Milk quality management system and ways to improve it (on the example of OAO Krasnaya Zvezda). Coursework: The quality of dairy products Recommendations for improving the sale of milk

Introduction

1. Literature review

2. Practical part

Conclusion

Bibliography

Introduction

Milk is a product of the secretory activity of the mammary gland of mammals. Represents slightly viscous liquid of white color with a yellowish shade, pleasant, specific taste, slightly sweetish.

Milk is produced in animals during the period of feeding the cub; this period is called lactation (from Greek I feed with milk). The animal usually lactates for 4-6 months, while milk is the main food of the cub; in domestic animals, the duration of the lactation period is artificially extended to 10-11.5 months. The productivity of cows of different breeds is from 2500 to 6000 liters per lactation, sheep - 67-120, goats - 120-250, buffaloes - 800-2500 liters.

The formation of milk in the animal's body occurs as a result of deep and complex changes in the constituent parts of the feed, followed by the synthesis of the main components (proteins, fats, milk sugar) in the secretory cells of the mammary gland from precursor substances that enter with the blood stream. Only a small part of the substances are mineral , vitamins, enzymes, hormones, immune bodies, etc. - passes into milk from the blood unchanged.

The purpose of the work is to study the commodity characteristics of the assortment and consumer properties of dairy products.

The tasks of the work are to study the features of the chemical composition and nutritional value of dairy products; present a description of the traditional assortment of dairy products and ways to improve it; determine the factors that shape the quality of dairy products; to analyze the structure of the range of dairy products; to analyze the quality indicators of dairy products coming for sale in commercial enterprise.

1. Literature review

1.1. Features of the chemical composition and nutritional value of dairy products

Milk is a complex polydisperse system, which contains more than 100 different chemical and biological substances. The dispersion medium in it is water (83-89%), the dispersed phase is fat, proteins and other components (17-11%). Milk sugar and salts are dissolved in water. The degree of dispersion of individual substances is different. So, protein substances are in milk in the form of colloidal solutions, milk fat is in the form of an emulsion of microscopic fat globules in milk plasma.

The chemical composition of milk (Table 1) is not constant. It depends on the breed of livestock, the lactation period of the animal, the conditions of feeding and keeping it, and other factors. The content and chemical composition of milk fat are subject to the greatest changes. Relative quantitative constancy is characterized by milk sugar, mineral salts and, to a certain extent, proteins, i.e. dry skimmed milk

residue (SOMO), which is used to judge the naturalness of milk. The content of SOMO in milk is from 8 to 10%. During the period of mass calving of cows (March-April), the content of protein and fat in milk is minimal, and in October - December - maximum.

milk fat is found in milk in the form of an emulsion of fat globules with a diameter of 1 to 20 microns (the main amount is 2-3 microns in diameter). 1 ml of milk contains about 3 million fat globules. In uncooled milk, they repel each other, as they are surrounded by a lipoprotein shell charged with the same negative electric charges.

Milk fat belongs to the group of simple lipids and consists mainly (98%) of triglycerides, the molecule of which is formed by glycerol and three residues of various fatty acids. More than 150 fatty acids are involved in the formation of milk fat glycerides, therefore, mixed triglycerides in milk fat can be more than 3000. Of all natural fats, milk fat has the most complex chemical composition (Table 25). (The fatty acid composition is given according to V. Nesterov and G. Tverdokhleb.)

Milk fat is dominated by saturated fatty acids, the content of which in summer period- 62.9-67.3%, and in winter - 65.9-75.9%, of which low-molecular saturated acids - 5.5-7.6 and 7.61-10.8%, respectively. Of the saturated fatty acids, palmitic acid contains the most - from 26.3 to 33.8% and stearic - 6.4-10.5%. The relatively high content of saturated low molecular weight fatty acids is a feature of milk fat and is used to detect foreign fats in it.

Fat is accompanied by lipoids - fat-like substances: phosphatides and sterols.

Of the phosphatides, milk contains lecithin - 0.1% and cephalin - 0.05%. Phosphatides are esters of glycerol, high molecular weight fatty acids and phosphoric acid. Unlike triglycerides, phosphatides contain no low molecular weight fatty acids, but polyunsaturated fatty acids predominate. Due to the presence of polar groups, phosphatides have pronounced emulsifying properties and contribute to the production of a stable emulsion of milk fat.

Of the sterols in milk, cholesterol and ergosterol are contained, the latter, under the influence of ultraviolet rays, acquires the properties of anti-rachitic vitamin O (ergocalciferol). Cholesterol is a monohydric alcohol of a cyclic structure. It is able to form with fatty acids esters cholesterol. Cholesterol is an antagonist of lecithin, regulates the exchange of calcium and phosphoric acid salts in the body.

Protein substances are the most nutritionally valuable part of milk, provide protein metabolism of body cells. In milk, they are represented mainly by casein (2.7%), whey proteins - albumin (0.4%) and globulin (0.2%), fat globule shell proteins and some other little-studied protein substances, as well as nitrogenous compounds.

Milk proteins contain all the essential amino acids, therefore they are considered complete.

To share casein accounts for 80% of the total protein in milk. Its molecular weight is 32000.

Casein is a complex protein - a phosphoprotein, its molecule includes a phosphoric acid residue, and calcium phosphate is adsorbed on the surface of casein molecules. In milk, casein is in the form of caseinate-calcium-phosphate complex, which easily breaks down at the isoelectric point under the action of acids. Calcium acts as a "bridge" between two casein molecules.

The casein molecule is dominated by carboxyl groups - COOH, so it is characterized by acidic properties.

Casein is resistant to pasteurization temperatures, but coagulates when boiled for a long time.

When fermenting milk, the resulting lactic acid splits off calcium from the casein molecule, and free caseic acid precipitates. In this case, the ionized -COO groups pass into uncharged COOH. The isoelectric point of casein molecules occurs at pH 4.7, when moving away from this point, the electrical charge of casein molecules increases and the clot begins to dissolve.

Albumin milk contains about 0.4-0.6%, and colostrum contains 10-12%. It belongs to simple proteins - proteins, differs from casein in its low nitrogen content, almost twice the sulfur content, and the absence of phosphorus in the molecule.

The molecular weight of albumin is 15,000. It is soluble in water, as well as in weak acids and alkalis, does not precipitate under the action of rennet and acid; precipitates when heated to a temperature of 70-75 ° C, at 85 ° C it completely precipitates and loses the ability to dissolve. Three fractions of albumin are known: a, p, y.

Globulin refers to whey simple proteins, it contains 0.1-0.2% in milk, and up to 5-10% in colostrum.

Name of amino acids	Mass fraction in proteins, %
Name of amino acids	casein	albumin	Globulin
Glycine	2,1	3,2	1,4
Alanine	3,2	2,1	7,4
Valine	7,2	4,7	5,8
Leucine	9,2	11,5	15,6
Isoleucine	6,1	6,8	8,4
Serene	6,3	4,8	5,0
Glutamic acid	22,4	12,9	19,5
Aspartic acid	7,1	18,7	11,4
Arginine	4,1	1,2	2,9
Lysine	8,2	11,5	11,4
cystine	0,4	6,4	2,9
Phenylalanine	5,0	4,5	3,5
Tyrosine	6,3	5,4	3,8
tryptophan	1,7	7,0	1,9
Histidine	3,1	2,9	1,6
Methionine	2,8	1,0	3,2
Threonine	4,9	5,5	5,8
Proline	10,6	1,5	4,1

Globulin consists of several fractions: p-lactoglobulin, euglobulin and pseudoglobulin. The main fraction of globulin - p-lactoglobulin with a molecular weight of 36,000, is insoluble in water, but soluble in weak solutions of salts and mineral acids. When heated to a slightly acidic solution to 75°C, globulin precipitates. During pasteurization, it precipitates together with albumin. The isoelectric point of p-lactoglobulin is at pH 5.3.

Euglobulin and pseudoglobulin have a molecular weight of 150,000 to 1,000,000. They contain antibodies - immune bodies, due to which they have strongly pronounced bactericidal properties.

In addition to the main proteins, milk contains shell proteins of fat globules and bacterial cells of enzymes. Fat globule shell proteins are complex proteins representing a lipoprotein complex containing, along with proteins, phosphatides. The proteins of the shells of fat globules differ from milk protein in their amino acid composition, lower content of nitrogen and phosphorus. The protein of the shells of living balls is 70% of the mass of the shell, it is completely precipitated by calcium chloride when heated or when hydrochloric acid is added (pH 3.9-4.0).

Non-protein nitrogenous compounds of milk - free amino acids, peptones, polypeptides, urea, uric acid, creatine, creatinine, ammonia, amines, amides and other biologically active substances. They play an important role in the nitrogen metabolism of lactic acid bacteria; they are found in milk in an amount of up to 0.2%.

Carbohydrates in milk they are represented by milk sugar - lactose, glucose and galactose (13.5 mg%) and their derivatives - phosphate sugars (phosphate esters of sugars - glucose, galactose, fructose and pentose) and amino sugars (compounds of nitrogenous substances with sugars).

Due to delayed hydrolysis, lactose reaches the small intestine, where it is used by lactic acid microflora and creates a favorable acidic environment.

In milk, lactose is in two forms a- and | 3-, which can pass one into another; a-form is less soluble than (3-form.

Milk sugar is fermented during lactic acid, alcohol, propionic acid fermentation with the formation of lactic acid, alcohol, carbon dioxide, butyric and citric acids. This is used in the production of fermented milk products and cheeses.

Minerals in milk are salts of organic and inorganic acids, which are in the form of molecular and colloidal solutions. General content minerals in milk up to 1%, and ash (after combustion and partial volatilization of substances) - 0.7%.

Milk contains up to 80 elements of the periodic system of Mendeleev. According to their quantitative content, they are divided into macroelements (10-100 mg%) and microelements (0.01 - 1 mg%).

Minerals are present in milk in the form of easily digestible salts, mainly phosphoric, citric and hydrochloric acids. Salts of phosphorus and calcium predominate in milk. Calcium salts are in a dissolved state, colloidal and associated with casein.

Phosphorus in milk is found in inorganic salts (70-77%) and in organic compounds: it is associated with casein and is part of the lipoprotein shells of fat globules. Phosphorus inorganic salts is necessary for the development of lactic acid bacteria. A protein containing phosphorus is resistant to the action of proteolytic enzymes, and a protein without phosphorus is easily cleaved by enzymes.

Sodium and potassium salts are found in milk in the form of molecular and partially ionized solutions. The stability of milk as a colloidal system when heated is maintained by salt balance, its violation can cause coagulation of colloids.

With a lack of calcium, milk does not coagulate well with rennet, a weak flabby clot is formed.

During the heat treatment of milk, one- and two-substituted calcium phosphates are converted into sparingly soluble three-substituted calcium phosphate, which is deposited on the walls of thermal apparatuses.

Of the microelements in milk, manganese, copper, iron, cobalt, iodine, zinc, tin, vanadium, silver, nickel, etc. were found. Although their amount is insignificant, their physiological significance is great. Manganese serves as a catalyst in oxidative processes and is necessary for the synthesis of vitamins C, AT\ and O. Copper is necessary for the formation of blood; iodine is part of thyroxine - a thyroid hormone and stimulates its activity. Iron is part of the hemoglobin of the blood and some enzymes.

Enzymes. The following enzymes are present in freshly milked milk.

Lipase breaks down fats with the formation of free fatty acids and glycerol. Due to the large amount of co-lostral (formed in the mammary gland) lipase, old-fashioned milk acquires a bitter aftertaste and is not accepted by dairies. The action of this lipase is manifested at pH 7-8.8.

Milk contains predominantly a lipase of bacterial origin, which acts at a lower pH. Colostral lipase is destroyed at temperatures of 75 °C, bacterial - above 85 °C.

Phosphatase causes hydrolysis of phosphoric acid esters. The main types of this enzyme are alkaline phosphatase with optimal activity at pH 9 and acid phosphatase at pH 4.5. Alkaline phosphatase is found on the surface of fat globules, while acidic phosphatase is associated with whey proteins. This enzyme is always present in raw milk, as it comes from the udder of the animal, it is destroyed during all types of pasteurization. According to the phosphatase test, the pasteurization of milk is checked and an admixture of raw milk is found in an amount of even 0.5%.

Proteases cleave protein molecules at peptide bonds. Most of these enzymes are produced in milk by microorganisms.

Peroxidase passes into milk only from the mammary gland. The enzyme decomposes hydrogen peroxide, while releasing oxygen in an active state, capable of combining with oxidizing substances. In the presence of peroxidase in milk, the activity of some types of starter cultures decreases due to the formation of specific oxidation products. Peroxidase is destroyed at a temperature of 82 °C for 20 s or at 75 °C for 19 minutes. The reaction to peroxidase checks the effectiveness of high pasteurization of milk.

Catalase splits hydrogen peroxide into water and molecular oxygen. In the milk of animals with mastitis, its content is increased.

Reductase - reducing enzyme. It contains very little in fresh milk, but it accumulates in milk during the development of microflora, therefore, by the amount of reductase, one can indirectly judge the bacterial contamination of milk.

Vitamins. Milk contains almost the entire complex of currently known vitamins, but most of them are present in extremely small amounts, insufficient to meet the needs of the human body. In summer, there are more vitamins in milk, since cows are kept on green pastures, and when they are kept in stalls in winter, there are fewer of them. Milk contains mainly water-soluble vitamins - B and B 2, B 6, B 3, C, PP, H. Fat-soluble vitamins A, O, E are found in dairy products with a high fat content. Vitamin A(retinol) is produced in the body of the animal under the action of the carotene enzyme from feed carotene (provitamin A). Carotene has a yellow color, so the intensity of the color can be used to judge the content of the vitamin in the product: summer oil is yellow, winter is white.

During pasteurization, vitamin A is practically not destroyed, withstands heating up to 120 ° C without access to air, is partially inactivated in the presence of oxygen, but oxidizes during storage in the presence of air, especially easily in the light.

Vitamin O(calciferol). Milk contains vitamin Oz, which is formed in animal tissues from ergosterol under the influence of ultraviolet rays, in an oxygen-deprived environment. Vitamin O is resistant to heat treatment.

B vitamins partially pass from the feed, but most of them are synthesized by the microflora in the rumen of ruminants. High temperature resistant.

Vitamin B (thiamine, aneurin) in a strongly acidic environment can withstand heating up to 120 ° C, in an alkaline and neutral environment, its thermal stability is reduced. During sterilization of milk, vitamin losses are significant.

Bitam and n 62 (riboflavin) gives whey a yellow-green color. In an acidic environment, it withstands prolonged heating at 120 ° C, and in a slightly alkaline environment at this temperature it is destroyed by half. Vitamin 62 is rapidly destroyed in the light.

Vitamin B 3 (pantothenic acid). Milk is one of the main sources of vitamin B 3 . This vitamin is resistant to heat and stimulates the development of lactic acid and other bacteria.

Vitamin B12 (cobalamin) is preserved during pasteurization of milk, and is destroyed by 90% during sterilization. With the development of propionic acid and acetic acid bacteria in milk, its number increases.

Vitamin PP(nicotinic acid or its amide - nicotine amide, niacin) is part of redox enzymes. Promotes good digestibility of food. The daily requirement for vitamin PP for an adult is 15-20 mg, for nursing mothers and pregnant women - 20-25 mg. During the processing and storage of milk, its quantity in the product does not change.

Vitamin H(biotin) activates the activity of yeast and other microorganisms. Resistant to heat and oxygen oxidation.

Vitamin C(vitamin C). The daily requirement for it is 50-100 mg for an adult, 35-50 for children. During transportation, storage, pasteurization of the product, the content of vitamin C is sharply reduced.

Immune bodies (antibodies) in milk are modified pseudoglobulins. These include antitoxins, lysins, agglutinins, opsionins. Immune bodies prevent or delay the development of pathogenic bacteria in the body. Most of them are inactivated during heat treatment of milk up to 65-70 °C, as well as during its storage at room and elevated temperatures.

Hormones secrete endocrine glands. They are regulators of complex biochemical life processes and communicate between individual organs. Under the influence of the hormones prolactin and thyroxin, the mammary gland secretes milk.

1.2. Characteristics of the traditional assortment of milk and ways to improve it

In our country, milk is produced in a wide range. The production of skimmed milk and buttermilk, whey is being expanded for a more complete use of all the constituent substances of milk for food purposes. There are more than 20 types of milk, which mainly differ in the content of fat, SOMO, vitamins. The main type of this milk is whole milk with a fat content of at least 3.2%. The volume of production of milk with a fat content of 2.5 and 1%, as well as low-fat milk, is increasing. In order to increase the nutritional value in milk with reduced fat content, the protein content is increased by adding dry whole or skimmed milk. To expand the range of milk, obtain a variety of taste characteristics and increase energy value, sugar, fruit and berry syrups, coffee, cocoa, etc. are used as flavoring additives. The biological value of drinking milk is also increased by adding vitamins.

Normalization of milk is carried out by mixing or in the flow. Milk is homogenized at a temperature of 50-60 °C and a pressure of 12.5-15.0 MPa; pasteurized at a temperature of 76 ° C (± 2 ° C). After pasteurization, the milk is cooled to a temperature of 4-6 ° C and sent to an intermediate tank, and from there for bottling and capping.

Pouring milk into glass bottles with a capacity of 0.25; 0.5 and 1 l produced on automatic lines great performance. For packaging milk, paper bottles or bags with polymer coated as well as plastic bags. Tetrahedron-shaped bags made of special rolled paper, coated on the outside with a thin layer of paraffin, and on the inside with a laminated polyethylene water- and air-tight film, milk is packaged using Tetra-pack machines. The machine forms bags, fills them with milk and seals them. It is small in size and occupies a small production area. The bucket conveyor transfers the packages to the distribution mechanism, which stacks them in baskets.

For filling pasteurized milk into flasks, machines operating on the principle of volumetric dosing are used. Tanks are filled with pasteurized milk to special marks or with the help of milk meters.

Containers in which milk is produced from enterprises must be labeled. On aluminum capsules or cardboard mugs of bottles, packages, labels and tags for flasks and tanks, embossed or indelible paint is applied with the following designations: the name of the manufacturer, the full name of the product, volume in liters (on packages), date of final sale, retail price, GOST number . Packaged pasteurized milk must have a temperature not exceeding 7°C and can be immediately, without additional cooling, sent for sale. Temporarily before sale, milk is stored in refrigerators at a temperature not exceeding 8 ° C and a humidity of 85-90%.

To retail chains and enterprises Catering pasteurized milk is delivered by special vehicles with isothermal or closed bodies. Reconstituted milk are made from spray-dried milk powder by dissolving it in water at a temperature of 45 °C. Then the mixture is cooled to 6-8 °C and kept at this temperature for 3-4 hours for hydration of protein substances and more complete dissolution of powdered milk particles. At the end of the exposure, the chemical composition of the milk is checked and, if necessary, it is normalized. Then the milk is filtered, heated, homogenized, pasteurized, cooled and packaged in containers.

For the production of reconstituted milk, it is advisable to use instant dry whole or skimmed milk, which facilitates the production process and improves the quality of the finished product. Reconstituted skimmed milk can be normalized for fat content with cream or butter.

In terms of physicochemical and organoleptic parameters, reconstituted milk fully corresponds to pasteurized milk and is almost as good as biological value.

Baked milk differs from whole pasteurized milk in a pronounced aftertaste and smell of pasteurization, as well as a creamy tint due to long-term high-temperature processing.

Normalize the original milk with fresh cream. The normalized mixture is homogenized, pasteurized at a temperature of 95-99 ° C and subjected to “melting” at the same temperature, i.e. holding for 3-4 hours. During the holding process, milk is periodically mixed to avoid the appearance of a layer of fat and protein on its surface clusters.

As a result of prolonged exposure to high temperatures, the physicochemical properties of milk change significantly: milk sugar forms melanoidins with amino acids; amino acids release sulfhydryl groups. At the end of the exposure, the milk is cooled to a temperature not exceeding 8 ° C and sent for bottling and sale.

protein milk compared to whole pasteurized milk, it has an increased SOMO content and a slightly reduced fat content. However, despite the reduced fat content, protein milk is not inferior in nutritional value to whole pasteurized milk. It can be recommended for diet food.

To increase the content of dry fat-free substances, dry skimmed or condensed skimmed milk without sugar is added to a mixture of whole and skimmed milk of a certain fat content. Skimmed milk powder must be spray dried, without any taste defects. All subsequent operations are carried out in the same way as in the production of whole pasteurized milk.

Vitaminized milk. In the winter and spring months, the human body especially needs vitamin C, so it is advisable to produce pasteurized milk with vitamin C in the spring and autumn, which should be contained in the product at least 10 mg per 100 ml of milk. The original milk should have an acidity not higher than 18 °T, since the addition of ascorbic acid increases the acidity of the product.

The technological process for the production of fortified milk consists of the same operations as in the production of pasteurized milk. To reduce the loss of vitamin C, it is added to milk after pasteurization. To do this, ascorbic acid powder, added at the rate of 100 g per 1000 liters of milk for young children and 200 g for older children and adults, is slowly poured into the tank with constant stirring, then stirring is continued for another 15-20 minutes and kept for 30- 40 min. The finished product is poured into bottles of 0.25 and 0.5 liters.

For young children (up to three years old), they produce milk with a complex of vitamins A, C, O 2. The original milk should also have an acidity of no higher than 18 °T. Vitamins are introduced into normalized milk before pasteurization: a milk-vitamin concentrate is prepared from fat-soluble vitamins in butter by adding solutions of vitamins A and O 2 to milk at 60-85 ° C and mixing it thoroughly. The milk-vitamin concentrate is homogenized and then added to the raw milk to be fortified.

sterilized milk. High-quality milk with an acidity of not more than 18 °T is sent for sterilization, and the heat resistance of milk is preliminarily checked by an alcohol or thermal test. Bottling of sterilized milk is carried out in sealed bottles or paper bags.

1.3. Factors that shape the quality of dairy products

Active acidity (pH) is determined by the concentration of hydrogen ions and is one of the indicators of milk quality. For fresh milk, the pH is in the range of 6.4-6.7, i.e. milk has a slightly acidic reaction.

The density of milk is the ratio of the mass of milk at a temperature of 20 ° C to the mass of the same volume of water at a temperature of 4 ° C. The density of combined cow's milk is in the range of 1.027-1.032 g/cm3. It is affected by all components, but primarily proteins, salts and fat.

The osmotic pressure of milk is quite close to the osmotic pressure of human blood and is about 0.74 MPa. The main role in creating osmotic pressure is played by milk sugar and some salts. The osmotic pressure of milk is favorable for the development of microorganisms. It is closely related to the freezing temperature (cryoscopic temperature). The freezing temperature, as well as the osmotic pressure, of milk in healthy cows practically does not change. Therefore, by cryoscopic temperature, one can reliably judge the falsification (dilution with water) of milk. The cryoscopic temperature of milk is below zero and averages from -0.54 to -0.55 °C.

The viscosity of milk is almost 2 times greater than the viscosity of water and at 20 ° C is 1.67-2.18 cP for different types milk. The most significant influence on the viscosity index is exerted by the amount and dispersion of milk fat and the state of proteins.

The surface tension of milk is approximately 1/3 lower than the surface tension of water. It depends primarily on the content of fat and protein. Protein substances reduce surface tension and promote foam formation.

The optical properties (light refraction) of milk are expressed by the refractive index, which is 1.348. The refractive index depends on the content of solids, so it is used to control SOMO, protein content and determine the iodine number by refractometry methods.

The dielectric constant of milk and dairy products is determined by the quality and binding energy of moisture. For water, the dielectric constant is 81, for milk fat - 3.1-3.2. The dielectric constant controls the moisture content in butter and dry dairy products.

The boiling point of milk is 100.2 °C.

Changes in the properties of milk under the influence of physical factors and during storage.

2. Practical part

2.1. Analysis of the structure of the assortment of dairy products of Veles CJSC

Consider the trading company "Veles". Whole pasteurized milk with a fat content of 2.5, 3.2 and 6% enters the trade; sterilized bags with a fat content of 2.5% (with a single sterilization); 3.5% and in bottles with a fat content of 3.2% (with double sterilization); melted fat content of 4 and 6%; protein (with a high content of non-fat milk solids) with a fat content of 1 and 2.5%; with vitamins With a fat content of 2.5 and 3.2% and fat-free; for children (enriched with vitamins A, C, D), fat content 3.2%; fat free; with cocoa (2.5% cocoa powder, 12% sugar) 3.2% fat and skimmed; with coffee (2.0% coffee, 7% sugar) 3.2% fat and skimmed.

Sour cream is produced with fat content (in%): 10 (Diet), 14 (with sodium caseinate), 15 (Kharkov), 20 (Dining room), 25, 30, 36 (Ordinary), 40 (Amateur), 45 (Latvian), and also sour cream with protein filler with a fat content of 18% (Home), 14.5% (Peasant), with fruit and berry, coffee, chocolate fillers with a fat content of 20 and 25% (Dessert). By quality, 30% fat sour cream is divided into the highest and 1st grade.

Cottage cheese and curd products are produced from pasteurized and unpasteurized milk. Get low-fat diet fresh cottage cheese (with citric acid and calcium chloride) fat content (in%): 2 (Table - from buttermilk and whey); 4.5 (Diet fruit and berry), 5 (Peasant); 6 (Grainy); 9 (Bold); 10 (for baby food- albumin and acidophilus-yeast), 11 (Diet mild), 18 (fat and fatty diet).

Cheese and curd masses are sweet without or with the addition of nuts, coffee, cocoa powder, vanillin, cinnamon, dried grapes. They are produced with high fat content (20-40% fat), fatty (13-17%), bold (5-9%) and low-fat, and cheese curds and salted curd masses (1-3% salt) are fatty (15.5- 17.5% fat), bold (at least 8.5%) and lean. Cumin, pepper, tomato products are introduced into them.

Curd creams, unlike curds and masses, have a more delicate texture, since more cream is added to them and the mass is thoroughly crushed (fat - 18%, sugar - 30%).

Curd pastes are sweet (add honey, nuts, jam, etc.) and salty with a fat content of at least 25%.

Curd cakes - products molded from curd mass and finished with creams, candied fruits, fruits, weight from 250 to 2000

Dietary dairy products include yogurt, kefir, koumiss, and acidophilic products. They have therapeutic and prophylactic properties (they have a detrimental effect on putrefactive and pathogenic micro-flora).

Curdled milk can be ordinary (at least 3.2% fat), Mechnikovskaya (3.2 and 6%), Varenets (3.2%), Puff (content in%): fat - 3.2, sugar - 5, jam, jams - 16, fortified (with vitamin C), matsoni (Armenia), matsun (Georgia).

Kefir is produced by low-fat (maybe with the addition of vitamin E), Tallinn (1% fat), Special (1% fat with the addition of sodium caseinate) and fruit (fat - 1.25 and 3%).

Koumiss is made from mare's (natural) or cow's milk. Natural koumiss contains (in%): fat - at least 1, alcohol - 1 (weak), 2 (medium) and 3 (strong); koumiss from cow's milk (in%): fat - 1.5, alcohol - 0.1-1.6.

Acidophilic products include acidophilus, acidophilic milk, acidophilic paste, which are characterized by a high content of antibiotics.

Sour-milk drinks are produced from: milk, aromatic and flavoring additives, fatty and fat-free (Snowball, Youth, Amateur, Komsomol, Anniversary, Fruit, Tomato, Ayran, Kurung), buttermilk (Freshness, Ideal, etc.), whey (new kvass , Dairy, etc.).

Requirements for the quality of sour-milk products of CJSC Veles. Depending on the quality, cottage cheese is divided into the highest and 1st grade (cottage cheese Dietary, Table, Grainy, Peasant). Curd products, dietary sour-milk products and drinks are not divided into varieties.

Cottage cheese with fodder, sour and other unusual tastes and smells, contaminated, with a rubbery, viscous, slimy consistency is not allowed for sale; sour cream - with a sour, acetic, bitter, fodder taste, with released whey, with a slimy, viscous consistency, changed color.

They sell cottage cheese and curd products, dietary sour-milk products and drinks within 36 hours, dietary cottage cheese, sour cream - after 72 hours (without cold - 24 hours).

Cow butter is obtained by the concentration of milk fat by converting high-fat (73%) cream or by churning.

They produce sweet cream butter, sour cream, which can be salted (1.5% salt) and unsalted, Vologda sweet cream (has a nutty flavor). Butter contains (in%): sweet cream, sour cream and Vologda - fat - at least 82.5 moisture - no more than 16, Chocolate - fat - 62, cocoa powder - 2.5, sugar - 16, Amateur sweet cream salted and unsalted and sour-milk unsalted - fat - 78, moisture - 20, Ghee - fat - 98, moisture - 1, Peasant - fat - 72.5, moisture - 25, Dietary - milk fat - 61.9, vegetable - 20.6 , moisture - 16, Sandwich - fat - 61.5, moisture - 35, butter with coffee, with cocoa, fruit and berry - fat - 52, moisture - 27, sugar - 10 and fillers, Honey - fat - 52, Honey sugars - 25, ^ moisture - 18, Tea - fat - 60, moisture - 27, dry skimmed milk residue (somo) - 13, Homemade - fat - 50, moisture - 43, somo - 7, Table - fat - 45, moisture - 45, somo - 10, Baby cream, with cocoa, with chicory (in all types of fat - 50, somo - 8), Dessert - fat - 65, moisture - 25, sugar - 10, Yaroslavl - fat - 52, moisture - 30 , somo - 14.2.

Requirements for the quality of cow butter CJSC "Veles". The taste and smell should be clean, characteristic of this type of oil, the consistency should be dense, homogeneous, the surface on the cut is dry (or with single tiny droplets of moisture), the color is uniform throughout the mass from white to light yellow (for oil with fillers - characteristic each kind).

It is not allowed to sell oil with a slightly acidic, fodder, putrid, fishy, oleic, greasy, rancid, bitter taste and smell, with staff (oxidized edge), with a crumbly, soft, curdled consistency, variegated color, with flowing moisture, cloudy tears and others

In stores, cow butter must be stored in refrigerators at a temperature not exceeding 8 ° C, in boxes - no more than 10 days, melted butter - no more than 15 days. Deadlines for the sale of packaged butter (from the moment of packaging), including storage at the enterprise, base, warehouse, store: packed in parchment - 10 days, packed in laminated foil - 20 days.

Before selling the oil at CJSC Veles, cow oil is cleaned, i.e. remove the oxidized edge.

Cheeses are made by coagulating cow's or sheep's milk with an enzyme; in this case, a clot is formed, which is crushed, heated, whey is removed, molded, pressed, salted and subjected to maturation.

Cheeses are divided into three classes: natural rennet, natural sour-milk and processed.

Natural rennet cheeses (milk is curdled with rennet) are divided into subclasses: hard Swiss type - large, cylindrical cheese, large rounded eyes, fat mass fraction - 50%, have a sweetish-spicy taste (Swiss, Soviet, Moscow, Kuban, Carpathian , Voronezh); Dutch type - round, oval, flattened, small eyes, fat mass fraction - 45%, have a sharp, slightly sour taste (Dutch, Dutch without crust, Kostroma, Yaroslavl); type Mountain grater - used in grated form, as a seasoning (Caucasian, grater, Gornoatlai-sky); type Cheddar - in the form of a cylinder, has no eyes, the consistency is softer than that of the previous types of cheeses, the mass fraction of fat is 50%, it has a slightly sour taste (Cheddar); Russian type - the shape of a cylinder or a bar, a slit-like pattern, tender dough, a mass fraction of fat - 50% (Russian, Russian crustless); smoked - prepared according to the Dutch type and smoked, the mass fraction of fat is 55%, they have a smack of smoking (Caucasian, Ossetian, Moldavian); semi-hard cheeses of the Latvian type - molded with a mass of 2.2-2.5 kg, have a dried crust of mucus on the surface, without eyes, the mass fraction of fat is 20, 30, 45%, have a slightly ammoniacal taste and smell (Lithuanian, Latvian, Vyrusky, Baltic, Klaipeda, Kaunas, Novoukrainian, Rambinas, etc.); type Uglichsky - in the form of a bar weighing 2-3 kg, has a washed crust, the mass fraction of fat is 45% (Uglichsky); soft type Dorogobuzhsky - molded with a mass of 0.15-0.7 kg, have a mucus coating on the crust, dough without eyes (or few eyes), the consistency is smearing, the mass fraction of fat is 45% (Dorogobuzhsky, Dorozhny, etc.); Camembert type - a cylinder weighing 130 g, without a pattern, white mold on the surface, mass fraction of fat - 60% (Russian Camembert); Smolensky type - a cylinder weighing 0.8-1.2 kg, the crust has spots of dried mucus, the mass fraction of fat is 45% (Smolensky, Okhotnichiy, Zakusochny); Roquefort type - a cylinder weighing 2-3.5 kg, the dough is permeated with blue-green mold, the mass fraction of fat is 50% (Roquefort); pickled cheeses ripen and are stored in brine (16-20% salt), do not have a crust, small eyes of various shapes, brittle dough, mass fraction of fat - 40-45%, salt - 7% (Cheese, Ossetian, Georgian, Suluguni, Yerevan , Chanakh, Tushinsky).

Natural sour-milk cheeses (milk is curdled with lactic acid) are divided into grating (Green cheese - the leaves of the sweet clover plant are introduced); curd ripening - prepared from cottage cheese (Lithuanian, Curd moldy, etc.), as well as non-ripening curds (Tea, Coffee, etc.).

Processed cheeses are obtained by melting rennet, sour-milk natural cheeses with the addition of salt, sugar, cocoa powder, spices or without fillers. Processed cheeses are processed chunky (Russian, Kostroma, Novy, etc.), sausage (Sausage, Sausage with pepper), pasty (Yantar, Druzhba, Volna, etc.), sweet (Coffee, Fruit, Chocolate), canned (Sterilized, Pasteurized, etc.) and cheeses for dinner (cheeses with mushrooms, with onions, etc.).

Requirements for the quality of cheeses. Hard and brine rennet cheeses (except for Russian, Lithuanian, grater, semi-hard, soft, sour-milk and processed) are divided into the highest and 1st grade according to organoleptic indicators, the definition of which is given according to a 100-point system.

Hard cheeses should have a smooth crust without damage, a paraffin coating without cracks and crumbling areas, without foreign tastes and odors, a characteristic color and pattern of the dough, and consistency.

Cheeses with a bitter, greasy taste, ammonia smell and taste, crumbling, spongy with a torn or mesh pattern, with a damaged rind are not allowed for sale.

In stores, cheeses are stored at a temperature of 2-10°C and a relative humidity of no more than 87%. Shelf life of cheeses (per day, no more): hard and brine rennet - 15, processed - 10, soft - 5, packed in a polymer film under vacuum - 5 (from the moment of packaging).

Raw materials for milk production are natural milk, skimmed milk, cream.

Natural milk is full fat milk without any additives. It does not enter the sale, as it has a non-standardized fat content and SOMO. It is used to produce various types of milk and dairy products.

Skimmed milk is the skimmed part of milk obtained by separation and containing no more than 0.05% fat.

Cream is the fatty part of milk obtained by separation.

Pasteurized milk is milk that has been subjected to heat treatment under certain temperature conditions.

Standardized milk - pasteurized milk brought to the required fat content.

Reconstituted milk - pasteurized milk with the required fat content, produced in whole or in part from canned milk.

Whole milk is normalized or reconstituted milk with a specified fat content.

High-fat milk - normalized milk with a fat content of 4 and 6%, subjected to homogenization.

Skimmed milk is pasteurized milk made from skimmed milk.

Reconstituted milk - milk with a fat content of 3.5, 3.2 and. 2.5%, produced in whole or in part from spray-dried cow's milk powder. To obtain reconstituted milk, spray-dried whole milk powder is mixed with heated water and stirred. Water is added to the resulting emulsion with a fat content of 20% to a fat content of 3.2%, filtered, cooled and kept for 3-4 hours at a temperature not exceeding 6 ° C for more complete dissolution of the main components and swelling of the proteins. Further, normalized milk is pasteurized, homogenized, cooled and bottled.

Whole pasteurized milk, obtained from reconstituted milk, has a pronounced taste of pasteurization (nutty taste), a slightly watery texture. To eliminate these shortcomings, reconstituted milk is "ennobled", partially adding natural milk to it.

Pasteurized high-fat milk is prepared from whole milk by adding cream to a fat content of 4 or 6%. This milk must necessarily be subjected to homogenization in order to slow down the sludge of milk fat.

Fortified milk is produced in two types: with vitamin C and vitamins A, O2 and C for children preschool age. The content of vitamin C should be at least 10 mg per 100 ml of milk.

Protein milk is characterized by a low fat content and an increased amount of SOMO. When producing protein milk, raw materials are normalized for fat and SOMO, adding the required amount of dry whole or skimmed milk. Protein milk is characterized by high acidity (up to 25 T) due to the high content of SOMO, including proteins that have an acidic reaction.

Milk with cocoa and coffee is produced in small quantities, since its production requires imported raw materials: as;: powder, coffee and expensive agar.

Flavoring fillers are added to normalized milk: sugar wood, cocoa powder, natural coffee and agar. The amount of added sucrose - not less than 12% (milk with cocoa) and not less than 7% (milk with coffee), cocoa - not less than 2.5%, coffee - not less than 2%. The main disadvantage of milk with cocoa is the formation of sediment at the bottom of the container. Agar, introduced at the rate of 1 kg per 1 ton of the mixture, stabilizes the system and slows down the deposition of cocoa powder at the bottom of the container. Since SOMO increases due to fillers and extraneous bacteria additionally enter the milk, the finished mixture is pasteurized at an elevated temperature of - 85 ° C. Milk must be homogenized.

Baked milk - normalized milk with a fat content of 4 or 6%, subjected to homogenization, pasteurized at a temperature not lower than 95 ° C with an exposure of 3-4 hours. Long-term exposure of milk at temperatures close to 100 ° C is called heating,

During the heating process, the milk is stirred, homogenized, cooled and poured. The finished product has a characteristic taste and smell, creamy color, which appears due to the interaction of lactose aminocarboxylic compounds with proteins and some free amino acids. The resulting melanoids and sulfhydryl compounds (SH-groups) are involved in changing the taste and color of milk. The nutritional value of baked milk is lower than that of pasteurized milk due to the denaturation of proteins, the destruction of vitamins, the formation of melanoidins and the transition of calcium to a sparingly soluble state.

Sterilized milk - milk subjected to homogenization and high-temperature heat treatment - at temperatures above 100 ° C. The main differences between sterilized milk and pasteurized milk are high stability at room temperature and characteristic taste features. They produce sterilized milk in bottles and bags (UHT milk). There are two methods of sterilization: one-stage and two-stage.

Sterilized milk in bags is produced in a single-stage way. The essence of this method is that air is removed from milk heated to 75 ° C, milk is sterilized by the steam contact method (direct heating) or indirectly (heating in a heat exchanger). At the same time, milk is heated to 140-150 ° C in 1 s, cooled and homogenized. If necessary (in the case of direct heating), excess moisture is removed, after which the milk is aseptically poured into a sterile container. The one-stage sterilization method allows better than two-stage sterilization to preserve the organoleptic characteristics of milk and its biological value.

With two-stage sterilization, the normalized mixture is first sterilized at a temperature of 140-150 ° C for 5 s in a stream. Then the milk is cooled to 70-75 ° C and poured into glass bottles sealed hermetically. After that, bottled milk is sterilized for the second time in intermittent or continuous autoclaves at a temperature of 120 ° C with a holding time of 20 minutes.

The guaranteed shelf life of sterilized milk in bags is from 10 days to 4 months at a temperature of 20 °C.

Ionic milk is obtained by removing calcium from it and replacing it with an equivalent amount of potassium or sodium during the processing of milk in ion exchangers. Such milk, when coagulated, acquires a fine flaky consistency, therefore it is easily and quickly absorbed by the child's body. Ionic milk is enriched with vitamins and sterilized in a glass container with a capacity of 200 ml.

2.2. Features of the formation of the market for dairy products in this region

The dairy industry of the Novosibirsk region is a highly developed industry, equipped with advanced modern technology. It includes enterprises for the production of animal butter, whole milk products, canned milk, powdered milk, cheese, ice cream, casein, etc. At present, dairy industry enterprises produce a variety of whole milk products, various types of cheeses, canned milk (dry and condensed) and etc.

It is planned to significantly improve the nutrition structure of the population by improving the assortment, increasing the output of dairy products, balanced in chemical composition, primarily in protein, and biological value.

A great reserve in solving these problems is the saving of raw materials resources through the introduction of an integrated and waste-free technology for its processing, the use of all components of milk, the widespread use of skimmed milk, buttermilk and whey for food purposes.

2.3. Analysis of the quality indicators of dairy products supplied for sale in the trading enterprise CJSC Veles

Defects in taste and smell depreciate milk the most. Depending on the causes of their occurrence, they are divided into defects of fodder origin, bacterial, technical and physico-chemical.

Defects of fodder origin can be the result of the adsorption of odors of feed (silage), barnyard, etc., by milk. Such defects can be weakened or completely eliminated by aeration, deodorization and vacreation of milk.

Milk with fodder flavors due to the transfer of alkaloids, essential oils and other substances from the feed is not accepted for processing and is not sold. It is impossible to get rid of such aftertastes by any processing techniques.

Some plants affect not only the taste, but also the color and consistency of milk. So, water pepper gives milk an unpleasant taste, a bluish color; herbs ivan-da-marya and maryanik - bluish color; zhiryanka causes stickiness and ductility.

Defects of bacterial origin are reflected in the taste, smell, as well as the consistency and color of milk. They intensify during storage of milk.

Souring of milk is caused by lactic acid bacteria. The reason for this defect is non-compliance with the sanitary and hygienic regime for obtaining, storing and transporting milk.

The bitter taste appears in milk as a result of the development of putrefactive bacteria during long-term storage at low temperatures.

Rancid taste occurs during long-term storage of milk in the cold, when under the action of lipase the fat undergoes profound chemical changes.

Musty, cheesy and putrid tastes are the result of the development of peptonizing bacteria and E. coli bacteria.

Viscous milk has a viscous slimy texture, as well as sour and other flavors. The defect occurs when milk is contaminated with lactic acid bacteria.

Defects of technical origin appear as a result of a violation of milk processing technology.

A metallic taste in milk occurs when using utensils that are poorly tinned or rusty. Products made from such milk quickly deteriorate during storage.

Extraneous tastes and odors can be acquired by milk when using poorly washed and insufficiently dried dishes, when transported together with odorous products (onions, oil products, etc.).

Defects of physical and chemical origin - changes in the composition and properties of milk that affect the technological conditions for the production of dairy products.

Colostrum is characterized by an increased content of albumin, globulin and increased acidity. The consistency of colostrum is viscous, thick, when heated, it coagulates, therefore it is unsuitable for pasteurization and processing. The plants do not accept milk during the first seven days after calving.

The most common shortcomings in the quality of milk of Veles CJSC.

Mastitis causes of milk quality deficiencies

The problem of dairy farms in Finland and other countries is diseases of a large cattle mastitis. This results in large economic losses every year.

The difference between mastitis milk and normal milk is especially manifested in the protein content: somatic cells, the ratio of enzymes, as a result of which problems arise at dairies.

According to the latest research, the treatment of mastitis on farms is ineffective, so the amount of mastitis milk can only be reduced by preventing mastitis. The milkmaid should choose a method of milking that prevents infection of other animals with mastitis. When milking, do not damage the teat tissue of the udder.

Presence of lactic acid bacteria in milk

There are no bacteria in the milk of a healthy udder. Most of the bacteria enters the milk from the equipment and the udder of the cow (from the surface of the teats).

During the first day, a cow with mastitis excretes mastitis bacteria abundantly, but their significance is small, because they do not multiply when milk is stored on the farm at a temperature of +1-4°C. If the number of bacteria in the milk has increased, then the cause is usually a failure to comply with the rules of machine milking or insufficient cooling temperature.

Poor quality feed should not come into contact with the udder of the cow, so that bacteria during milking do not get from the udder into the milk.

If the harvesting technology is not followed, spore-forming bacteria are found in the feed. When feeding a low quality feed to a cow, they get inside without interference. In order to prevent the access of spore bacteria to the milk, the udder is thoroughly washed and wiped before milking. wet wipe and dry thoroughly.

Taste of milk

The most common causes of off-flavours in milk are changes in milk fat and strong-smelling foods. A cow's milk before calving, at start-up and at the end of lactation can also have a strong taste.

Changes in milk fat

The reason for changes in milk fat is faulty milking equipment, incorrect storage conditions, when not enough milk is at the bottom of the tank and it is mixed too quickly. If non-standard milk is obtained from a cow, for example, mastitis or from a cow before calving, then improperly configured equipment affects the composition of milk fat even more. It is advantageous to leave a cow undermilked when her productivity per day is 6 kg of milk. If the productivity is lower, the composition of milk changes and becomes non-standard: the content of somatic cells increases and taste deficiencies appear.

Tab. 1. Changes in mastitis milk.

The deviation of the composition of mastitis milk from normal is the greater, the stronger the inflammation. At the dairy, the biggest problems arise in the preparation of cheese and dairy products, because. the change in enzyme content interferes with the growth of beneficial bacteria.

Milk is exposed to various influences, but first of all - mechanical and thermal.

Mechanical impact occurs both in the process of obtaining and processing milk, and during transportation. When shaking, stirring, the adsorption layer of fat globules is partially destroyed, as a result of which they can combine into grains, lumps of oil. Disaggregation of casein micelles and foaming also occur.

Heat treatment (heating and cooling) is a mandatory technological operation in the production of dairy products. To enhance the bactericidal properties and, consequently, to preserve the quality of milk immediately after milking, it is necessary to cool it to 2-4 °C. When cooled, the viscosity of milk increases, partial crystallization and stratification of fat globules occur, and pseudoglobulin disintegrates.

Short-term freezing of milk is a reversible process. During long-term storage of milk in a frozen state, as a result of freezing pure water, the concentration of electrolytes in the unfrozen part increases, which leads to the discharge of colloidal particles of milk and their precipitation (casein coagulation).

After freezing-thawing, wateriness and a sweetish taste of milk are possible as a result of the appearance of water that is not associated with proteins, lactose and other substances.

Heating milk leads to more profound changes than cooling and stirring.

When heated, gases and volatile substances are lost. At a temperature of 55 ° C, enzymes begin to break down, at 70 ° C, albumin coagulates, and casein changes only at the border of contact with air.

As a result of heating, citric acid decomposes, acidic calcium salts turn into medium ones.

Whey proteins, enzymes and part of vitamins undergo strong changes; the taste of milk changes. Casein and truly soluble constituents of milk change little.

2.4. Ways to improve the quality control of dairy products CJSC "Veles"

The quality and nutritional value of dairy products are largely determined by the quality of the raw materials.

Milk supplied to ZAO Veles is subjected to control: organoleptic parameters, fat content, freshness according to titratable acidity, degree of mechanical and bacterial contamination and temperature are checked. According to the results of the control, milk is divided into varieties; each type of milk is processed separately. The 1st grade includes milk with an acidity not higher than 16-18 °T, according to the degree of bacterial and mechanical purity not lower than the 1st class, with a temperature not higher than 10 °C, the 2nd grade - with an acidity not higher than 20 °C T, according to mechanical and bacterial contamination not lower than the 2nd class, the temperature is not taken into account. Milk is not accepted in the first and last seven days of lactation, with tastes and smells of petroleum products, chemicals, onions, garlic from sick cows without special permission.

Purification and normalization of milk. Before cleaning, the milk is heated to 35-45 ° C to reduce its viscosity and melt the heaps and lumps of fat globules that clog the filter cloth. Mechanical filtration does not provide complete purification of milk, therefore, a more efficient purification method is currently used - in milk purifiers using centrifugal force; removed at the same time significant amount microorganisms.

Currently, bactofugation is used, which allows simultaneously with mechanical impurities to remove most of the microorganisms from milk. Bactofuge also works on the principle of centrifugal cleaners, but differs from them in more high speed drum rotation (over 16,000 rpm), larger cleaning surface.

After cleaning, the milk is normalized in terms of fat content (depending on the fat content of pasteurized milk and dietary fermented milk products.

Milk homogenization. Milk is homogenized to increase the degree of dispersion of the fat emulsion, which prevents fat globules from lagging on the surface of the milk and the formation of an unpleasant "cream plug" during storage. On the surface of milk at rest, after 30-60 minutes, due to the difference in the densities of milk fat and plasma, a layer of settled cream is formed. Rapid cooling of milk, especially in combination with intensive mixing, significantly speeds up this process. The formation of large accumulations of fat globules (aggregates) is facilitated by the milk plasma protein - euglobulin, which, at low storage temperatures, is adsorbed on the surface of fat globules and causes them to stick together.

Currently widely used new method homogenization, which is combined with centrifugal cleaning of milk on special separators-clarifixators.

Heat treatment of milk. During the heat treatment of milk, the vegetative form of bacteria, including pathogenic ones, is destroyed. Milk is beautiful culture medium for the development of bacterial processes. Therefore, heat treatment of raw milk is a mandatory technological operation.

The heat treatment of milk, depending on the temperature used, is divided into pasteurization - heating does not exceed 100 ° C and sterilization - heating to a temperature above 100 ° C.

Target pasteurization milk - the destruction of all vegetative and pathogenic microflora with the maximum preservation of the nutritional and biological value of milk. Pasteurization allows you to extend the shelf life of dairy products and creates favorable conditions for the development of lactic acid bacteria, specially introduced in the production of dairy products and cheeses.

Conclusion

Milk is characterized by the following main physical and chemical parameters: total (titratable) and active acidity, density, viscosity, surface tension, osmotic pressure, freezing point, electrical conductivity, dielectric constant, boiling point, light refraction. By changing the physico-chemical properties, one can judge the quality of milk.

Titratable acidity is the most important indicator of milk freshness. It shows the concentration of the components of milk that have an acidic character. It is expressed in Turner degrees (°T) and for freshly milked milk is 16-18°T. The main components of milk, which determine the titratable acidity, are acid phosphate salts of calcium, sodium, potassium, citrate salts, carbon dioxide, and proteins. Proteins account for 3-4 °T of the total titratable acidity of milk. When milk is stored, the titratable acidity increases as a result of the formation of lactic acid from lactose.

For the homogenization of milk, special homogenizers are used, which are high-pressure plunger pumps. Usually milk is homogenized at a pressure of 15-20 MPa and an optimum temperature of 60-65 °C. When the plunger moves, high pressure is created, as a result of which the milk is forced through a narrow gap from the homogenizer chamber at great speed. The height of the gap is much less than the diameter of the bulk of the fat globules, as a result of which the fat globules are crushed. The diameter of the balls is reduced by an average of 10 times, and the speed of ascent to the surface is reduced by 100 times. In dairy products made from homogenized milk, fat globules are homogeneously distributed throughout the mass and do not settle. The crushing of fat globules leads to an increase in their surface and thus to the creation of favorable conditions for the action of lipase on fat, which accelerates and facilitates its enzymatic hydrolysis.

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Keywords

SAFETY / SAFETY / QUALITY / QUALITY / MILK PRODUCTION/ MILK PRODUCTION / TECHNICAL REGULATIONS/ TECHNICAL REGULATIONS / HACCP / TECHNICAL EQUIPMENT/ TECHNICAL EQUIPMENT / PRIMARY PROCESSING OF MILK/PRIMARY PROCESSING OF MILK/ BACTERIAL EMISSION / SOMATIC CELLS/ SOMATIC CELLS / PRODUCTION EFFICIENCY/ PRODUCTION EFFICIENCY / COMPETITIVENESS/ COMPETITIVENESS / NA OF USSR / AMOUNT OF BACTERIA

annotation scientific article on animal husbandry and dairy business, author of scientific work - Tikhomirov I.A., Andryukhina O.L.

The article deals with topical issues and substantiates the main directions for the production of high-quality milk. Modern market imposes stringent requirements on the quality of milk and dairy products, highlighting their naturalness and safety. The legislative, regulatory and methodological base of the dairy industry is given, which determine the characteristics of the quality and safety of raw milk on the market. The factors influencing milk production cows and milk quality. The substantiation of a number of promising directions for improving technologies in dairy cattle breeding is given. The reasons causing the decrease in the quality and safety of milk, methods for their elimination, control of indicators of the sanitary and hygienic state of milk in production conditions are outlined. Compliance with the production technology, requirements for the primary processing and transportation of milk allows you to obtain raw materials High Quality. Presented domestic and overseas experience quality management in dairy cattle breeding. The problems of increasing efficiency and competitiveness milk production. Providing conditions for increasing the production of high-quality raw milk and saturating the country's consumer market competitive dairy products own production contributes to solving food security and improving the nutrition of the population of Russia. The modern market imposes strict requirements to the quality of milk and dairy products, forefromting their naturalness and safety. The legislative, regulatory and methodological base on the dairy industry are given, defining characteristics of quality and safety of raw milk on the market. The factors influencing milk production of cows and quality of milk. The substantiation of a number of promising directions for improving technologies in dairy cattle breeding are shown. The reasons causing the decline of the quality and safety of milk, methods of their elimination, control of sanitary conditions of milk production are provided. The compliance of technology of production, requirements for primary processing and transportation of milk allows you to obtain raw materials of high quality. The domestic and foreign experience of management of quality in dairy cattle are represented. The problems of increasing of the efficiency and competitiveness of milk production are illuminated. Ensuring of conditions for increasing of the production of quality raw milk and the saturation of the consumer market of the country with competitive dairy products of own production contributes to the solution of food security and improving of nutrition of the population of Russia.

The text of the scientific work on the topic "Main directions for improving the quality of milk"

UDK 637.13.05

MAIN DIRECTIONS FOR IMPROVING QUALITY

I.A. Tikhomirov, Ph.D. sciences, leading Researcher O.L. Andryukhina, research engineer

All-Russian Research Institute of Mechanization of Animal Husbandry E-mail: [email protected]

Annotation. The article deals with topical issues and substantiates the main directions for the production of high-quality milk. The modern market imposes stringent requirements on the quality of milk and dairy products, highlighting their naturalness and safety. The legislative, regulatory and methodological base of the dairy industry is given, which determine the characteristics of the quality and safety of raw milk on the market. The factors influencing the milk productivity of cows and the quality of milk are determined. The substantiation of a number of promising directions for improving technologies in dairy cattle breeding is given. The reasons causing the decrease in the quality and safety of milk, methods for their elimination, control of indicators of the sanitary and hygienic state of milk in production conditions are outlined. Compliance with the production technology, requirements for primary processing and transportation of milk makes it possible to obtain high quality raw materials. Domestic and foreign experience of quality management in dairy cattle breeding is presented. The problems of increasing the efficiency and competitiveness of milk production are highlighted. Providing conditions for increasing the production of high-quality raw milk and saturating the country's consumer market with competitive dairy products of its own production contributes to solving food security and improving the nutrition of the Russian population.

Key words: safety, quality, milk productivity, technical regulations, HACCP, technical equipment, primary milk processing, bacterial contamination, somatic cells, production efficiency, competitiveness.

One of the important conditions for increasing the profitability and competitiveness of dairy cattle breeding is the production of safe, high-quality milk that meets domestic and international standards. Improving the quality of milk and dairy products, increasing their safety, preserving the composition, the most valuable natural qualities and useful properties, eliminating losses at all stages of production and sale are current trends in addressing food security Russian Federation, as well as ensuring a full and healthy nutrition of the population of the country.

The importance of solving this problem is dictated by the adoption federal law No. 88-FZ " Technical regulation for milk and dairy products" dated June 12, 2008 and amendments to it No. 163-F3 dated July 22, 2010, as well as the entry into force on May 1, 2014 of the "Technical Regulations for milk and milk

dairy products of the Customs Union”, which contain new approaches to solving issues of ensuring the quality and safety of products and establish the rules for identification, forms of conformity assessment and confirmation of compliance of milk and dairy products with the requirements of the law.

The introduction of the Federal Law "Technical Regulations for Milk and Dairy Products" has led to the tightening of control measures to ensure product safety by government agencies. Under these conditions, the main task of manufacturers becomes the observance of the principles of customer satisfaction and continuous improvement of quality with strict observance of legislative norms [1].

Milk supplied for sale and processing must have a qualitative characteristic due to its composition, properties, nutritional, biological and energy value, and meet the requirements

the claims made on it as a food product and raw material. If milk is used as a direct food product, then the main indicators are sanitary-hygienic and economic. In the case of using milk as a raw material for dairy and Food Industry along with the above indicators, its physicochemical and technological properties are of great importance.

The low quality of raw materials generates huge losses, the compensation of which requires the involvement of additional labor and material resources, and also largely affects the prestige of the enterprise and the efficiency of the dairy industry. Therefore, modern industrial processing milk, based on high-tech processes, imposes increased requirements on the quality and safety of milk used as a raw material for the production of a wide range of dairy products, since only high-quality dairy products in an expanded range can be obtained from raw materials of adequate quality and ensure their competitiveness.

The quality of milk cannot be improved during processing, at best it can be stabilized (suspended or slowed down its deterioration), the milk quality management system should focus on technological processes production and its primary processing.

One aspect of the quality problem is the issue of regulating prices for raw materials and final products. This is due to the fact that price policy does not form the interest of the enterprise in improving the quality of dairy products. Therefore, milk processing enterprises, together with agricultural producers, need to work on the quality of raw materials by economic stimulation of the production of high-grade milk. At the same time, the selling price for milk accepted for processing should directly depend on the indicators characterizing its quality, as

as more expensive dairy products are produced from higher quality milk, therefore, milk processing enterprises have the opportunity to purchase raw materials at higher prices. Production of high quality dairy products in our country in recent times began to pay great attention, the implementation of this direction is supported by the legislative, regulatory and methodological framework. The success or failure of the dairy industry depends on the level of quality management.

According to the Ministry of Agriculture of Russia, with the increase in requirements for the quality of milk when sold to milk processing enterprises, the technological culture of production has increased, and with it the grade marketable products(Fig. 1).

60,00 40,00 20,00 0,00

8 5,4 4,9 2,9 2,5

aL* "L" "V .L" "V -V L1" / / # ^ ^

■Top grade

■Second grade+non-sort

Rice. 1. Grade of marketable milk according to the Ministry of Agriculture of Russia

Achieving high results in improving the composition and quality of milk produced is ensured by a comprehensive solution of problems. This is taking into account hereditary factors (breed structure), systematic monitoring of the health of animals in the herd, conditions of feeding and keeping them, the introduction of new technical means into the production technology, effective methods of milking, primary processing and transportation of milk, advanced training of farm workers.

Further development of domestic dairy farming and the dairy industry will depend on how quickly the system of production quality management will be mastered in Russia.

and milk processing at all stages of the technological chain: field - farm - plant - consumer.

For milk producers, the most effective product quality management system is the HACCP (Hazard Analysis and Critical Control Points) system - risk analysis and critical control points (CCP). Determining CCP allows you to timely identify the reasons for the decline in the quality of indicators and take corrective actions.

The HACCP methodology is a direct logical control system based on the prevention of hazards at all stages of the production of a particular food product, from raw materials to the sale of finished products. At each technological operation, it is necessary to identify hazards that can threaten product safety, and ensure that processes are controlled to eliminate the influence of these factors. In recent years, the HACCP system has become widespread internationally, and many governments now see its implementation as a way to solve food safety and quality problems for the whole country. As a result of violation of the rules and techniques for obtaining and primary processing and transportation of milk, various defects may appear in it due to reasons of feed, bacterial, technical, technological and physico-chemical origin. Such raw materials are unsuitable for processing, and it is impossible to produce high-quality products from such milk.

The quality of milk is formed during the entire technological process, starting with feed and ending with the sale of milk, therefore, the HACCP quality system in the technology of milk production on the farm must be divided into the following stages: procurement, storage of feed and proper feeding of cows, creating comfortable conditions for their maintenance; preparatory work before milking, the milking process and the further route of the milk: cleaning,

cooling, storing and transporting it to processing plants.

At present, issues of quality and safety of raw materials and foodstuffs are supervised by the Ministry of Agriculture of Russia, the Ministry of Social Development of Russia and other departments; due to the complex interdepartmental nature, it is advisable to organize an interdepartmental council to coordinate work in the field of food quality and safety. Fines for counterfeiting are very small, severe punishment is applied only in case of poisoning. It is necessary to monitor the quality of milk and dairy products not only by authorized federal government agencies, but also by regional independent institutions, the media, with the involvement of accredited laboratories.

The raw milk produced by the farmer is endowed with different levels of quality. The first level of quality is safety. The safety of raw milk in microbiological terms, as well as in terms of the content of foreign contaminants, is determined by its compliance with the hygienic standards established by San-PiN 2.3.2.1078-01. Therefore, the agricultural producer must ensure the safety of raw milk, which guarantees the absence of residual amounts of inhibitory, washing, disinfecting and neutralizing substances, hormonal preparations, drugs (including antibiotics) used in animal husbandry to treat dairy cattle or prevent their diseases.

The decision to use raw milk that does not meet the safety requirements for acceptable levels of potentially hazardous substances, microorganisms and somatic cells is made by the manufacturer in accordance with the requirements of the Russian Federation legislation on veterinary medicine, the legislation of the Russian Federation in the field of ensuring the sanitary and epidemiological welfare of the population and the legislation in the field of environmental safety .

Dairy processing enterprises purchase milk from manufacturers that meets the requirements of the national standard and the Federal Law “Technical Regulations for Milk and Dairy Products”. Raw cow's milk, depending on the organoleptic, physicochemical, microbiological indicators, is divided into grades: the highest, the first, the second and non-sorted (Table 1).

In order to establish the compliance of milk with the requirements of the "Technical Regulations", the rules and procedures for identification provide for an examination of the documents in accordance with which the product was produced, as well as its testing. The frequency of monitoring milk quality indicators, standards and test methods are shown in Table 2.

Table 1. Requirements for the quality of raw milk

Parameter Highest grade First grade Second grade Non-varietal milk

Consistency Homogeneous liquid without sediment and flakes. Freezing not allowed Presence of protein flakes

Smell and taste Clean, without foreign odors and flavors not characteristic of fresh milk Pronounced fodder flavor and odor

In the winter-spring period, mild fodder taste and smell are allowed.

Color White to light cream Cream, light gray to gray

Acidity, ot 16-18 16-18 16-20.99 Less than 15.99; over 21

Purity group, not lower than I I II III

Density, kg/m3, not less than 1028 1027 1027 Less than 1026.9

Freezing point*, °С Not higher than -0.52 Not higher than -0.52 Not higher than -0.52 -

QMAFAnM, CFU/cm3 1-105 5-105 4-106 -

Pathogenic microorganisms, incl. salmonella, in 2 g of the product Not allowed

Somatic cells in 1 cm3, not more than 4-105 1-106 1-106 -

*Can be used instead of determining milk density

quality control

Table 2. Periodicity of milk

Controlled indicator Frequency of control

Organoleptic indicators in every parties

Temperature, °C Daily in every parties

Titratable acidity, from T daily. in every parties

Mass fraction of fat, % Daily. in every parties

Mass fraction of protein, % Daily. in every parties

Density, kg/m3 in every parties

Degree of purity according to the standard, group in every parties

Bacterial contamination, class At least 1 time in 10 days.

Freezing point, °С in every parties

Phosphatase If heat treatment is suspected

Heat resistance Daily in every parties

Somatic cells, thousand/cm3 At least 1 time in 10 days.

Neutralizing and inhibitory substances At least 1 time in 10 days.

Dairy farming in Russia has lagged far behind world progress and cannot be competitive in the future due to large losses due to the backwardness of production. The main losses of agricultural producers of milk can be grouped into three main groups: biological, technological and technical (Fig. 2).

Rice. 2. Approximate losses of the dairy cattle industry

The value of the listed groups of losses significantly depends on economic, organizational and technological factors (Fig. 3). Agricultural producers bear the greatest losses, mainly from the imperfection of the biological, technological and technical base of farming.

Rice. 3. Influence of various factors on milk quality

The main productive force of dairy cattle breeding is a cow of a certain breed. The milk productivity of cows, the composition and properties of milk are hereditarily fixed and genetically determined for each breed, even by feeding and growing it is impossible to significantly change them. Certain differences in the composition and properties of milk from animals of different breeds are explained by the fact that each breed has its own metabolism. These breed characteristics in metabolism are reflected in the specifics of the formation and secretion of individual components of milk, their relationships, which ultimately determines the differences in the composition and properties of milk.

The question of choosing the breed that is optimal for the existing natural and climatic conditions and the technologies created taking into account them is decided in each individual case, based on specific areas for the production and processing of milk, cheese making, butter making and the production of whole milk products. Given the great dependence of milk productivity and milk quality on the breed and individual hereditary characteristics of animals, it is necessary to improve the compositional characteristics and technological properties of milk through targeted

corrected selection and breeding work, breeding highly productive dairy cattle.

The health status of cows has a significant impact on milk productivity, quality and safety of milk. Only a healthy cow can reach its full genetic potential and produce high quality milk. It has been established that the most costly item of expenditure after feed is cow mastitis, and measures to prevent it are much more effective than antibiotic treatment. Therefore, it is necessary to carry out the prevention of this disease. Mastite cows, depending on the method of keeping and their number, should be moved to a separate group with milking last. It is not allowed to use raw milk obtained from cows during the first 7 days after calving (colostrum) and in the last 5 days of lactation before they are launched before calving (old milk), from quarantined sick animals.

The feed factor has the greatest impact on the economy of dairy farming, the cost of feed for milk production averages 50-60% of its cost. Inadequate feeding of cows with low-quality feed leads to their overexpenditure, which sharply increases its cost and makes the product uncompetitive in the sales markets, and ultimately milk production becomes unprofitable. It has been established that in order to obtain the same productivity of animals when using hay, haylage, silage of the 3rd class, the consumption of concentrates increases by almost 2 times compared to the use of feed of the 1st class. This is explained by the fact that grade 3 feeds have a nutritional value 1.5-2 times lower than similar grade 1 feeds.

Due to errors in feeding the dairy herd, digestive system disorders and milk defects occur, it is necessary to limit feeds with a high content of alkaloids, glycosides, essential oils and other harmful and toxic substances.

Do not feed spoiled (frozen, moldy, rotten and heavily contaminated) feed to animals.

To increase the production of high-quality milk, it is necessary to improve the quality of the prepared bulky feed and expand the range of compound feed. For the uninterrupted provision of dairy cattle breeding with high-quality feed, it is necessary to modernize feed production technologically, use modern high-performance forage harvesting equipment and advanced technologies for harvesting and storing feed.

The productivity of cows and the quality of milk also depend on the conditions of livestock. Creating comfortable conditions for keeping animals on livestock farms guarantees the production of high quality products.

Along with feeding and maintenance, the high milk productivity of cows, the quality of milk, and the health of the udder largely depend on the technically sound condition of the milking machine, apparatus and compliance with the rules of machine milking. Regular maintenance of milking machines and installations is the key to obtaining quality milk and successfully combating mastitis. In the future, to improve the quality and safety of milk, important work is to be done to improve milking machines for stalls, as well as milking parlors and grounds. It is necessary to give preference to milking in milking parlors and grounds as a way to prevent contamination of milk, and tethered keeping of cows, as an effective milking technology, should be combined with the use of automatic systems for tethering animals, feeding them on walking grounds and grazing on pastures.

A fundamentally new direction in the technology of machine milking is an automated system of free milking of cows or milking robots, in which all operations - preparing cows for milking, evacuating milk from the udder, massaging it, turning off the machines, sanitizing

udder and dairy equipment are carried out in an automatically controlled mode. Robots are most widely used in a number of Western European countries.

The use of milking robots in Russia should be based on conducting large-scale experiments in farms in different zones of the country at different levels of production intensity. Conducted research in the farms of the Vologda, Leningrad, Kaluga regions and other regions show that the adaptation of technical solutions of automated milking systems to the physiological needs of cows to milk production is expressed in the ability of animals with different individual characteristics - lactation stage, productivity, milk yield rate, state of the nervous system and others, independently determine the frequency of visits to the milking robot. It has been established that milking by robots increases the milk productivity of cows by up to 15%, while increasing the quality of milk and almost completely eliminating manual labor for performing technological operations of milking. Therefore, the technology of free milking of cows should be considered as promising.

Conditions for keeping cows, the quality of udder treatment, compliance with machine milking technologies, the state of milking, refrigeration and other dairy equipment - all these factors affect the level of bacterial contamination of milk (Table 3). The dependence of bacterial growth during milk storage on the initial degree of its microbial contamination (2300 and 500 thousand/ml) and temperature (+15 and +4°C) is shown in Table 4.

Table 3. Factors affecting the bacterial contamination of milk

Factor Number of bacteria in 1 ml

Milking and refrigeration equipment From 300 to 3,000,000

Udder condition 10 to 20000

animals

Udder hygiene From 5000 to 20000

(dirty nipples)

Table 4. Increase in the number of bacteria in 1 cm3 of milk at different storage temperatures

Duration Temperature, °С

storage, h 4.4 10 15.6

pure milk

Right after 4300 4300 4300

milking

24 4200 14000 1600000

48 4600 128000 33000000

72 8300 5720000 326000000

contaminated milk

Immediately after 137000 137000 137000

milking

24 282000 1170000 24700000

48 540000 13700000 640000000

72 750000 25700000 2410000000

With a bacterial contamination of 2.3 thousand microbes per 1 ml and a temperature of 15 ° C in a day, their number reaches 1 million, while when cooled to 4 ° C, after 2 days the content of bacteria is tens of thousands, and after 2.5 days - hundreds thousand. When cooled to 15°C, hundreds of millions of bacteria appear in a day, while at a milk temperature of 4°C their number increases to 1 million. Raw milk obtained from cows on farms is subjected to primary processing: purification from mechanical impurities, cooling, storage, pasteurization (if conditions are created). The purpose of the primary processing of milk is to preserve its useful properties until it is sold to the processing enterprises of the dairy industry.

At present, the cleaning of raw milk on the farm from mechanical impurities is carried out by filtration under the action of gravity or pressure using various filter materials and filtration apparatus: tubular, disk and cylindrical, as well as centrifugal force using milk cleaners immediately after milking at a milk temperature of 30-35 ° C (but not below 25°C). However, the filtration methods used on dairy farms are not very efficient and labor intensive. The most high-quality and efficient milk purification is provided by centrifugal methods using separators-milk-purifiers and bactofuges, which purify

milk is not only from mechanical impurities, but also mucus, milk clots, epithelium, microorganisms. Storage of uncooled milk leads to the loss of bactericidal properties of milk, an increase in the amount of microflora and a decrease in its quality. If fresh milk immediately after milking and cleaning is cooled to a temperature below 4 ° C, then it will not only not lose its nutritional properties, but can also be stored for three days longer. Therefore, the profitability of the farm directly depends on the refrigeration equipment.

To preserve the nutritional and technological properties of raw milk and maintain its quality after milking, it must be cleaned and cooled to a temperature of +4...+2°C for 2 hours. It is allowed to store raw milk at the enterprise at a temperature of +4.., +2°C for no more than 24 hours, taking into account the time of transportation. Transportation of milk requires good paved roads and access roads to the loading/unloading point. Milk is delivered to the place of processing by milk carriers (car milk tankers), thanks to the thermal insulation of car milk tanks, the temperature of milk in them practically does not change. All processes of filling and unloading of tank trucks are mechanized.

The quality of milk and dairy products, especially its bacteriological indicators, largely depends on the sanitary condition of dairy equipment and inventory. Upon completion of the milking process, dairy equipment must be thoroughly washed and disinfected. A prerequisite for the effectiveness of washing and disinfection should be the complete removal of organic and inorganic contaminants, residues of detergents and disinfectants from the surface of the equipment being processed. To preserve the natural qualities and useful properties of milk and prevent defects in milk, it is necessary to observe the sanitary and hygienic regime of production, primary processing and transportation of milk to processing enterprises. The production of high-quality milk allows farmers to: install more

high retail prices, compete in market segments with increased purchasing power; ensure the production of dairy products with longer shelf life; to produce more dairy products for processing enterprises from 1 ton of raw milk. Thus, increasing the milk productivity of cows, improving the composition, properties and quality of milk produced are ensured by the complexity of solving problems - from technical equipment to the correct observance of milk production technology. The production of high-quality milk determines the efficiency of dairy cattle breeding, the competitiveness of products and the further development of the industry.

Literature:

1. Federal Law of the Russian Federation No. 88. Technical regulation for milk and dairy products dated 12.06.2008.

2. Quality management in agriculture / Chernoivanov V.I. et al. M., 2011. 344 p.

3. Morozov N.M. Organizational, economic and technological foundations of mechanization and automation of animal husbandry. M., 2011. 283 p.

4. Sukhacheva V.Yu. What practically gives HACCP to an enterprise // Dairy industry. 2008. No. 2.

5. Loretts O.G., Barashkin M.I. Improving the quality of raw milk using the principles of HACCP // Agrarian Bulletin of the Urals. 2012. No. 8. pp. 41-42.

6. Ivanov Yu.A. Scientific problems of management of technological processes and quality of livestock products. Vestnik VNIIMZH. 2013. No. 2.

7. SanPiN 2.3.2.1078-01. Hygienic requirements for the safety and nutritional value of food products

8. Skorkin V.K., Ivanov Yu.A. Intensification of dairy cattle production. Podolsk, 2011.

9. Skorkin V.K. Development of machine technologies in the production of livestock products // APK: economics, management. 2004. No. 10. pp. 14-20.

10. Manual on the methods of obtaining high quality milk / N.V. Sivkin et al. Dubrovitsy, 2014.

11. Kurak A. Ways to reduce the bacterial contamination of milk // Livestock of Russia. 2014. No. 1.

1. FZ RF No. 88. Tekhnicheskij regulation on moloko i mo-lochnuyu produkciyu dated 06/12/2008.

2. Upravlenie kachestvom v sel "skom hozyajstve / CHer-noivanov V.I. i dr. M., 2011. 344 s.

3. Morozov N.M. Organizacionno-ehkonomicheskie i te-khnologicheskie osnovy mekhanizacii i avtomatizacii zhi-votnovodstva. M., 2011. 283 s.

4. Suhacheva V. YU. CHto prakticheski daet HACCP pred-priyatiyu // Molochnaya promyshlennost". 2008. No. 2.

5. Loretc O.G., Barashkin M.I. Povyshenie kachestva mo-loka-syr "ya s ispol" zovaniem principov HASSP // Agrar-nyj vestnik Urala. 2012. No. 8. S. 41-42.

6. Ivanov Yu.A. Nauchnye problemy upravleniya tekhno-logicheskimi processesami i kachestvom produkcii zhivot-novodstva // Vestnik VNIIMZH. 2013. No. 2.

7. SanPiN 2.3.2.1078-01. Gigienicheskie trebovaniya be-zopasnosti i pishchevoj cennosti pishchevyh produktov

8. Skorkin V.K., Ivanov YU.A. Intensifikaciya proizvod-stva produkcii molochnogo skotovodstva. Podol "sk, 2011.

9. Skorkin V.K. Razvitie mashinnyh tekhnologij pri pro-izvodstve produkcii zhivotnovodstva // APK: ehkonomi-ka, upravlenie. 2004. No. 10. S. 14-20.

10. Nastavlenie po methododam polucheniya moloka vyso-kogo kachestva / N.V. Sivkin i dr. Dubrovicy, 2014.

11. KurakA. Puti snizheniya bakterial "noj obsemenennos-ti moloka // ZHivotnovodstvo Rossii. 2014. No. 1.

12. Tihomirov I.A. Rekomendacii po povysheniyu kachestva moloka. Orel, 2009. 16 s.

THE MAIN DIRECTIONS OF IMPROVING OF THE QUALITY OF MILK I.A. Tihomirov, candidate of agricultural sciences, leading researcher O.L. Andryukhina, engineer researcher All-Russian research Institute of mechanization of animal husbandry

abstract. The article deals with topical issues and the main production of high quality milk justification. The modern market imposes strict requirements to the quality of milk and dairy products, forefromting their naturalness and safety. The legislative, regulatory and methodological base on the dairy industry are given, defining characteristics of quality and safety of raw milk on the market. The factors influencing milk production of cows and quality of milk. The substantiation of a number of promising directions for improving technologies in dairy cattle breeding are shown. The reasons causing the decline of the quality and safety of milk, methods of their elimination, control of sanitary conditions of milk production are provided. The compliance of technology of production, requirements for primary processing and transportation of milk allows you to obtain raw materials of high quality. The domestic and foreign experience of management of quality in dairy cattle are represented. The problems of increasing of the efficiency and competitiveness of milk production are illuminated. Ensuring of conditions for increasing of the production of quality raw milk and the saturation of the consumer market of the country with competitive dairy products of own production contributes to the solution of food security and improving of nutrition of the population of Russia.

Keywords: safety, quality, milk production, technical regulations, NA of USSR, technical equipment, primary processing of milk, amount of bacteria, somatic cells, production efficiency, competitiveness.

The quality of products and all types of services, along with their quantity, determines the quality of human life, the preservation of the environment and, ultimately, the content of the quality of socio-economic development. Mastering the methods of quality management is one of the main conditions for industrial and commercial enterprises to enter the market with competitive products.

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The owners of the patent RU 2533428:

The invention relates to the field of animal husbandry, in particular to a method for improving the quality of cows' milk. The method is characterized by the fact that a mixture of Epofen preparations at a dose of 3 g/head and Mold-Zap in the amount of 1.5 kg per 1 ton of compound feed is introduced into the main diet of lactating cows. The use of the invention will improve the physico-chemical properties of milk, improve the physiological state of the organism of animals, as well as increase the profitability of production. 5 tab.

The invention relates to the field of animal husbandry, in particular to cattle breeding, and can be used to increase milk productivity and quality composition of cows' milk.

A known method for improving the quality of milk, based on the introduction into the diet of lactating cows a mixture of epofen preparations in the amount of 3 g per head and calcium citrate in the amount of 1.0 g/100 kg of live weight (see Baeva Z.T. Scientific and practical justification for the use of chelate compounds in the feeding of lactating cows, Abstract of the thesis of Doctor of Biological Sciences, Vladikavkaz, 2009, pp. 35-36).

The disadvantages of this method is that calcium citrate is used as a feed additive, which does not have denitrifying properties, and also has a pronounced sour taste.

The closest prototype to the claimed technical solution is a method for reducing the metal content in livestock products by including in the animal diet a balancing additive containing, wt.%: ammonium sulfate 50.0, bischofite 30.0, glycine 3.0, potassium iodine 0.002, salt- the rest, in the amount of 40-55 g per head of mass (see RF patent 2222965 C1, IPC 7 A23K 1/16, 10.02.2004).

The disadvantage of the prototype is that the used balancing additive containing, wt.%: ammonium sulfate 50.0, bischofite 30.0, glycine 3.0, potassium iodine 0.002, salt - the rest, in the amount of 40-55 g per head of mass , is able to remove from the body and reduce in milk only the content of heavy metals without taking into account nitrates and nitrites.

The technical result is an increase in the physicochemical properties of cows' milk, the environmental safety of dairy products (a decrease in the concentration of heavy metals, nitrates and nitrites), an improvement in the physiological state of the animal organism, and an increase in the profitability of dairy products.

The technical solution is achieved by the fact that epofen is introduced into the main diet of lactating cows at a dose of 3 g/head and Mol-Zap in the amount of 1.5 kg per 1 ton of feed.

The objects of research were Swiss cows. When setting up a scientific and economic experiment, 4 groups of 10 heads each were formed from 40 cows selected based on breed, calving age, live weight, date of last insemination, productivity for the previous lactation and fat content in milk.

Feeding experimental cows was carried out according to the scheme of scientific and economic experience (table 1).

In the diets of the experimental cows, mainly feed of their own production, which is safe from an environmental point of view, was used.

Epofen is a domestic antioxidant and antihypoxant - a structural analogue of polyphenolic compounds of natural origin (bioflavonoids), which has a structural similarity with vitamins K, E, PP. It increases the efficiency of tissue respiration, optimizes vitamin and energy metabolism, blocks free radical reactions and the formation of toxins, and also removes nitrates and nitrites from the body.

Mold-Zap is a mold inhibitor used in feed and grain storage. This drug has antioxidant properties. It is a mixture of organic acids. By appearance It is a loose brown powder. The Mold-Zap preparation is applied depending on the humidity and storage conditions at a dose of 1.5 kg per 1 ton of feed or grain using the mixing technology existing at the enterprise.

To study the effectiveness of denitrification with the help of the test preparations, the indicators of milk productivity of cows were determined on average per head (Table 2).

In the course of research, the fat content in the milk of cows in the control group averaged 3.47% per lactation. It turned out to be higher in the milk of cows of the 3rd experimental group - 3.70%, which is 0.23% more than in the control.

The use of a mixture of Epofen and Mold-Zap preparations in the diets of dairy cattle with an increased dose of nitrates contributed to an increase in the level of protein in milk. Due to this, there are 3 experimental controls in the milk of cows, which is statistically significant (P> 0.95).

Thus, the combined addition of epofen and Mold-Zap preparations to the diets of cows contributed to an increase in their milk productivity and a decrease in feed consumption per unit of production.

Analysis of the obtained data shows that the milk density of cows of the control group was within the normal range and amounted to 27.73Å, but according to this indicator they were significantly (P>0.95) inferior to the animals of the 3rd experimental group by 0.70Å (Table 3).

Under the influence of feed additives, the indicators of milk fat and protein underwent the greatest positive changes in milk. But as it turned out, due to the high antioxidant properties of epofen, as well as the stimulating effect of calcium citrate on the growth of vitamin-synthesizing bacteria Flavobacterium vitarumen in the rumen, the milk of cows of the 3rd experimental group, compared with control analogues, turned out to be significantly (P> 0.95) saturated with vitamin C by 53 .1% and vitamin A - by 46.4%.

The greatest detoxification effect during the scientific and economic experiment was achieved with the joint additions of epofen and Mold-Zap. This made it possible to significantly (P>0.95) reduce the concentration of zinc, lead and cadmium in the milk of cows of the 3rd experimental group relative to the control analogues.

Due to the activation of the growth of populations of proteolytic microorganisms in the rumen under the influence of epofen and Mold-Zap, the production of nitrate and nitrite reductases increases, which reduce nitrates and nitrites to ammonia, the nitrogen of which is used by protozoa for the synthesis of their own body protein. Therefore, an inverse proportional relationship was observed between the concentration of nitrates and nitrites in milk, on the one hand, and ammonia, on the other. Based on this, the highest ammonia content was in the milk of cows of the 3rd experimental group - 3.552 mg/l, which is 62.1% more than in the control (P> 0.95), while a significant (P> 0.95) decrease nitrates by 52.9% and nitrites by 60.0%.

Under the influence of the test preparations during denitrification, the most significant changes protein-milk content of cows was characterized, which leaves its mark, first of all, on the cheese suitability of milk (Table 4).

The introduction of a mixture of these drugs into the diets contributed, against the control in the milk of cows of the 3rd experimental group, to a significant (P>0.95) increase in milk protein by 0.22% and the proportion of casein in it by 0.34%.

In the process of denitrification with an increase in the level a-casein in the product is an increase in the diameter of casein micelles. Based on this, relative to the control analogues, the diameter of milk casein micelles of analogues of the 3rd experimental group was significantly (P>0.95) more by 103Å or by 16.4%.

Samples of Ossetian cheese were prepared from the milk of animals of the compared groups. In this regard, the consumption of rennet by Meito (Japan) for coagulation of milk casein of analogues of the control group was higher relative to the production of cows of the 3rd experimental group by 21%. At the same time, the combined feeding of epofen and Mold-Zap made it possible to ensure the highest yield of cheese mass from the milk raw materials of animals of the 3rd experimental group of 10.84 kg, which is 13.3% (P>0.95) more than in the control.

However, when assessing the denitrification properties of the test preparations, it was necessary to study the content of nitrogen fractions, nitrates and nitrites in the cheese mass from the milk of animals of the compared groups (Table 5).

It was found that with the joint addition of the test preparations, cheese samples from the milk of animals of the 3rd experimental group against control samples contained more soluble protein nitrogen by 6.87% (P> 0.95), and non-protein soluble nitrogen - by 2.15 and 2.63% (P>0.95) respectively less.

Given the ability of epofen in combination with Mold-Zap to increase the efficiency of tissue respiration, optimize vitamin and energy metabolism, block free-radical reactions and the formation of toxins, the addition of a mixture of these drugs provided the lowest level of nitrates and nitrites in the rennet clot obtained from the milk of animals 3 experimental groups. So, relative to the control samples in the samples of cheese mass from the milk of cows of the 3rd experimental group, there was a significant (P> 0.95) decrease in the content of nitrates by 72.3% and nitrites - by 74.3%.

It was found that the level of profitability of milk production in the 3rd experimental group relative to the control was higher by 6.43%. Thus, feeding lactating cows in diets with grain stillage a mixture of preparations of epofen and calcium citrate for denitrification is economically justified.

A method for improving the quality of cows' milk, characterized in that a mixture of epofen preparations at a dose of 3 g/head and Mold-Zap in an amount of 1.5 kg per 1 ton of compound feed is introduced into the main diet of lactating cows.

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The problem of ensuring the quality of milk is one of the most difficult tasks to solve. Improving the quality of raw milk is the task of agricultural organizations - producers of raw milk. Everyone is interested in the efficiency of solving this problem: the state, the producer and the processor, and the consumer of milk and dairy products, the population, remains the winner.

The main component of the consumer quality of raw milk is the ratio of fat, protein and water in its composition. The safety of raw milk is determined by the general bacterial contamination, the indicators of which depend on the sanitary and hygienic state of production, the technical equipment of the enterprise, the culture and discipline of production. The fight for milk quality began with the introduction of GOST 13264-88 (“Cow's milk. Purchase requirements”), which included more stringent requirements for bacterial contamination, close to European ones. However, its application in 1991 showed that farms were not ready for its implementation. At the same time, one of the main reasons leading to a decrease in the quality of dairy products was a high rate of total bacterial contamination of raw milk. As a result, the state temporarily abandoned the widespread introduction of GOST in dairy farming.

With the arrival of foreign investors in the country and the intensification of competition for the quality of raw milk in accordance with the named GOST, the bacterial contamination for premium milk was taken at the level of up to 300 thousand/cm?, and the content of somatic cells - no more than 500 thousand/cm? . On its basis, SanPiN 2.3.21078-01 and the new GOST R52054-2003 were developed and approved, but these documents practically could not work, although their quality indicators are significantly lower than the requirements adopted in countries with a developed dairy industry. Currently, retail prices for raw milk in Russia have reached the European level, and its quality does not match the price. That is why the problems of the sanitary quality of milk have acquired particular relevance.

The sanitary and hygienic quality of milk produced is a complex problem determined by a number of factors, primarily the technical level and operational state of milking and dairy equipment, and the culture of production. The quantity and quality of milk obtained depend on the conditions of keeping and feeding cows, as well as on strict adherence to hygienic conditions for milking, operation, maintenance and modernization of milking equipment in general. The first priority in obtaining high quality milk is to prevent the ingress of microorganisms into it. The quality of milk in terms of bacterial contamination largely depends on compliance with sanitary standards at all stages of its production, processing, storage and transportation. All the way from the producer to the consumer, microbial contamination of milk occurs. The rate of accumulation and dynamics of development of certain types of microorganisms depend on the sanitary condition of potential sources of contamination of milk and the conditions of its storage, primarily on the temperature factor. A special role is played by the primary microflora that enters the milk on the farm and initially determines the quality and safety of the product as the earliest and longest contaminant. All researchers agree that milk directly from the udder of a healthy animal contains a small amount of microorganisms and is practically sterile. Immediately after milking, it is gradually seeded at all technological stages of production and processing. The technological chain of elimination of contamination factors includes the following steps:

Pre-milking treatment of the udder;
ensuring good sanitation and technical condition of milking equipment;
exclusion of contact of milk with the external environment;
shortening the path of passage of milk through pipelines, reducing the number of its transfusions and mechanical effects;
ensuring the primary processing of milk on the farm (filtration, cooling);
high sanitation of its transportation;
additional hygiene measures on the farm and in the parlour.

Each of the listed links requires thoughtful technical and resource support and should harmoniously develop into the technological chain of production at the enterprise. Pre-milk treatment of the udder. The most rational use of warm running water from a hose and maintenance with disposable wipes. According to experimental data, this operation reduces bacterial contamination by more than 80%. The hose should be part of the milking equipment, be convenient, practical and durable. Such a device is used in milking parlors with imported equipment and on installations such as UDA-8 and UDA-16. Udder wipes should be inexpensive, absorbent, and disposable. Ensuring good sanitation and technical condition of milking equipment. It has been established that up to 90% of microorganisms enter milk from poorly cleaned milking equipment. To prevent this, it is necessary to use effective detergents. Some milking machines such as ADM 8A, UDA-8, UDA-16 are equipped with a semi-automatic sanitization system, but, as practice shows, these systems are rarely used. The reasons for this are the poor quality of cleaning systems and the lack of inexpensive and effective liquid detergents.

Incorrect operation of the milking machine and its untimely operational maintenance can lead to a systemic deterioration in milk quality. Unstable vacuum levels affect the operation of the milking machines, changing the frequency of pulsations, disrupting the milking process, which can ultimately lead to sores, damage to the skin of the teats and mastitis of the animal's udder. Teat rubber is the most loaded and most important part of the milking machine. A smooth surface becomes uneven over time, with many cracks and deposits of solid contaminants (hardness salts, abrasives), in which bacteria can hide. Since the liner can elongate and contract during milking, solid contaminants firmly attached to the rough surface, such as “sandpaper”, can affect the teats of the animal, injuring them. During operation, the teat rubber acquires micro- and macro-cracks, ages and loses its elastic properties, which has a negative impact on the milking process, increasing the likelihood of losing part of the milk yield (up to 2%) and the formation of mastitis in the animal's udder. During the period of use, the teat rubber shrinks 1.0-1.5 million times, loses its performance and does not ensure the normal operation of the milking machine. The liner should be replaced after about 6 months of use.

The changing situation in dairy farming against the backdrop of tightening requirements for the quality of milk produced is currently particularly acute task of finding economic solutions to improve production efficiency. Despite the very intensive work on the introduction of new technologies in recent years, on average in the country, about 90% of the livestock is kept using tethered technology, which means that the process of milking animals is carried out using linear milking machines.

Elimination of contact of milk with the external environment. It is unacceptable to milk in portable buckets in farm conditions, where the air, as a rule, has a rich microflora. The ingress of bacteria in this case is inevitable during milking, pouring milk from the milking bucket into flasks, and during filtration. The technology of milking in the milk line, which is typical for tie-down housing, is also unsafe. When air from the cowshed is sucked in to transport milk through the milk pipeline to the dairy department through the collector of the milking machine, milk is contaminated with harmful microorganisms and mechanical impurities in the form of particles of soil, manure, bedding, etc. Shortening the path of milk passage to the consumer. The loose system of keeping cattle is the main one in the world. An important argument in favor of this is the presence of a milking parlor with this type of maintenance, where all the milking equipment is concentrated. This eliminates the need for a long milk pipeline, which, no matter how you wash it, contains a residual amount of contaminants at the pipe joints. In addition, it is easier to maintain milking and indoor air hygiene in the milking parlour.

Ensuring the primary processing of milk on the farm. Long-term storage of milk at an insufficiently low temperature leads to a rapid increase in the number of microorganisms. In addition, over time, the risk of getting psychotrophic microflora into milk increases, which continues to develop at low temperatures and causes bitterness in milk. Therefore, the faster the milk is cooled, the higher its quality will be. Thus, cooling to 4-6 °C allows you to keep the microbial background at the same level for 18-24 hours, and when the temperature rises to 8 °C, this figure will be only 12 hours. This necessitates the presence of refrigeration equipment on the farm. Milk filtration is also a very essential technological technique. The availability of low-cost and high-quality filter material becomes important.

In addition to these factors, it is necessary to constantly improve the means and technology for cleaning milking and dairy equipment in order to improve the quality of milk. The very effective technology of alternate cleaning after each milking of the milk-carrying systems of milking machines with alkaline and acid washing solutions has not yet been widely used. This prevents the adaptation of microorganisms and the formation of milk stone on the surface of the equipment. Many do not also take into account the negative impact of high water hardness on the effectiveness of the cleaning action of detergent solutions during daily sanitary cleaning, disinfection and rinsing of milking and milking equipment. One of the techniques rarely used in our country is the disinfection of the teat rubber of milking machines after each cow is milked. At the same time, practice shows that this is a very effective means of preventing the transmission of mastitis from sick cows to healthy ones.

Another point that negatively affects the quality of milk is the low efficiency of obtaining information about the state of the technological process at each stage. At a primitive level, many farms have a system for analyzing the health status of animals and the quality of milk received from them. Abroad, special automatic equipment is used for analysis; in our country, laboratory assistants are forced to use routine manual methods using expensive reagents and requiring quite a significant investment of time. This eliminates the possibility of certifying each batch of milk, as it spoils faster than its analysis takes. As a way out of this situation, it is necessary to certify the technology of milk production and scheduled maintenance of milking and dairy equipment. However, this "regularity" is not regulated by any of the currently existing instructions. In addition, we cannot judge animal husbandry as a stable production, since many indicators of the state of living organisms are in constant dynamics. Therefore, in order to constantly monitor the quality of products, it is necessary to constantly obtain information about the state of the technological process. Domestic production pays little attention to this problem, since milking is mainly carried out in stalls, which makes it difficult to collect information about the health of the animal and the quality of milk. The existing system of milking cows in the milking parlour, at each milking, allows obtaining information about the state of such parameters as the live weight of the animal, the number of movements made, the electrical conductivity and mass of the milked milk, the amount of feed consumed by the animal. All this information is grouped in the main computer and reflects the state of each animal at a given time. When milking at any given time, there is a possibility of getting low-quality milk due to the influence of various factors (illness, changes in the physiological state of the animal, etc.). The current standardization system in our country is not able to protect the consumer from such milk. There is a need to create such a process support that would prevent such situations. So, the main ways of obtaining high-quality milk: the development of a scheme for the technological process of keeping and feeding animals. Selection of milking machines with a gentle physical effect on the animal's teats and milk. Improving the technology of cleaning milking equipment, excluding contamination of raw milk; creation of a system for the continuous collection and processing of information on the state of the technological process on the farm, the health of the animal and the sanitary and hygienic state of the milking equipment; creation of a system for effective analysis of the quality of raw milk. These three areas do not completely exhaust the problem, but at the same time, they are within the competence of the engineering and zootechnical services in dairy farming and require deep study. In addition to livestock engineers, veterinarians, agronomists, environmentalists and processing industry specialists are directly related to the problem of product quality. This clearly demonstrates the breadth of the problem and the vulnerability of the quality of dairy products at every stage - from the production of raw milk to its consumption.

Milk quality management system and ways to improve it (on the example of OAO Krasnaya Zvezda). Coursework: The quality of dairy products Recommendations for improving the sale of milk

Introduction

1. Literature review

2. Practical part

Conclusion

Bibliography

Introduction

1. Literature review

1.1. Features of the chemical composition and nutritional value of dairy products

1.2. Characteristics of the traditional assortment of milk and ways to improve it

1.3. Factors that shape the quality of dairy products

2. Practical part

2.1. Analysis of the structure of the assortment of dairy products of Veles CJSC

2.2. Features of the formation of the market for dairy products in this region

2.3. Analysis of the quality indicators of dairy products supplied for sale in the trading enterprise CJSC Veles

2.4. Ways to improve the quality control of dairy products CJSC "Veles"

Conclusion

Bibliography

annotation scientific article on animal husbandry and dairy business, author of scientific work - Tikhomirov I.A., Andryukhina O.L.

Related Topics scientific papers on animal husbandry and dairy business, author of scientific work - Tikhomirov I.A., Andryukhina O.L.

The text of the scientific work on the topic "Main directions for improving the quality of milk"