Аграрный вестник Урала № 04 (122) 2014

Ветеринария

INNOVATIVE METHODS OF MILK FALSIFICATION DETECTION

In recent years, the range and production of milk and dairy drinks in Russia have considerably increased. On the market of milk and dairy products, which are in a stable demand, there are hundreds of brands, and many of them are actively adver- tised. Falsification techniques of milk over the last 2–3 years practically didn’t change. However, there are new methods for the detection of falsified products. This should help a manufacturer to detect the non-qualified raw materials. Manufacturers should clearly understand what operations will put them in a number of falsifiers. Today problems of a comprehensive examination of the authenticity of all kinds of milk and milk drinks are very important. Prevention of dairy products falsification is one of the most pressing contemporary issues of concern to governments, manufacturers, retailers, public organizations and, of course, consumers. Purchase of falsified milk products is connected with a certain risk for consumers to their life and health. In modern market conditions a strict production control, conducted by the manufacturer, and state supervision should be carried out with the use of modern high-sensitive methods of analysis, allowing not only to identify the contaminants, but also possible falsifica- tion of dairy products. Over the past 15 years in the Russian Federation the modern system of analytical methods of research has been developed, ensuring control of the safety performance and the quality of dairy products, which is based on modern analytical technologies. Application of innovative methods of milk falsification detection is oriented on a stable development of production, food safety issues, production of high quality food.

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Keywords:

milk, falsification, pasteurization of milk, whey proteins, casein, products, stabilizing additives, milk fat

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