Safety and quality of different domestic manufacturers and determination of its falsification

Abstract

At the current stage, the dairy industry in Ukraine is at a fairly high level, although in comparison with world standards, it does not meet the world level in a number of indicators. One of the main tasks for Ukraine as a member of the WTO and in connection with the prospect of its accession to the EU is the harmonization of national regulatory and legal requirements with international ones in the field of food safety and quality. The purpose of the study is to evaluate the safety and quality of sour cream obtained from various domestic manufacturers, as well as to determine its adulteration according to generally accepted methods and developed patented express methods. Analytical, organoleptic, physico-chemical, microbiological, toxicological and statistical methods of research were used to implement the research goal. Sour cream produced by Ukrainian dairy enterprises according to organoleptic indicators (appearance, color, consistency, smell, taste) and physicochemical indicators (mass fraction of fat, titrated acidity, phosphatase, temperature during storage) met the requirements of the current national standard of Ukraine - DSTU 4418:2005. With the exception of sour cream of samples No. 1 and No. 5) - the fat content is reduced, and respectively 8.72±0.07% and 9.10±0.95% (according to the standards of 15−40%) and increased titrated acidity (sample No. 1) − 109.0±1.43 °T (according to standards of 60–100 °T). According to the microbiological tests of sour cream, the content of viable lactic acid bacteria was significantly lower - from (1.16±0.21)x102 to (1.42±0.21)x103 CFU/g compared to the normative indicators (1.0x107 CFU/g), which indicated a significant reduction in the contamination of the product by microorganisms as a result of compliance with sanitary and hygienic requirements for sour cream production. The content of coliform bacteria, Salmonella bacteria, Listeria monocytogenes bacteria, Staphylococcus aureus bacteria, yeast, mold fungi in sour cream met the regulatory requirements of the current national standard of Ukraine - DSTU 4418:2005. During the determination of product falsification, the presence of impurities of starch, sodium hydrogen carbonate, alkaline detergents, hydrogen peroxide, gelatin, and vegetable fats in the sour cream of the producers (samples No. 1 and No. 5) was found; no impurities were detected in the sour cream of other producers. The content of toxic elements (heavy metals), mycotoxins, antibiotics and hormonal drugs in sour cream did not exceed the maximum permissible level (MRL). Express and optimized methods for determining adulteration of sour cream have been developed. Key words: dairy industry, food product, sour cream, organoleptic, physicochemical, microbiological, toxicological indicators, safety, quality, consumer.