Optimization of quality indicators of raw milk and dairy products

Tatiana Ananeva, Vera Ostroukhova, O. Loretts, O. Nazarova, M. Karpukhin, V. Kukhar, A. Ruchkin
2021 E3S Web of Conferences  
Milk is a part of many food products. In the expert assessment of raw material quality, primary attention should be paid to its microbiological safety, since poisoning with dairy products is a common cause of gastrointestinal tract diseases. The experiment was conducted on the basis of the Educational and Production Livestock Complex of the FSBEI HE RSAU – MAA n.a. K.A. Timiryazev (city of Moscow). The purpose of the study is to optimize the quality indicators of raw milk and dairy products. A
more » ... ethod of raw milk processing has been studied to reduce the number of potentially dangerous microorganisms in the products produced from it. The fact of changes in organoleptic and physico-chemical parameters under the influence of an electromagnetic field is established; the quantitative and qualitative composition of milk and yogurt microorganisms is assessed. The article describes the issues of ensuring the microbiological safety of raw milk and suggests a method for optimizing the sanitary and hygienic indicators of dairy products, in accordance with the current requirements of regulatory documents.
doi:10.1051/e3sconf/202128206007 fatcat:xvmrcffmhbdovp3ivxulmzp33e