Drinking milk. Technical conditions ". The following terms are used:

• homogeneous batch of milk or cream - their various types, produced by the same enterprise, equally processed, of the same name, produced in one work shift, packaged in a homogeneous container from one milk storage tank;
• average sample - a part of the product taken from the control units of a homogeneous batch of packaging in one dish. The unit of packaging is considered a box, flask, tank compartment, etc.;
• middle sample - a certain part of the average sample allocated for laboratory testing.

Sampling for commodity examination, preparation of samples for research are carried out in accordance with the standards.

Each batch of milk accepted into the trading network must have accompanying documents: quantity - invoice, consignment note of the manufacturer, quality - certificate. When receiving milk:

• pay attention to the appearance of the container;
• on the condition of the surface, the presence of deformation or rust on the metal container; dirt, chips on glass bottles; tightness of paper or polymer containers;
• compare shelf life for labeling and accompanying documents;
• determine the temperature of the incoming milk.

Acceptance of milk by quantity is carried out by a continuous check of the entire batch.

When accepting milk, the quality of milk is checked for compliance with the accompanying documents of the supplier. The quality of milk is established for each homogeneous batch by examining the average sample and the average sample in accordance with GOST.

A certain number of packaging units are taken from the received batch of goods in accordance with the requirements of GOST.

The organoleptic characteristics of milk and dairy products are assessed for each controlled unit of packaging separately. In terms of organoleptic characteristics, the product must meet the following requirements:

• appearance - opaque liquid; for fatty and high-fat milk, a slight fat sludge is allowed, which disappears with stirring;
• consistency - liquid, homogeneous, non-sticky, slightly viscous; without protein flakes and loose lumps of fat;
• taste and smell - characteristic of milk, without foreign tastes and odors, with a slight aftertaste of boiling; for baked and sterilized milk - pronounced boiling taste; for reconstituted and recombined, a sweetish taste is allowed;
• color - white, uniform throughout the mass; for baked and sterilized milk - with a cream shade; for fat-free - with a slightly bluish tint.

To determine the physicochemical parameters, an average sample is isolated from the average samples, which is placed in a clean container and sealed or sealed with the seals of the recipient and the supplier that sent a representative for sampling. Samples for testing are sent to a laboratory outside of the recipient's or supplier's system. These samples are supplied with accompanying documents indicating the name of the company that produced the product, the current product standard, the name and grade of the product, the temperature of the product at the time of taking the average sample. Studies are carried out no later than 4 hours from the time of sampling. The results of the commodity examination are compared with the norms of the standard given in table. 1.8 and 1.9.

Table 1.8. The values \u200b\u200bof the mass fraction of fat in drinking milk

Milk group but fat content	Fat mass fraction,%
Fat free
Non-greasy
Low fat	1,2; 1,5; 2,0; 2,5
Classic	2,7; 3,0; 3,2; 3,5; 4,0; 4,5
	4,7; 5,0; 5,5; 6,0; 6,5; 7,0
High fat	7,2; 7,5; 8,0; 8,5; 9.0; 9,5
Note. The actual value of the mass fraction of fat in skim milk should be no more than the specified norm, for all other groups - not less than the specified norms.

Table 1.9. Physicochemical indicators of milk quality

When examining the quality of milk, defects of various origins can be found - feed, bacterial and physicochemical. Milk defects are deviations of organoleptic indicators, chemical composition, packaging and labeling of milk from the indicators provided for by the standard, arising from the use of poor-quality raw materials, violation of technological regimes and storage. Their presence in milk significantly reduces the quality of the product or even does not allow the milk to be sold for sale if the defects are very pronounced.

Forage defects occur when milk absorbs pungent odors of feed, premises, etc. These defects are eliminated or weakened by deodorization of milk, heat treatment.

Bacterial defects can greatly change the taste and smell, texture and color of milk. During storage, these defects intensify.

Vices of fodder and bacterial origin include taste vices: sour taste arises as a result of the vital activity of lactic acid bacteria; rancid taste is formed during storage of milk, under the influence of lipase enzymes on the fat part; bitter taste is caused by the presence of wormwood and putrefactive peptonizing bacteria in the feed; salty taste is a consequence of diseases of the udder of animals.

Color defects - blue discoloration, redness or yellowing of milk - appear under the influence of pigmenting bacteria.

Odor defects are caused by the waste products of putrefactive bacteria, specific odors of feed. These include: barnyard, cheese, rotten, garlic, etc.

Consistency defects (thick, viscous, slimy consistency) arise as a result of the vital activity of lactic acid bacteria and mucus-forming bacteria.

To vices physicochemical origin include: colostrum and old-fashioned milk, non-killing milk, milk with a greasy taste (from exposure to ultraviolet rays), ice cream milk.

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

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

When marking a consumer package of a milk-containing product, it is not allowed to partially apply the name of a milk-containing product on the easy-to-read side of such a package 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.

It is not allowed to use the concept "ghee", including in the names of trademarks (trade marks), when marking the labels of butter-vegetable ghee for advertising or other purposes that may mislead the consumer.

mass fraction of fat in dry matter (percentage) 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 percent 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 mixtures, dry fermented milk mixtures, dry milk drinks for feeding young children, ready-to-eat milk cereals, and dry milk cereals (restored to readiness at home with drinking water) for feeding children at an early age, it is allowed to indicate the mass fraction of fat in grams in the marking text in the "Nutritional value" section;

A dairy product that is a part of a dairy product and (or) a milk-containing product is indicated in the "Composition" section of the marking text under its own name. As part of such products, the names of food products, food additives (group name and name or "E" index, functional components used in the production process, but not included in the finished product, may be omitted), flavorings (in accordance with the requirements of technical regulations of the Customs Union "Requirements for the safety of food additives, flavorings and technological aids" ( TP TS 029/2012) adopted DecisionCouncil of the Eurasian Economic Commission of July 20, 2012 N 58 (hereinafter - the technical regulations of the Customs Union "Safety requirements for food additives, flavorings and technological aids" (TP TS 029/2012)). The components that make up the glaze are indicated in the "Composition" section of the marking text, taking into account the requirements for the composite component.

The procedure for presenting information about a component of dairy products that is a multicomponent food product is made 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 technological aids" ( TP TS 029/2012);

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

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

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

older (from, s) 8 months - drinking milk (it is allowed to use for the preparation of complementary foods for infants older than (from, s) 4 months, indicating age restrictions in the labeling for the intended purpose of the product);

older (from, s) 8 months - drinking cream (it is allowed to use for the preparation of complementary foods for infants older than (from, s) 6 months, indicating age restrictions in the labeling for the intended purpose of the product);

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

The Council of the Eurasian Economic Commission introduced amendments proposed by the Ministry of Agriculture of Russia to the technical regulations of the Customs Union "On the safety of milk and dairy products." The amendments developed by the agricultural department tighten the labeling requirements for dairy products and clarify their classification. This will allow consumers to differentiate between products with and without milk fat substitutes, the ministry said. The new rules will come into effect on July 16, 2018.

In particular, now manufacturers of dairy products will be required to place on the front side of the packaging the inscription "Contains vegetable oils" in a separate field, highlighted in a contrasting color. There are no strict requirements for the design and color scheme of the label and packaging, but the font size must be at least 3 mm. If the packaging does not allow the use of such a font, then it should be of the largest possible size. It should also be clear from the name of such products that they contain milk fat substitutes. For example, the packaging may say “milk-based product with milk fat replacer made using sour cream technology” or “milk-containing cream with milk fat replacer made using curd technology,” the document says.

Also, the updated technical regulation introduces a ban on the use of dairy terms and concepts in brand names when labeling milk-containing products. Products containing non-dairy fats cannot be called "cheese" or "cheese-like", and definitions such as "sour cream", "butter", "curd", etc., can not be used, which can mislead the consumer. That is, for example, cheese products will now be called milk-containing products with milk fat substitute produced using cheese technology. In addition, manufacturers now have to decipher which milk fat substitutes they are using.

The current labeling rules quite clearly dilute dairy and milk-containing products, therefore those adjustments to the technical regulations, which will take effect from July 16, only clarify the existing practice, and also change the names of the products, explained “ Agroinvestor"Executive director (" ") Artem Belov. “Now the technical regulations clearly formulate which products cannot be called dairy products, that information on the presence of milk fat substitutes in products should be placed on the front side of the package and be quite large, in addition, this information should be in the description of the composition of the product,” he said. ... “The level of qualification of consumers in recent years has grown significantly: people began to read the composition and for the most part understand what they are buying. In general, there are not so many dairy products with vegetable fats on the market, Belov said. For example, cheese products account for about 20% of the total consumption of cheese and cheese products, while for butter and spreads the figure is slightly higher.

At the same time, changing the technical regulations will not solve the market problem - the presence of falsification, the expert said. Now unscrupulous manufacturers do not indicate the presence of milk fat substitutes in their products, and the new rules for product labeling will not force them to do so. “They didn’t write, and will not write it, and it does not matter what font or color it will need to be done, according to the technical regulations,” the expert says. According to him, the only way to combat counterfeiting is through fines. Moreover, they should be such that when violations are re-identified, the business using this practice simply could not continue to exist. “Everything else doesn't work,” Belov notes.

According to the calculations of "", last year the share of counterfeit products in the dairy market fluctuated at the level of 5-6%. In some categories, such as cheese and butter, the indicator was slightly higher, in the segment of fermented milk products - lower, since it is economically impractical to replace milk fats with vegetable fats. “In general, the dynamics are positive, the share of counterfeit products is decreasing: for example, in 2015 it was about 9-11%,” Belov cites the data, adding that the statistics of the union generally correspond to the data of random inspections of Rospotrebnadzor.

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

In accordance with the requirements of GOST, milk must necessarily come from farms free from infectious diseases. This is confirmed by a certificate from the veterinary service provided by the milk supplier. After milking, the milk must be filtered and cooled. During delivery and acceptance at the enterprises of the dairy industry, the temperature of milk should not exceed 10 ° С, and during delivery and acceptance at the farm - not higher than 6 ° С. Milk must not be frozen.

Upon delivery and acceptance, milk must be whole, natural, white or slightly creamy; sediment and flakes are not allowed. It should not contain antibiotics, detergents and disinfectants, formalin, soda, ammonia. The level of heavy metals, mycotoxins, pesticide residues in it should not exceed the permissible values \u200b\u200bdetermined by the sanitary standards for the quality of food raw materials and food products MBT 5061.

Standard purity, 1 I not lower

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

Acidity, ° Т 16-18 16-18

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

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

Milk, which is received from farms, unfavorable for infectious diseases, is accepted only with the special permission of the veterinary service. This milk must be heat treated immediately after milking and then cooled to 10 ° C. Such milk is classified as off-grade and it is prohibited to mix it with milk from healthy animals.

For the control tests of the milk taken by GOST, certain terms have been established. 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 thermal stability of milk is determined in each batch intended for the production of sterilized and baby milk products. Neutralizing substances are detected if their presence is suspected. Content of heavy metals, pesticide residues, arsenic, mycotoxins. Milk is not subject to acceptance for food purposes: it does not meet the requirements of grade II according to GOST 13264; off-grade from farms unfavorable for infectious diseases; in the first seven days (colostrum) and the last seven days (old-fashioned) lactation.

Milk is not allowed for processing into dairy products:

Not meeting the requirements of GOST 13264-88;
received 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 preservatives;
smelling of chemicals and petroleum products;
containing residues of chemical plant and animal protection products, as well as antibiotics and DDT;
falsified (filmed or diluted);
with a rancid, musty, putrid taste and a pronounced fodder taste (onion, garlic, wormwood, bagasse, silage);
with flakes, clots, slimy-viscous, with a color unusual for normal milk;
milk obtained from dysfunctional farms for brucellosis, tuberculosis, foot and mouth disease, listeriosis, salmonellosis.

High quality milk production

Previously, a minimum requirement was imposed on a milk producer. The main qualitative 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 well-known rules for the production of high quality milk, that is, observe the sanitary and hygienic standards for keeping farms, feeding and operating cows:

1) carry out feeding of cows according to detailed norms;
2) provide animals with sufficient water;
3) not to graze livestock in wetlands;
4) do not use moldy bedding;
5) do not store feed in barnyards;
6) exclude unsanitary conditions in the barns;
7) strictly adhere to the feed distribution regime;
8) thoroughly carry out washing and disinfection of milking equipment, milk pipelines, inventory;
9) observe personal hygiene for service personnel;
10) timely carry out preventive measures to prevent and treat diseases of cows;
11) avoid microbial contamination of milk as much as possible during milking, primary processing, storage prior to shipment to a dairy plant and transportation;
12) correctly use medicinal and disinfectants;
13) strictly observe the requirements for installation and operation of milking equipment;
14) carry out culling of cows prone to mastitis;
15) transfer (if possible) a 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 milk quality 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 feed change the taste and smell of milk (this is wormwood, weeds, field garlic) - these tastes and cause milk defects. Or in winter and spring, the reason for them may be feeding the animals with silage, fodder beets, cabbage, green rye.
Therefore, the feeding rations must be correctly composed, excluding low-quality feed, and also rationing the feeding of concentrated, juicy and other types of feed to animals. So, feeding a large number of flaxseed and sunflower oilcakes increases the unsaturation of fatty acids in fat, the butter is produced from such low quality milk, not stable in storage.

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

The composition of milk and especially the fat content in it largely depends on the nature of fermentation in the rumen.
Insufficient formation of acetic acid in the rumen is one of the main causes of milk fat loss. The amount of acetic acid formed in the rumen depends on a number of factors and, in particular, on the composition of carbohydrates in the diet. Fiber-rich diets increase rumen acetate production. If the diet is high in sugars, fermentation results in more butyric acid and less acetic acid in the rumen.

Conditions for the production of high quality milk

Milking cows

Milk quality can be retained or lost at any stage of its production. The importance of each of these stages is undeniable, but it should be recognized that the correct preparation of a cow for milking and adherence to milking techniques are fundamental in obtaining milk with high compositional qualities (fat, protein, density) and safety indicators (bacterial contamination, the number of somatic cells).
During the milk flow stage - in the process of machine milking, special attention must be paid to the stimulation of the mammary gland for quick and complete milking. Milking machine operators must know and clearly link each technique with the physiological and neurohumoral processes in the animal's body. This will allow not only to mechanically perform this or that technique, but to obtain a positive effect as a result of meaningful actions. Stimulation techniques include washing the udder with warm water (40-45 ° C) for 15-18 seconds, massage for 20-25 seconds, blowing off the first streams of milk (3-5 seconds). During this time, the release of oxytocin occurs, accompanied by "milk allowance", which indicates the readiness of the cow for milking.

Milking the first streams solves several problems at once in improving the quality of milk: activates the milk flow reflex; frees milk from the so-called "bacterial plug" from the nipple canal, thereby reducing bacterial contamination; allows you to diagnose udder health by examining the first streams of milk for clots, mucus, blood, etc. It was found that the first trickles of milk have a low fat content and a large number of somatic cells.
Thus, the rapid stereotypical performance of the simplest operations allows, even before the main milking process, to improve the composition of milk, increase its quantity and safety.

After preparing the udder for milking, put on the milking cluster quickly. Each teat cup should fit over the teat with a minimum of air entering the unit. Careless and prolonged putting on of the cups leads to a decrease in the vacuum level in the milking installation, slipping of the cups and the fall of the milking machines working nearby.
Most cows milk out in 4-7 minutes, however, there are individuals with a reduced milk flow reflex and a longer milking time, which is extremely undesirable in the conditions of industrial milk production technology. The transfer of cows with a high milk flow rate is unacceptable, since it leads to damage to the nipple tissue, increases the risk of mastitis, strengthens the pain reflex, and reduces the milk flow reflex.

HEALTH STATE OF COWS

Getting quality milk is possible only from perfectly healthy animals.
Diseases lead to a decrease in the milk production of an animal due to changes in the composition and properties of milk. The most noticeable changes in milk composition are caused by infection of the udder, as a result of which milk secretion is impaired.

Bulk 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 rate and, as a rule, contains staphylococci with increased biological activity.

Abnormal milk is less heat-resistant, poorly coagulated by rennet, and production lactic acid bacteria develop poorly in it.
In order to preserve the high quality of milk, the presence of cheese obtained from fresh cows in the first seven days, from cows seven days before starting, as well as those who have undergone antibiotic treatment for three to five days, is unacceptable in the collected milk.

EQUIPMENT WASHING AND DISINFECTION

Dairy equipment maintenance plays an important role in improving milk safety performance. Ineffective washing leads to the development of spore-forming bacteria entering the milk, and the remains of detergents - to a deterioration in the organoleptic and technological properties of milk.

Correct flushing of milking equipment after milking should be done in a three-phase manner.

The first phase - after milking, rinsing with warm water at a temperature not exceeding 35 ° C to remove wet and uncured milk residues and external contaminants.
Remember especially the rule: in no case should you rinse milking machines, especially milk lines, with hot water immediately - this leads to clotting and sedimentation of organic milk residues on the walls of the machines and the subsequent formation of the so-called "milk stone".

The second phase is the main phase of rinsing with detergent using brushes and brushes to completely remove dirt.
For the washing to be effective, the water temperature at the beginning of the 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 higher than 35 ° C until the residues of the cleaning solution are completely removed. Rinsing is carried out for 6-7 minutes.
Milking equipment should be maintained at the following intervals:

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

Regardless of the above measures, the installation must be periodically maintained, which consists in cleaning the milk pipe. Keeping machines clean and regularly lubricated machines and pumps.

COOLING AND STORING MILK

In order to prevent the development of microorganisms, for which milk is an excellent breeding ground, it must be immediately cooled 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, eliminate the mixing of warm and cold milk in the tank, as a result of which its physicochemical properties change.

MILK QUALITY CONTROL

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

The assessment of the main most 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, the number of somatic cells, etc .; predict income depending on the quality of the raw materials obtained.
Systematic milk quality control makes it possible to urgently identify and eliminate negative factors that reduce quality indicators, prevent significant financial losses, economically stimulate workers by introducing additional payments for obtaining high-quality raw materials, which encourages them to further increase its production.

Currently, there are available devices and equipment for dairy laboratories, which allow full quality control of the 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 to identify the most "narrow" areas of milk production, to give specific recommendations for their elimination, to assist in obtaining high-quality and safe raw milk in farms.



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" on the international market. At the same time, the quality of manufactured products is an important tool in the struggle for sales markets.

Today, many specialists are concerned about the quality of dairy products. This is not to say that this is a completely new concept for us. Many elements of this system have been successfully working in our laboratories for a long time. The creation of an integral system requires careful preparation, constant attention of the 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 MVL" and develop recommendations for their improvement.

To achieve the goal set in the work, the following tasks have been identified:

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

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

3. to consider the practice of the Federal State Institution "Chelyabinsk Interregional Veterinary Laboratory" to control the quality of dairy products;

4. to develop proposals for improving the activities of the Federal State Institution "Chelyabinsk MVL" to control the quality of dairy products.

The object of the research is FGU "Chelyabinsk MVL".

The subject of the research is the activities of the Federal State Institution "Chelyabinsk MVL" 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 references and literature.

Characteristics of the 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 dairy products control

Requirements for the quality of milk and dairy products in the Russian Federation are approved by the Federal Law of 13.06.2008 No. 88-FZ "Technical Regulations for Milk and Dairy Products" Technical Regulations for Milk and Dairy Products: Federal Law of 12.06.2008 N 88-FZ (ed. from 22.07.2010) // Collected 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, butter from cow's milk, butter spread, creamy vegetable spreads and creamy vegetable ghee, cheese and cheese products, dairy and milk-containing canned food, ice cream and ice cream mixes, functionally essential ingredients, milk-based baby foods and milk by-products, and 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.S. 50 ..

Development and manufacture of milk and dairy products in the Russian Federation is carried out in accordance with international standards, or national standards, or standards of organizations.

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

With the entry into force of the technical regulation, all national standards in relation to milk and dairy products, the processes of their production, storage, transportation, sale and disposal are applied voluntarily and in the part that does not contradict the requirements of the technical regulation.

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

The same requirements apply to products manufactured according to the standards of organizations, as well as to imported products.

When carrying out state sanitary and epidemiological supervision, supervision in the field of consumer rights protection, attention is drawn 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 milking, without any additions to this product or extraction of any substances from it, which is significantly different from preexisting definition of milk.

The following groups of dairy products are distinguished: dairy product, dairy compound 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 that are functionally necessary for milk processing (examples of dairy products: milk drink, butter, kefir, cottage cheese, sour cream, cream).

A dairy component product is made from milk and (or) dairy products without or with the addition of milk processing by-products and non-dairy components, which are not introduced in order to replace milk components; the finished product must contain more than 50% milk components, 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, goat, and mare 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 skimmed substances in cow's raw milk must be at least 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 clause 7 of Art. 4 of the Technical Regulations.

In GOST R 52054-2003 “Natural cow's milk - raw material. Technical conditions ”, which was valid until 01.01.2009, the requirements for these indicators were formulated differently. According to clause 4.3 of this GOST, certain norms were established for physical and chemical indicators (acidity, purity group, density, freezing point). In particular, milk of the 1st grade 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 / m3, 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 physical and chemical parameters, natural cow milk (raw material) is of the highest, first, second grade and non-grade.

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

In accordance with Art. 43 of the technical regulation 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 regulation, from the date of entry into force of the technical regulation.

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

When implementing 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 regulation can be applied to products manufactured before the entry into force of the technical regulation.

In the event that no changes are made to the manufacturing technology, the composition of the product in connection with the entry into force of the technical regulation, which are of hygienic significance, the production processes comply with the requirements of the technical regulation, the examination of project documents issued according to the amended documents is carried out only in terms of determining the conformity of terminology, provided by the technical regulations.

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