Some Indices’ Determination of Raw and Pasteurized Cow Milk by Ukrainian Manufacturers Using Unique Express Methods

Abstract

According to the Regulation (EC) of the European Parliament and of the Council of the European Union No. 852/2004 and No. 853/2004 “Оn the hygiene of foodstuffs” dated April 29, 2004, Ukrainian producers of both pasteurized and raw cow's milk should be guided by regulatory acts, in particular, DSTU 2661:2010 “Drinkable cow’s milk. General technical conditions” and DSTU 3662:2015 “Cow’s milk-raw. Technical conditions”, which are harmonized to the requirements of the EU, and are regulating the safety and quality of milk for adhering to the proper sanitary and hygienic requirements of their primary production and industrial processing, and use modern, effective developed and tested rapid control methods of milk and dairy products for their falsification. Taking into account that today the falsification of milk as pasteurized and raw is not a rare occurrence, it is especially important to develop and introduce new express methods for the detection of various chemical reagents in dairy products that impair their quality and can affect their safety. We have developed simple, effective, reliable express methods: the determination of the number of somatic cells in milk by using Reagent N; detection of milk falsification by sodium bicarbonate using an alcoholic solution of bromocresol green with a mass concentration of 0.01%; as well as by alkaline detergents using an alcoholic solution of bromotymol blue with a mass concentration of 0.02%. Determination of the number of somatic cells in cow's milk by express method using Reagent N gave a 99.8% confidence in qualitative indices. The colour and consistency of milk varies, depending on the number of somatic cells – from liquid with bright orange to the formation of a jelly-like clay dark-raspberry colour which is easily removed from the hole of the dairy plate. An express method for detecting falsification of milk by sodium bicarbonate has the following advantages over existing commonly used methods: the results are specific, with a reliable qualitative index of 99.9%, consisting in changing the colour of the circular layer of milk, depending on the amount of baking soda added to it. In the absence of sodium hydro-carbonate, the colour of the circular layer of milk has a dark green colour, and if it is present, it acquires a dark blue-green colour of varying intensity. The express method of the milk falsification determining by alkaline detergents is easy to implement, and its results give specific qualitative indicators of 99.9%. Depending on the amount of alkaline detergents added to the container with milk (up to 1, 5, 10%), the milk acquires a blue colour varying intensity.

Modeling of Microbiological and Biochemical Processes under the Conditions of Steam Contact Sterilization in Containers of Turkey Meat Pate

“…The amount of transferred mass is determined by the amount of condensed steam, and the transferred heat (provided saturated steam) -the heat of vaporization (Kaletnik & Yanovich, 2017 DOI: 10.14807/ijmp.v12i3.1444 When steam-contact heating takes into account a significant number of determinants, with the greatest importance are both thermophysical properties of the heating steam and physico-chemical properties of the product. Taking into account all the factors influencing the heat transfer process during steam contact heating is very difficult not only theoretically but also experimentally (Bogatko, Bukalova & Lyasota, 2019;Terziev, 2012).…”

Criteria for microbiological evaluation to establish the quality and safety of milk and dairy products

“…Критичний аналіз літературних джерел дозволив зробити висновок, що процес управління якістю кінцевою метою передбачає задоволення встановлених і очікуваних потреб споживачів, зміна яких залежить від технологічних чинників, а також від соціальних та екологічних умов. Дослідження управлінських явищ на підприємствах молоко-продуктового підкомплексу дає підстави стверджувати, що в системі управління якістю є значний резерв для реалізації їх потенціалу: лідерство керівництва, мотивація якісної праці, зміцнення інноваційної складової, перехід на європейську модель забезпечення якості та безпеки харчових продуктів, постійний моніторинг ринків та діагностика конкурентоспроможності своєї продукції [19].…”

Пріоритети Міжнародно-Правових Основ Контролю Якості Та Безпеки Молочної Продукції

“…The indicator of the crisis in the dairy sector was primarily the fall in the cost of raw milk. Inefficient milk processing enterprises are dying out, which can be explained by the following reasons: very low world prices for milk and dairy products; the inability of the domestic market of milk and dairy products to produce and export products that would be in demand not only in the CIS but also in the EU, reduced purchasing power of the population [4,7,11,13].…”